Front Cover; Advances in Food Research, Volume 32; Copyright Page; Contents; Chapter 1. A Review of Aseptic Processing; I. Introduction; II. Early Era: 1927-1961; III. Middle Era: 1961-1981; IV. Late Era: 1981-1987; V. Future Era and Research Needs; VI. Conclusions; References; Chapter 2. Convective Heat Transfer to Fluid Foods in Cans; I. Introduction; II. Heat Transfer by Natural Convection; III. Heat Transfer by Forced Convection; IV. Heat Transfer by Convection in the Presence of Particulate Matter; V. Additional Research Needs; VI. Nomenclature; References; Chapter 3. Selenium in Foods

I. IntroductionII. Research on Selenium in Foods; III. Research Needs; References; Chapter 4. Chemistry of Maillard Reactions: Recent Studies on the Browning Reaction Mechanism and the Development of Antioxidants and Mutagens; I. Introduction; II. Browning Reaction Mechanism; III. Antioxidants and the Maillard Reaction; IV. Mutagen Formation; V. Trends in Continuing Research; References; Chapter 5. Food versus Biomass Fuel: Socioeconomic and Environmental Impacts in the United States, Brazil, India, and Kenya; I. Introduction; II. Biomass Resources; III. Solar Energy Use

IV. Conversion of Biomass to Ethanol, Biogas, and HeatV. Socioeconomic Aspects; VI. Environmental Impacts; VII. Conclusion; References; Chapter 6. Factors lnfluencing Food Selection in the American Diet; I. Introduction; II. Characteristics of the U.S. Consuming Public; III. Food Preference and Age of the Consumer; IV. Food Attitudes and Age of the Consumer; V. Changes in Meal Patterns with Age; VI. Actual Food Selection by Age Group; VII. Effects of Consumer Sex on Food Selection; VIII. Effects of Consumer Race on Food Selection; IX. Effects of Ethnic Origin on Food Selection

X. Effects of Region on Food SelectionXI. Effects of Urbanization on Food Selection; XII. Effects of Income on Food Selection; XIII. Conclusion; References; Index