عنوان
پدید آورنده
موضوع
رده
TX531 .A38 1975eb
TX531
.
A38
1975eb
کتابخانه
محل استقرار
0080567665
0120164213
1282167375
6612167378
9780080567662
9780120164219
9781282167377
9786612167379
9780080567662
b729230
Advances in food research
[Book]
edited by C.O. Chichester, E.M. Mrak [and] G.F. Stewart.
Vol. 21 /
New York :
Academic Press,
1975.
1 online resource (vii, 357 pages) :
illustrations.
Advances in food research
Includes bibliographical references and index.
Front Cover; Advances in Food Research, Volume 21; Copyright Page; Contents; Contributors to Volume 21; Chapter 1. Regulation of Food Intake; I. Introduction; II. Early Concepts in the Regulation of Food Intake; III. Appetite, Hunger, Drive, Urges for Food; IV. The Gastrointestinal Tract and Regulation of Food Intake; V. Role of Adipose Tissues in Regulation of Food Intake; VI. Alimentary Behavior; VII. Processing of Food: Flavors; VIII. Obesity: Impairment of Regulation of Food Intake; IX. Diet and Span of Life; X. Overview; References; Chapter 2. Animal Physiology and Meat Quality
Chapter 4. Physiology and Biochemistry of Mango FruitI. Introduction; II. Physiology of Fruit Growth and Development; III. Physiology of Ripening; IV. Storage and Transport; V. Economic Aspects; VI. Research Needs; References; Chapter 5. Formation and Control of Chlorophyll and Glycoalkaloids in Tubers of Solanum tuberosum L . and Evaluation of Glycoalkaloid Toxicity; I. Introduction; II. Distribution of Chlorophyll and Glycoalkaloids; III. Biosynthesis of Chlorophyll and Glycoalkaloids; IV. Factors Affecting Chlorophyll and Glycoalkaloid Formation
I. IntroductionII. Animal Physiology and Stress Susceptibility; III. Endocrine Interrelationships; IV. Muscle Biochemistry; V. Morphology and Histochemistry; VI. Importance in the Retail Product; VII. Possible Solutions to the Problem; VIII. Future Research Needs; IX. Summary; References; Chapter 3. New Concepts in Meat Processing; I. Introduction; II. Tenderness, Contraction, and Cold; III. Application to Processing; IV. Unconventional Techniques; V. Microbiology; VI. Physics of Meat Chilling; VII. Research Needs; VIII. Conclusion; References
V. Control of Chlorophyll and Glycoalkaloid FormationVI. Pharmacology and Toxicology of Glycoalkaloids; VII. Summary; References; Subject Index
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8
8
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ADVANCES IN FOOD RESEARCH VOLUME 21.
Advances in food research.
Food-- Research.
Food-- Research.
613
.
2
22
TX531
.
A38
1975eb
Chichester, C. O.,1925-
Mrak, E. M., (Emil Marcel),1901-1987.
Stewart, George F.,1908-1982.
20201215133613.0
pn
مطالعه متن کتاب [Book]
Y
