| Document Type
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BL
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| Record Number
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974860
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| Doc. No
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b729230
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| Title & Author
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Advances in food research\ edited by C.O. Chichester, E.M. Mrak [and] G.F. Stewart.
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| Publication Statement
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New York :: Academic Press,, 1975.
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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, 357 pages) :: illustrations.
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| ISBN
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0080567665
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: 0120164213
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: 1282167375
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: 6612167378
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: 9780080567662
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: 9780120164219
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: 9781282167377
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: 9786612167379
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9780080567662
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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 21; Copyright Page; Contents; Contributors to Volume 21; Chapter 1. Regulation of Food Intake; I. Introduction; II. Early Concepts in the Regulation of Food Intake; III. Appetite, Hunger, Drive, Urges for Food; IV. The Gastrointestinal Tract and Regulation of Food Intake; V. Role of Adipose Tissues in Regulation of Food Intake; VI. Alimentary Behavior; VII. Processing of Food: Flavors; VIII. Obesity: Impairment of Regulation of Food Intake; IX. Diet and Span of Life; X. Overview; References; Chapter 2. Animal Physiology and Meat Quality
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Chapter 4. Physiology and Biochemistry of Mango FruitI. Introduction; II. Physiology of Fruit Growth and Development; III. Physiology of Ripening; IV. Storage and Transport; V. Economic Aspects; VI. Research Needs; References; Chapter 5. Formation and Control of Chlorophyll and Glycoalkaloids in Tubers of Solanum tuberosum L . and Evaluation of Glycoalkaloid Toxicity; I. Introduction; II. Distribution of Chlorophyll and Glycoalkaloids; III. Biosynthesis of Chlorophyll and Glycoalkaloids; IV. Factors Affecting Chlorophyll and Glycoalkaloid Formation
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I. IntroductionII. Animal Physiology and Stress Susceptibility; III. Endocrine Interrelationships; IV. Muscle Biochemistry; V. Morphology and Histochemistry; VI. Importance in the Retail Product; VII. Possible Solutions to the Problem; VIII. Future Research Needs; IX. Summary; References; Chapter 3. New Concepts in Meat Processing; I. Introduction; II. Tenderness, Contraction, and Cold; III. Application to Processing; IV. Unconventional Techniques; V. Microbiology; VI. Physics of Meat Chilling; VII. Research Needs; VIII. Conclusion; References
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V. Control of Chlorophyll and Glycoalkaloid FormationVI. Pharmacology and Toxicology of Glycoalkaloids; VII. Summary; References; Subject Index
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| Abstract
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ADVANCES IN FOOD RESEARCH VOLUME 21.
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| Subject
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Food-- Research.
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| Subject
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Food-- Research.
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| Dewey Classification
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613.2
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| LC Classification
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TX531.A38 1975eb
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| Added Entry
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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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