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Advances in food research Vol. V /
ADVANCES IN FOOD RESEARCH VOLUME 5.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1954.
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| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Advances in Food Research, Volume V; Copyright Page; Contents; Contributors to Volume V; Foreword; Chapter 1. Oxidative Rancidity and Discoloration in Meat; I. Introduction; II. Oxidative Rancidity in Meat; III. Oxidative Discolorations; IV. The Coupled Oxidation of Hemoglobin and Unsaturated Fats; V. Antioxidants; VI. Effect of Various Meat Constituents and Additives on Rancidity and Discoloration; VII. Physical Factors Affecting Oxidative Changes; VIII. Summary; References; Chapter 2. The Chemistry of the Sugar-Sulfite Reaction and Its Relationship to Food Problems
- I. IntroductionII. Nature of the Sugar-Bisulfite Addition Compounds; III. Analytical Procedures; IV. Reaction Equilibrium Constant; V. Reaction Velocity Constants; VI. Application of the Sugar-Sulfite Reaction to Food Problems; VII. Needed Research; References; Chapter 3. The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and Sulfites; I. Introduction; II. Chemistry of Sulfur Dioxide, Sulfites and Their Organic Compounds; III. Determination of Sulfur Dioxide in Fruit and Vegetable Products
- IV. Sulfur Dioxide as Preservative and Sanitizing AgentV. Sulfur Dioxide as an Inhibitor of Enzymic and Nonenzymic Browning; VI. Source and Application of Sulfur Dioxide; VII. Sulfur Dioxide in Fruit Juices, Syrups, Concentrates, and Pur�ees; VIII. Sulfur Dioxides in Wine and Vinegar Making; IX. Sulfur Dioxide in Dehydrated and Dried Fruit and Vegetable Products; X. Sulfur Dioxide in ""Brining"" of Cherries and ""Barrelling"" of Fruit; XI. Sulfur Dioxide in Transportation and Storage of Grapes and in Other Products; References; Chapter 4. Statistical Methods in Food Research; I. Introduction
- II. Statistics and ResearchIII. Basic Statistical Concepts; IV. Analysis of Variance; V. Regression Techniques; VI. Correlation; VII. Analysis of Covariance; VIII. Other Statistical Techniques; IX. Needs for Future Research; References; Chapter 5. Flavonoid Compounds in Foods; I. Introduction; II. Properties of Flavonoid Compounds Significant in Foods; III. The Genetic Situation; IV. Systematic Distribution; V. Some Special Cases; References; Chapter 6. The Color Problem in Foods; I. Introduction; II. Color in Selected Commodities; III. Some Theoretical Considerations
- IV. General ConsiderationsV. Instrumentation; References; Chapter 7. Composition of Wines. I. Organic Constituents; I. Introduction; II. General Methods of Analysis; III. Alcohols and Related Compounds; IV. Aldehydes and Related Compounds; V. Acids; VI. Carbohydrates; VII. Esters; VIII. Polyhydroxyphenols; IX. Nitrogenous Compounds; X. Enzymes, Vitamins, and Aromatic Constituents; XI. Summary; Acknowledgments; References; Author Index; Subject Index