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Advances in food research. Volume 18
- Available as
- Online
- Summary
-
ADVANCES IN FOOD RESEARCH V18
Details
- Creator
- edited by C. O. Chichester, E. M. Mrak, G. F. Stewart
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- New York ; London : Academic Press, 1970
- Physical Details
-
- 1 online resource (333 p.)
- ISBNs
- 1281748382, 9786611748388, 0080567630, 0120164183
- OCLC
- ocn476213277
- Description based upon print version of record.
- Includes bibliographical references and index.
- English
- Front Cover; Advances in Food Research, Volume 18; Copyright Page; Contents; Contributors to Volume 18; Chapter 1. Meat Flavor; I. Introduction; II. Effects of Antemortem and Postmortem Factors on Meat Flavor; III. Raw and Processed Meat Flavor; IV. Some problems of research on Meat Flavor; V. Knowledge of Heated Meat Flavor; VI. Newer Findings on and Related to Beef Flavor; VII. On the Origin of Meat Flavor Compounds-Current Views; VIII. Interaction of Compounds and Perception of Flavor; IX. Areas for Further Research; References; Chapter 2. Microbial Sources of Protein; I. Introduction
- II. Review and DiscussionIII. Additional Research Needs; References; Chapter 3. Toxins from Fish and Other Marine Organisms; I. Introduction; II. Toxins from Fishes; III. Toxins from Shellfish-Saxitoxin; IV. Other Marine Toxins; V. Research Needs; References; Chapter 4. The Flat Sour Bacteria; I. Introduction; II. Classification; III. Distribution of Spores of Flat Sour Bacteria; IV. Resistance of Spores to Lethal Agents; V. Sources of Contamination in Canning Plant; VI. Control of Flat Sour Bacteria; VII. Biology of Flat Sour Bacteria; VIII. Research Needs; References
- Chapter 5. Food Processing with Added Ascorbic AcidI. Introduction; II. Methods of Addition to Food; III. Ascorbic Acid as an Added Nutrient; IV. Ascorbic acid reactions; V. Synergist in Fat Protection; VI. Preventive of Fruit Browning; VII. Preventive of Vegetable Discolorations; VIII. Inhibitor of Oxidative Rancidity in Fish; IX. Stabilizer of Meat Color; X. Flouron Bread Improver; XI. Oxygen Acceptor in Beer Processing; XII. Reducing Agent in Wine; XIII. Oxidation Inhibition in Dairy Products; XIV. Miscellaneous Uses; XV. Regulations on the Use of Ascorbic Acid in Foodstuffs
- XVI. L-Ascorbic Acid vs. Erythorbic AcidReferences; Subject Index