Advances in food research Vol. 28 /

ADVANCES IN FOOD RESEARCH VOLUME 28.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Chichester, C. O., 1925-, Mrak, E. M. (Emil Marcel), 1901-1987, Stewart, George F., 1908-1982
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1982.
Colección:Advances in food research
Temas:
Nutrition.
Food > Research.
Nutritional Physiological Phenomena
Aliments > Recherche.
Food > Research
Nutrition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Advances in Food Research, Volume 28; Copyright Page; Contents; Contributors to Volume 28; George F.Stewart; Chapter 1. Phytates in Legumes and Cereals; I. Introduction; II. Chemistry; III. Nutritional Implications; IV. Summary and Conclusions; V. Future Research Needs; References; Chapter 2. Physical, Chemical, and Nutritional Properties of Common Bean (Phaseolus) Proteins; I. Introduction; II. Biosynthesis and Storage of Proteins in the Protein Bodies. Physical and Chemical Properties of Isolated Storage Proteins
  • III. Amino Acid Composition and Nutritional Properties of Proteins from Several Phaseolus Species and VarietiesIV. Toxicity Associated with Phaseolus Proteins: Lectins; Inhibitors of Digestive Enzymes and Other Factors; V.Influence of Storage and Processing on Chemical and Nutritional Properties of Bean Proteins; VI. Additional Research Needs; References; Chapter 3. Porcine Stress Syndromes; I. Introduction; II. Predictive Tests; III. Etiology of Porcine Stress Syndromes; IV. General Conclusions; V. Future Research; References
  • Chapter 4. Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food SystemsI. Introduction; II. Morphology of Collagen; III. Chemistry of Collagen; IV. Metabolism of Collagen; V. Factors Affecting Collagen Composition and Structure; VI. Functional Properties of Collagen in Food Systems; VII. Nutritional Aspects of Collagen; VIII. Food Uses of Collagen; IX. Research Needs; References; Chapter 5. Food Technological Evaluation of Xylitol; I. Introduction; II. The Occurrence and Manufacture of Xylitol; III. Physicochemical and Food Technological Properties of Xylitol
  • IV. Food ApplicationsV. Outlook; VI. Research Needs; References; Index

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