Front Cover; Advances in Food Research, Volume 29; Copyright Page; Contents; Contributors to Volume 29; Chapter 1. Cured Meat Flavor; I. Introduction; II. Curing Ingredients and Their Functions; III. Methods of Meat Curing; IV. Smoking of Cured Meats; V. Role of Curing Agents in Flavor; VI. Antioxidant Role of Nitrite in Cured Meats; VII. Alternatives to Nitrite in Cured Meats; VIII. Chemical Compounds in Cured Meat Flavor; IX. Research Needs; References; Chapter 2. Chemical Aspects of the Smoking of Meat and Meat Products; I. Introduction; II. Physical Properties of Smoke

III. Smoking TechnologyIV. Production of Smoke Condensates and Smoke Preparations; V. Chemical Composition of Smoke and Smoked Products; VI. Effects of Smoking; VII. Conclusion; References; Chapter 3. Food Texture Perception; I. Introduction; II. Physiology of Texture Perception; III. Texture Perception; IV. Future Research Needs; References; Chapter 4. Baking Quality of Wheat Flours; I. Introduction; II. Evaluation of Baking Quality; III. Fractionation and Reconstitution Techniques; IV. Dough Properties and Mixing Behavior; V. Role of Flour Components; VI. Theories of Baking Quality

VII. ConclusionsReferences; Chapter 5. Kiwifruit; I. Introduction; II. Production; III. Growth and Ripening Physiology; IV. Chemical Components; V. Processing; References; Index