Food Science and Human Nutrition
- 1st Edition, Volume 29 - May 6, 1992
- Latest edition
- Editor: G. Charalambous
- Language: English
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human… Read more
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain more insight into the correlation between food science and human nutrition. (Limitation of space allows only a selection of papers to be mentioned).
Preface. List of Contributors. Evaluation of Urtica
Species as Potential Sources of Important Nutrients (H.
Wetherilt). Alternates to Synthetic Antioxidants (R.J. Evans and
G.S. Reynhout). Utilization of Cottonseed Protein in Preparing
New Edible Food Products (Y.G. Moharram and N.S. Abu-Foul).
Computer-Aided Organic Synthesis Applied to the Study of
Formation of Aroma Compounds. Thermal Degradation of Diallyl
Disulfide (G. Vernin, J. Metzger et al.). Flavor Compounds in
Maple Syrup (I. Alli, E. Akochi-k and S. Kermasha). Analysis of
the Volatile Constituents of a Special Type of White Bread (M.E.
Komaitis, G. Angelousis and N. Giannonits-Argyriadis). Defining
Roasted Peanut Flavor Quality. Part I. Correlation of GC
Volatiles with Roast Color as an Estimate of Quality (J.R.
Vercellotti, K.L. Crippen et al.). Growth Response of the
Mushroom Agaricus campestris to Nitrogen Sources when
Cultivated in Submerged Fermentation (A.M. Martin). Improved
Retention of Mushroom Flavor in Microwave-Hot Air Drying (L.F.
Di Cesare, M. Riva and A. Schiraldi). Water Sorption Hysteresis
in Potato Starch and Egg Albumin (M. Lagoudaki and P.G.
Demertzis). Soluble Coffee's New Biotechnology (R.L. Colton).
Sensory and Analytical Evaluation of Beers Brewed with Three
Varieties of Hops and an Unhopped Beer (N.B. Sanchez, C.L.
Lederer et al.). Low-Alcohol Content Wine-Like Beverages. Storage
Stability of those Obtained from Dealcoholized Wines (M.D.
Salvador, R. Perez et al.). Synthesis of Optically Active Whisky
Lactone (Y. Noda and M. Kikuchi). Microbiological Changes During
the Ripening of Turkish White Pickled Cheese (M. Karakus and I.
Alperden). Problems Associated with the Processing of Cucumber
Pickles: Softening, Bloater Formation and Environmental Pollution
(A.A. Guillou and J.D. Floros). Retention of Added Acids During
the Extrusion of Corn Starch/Isolated Soy Protein Blends (J.A.
Maga and C.H. Kim). Capsaicinoids: Analogue Composition of
Commercial Products (J.A. Maga and H. Bel-Haj). Influence of
Cultivar and Processing on Peach Drink Acceptability and Yield
(J.A. Maga and R.A. Renquist). Investigation of the Properties
Influencing Popcorn Popping Quality (J.A. Maga and B. Blach).
Spaghetti Products Containing Dried Distillers Grains (K. Van
Everen, J.A. Maga and K. Lorenz). Potential Applications of
Supercritical Carbon Dioxide Separations in Soybean Processing
(Z.L. Nikolov, P. Maheshwari et al.). Effects of Glucose
Oxidase-Catalase on the Flavor Stability of Model Salad Dressings
(D.B. Min and B.S. Mistry). Fatty Acid Composition of the Total,
Neutral and Phospholipids of the Brazilian Freshwater Fish
Colossoma macropomum (E.L. Maia and D.B. Rodriguez-
Amaya). Carotenoid Composition of the Tropical Fruits Eugenia
uniflora and Malpighia glabra (M.L. Cavalcante and
D.B. Rodriquez-Amaya). An Overview of Aseptic Processing of
Particulate Foods (N.G. Stoforos). Diabetes: Food Nutrition, Diet
and Weight Control (A.A. Khan). Current Approaches to the Study
of Meat Flavor Quality (A.M. Spanier). Consumer Acceptability of
Algin Restructured Beef (J.A. Maga, L. Dwyer and G.R. Schmidt).
Formation of Dialkylthiophenes in Maillard Reactions Involving
Cysteine (G.P. Rizzi, A.R. Steimle and D.R. Patton). Listeria
monocytogenes and its Fate in Meat Products (J.N. Sofos).
