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Advances in food research Vol. VI /
ADVANCES IN FOOD RESEARCH VOLUME 6.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1955.
|
| Colección: | Advances in food research
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn647803559 | ||
| 003 | OCoLC | ||
| 005 | 20231117033320.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 090911s1955 nyua ob 001 0 eng d | ||
| 010 | |z 48007808 | ||
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| 019 | |a 1162265114 | ||
| 020 | |a 012016406X |q (electronic bk.) | ||
| 020 | |a 9780120164066 |q (electronic bk.) | ||
| 020 | |z 9780080567518 | ||
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| 020 | |a 9781282167346 | ||
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| 020 | |a 6612167343 | ||
| 020 | |a 0080567517 | ||
| 020 | |a 9780080567518 | ||
| 035 | |a (OCoLC)647803559 |z (OCoLC)1162265114 | ||
| 050 | 4 | |a TX537 |b .A38 1955eb | |
| 082 | 0 | 4 | |a 641.30072 |2 23 |
| 245 | 0 | 0 | |a Advances in food research |n Vol. VI / |c edited by E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others]. |
| 260 | |a New York : |b Academic Press, |c 1955. | ||
| 300 | |a 1 online resource (xii, 398 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Advances in food research | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Advances in Food Research, Volume VI; Copyright Page; Contents; Contributors to Volume VI; Foreword; Chapter 1. Applications of Research to Problems of Candy Manufacture; I. Introduction; II. Desirable Properties of Candy; III. Properties and Reactions of Sugars in Candymaking; IV. Modification of Sugar Properties by Minor Ingredients; V. Major Ingredients Other than Sugars; VI. Production Methods; VII. Summary; References; Chapter 2. Bacterial Spoilage of Wines with Special Reference to California Conditions; I. Introduction; II. Historical Consequences | |
| 505 | 8 | |a III. Types of Wine Spoilage Caused by BacteriaIV. Factors Affecting the Growth of Bacteria in Wines; V. Characteristics of the Bacteria Found in California Wines; VI. Additional Research Needs; Acknowledgments; References; Chapter 3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals; I. Introduction; II. Defensive Mechanisms; III. Ante-Mortem; IV. Slaughter; V. Post-Mortem; VI. Improvements in Processing Practices; References; Chapter 4. Microbiological Problems of Frozen Food Products; I. Introduction | |
| 505 | 8 | |a II. The Influence of Freezing Temperatures on MicroorganismsIII. The Influence of the Freezing Rate; IV. The Freezing Death of Bacteria; V. Occurrence of Bacteria in Frozen Foods; VI. Pathogenic Bacteria in Frozen Foods; VII. Defrosting Problems; VIII. Packaging Problems; IX. Cooking; X. Hygienic Aspects; XI. Practical Aspects; References; Chapter 5. Potato Granules, Development and Technology of Manufacture; I. Introduction; II. Related Nongranular Products; III. Spray Drying; IV . Direct Dehydration-Two-Stage; V. "Freeze and Squeeze" Method; VI. Cold Tempering; VII. Solvent Extraction | |
| 505 | 8 | |a VIII. Add-Back MethodIX. General Considerations; X. Quality Evaluation of Potato Granules; References; Chapter 6. The Thermal Destruction of Vitamin B1 in Foods; I. Introduction; II. Factors Influencing the Thermal Destruction of Vitamin B1; III. Thermal Losses in Cereals; IV. Thermal Losses in Meats; V. Losses in Processing Vegetables; VI. Thermal Losses in Other Foodstuffs; VII. Thermal Losses on Storage; VIII. Conclusion; References; Chapter 7. Tunnel Dehydrators for Fruits and Vegetables; I. Introduction; II. Classification of Tunnel Dehydrators | |
| 505 | 8 | |a III. Mechanical Elements of Tunnel ConstructionIV. Typical Commercial Tunnel Dehydrators; V. Criteria for Selection of Tunnel Dehydrators; VI. Basic Theory of Tunnel Dehydrators; VII. Operating Procedures for Tunnel Dehydrators; VIII. Recent Trends in Tunnel Dehydration of Fruits and Vegetables; IX. List of Symbols Used; References; Author Index; Subject Index | |
| 520 | |a ADVANCES IN FOOD RESEARCH VOLUME 6. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Nutrition. | |
| 650 | 0 | |a Food |x Research. | |
| 650 | 2 | |a Nutritional Physiological Phenomena |0 (DNLM)D009747 | |
| 650 | 6 | |a Nutrition. |0 (CaQQLa)201-0064996 | |
| 650 | 6 | |a Aliments |x Recherche. |0 (CaQQLa)201-0001966 | |
| 650 | 7 | |a Food |x Research |2 fast |0 (OCoLC)fst00930596 | |
| 650 | 7 | |a Nutrition |2 fast |0 (OCoLC)fst01042187 | |
| 700 | 1 | |a Mrak, E. M. |q (Emil Marcel), |d 1901-1987. | |
| 700 | 1 | |a Stewart, George F., |d 1908-1982. | |
| 700 | 1 | |a Bate-Smith, E. C. |q (Edgar Charles) | |
| 776 | 0 | 8 | |i Print version: |t Advances in food research. |d New York : Academic Press, 1955 |w (DLC) 48007808 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120164066 |z Texto completo |