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Tropical food : chemistry and nutrition. Volume 1 /
Tropical Food: Chemistry and Nutrition V1.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1979.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Tropical Foods: Chemistry and Nutrition; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. TROPICAL FOODS OF THE PACIFIC REGION; I. FOODS FOR CALORIES: ENERGY FOODS; II. FOODS FOR PROTEINS AND AMINO ACIDS; III. FOODS FOR VITAMINS AND MINERALS; IV. BEVERAGE PLANTS; V. SUMMARY; ACKNOWLEDGMENTS; REFERENCES; REFERENCES CONSULTED BUT NOT CITED; CHAPTER 2. SENSORY QUALITY OF TROPICAL FOODS; I. INTRODUCTION; II. COLOR AND APPEARANCE; III. AROMA; IV. TASTE; V. TEXTURE; VI. THE COMMON CHEMICAL SENSE; VII. EVALUATION OF SENSORY QUALITY; REFERENCES.
- CHAPTER 3. THE CHEMISTRY AND BIOCHEMISTRY OF PAPAYAINTRODUCTION; COMPOSITION OF SEEDS; CHEMICAL AND BIOCHEMICAL CHANGES DURING PROCESSING AND STORAGE; REFERENCES; CHAPTER 4. MACROCYCLIC PIPERIDINE AND PIPERIDEINE ALKALOIDS IN CARICA PAPAYA; I. INTRODUCTION; II. Occurrence of Carpaine Alkaloids; III. STRUCTURAL ELUCIDATION; IV. Biosynthesis of Carpaine Alkaloids; V. Pharmacological Properties of Carpaine; REFERENCES; CHAPTER 5. THE DEVELOPMENT AND POSTHARVEST PHYSIOLOGY OF THE FRUIT OF PRICKLY PEAR (OPUNTIA AMYCLAEA TENORE); ABSTRACT; INTRODUCTION; Materials and Methods; Results and Discussion.
- Acknowledgmentsreferences; chapter 6. subtropical fruits of the southern united states; i. citrus; ii. avocados; iii. mangos; references; chapter 7. recent studies in flavor chemistry, chemurgy and solar drying technology of some tropical fruits; i. flavor chemistry; ii. chemurgy; iii. solar drying technology; references; chapter 8. citrus juice products; i. introduction; ii. juice extraction; iii. citrus juices; references; chapter 9. the effect of deaeration on quality of concentrated grapefruit juice; i. introduction; ii. experimental; iii. analytical procedures; iv. results and discussion.
- Ii. nutritional value of riceiii. conclusions; references; chapter 14. sorghum and pearl millet foods; introduction; sorghum and millet; composition; ethnic foods; references; chapter 15. using nonwheat flours and starches from tropical crops as bread supplements; i. introduction; ii. results and discussion; iii. summary; references; chapter 16. composition, nutritional value and toxic substances of the tropical yams; i. introduction; ii. composition; iii. toxic characteristics; references; chapter 17. aroid root crops, acridity, and raphides; i. general descriptions and nutritive values.