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Advances in Food Research
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Advances in Food Research
Publisher: Elsevier Science Publication date: 1953 Publication language: Angielski Number of pages: 473 Publication formats: EAN: 9780080567495 ISBN: 9780080567495 Category: Agriculture & farming Publisher's index: S0065-2628(08)X6016-1 Bibliographic note: -
TOC
- Front Cover 2
- Advances in Food Research, Volume IV 5
- Copyright Page 6
- Contributors to Volume IV 7
- Foreword 9
- Contents 13
-
Chapter 1. Wiltshire Bacon
17
- I. Introduction 17
- II. The Wiltshire Cure 18
- III. Pre-Slaughter Treatment of the Pig 21
- IV. Post-Slaughter Treatment of Carcass 24
- V. Quality of Bacon 35
- VI. Summary 45
- References 46
-
Chapter 2. Work Methods Design and Work Simplifcation
53
- Front Cover 2
- Advances in Food Research, Volume IV 5
- Copyright Page 6
- Contributors to Volume IV 7
- Foreword 9
- Contents 13
-
Chapter 1. Wiltshire Bacon
17
- I. Introduction 17
- II. The Wiltshire Cure 18
- III. Pre-Slaughter Treatment of the Pig 21
- IV. Post-Slaughter Treatment of Carcass 24
- V. Quality of Bacon 35
- VI. Summary 45
- References 46
-
Chapter 2. Work Methods Design and Work Simplifcation
53
- I. Introduction 53
- II. Methods Engineering 59
- III. Methods Description 60
- IV. Methods Development 64
- V. Process Analysis and Development 67
- VI. Operation Analysis and Development 83
- VII . Work Simplification 107
- VIII. Conclusion 113
- References 117
-
Chapter 3. Nutritional Stress Factors and Food Processing
121
- I. Introduction 121
- II. Nature of Certain Stress Factors 123
- III. Nutritional Stress Factors Normally Occurring in Foods 126
- IV. Nutritional Stress Factors Which Do Not Normally Occur as Con- stituents of Foods 130
- V. Imbalance of Nutrients as a Stress Factor 133
- VI. Stress Factors Produced in Foods by Processing and Storage 136
- VII. Destruction of Stress Factors by Processing 138
- VIII. Stress Factors and Acceptability of Food 140
- IX. Summary 142
- References 144
-
Chapter 4. The Chemistry of Chlorophyll (with Special Reference to Foods)1
149
- I. Introduction 150
- II. Nomeiiclature 151
- III. The Chemistry of Chlorophyll 154
- IV. Extraction and Isolation 166
- V. Analytical Methods and Criteria of Purity 170
- VI. By-products of Chlorophyll 190
- References 195
-
Chapter 5. Reversion Problems in Edible Fats
201
- I. Introduction 201
- II. Conditions of Reversion Development 202
- III. Reverted Fats and Their Flavor Characteristics 203
- IV. Chemical Changes Accompanying Reversion 206
- V. Processing Methods For Minimizing Reversion 217
- VI. Summary 220
- References 221
- Patents 223
-
Chapter 6. Fish Preservation in Southeast Asia
225
- I. Introduction 225
- II. Fish Sauces 228
- III. Fish Pastes 233
- IV. Salted Fish, Not (or Partially) Dried 237
- V. Salting and Drying 241
- VI. Miscellaneous 243
- VII. Summary and Conclusions 244
- References 245
-
Chapter 7. The Effects of Heat upon the Nutritive Value of Protein
249
- I. Introduction 249
- II. Methods of Detcrmining Protein Quality 250
- III. Factors Contributing to the Biological Value of Protein 254
- IV. Types of Processing Used on Protein Foods and Feed 260
- V. The Effects of Heat Processing on the Proteins in Food 262
- VI. The Effect of Storage on Protein Quality 283
- VII. Summary 286
- References 287
-
Chapter 8. Insects Attacking Stored Products
297
- I. Introduction 297
- II. Origin of Stored Product Insects 298
- III. What Constitutes a Stored Product Insect ? 299
- IV. Classification 300
- V. Size of Stored Product Insects 314
- VI. Life History and Development 315
- VII. Kinds of Material Attacked 321
- VIII. Physical Condition of Product Influences Importance of Pest 324
- IX. How Products Become Infested 325
- X. Destructiveness 328
- XI. Determination of Grain Infested by Primary Insect Pests 332
- XII. Moisture Requirements 333
- XIII. Food Requirements 341
- XIV. Temperature 349
- XV. Heating 355
- XVI. Reactions to Light 358
- XVII. Population Density 359
- XVIII. Natural Enemies 362
- XIX. Need for Further Investigation 363
- XX. Summary 364
- References 365
-
Chapter 9. The Use of Ascorbic Acid in Processing Foods
375
- I. History 375
- II. Nutritional Value 377
- III. Chemistry 380
- IV. Exhaustion of Oxygen i n Sealed Aqueous Solutions 382
- V. Oxidative Browning in Heat-Processed Foods 383
- VI. Flavor and Nutritional Value in Juices 387
- VII. Enzyme-Catalyzed Oxidation in Frozen Fruits 397
- VIII. Synergistic Action in Edible Fats 404
- IX. Rusting and Rancidity in Frozen Fish 406
- X. Discolorations and Rancidity in Meat Products 408
- XI. Oxidized Flavor in Dairy Products 411
- XII. Oxidized Flavor in Beverage Products 419
- XIII. Flour and Dough Improver 422
- XIV. Nutritional Value in Miscellaneous Products 423
- XV. Needed Research 424
- References 425
- Author Index 449
- Subject Index 469