Subject Index.
Species as Potential Sources of Important Nutrients (H.
Wetherilt). Alternates to Synthetic Antioxidants (R.J. Evans and
G.S. Reynhout). Utilization of Cottonseed Protein in Preparing
New Edible Food Products (Y.G. Moharram and N.S. Abu-Foul).
Computer-Aided Organic Synthesis Applied to the Study of
Formation of Aroma Compounds. Thermal Degradation of Diallyl
Disulfide (G. Vernin, J. Metzger et al.). Flavor Compounds in
Maple Syrup (I. Alli, E. Akochi-k and S. Kermasha). Analysis of
the Volatile Constituents of a Special Type of White Bread (M.E.
Komaitis, G. Angelousis and N. Giannonits-Argyriadis). Defining
Roasted Peanut Flavor Quality. Part I. Correlation of GC
Volatiles with Roast Color as an Estimate of Quality (J.R.
Vercellotti, K.L. Crippen et al.). Growth Response of the
Mushroom Agaricus campestris to Nitrogen Sources when
Cultivated in Submerged Fermentation (A.M. Martin). Improved
Retention of Mushroom Flavor in Microwave-Hot Air Drying (L.F.
Di Cesare, M. Riva and A. Schiraldi). Water Sorption Hysteresis
in Potato Starch and Egg Albumin (M. Lagoudaki and P.G.
Demertzis). Soluble Coffee's New Biotechnology (R.L. Colton).
Sensory and Analytical Evaluation of Beers Brewed with Three
Varieties of Hops and an Unhopped Beer (N.B. Sanchez, C.L.
Lederer et al.). Low-Alcohol Content Wine-Like Beverages. Storage
Stability of those Obtained from Dealcoholized Wines (M.D.
Salvador, R. Perez et al.). Synthesis of Optically Active Whisky
Lactone (Y. Noda and M. Kikuchi). Microbiological Changes During
the Ripening of Turkish White Pickled Cheese (M. Karakus and I.
Alperden). Problems Associated with the Processing of Cucumber
Pickles: Softening, Bloater Formation and Environmental Pollution
(A.A. Guillou and J.D. Floros). Retention of Added Acids During
the Extrusion of Corn Starch/Isolated Soy Protein Blends (J.A.
Maga and C.H. Kim). Capsaicinoids: Analogue Composition of
Commercial Products (J.A. Maga and H. Bel-Haj). Influence of
Cultivar and Processing on Peach Drink Acceptability and Yield
(J.A. Maga and R.A. Renquist). Investigation of the Properties
Influencing Popcorn Popping Quality (J.A. Maga and B. Blach).
Spaghetti Products Containing Dried Distillers Grains (K. Van
Everen, J.A. Maga and K. Lorenz). Potential Applications of
Supercritical Carbon Dioxide Separations in Soybean Processing
(Z.L. Nikolov, P. Maheshwari et al.). Effects of Glucose
Oxidase-Catalase on the Flavor Stability of Model Salad Dressings
(D.B. Min and B.S. Mistry). Fatty Acid Composition of the Total,
Neutral and Phospholipids of the Brazilian Freshwater Fish
Colossoma macropomum (E.L. Maia and D.B. Rodriguez-
Amaya). Carotenoid Composition of the Tropical Fruits Eugenia
uniflora and Malpighia glabra (M.L. Cavalcante and
D.B. Rodriquez-Amaya). An Overview of Aseptic Processing of
Particulate Foods (N.G. Stoforos). Diabetes: Food Nutrition, Diet
and Weight Control (A.A. Khan). Current Approaches to the Study
of Meat Flavor Quality (A.M. Spanier). Consumer Acceptability of
Algin Restructured Beef (J.A. Maga, L. Dwyer and G.R. Schmidt).
Formation of Dialkylthiophenes in Maillard Reactions Involving
Cysteine (G.P. Rizzi, A.R. Steimle and D.R. Patton). Listeria
monocytogenes and its Fate in Meat Products (J.N. Sofos).
Subject Index.
- Edition: 1
- Latest edition
- Volume: 29
- Published: May 6, 1992
- Language: English
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