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" Advances in food research "
edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others].
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BL
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| Record Number
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974587
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b728957
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| Title & Author
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Advances in food research\ edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others].
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| Publication Statement
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New York :: Academic Press,, 1977.
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| Series Statement
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Advances in food research
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| Page. NO
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1 online resource (vii, 436 pages) :: illustrations.
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| ISBN
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0080567681
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: 012016423X
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: 1282167383
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: 6612167386
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: 9780080567686
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: 9780120164233
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: 9781282167384
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: 9786612167386
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9780080567686
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Front Cover; Advances in Food Research, Volume 23; Copyright Page; Contents; Contributors to Volume 23; Chapter 1. ""Warmed-Over"" Flavor in Meat, Poultry, and Fish; I. Introduction; II. Classification and Significance of Lipids; III. Structure of Lipids; IV. Composition of Animal Fats; V. Role of Lipids in Meat Flavor-Desirable and Undesirable; VI. Mechanisms of Lipid Oxidation; VII. Development of WOF; VIII. Prevention of WOF in Meat, Poultry, and Fish; IX. Research Needs; References; Chapter 2. Mathematical Methods for Estimating Proper Thermal Processes and Their Computer Implementation
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I. IntroductionII. Basic Principles for Determining Proper Heat Processes; III. Published Procedures for Determining Proper Heat Processes; IV. Computerized Estimation of Heat Processes; V. Research Needs; VI. Nomenclature; Appendix A: Computer Programming Terminology; Appendix B: Computer Programs; References; Chapter 3. Abalone-An Esoteric Food; I. Introduction; II. Anatomy; III. AbaIone as Food; IV. Chemical Composition; V. Catching and Handling of Abalone at Sea; VI. Physiology of Abalone in Air; VII. Technology of Preserving Abalone; VIII. Quality Aspects
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IX. By-products of Abalone ProcessingX. Research Needs; References; Chapter 4. Wheat Germ; I. Introduction; II. Structural Components of the Germ; III. Separation of the Germ; IV. Chemical Composition of the Germ; V. Nutritive Value of the Germ; VI. Storage and Stabilization of the Germ; VII. Wheat Germ and Bread-Making Quality; VIII. Food Uses of the Germ; IX. Research Needs; References; Chapter 5. Flexible Packaging for Thermoprocessed Foods; I. Introduction; II. Early Efforts; III. Materials; IV. Package Designs; V. Food Product Development; VI. Production Systems; VII. Sealing
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VIII. FillingIX. Air Removal; X. Retorting; XI. Package Durability; XII. Quality Assurance; XIII. Research and Development Needs; References; Subject Index
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| Abstract
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ADVANCES IN FOOD RESEARCH VOLUME 23.
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Food-- Research.
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Nutrition.
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Food-- Research.
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Nutrition.
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| Dewey Classification
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613.2
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| LC Classification
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TX537.A38 1977eb
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| Added Entry
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Bate-Smith, E. C., (Edgar Charles)
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Chichester, C. O.,1925-
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Mrak, E. M., (Emil Marcel),1901-1987.
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Stewart, George F.,1908-1982.
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