عنوان
پدید آورنده
موضوع
رده
TX537 .A38 1959eb
TX537
.
A38
1959eb
کتابخانه
محل استقرار
0080567541
0120164094
1282167359
6612167351
9780080567549
9780120164097
9781282167353
9786612167355
9780080567549
b729540
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. 9 /
New York :
Academic Press,
1959.
1 online resource (x, 395 pages) :
illustrations.
Advances in food research
Includes bibliographical references and indexes.
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
0
8
8
8
ADVANCES IN FOOD RESEARCH VOLUME 9.
Advances in food research.
Food-- Research.
Nutrition.
Food-- Research.
Nutrition.
641
.
30072
23
TX537
.
A38
1959eb
Bate-Smith, E. C., (Edgar Charles)
Chichester, C. O.,1925-
Mrak, E. M., (Emil Marcel),1901-1987.
Stewart, George F.,1908-1982.
20201215184702.0
pn
مطالعه متن کتاب [Book]
Y
