عنوان
پدید آورنده
موضوع
رده
TX537 .A38 1977eb
TX537
.
A38
1977eb
کتابخانه
محل استقرار
0080567681
012016423X
1282167383
6612167386
9780080567686
9780120164233
9781282167384
9786612167386
9780080567686
b728957
Advances in food research
[Book]
edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith [and others].
Vol. 23 /
New York :
Academic Press,
1977.
1 online resource (vii, 436 pages) :
illustrations.
Advances in food research
Includes bibliographical references and index.
Front Cover; Advances in Food Research, Volume 23; Copyright Page; Contents; Contributors to Volume 23; Chapter 1. ""Warmed-Over"" Flavor in Meat, Poultry, and Fish; I. Introduction; II. Classification and Significance of Lipids; III. Structure of Lipids; IV. Composition of Animal Fats; V. Role of Lipids in Meat Flavor-Desirable and Undesirable; VI. Mechanisms of Lipid Oxidation; VII. Development of WOF; VIII. Prevention of WOF in Meat, Poultry, and Fish; IX. Research Needs; References; Chapter 2. Mathematical Methods for Estimating Proper Thermal Processes and Their Computer Implementation
I. IntroductionII. Basic Principles for Determining Proper Heat Processes; III. Published Procedures for Determining Proper Heat Processes; IV. Computerized Estimation of Heat Processes; V. Research Needs; VI. Nomenclature; Appendix A: Computer Programming Terminology; Appendix B: Computer Programs; References; Chapter 3. Abalone-An Esoteric Food; I. Introduction; II. Anatomy; III. AbaIone as Food; IV. Chemical Composition; V. Catching and Handling of Abalone at Sea; VI. Physiology of Abalone in Air; VII. Technology of Preserving Abalone; VIII. Quality Aspects
IX. By-products of Abalone ProcessingX. Research Needs; References; Chapter 4. Wheat Germ; I. Introduction; II. Structural Components of the Germ; III. Separation of the Germ; IV. Chemical Composition of the Germ; V. Nutritive Value of the Germ; VI. Storage and Stabilization of the Germ; VII. Wheat Germ and Bread-Making Quality; VIII. Food Uses of the Germ; IX. Research Needs; References; Chapter 5. Flexible Packaging for Thermoprocessed Foods; I. Introduction; II. Early Efforts; III. Materials; IV. Package Designs; V. Food Product Development; VI. Production Systems; VII. Sealing
VIII. FillingIX. Air Removal; X. Retorting; XI. Package Durability; XII. Quality Assurance; XIII. Research and Development Needs; References; Subject Index
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ADVANCES IN FOOD RESEARCH VOLUME 23.
Advances in food research.
Food-- Research.
Nutrition.
Food-- Research.
Nutrition.
613
.
2
22
TX537
.
A38
1977eb
Bate-Smith, E. C., (Edgar Charles)
Chichester, C. O.,1925-
Mrak, E. M., (Emil Marcel),1901-1987.
Stewart, George F.,1908-1982.
20201214180248.0
pn
مطالعه متن کتاب [Book]
Y
