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Advances in food research. Volume 8 /
ADVANCES IN FOOD RESEARCH VOLUME 8.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1958.
|
| Colección: | Advances in food research ;
v. 8 |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
Tabla de Contenidos:
- Front Cover; Advances in Food Research, Volume VIII; Copyright Page; Contents; Contributors to Volume VIII; Foreword; Chapter 1. Rheology in Food Research; I. Introduction; II. Some Necessary Rheological Concepts; III. Problems of Processing and Manufacture; IV. Rheological Problems in Cooking; V. Rheology and the Consumer; VI. Some Psychophysical and Statistical Problems; VII. Outstanding Research Needs; References; Chapter 2. The Blanching Process; I. Introduction; II. Changes in Nutrients and Other Substances During Blanching; III. Special Techniques for Blanching
- IV. Recent Studies on Fundamental Changes During Frozen Storage of Unblanched MaterialV. Summary; References; Chapter 3. New Methods to Detect and Eliminate Insect-Infected Graon; I. Introduction; II. Tests for Internal Infestation; III. Reclamation of Sound Kernels from Infested Grain; IV. Control of Insect Contamination in Milling; V. The Problem of a Rational Expression for Extent of Contamination of Cereal Products by Insect Materials; VI Summary; References; Chapter 4. Composition of Wines. II. Inorganic Constituents; I. Introduction; II. General Methods of Analysis; III. Anions
- IV. CationsV. Research Needs; References; Chapter 5. Fermentation, Drying, and Storage of Cacao Beans; I. Introduction; II. Essentials of Methods Used in Cacao Processing; III. Histology of the Seed; IV. External or Microbiological Fermentation; V. Internal or Enzymatic Fermentation and Consequences; VI. Storage of Commercial Cacao in Tropical Climate; VII. Needed Research; References; Chapter 6. Some Aspects of the Biochemistry of Apple and Pear Fruits; I. Introduction; II. Nitrogen Compounds; III. Sugars and Polyols; IV. Organic Acids; V. Polysaccharides Other than Pectic Substances
- VI. Pectic SubstancesVII. Phenolic Compounds and Associated Oxidizing Enzymes; VIII. Vitamins; IX. Mineral Elements; X. Pigments Other than Flavonoid Compounds; XI. Flavor Constituents of Apples; XII. Volatile Emanations of Apples; XIII. Action of Natural and Applied Growth Substances on the Apple; XIV. Chemical Gradients within the Fruit; XV. The Biochemistry of the Respiration Climacteric; XVI. Conclusion; References; Errata; Author Index; Subject Index