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BL
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| Record Number
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975478
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b729848
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| Title & Author
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Advances in food research\ edited by 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,, 1955.
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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 (xii, 398 pages) :: illustrations.
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| ISBN
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0080567517
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: 012016406X
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: 1282167340
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: 6612167343
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: 9780080567518
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: 9780120164066
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: 9781282167346
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: 9786612167348
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9780080567518
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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 VI; Copyright Page; Contents; Contributors to Volume VI; Foreword; Chapter 1. Applications of Research to Problems of Candy Manufacture; I. Introduction; II. Desirable Properties of Candy; III. Properties and Reactions of Sugars in Candymaking; IV. Modification of Sugar Properties by Minor Ingredients; V. Major Ingredients Other than Sugars; VI. Production Methods; VII. Summary; References; Chapter 2. Bacterial Spoilage of Wines with Special Reference to California Conditions; I. Introduction; II. Historical Consequences
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II. The Influence of Freezing Temperatures on MicroorganismsIII. The Influence of the Freezing Rate; IV. The Freezing Death of Bacteria; V. Occurrence of Bacteria in Frozen Foods; VI. Pathogenic Bacteria in Frozen Foods; VII. Defrosting Problems; VIII. Packaging Problems; IX. Cooking; X. Hygienic Aspects; XI. Practical Aspects; References; Chapter 5. Potato Granules, Development and Technology of Manufacture; I. Introduction; II. Related Nongranular Products; III. Spray Drying; IV . Direct Dehydration-Two-Stage; V. "Freeze and Squeeze" Method; VI. Cold Tempering; VII. Solvent Extraction
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III. Mechanical Elements of Tunnel ConstructionIV. Typical Commercial Tunnel Dehydrators; V. Criteria for Selection of Tunnel Dehydrators; VI. Basic Theory of Tunnel Dehydrators; VII. Operating Procedures for Tunnel Dehydrators; VIII. Recent Trends in Tunnel Dehydration of Fruits and Vegetables; IX. List of Symbols Used; References; Author Index; Subject Index
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III. Types of Wine Spoilage Caused by BacteriaIV. Factors Affecting the Growth of Bacteria in Wines; V. Characteristics of the Bacteria Found in California Wines; VI. Additional Research Needs; Acknowledgments; References; Chapter 3. Microbiological Implications in the Handling, Slaughtering, and Dressing of Meat Animals; I. Introduction; II. Defensive Mechanisms; III. Ante-Mortem; IV. Slaughter; V. Post-Mortem; VI. Improvements in Processing Practices; References; Chapter 4. Microbiological Problems of Frozen Food Products; I. Introduction
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VIII. Add-Back MethodIX. General Considerations; X. Quality Evaluation of Potato Granules; References; Chapter 6. The Thermal Destruction of Vitamin B1 in Foods; I. Introduction; II. Factors Influencing the Thermal Destruction of Vitamin B1; III. Thermal Losses in Cereals; IV. Thermal Losses in Meats; V. Losses in Processing Vegetables; VI. Thermal Losses in Other Foodstuffs; VII. Thermal Losses on Storage; VIII. Conclusion; References; Chapter 7. Tunnel Dehydrators for Fruits and Vegetables; I. Introduction; II. Classification of Tunnel Dehydrators
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| Abstract
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ADVANCES IN FOOD RESEARCH VOLUME 6.
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| Subject
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Food-- Research.
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| Subject
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Nutrition.
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| Subject
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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 1955eb
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| Added Entry
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Bate-Smith, E. C., (Edgar Charles)
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Mrak, E. M., (Emil Marcel),1901-1987.
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Stewart, George F.,1908-1982.
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