Advances in food research Vol. 23 /

ADVANCES IN FOOD RESEARCH VOLUME 23.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Chichester, C. O., 1925-, Mrak, E. M. (Emil Marcel), 1901-1987, Stewart, George F., 1908-1982, Bate-Smith, E. C. (Edgar Charles)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1977.
Colección:Advances in food research
Temas:
Nutrition.
Food > Research.
Nutritional Physiological Phenomena
Aliments > Recherche.
Food > Research
Nutrition
Electronic books.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Advances in Food Research, Volume 23; Copyright Page; Contents; Contributors to Volume 23; Chapter 1. ""Warmed-Over"" Flavor in Meat, Poultry, and Fish; I. Introduction; II. Classification and Significance of Lipids; III. Structure of Lipids; IV. Composition of Animal Fats; V. Role of Lipids in Meat Flavor-Desirable and Undesirable; VI. Mechanisms of Lipid Oxidation; VII. Development of WOF; VIII. Prevention of WOF in Meat, Poultry, and Fish; IX. Research Needs; References; Chapter 2. Mathematical Methods for Estimating Proper Thermal Processes and Their Computer Implementation
  • I. IntroductionII. Basic Principles for Determining Proper Heat Processes; III. Published Procedures for Determining Proper Heat Processes; IV. Computerized Estimation of Heat Processes; V. Research Needs; VI. Nomenclature; Appendix A: Computer Programming Terminology; Appendix B: Computer Programs; References; Chapter 3. Abalone-An Esoteric Food; I. Introduction; II. Anatomy; III. AbaIone as Food; IV. Chemical Composition; V. Catching and Handling of Abalone at Sea; VI. Physiology of Abalone in Air; VII. Technology of Preserving Abalone; VIII. Quality Aspects
  • IX. By-products of Abalone ProcessingX. Research Needs; References; Chapter 4. Wheat Germ; I. Introduction; II. Structural Components of the Germ; III. Separation of the Germ; IV. Chemical Composition of the Germ; V. Nutritive Value of the Germ; VI. Storage and Stabilization of the Germ; VII. Wheat Germ and Bread-Making Quality; VIII. Food Uses of the Germ; IX. Research Needs; References; Chapter 5. Flexible Packaging for Thermoprocessed Foods; I. Introduction; II. Early Efforts; III. Materials; IV. Package Designs; V. Food Product Development; VI. Production Systems; VII. Sealing
  • VIII. FillingIX. Air Removal; X. Retorting; XI. Package Durability; XII. Quality Assurance; XIII. Research and Development Needs; References; Subject Index

Ejemplares similares