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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.
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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 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
- 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
- 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
- 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
- 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