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Advances in food research Vol. 9
Başlık:
Advances in food research Vol. 9
Yazar:
Chichester, C. O., 1925-
ISBN:
9780120164097
9781282167353
9786612167355
9780080567549
Yayın Bilgileri:
New York : Academic Press, 1959.
Fiziksel Tanımlama:
1 online resource (x, 395 pages) : illustrations.
Seri:
Advances in food research
İçerik:
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
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
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
XIII. FlavonoidsXIV. Limonoid Bitter Principles; XV. Research Needs; References; Errata: Volume VIII; Author Index; Subject Index
Özet:
ADVANCES IN FOOD RESEARCH VOLUME 9.
Tür:
Elektronik Erişim:
ScienceDirect http://www.sciencedirect.com/science/book/9780120164097Mevcut:*
Yer Numarası | Demirbaş Numarası | Shelf Location | Lokasyon / Statüsü / İade Tarihi |
---|---|---|---|
TX537 .A38 1959 EB | 1180999-1001 | Elsevier E-Kitap Koleksiyonu | Arıyor... |
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