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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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975170
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b729540
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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,, 1959.
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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 (x, 395 pages) :: illustrations.
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| ISBN
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0080567541
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: 0120164094
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: 1282167359
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: 6612167351
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: 9780080567549
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: 9780120164097
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: 9781282167353
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: 9786612167355
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9780080567549
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Contents
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Front Cover; Advances in Food Research, Volume 9; Copyright Page; Contents; Contributors to Volume 9; Foreword; Chapter 1. Chemical Changes Associated with Aging of Meal with Emphasis on the Proteins; I. Introduction; II. Structure of Skeletal Muscle; III. Proteins of Muscle; IV. Chemical Changes Associated with Contraction and with Onset of Rigor Mortis; V. Chemical Changes Associated with Relaxation and with Resolution of Rigor Mortis; VI. Artificial "Aging" of Meat; VII. Conclusions; References; Chapter 2. The Chemistry and Technology of the Preservation of Green Peas; I. Introduction
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II. ChemistryIII. Maturity; IV. Unit Processes; V. Future Research Requirements; References; Chapter 3. Principles and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products; I. Introduction; II. General Principles; III. Appearance Factors; IV. Kinesthetics; V. Flavor; VI. Summary and Conclusions; References; Chapter 4. Microorganisms in Noncitrus Juices; I. Introduction; II. Types of Microorganisms Found in Fruit Juice; III. Occurrence of Microorganisms of Juice in Nature; IV. Occurrence in Fruit Juice
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V. Changes in Appearance of JuiceVI. Production of Alcohols by Microorganisms; VII. Changes in the Organic Acid Content Induced organisms by Microorganisms; VIII. Other Changes in Juice Induced by Microorganisms; IX. Additional Research Needs; References; Chapter 5. The Chemical Constituents of Citrus Fruits; I. Introduction; II. General Composition of Citrus Fruits; III. Carbohydrates; IV. Acids; V. Vitamins; VI. Inorganic Constituents; VII. Nitrogen Compounds; VIII. Enzymes; IX. Pigments; X. Lipids; XI. Volatile Flavoring Constituents; XII. Nonvolatile Constituents of Citrus Oils
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XIII. FlavonoidsXIV. Limonoid Bitter Principles; XV. Research Needs; References; Errata: Volume VIII; Author Index; Subject Index
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| Abstract
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ADVANCES IN FOOD RESEARCH VOLUME 9.
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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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641.30072
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| LC Classification
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TX537.A38 1959eb
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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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