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Advances in food and nutrit...
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines
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monografia Rebiun24446939 https://catalogo.rebiun.org/rebiun/record/Rebiun24446939 m o d | cr -n--------- 890405s1996 cauac ob 001 0 eng d 1-281-70992-1 9786611709921 0-08-056784-3 UPVA 997185649003706 CBUC 991013418709906708 CBUC 991010863660806709 MiAaPQ MiAaPQ MiAaPQ eng 641.1072 664/.005 Advances in food and nutrition research. Volume 39 electronic resource] edited by Steve L. Taylor San Diego, Calif. Academic Press c1996 San Diego, Calif. San Diego, Calif. Academic Press 1 online resource (393 p.) 1 online resource (393 p.) Text txt computer c online resource cr Advances in food and nutrition research v. 39 Description based upon print version of record Includes bibliographical references and index Front Cover; Advances in Food and Nutrition Research, Volume 39; Copyright Page; Contents; Contributors to Volume 39; Chapter 1. The Rheology of Semlliquid Foods; I. Introduction; II. Basic Rheology Concepts; III. Experimental Methods; IV. Instrumentation in Fundamental Rheology; V. Constitutive Models; VI. Applications of Rheology in Characterizing Engineering Properties of Foods; VII. Summary and Research Needs; References; Chapter 2. Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review; I. Introduction II. Traditional Production of IM Meat ProductsIII. Technology of Producing IM Pet Foods; IV. Preservation Principles and Their Application to IM Meats; V. Problems in Production of Different IM Meats; VI. Effects of Slaughtering, Handling, Chilling, Freezing, Storage, and Thawing on Muscle Properties; VII. Effects of Predrying Treatment and Handling of Muscle; VIII. Factors Influencing Absorption Phenomena in Meats/Meat Mixtures; IX. Mechanisms Involved in Meat Dehydration Systems; X. Quality Attributes as Affected by Dehydration and Its Associated Processes XI. Process Optimization for IM MeatsXII. Energy Costs for Production of IM Meat Products; XIII. Research Needs for IM Meats; XIV. Summary; References; Chapter 3. Cheese: Physical, Biochemical, and Nutritional Aspects; I. Introduction; II. Composition and Constituents of Milk; III. Conversion of Milk to Cheese Curd; IV. Biochemistry of Cheese Ripening; V. Cheese Flavor; VI. Cheese Texture; VII. Accelerated Cheese Ripening; VIII. Processed Cheese Products; IX. Nutritional and Safety Aspects of Cheese; X. Perspective; References; Chapter 4. Biogenic Amines in Fish and Shellfish; I. Introduction II. Nonvolatile Amine FormationIII. Amine Detoxification; IV. Bacterial Species with Decarboxylase Activity; V. Amines Presence in the Marine Ecosystem; VI. Amines Occurrence in Seafood; VII. Scombrotoxicosis; VIII. Amine Formation as an Indicator of Freshness in Seafoods; IX. Recommended Limits of Amine Content; X. Determination of Biogenic Amines in Fish; References; Index Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines English Nutrition- Research Food- Research Electronic books Taylor, Steven L. Advances in food and nutrition research (CKB)954927715364 (DLC)2011233087 (OCoLC)60644000 2213-6797 0-12-016439-6