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Food science and human nutrition / edited by George Charalambous.

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Electronic resources

Subject: Food > Composition.
Food > Analysis.
Nutrition.
Food Analysis.
Food Technology.
Nutritional Physiological Phenomena.
Genre: Electronic books.

Record details

  • ISBN: 9781483291093
  • ISBN: 148329109X
  • Physical Description: 1 online resource (xxiii, 821 pages) : illustrations.
  • Publisher: Amsterdam ; Elsevier, 1992.

Content descriptions

General Note: Papers originally prepared for a conference in Samos Island, Greece, June 1991, which was not held.
Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Cover; Food Science and Human Nutrition; Copyright Page; PREFACE; Table of Contents; LIST OF CONTRIBUTORS; CHAPTER 1. DEVELOPMENT OF A MICROBIALLY CATALYSED OXIDATION SYSTEM; SUMMARY; INTRODUCTION; THE ALCOHOL OXIDASE ENZYME SYSTEM; INITIAL STUDIES; INDUCTION AND REPRESSION: TOWARD SUSTAINED ACTIVITY; PROCESS ENGINEERING; CONCLUSIONS; REFERENCES; CHAPTER 2. EVALUATION OF URTICA SPECIES AS POTENTIAL SOURCES OF IMPORTANTNUTRIENTS; 1 . INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS AND DISCUSSION; ACKNOWLEDGEMENT; REFERENCES; CHAPTER 3. ALTERNATES TO SYNTHETIC ANTIOXIDANTS.
Phenolics (Class I)Chelators (Class 11); Environmental _(C1 ass 111); Conclusion; References; CHAPTER 4. UTILIZATION OF COTTONSEED PROTEIN IN PREPARINGNEW EDIBLE FOOD PRODUCTS; 1. INTRODUCTION; 2. COTTONSEED CHARACTERISTICS:; 3. REMOVAL THE COTTONSEED GOSSYPOL; 4. COTTONSEED EDIBLE PRODUCTS.; 5. REFERENCES; CHAPTER 5. COMPUTER-AIDED ORGANIC SYNTHESIS APPLIED TO THE STUDY OF FORMATION OF AROMA COMPOUNDS. THERMAL DEGRADATION OF DIALLYL DISULFIDE.; SUMMARY; 1 . INTRODUCTION; 2. DESCRIPTION OF SOS; 3. EXAMPLE; 4. EXPERIMENTAL STUDY; CONCLUSION; REFERENCES.
CHAPTER 6. FORMATION OF AROMA BY HYDROLYSIS OF GLYCOSIDICALLY BOUNDCOMPONENTSSUMMARY; INTRODUCTION; EVIDENCE FOR GLYCOSIDICALLY BOUND VOLATILES IN APRICOT; ISOLATION OF GLYCOSIDICALLY BOUND COMPONENTS; MASS SPECTROMETRY STUDIES; EVIDENCE FOR á-L-RHAMNOSIDASE ACTIVITY.; SEPARATION OF GLYCOSIDASE ACTIVITIES; KINETIC STUDIES; REFERENCES; CHAPTER 7. THE EFFECT OF CARBCN AND NITROOEN SOURCES ON THE GROWTH AND ARCMA PRODUCTION OFPENICILLIN ITALICUM; SUMMARY; 1. INTRODUCTION; 2. MATERIALS AND MEIH0D6; 3. EXPERIMENTAL: RESULTS AND DISCUSSION; 4 . CONCLUSION; 5. REFERENCES.
CHAPTER 8. The Computer Simulation of the Chemical Kinetics of Flavor Compounds in Heated FoodsSUMMARY; INTRODUCTION; I ISOTHERMAL REACTIVE CASE (MODEL I):; II. TEMPERATURE GRADIENT NON-REACTIVE CASE (MODEL Đ); III. TEMPERATURE GRADIENT, REACTIVE CASE, FIRST ORDER (MODEL III); IV. TEMPERATURE GRADIENT, SECOND-ORDER REACTION (MODEL IV):; V. TEMPERATURE GRADIENT, FIRST- ORDER REACTION, VARIABLE E a (Model V); VI. TEMPERATURE GRADIENT, FIRST ORDER REACTION, E a = 20 kcal mole""1,VARIABLE THERMAL DIFFUSIVITY; CONCLUSION; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 9. FLAVOR COMPOUNDS IN MAPLE SYRUP.
IntroductionIdentified volatile compounds in maple syrup; Phenolic compounds:; Pyrazine compounds:; Carbonyl compounds:; Other compounds:; Maple sap components that contribute to syrup flavor; Effects of processing conditions on maple syrup flavor compounds; Caramelization reactions:; Reducing sugar-amino acid reactions; Alkali degradation of lign in derived compounds; Conclusion; References; CHAPTER 10. A RAPID METHOD FOR MONITORING FOOD VOLATILES; SUMMARY; 1. INTRODUCTION; 2. EXPERIMENTAL; 3. RESULTS AND DISCUSSION; 4. ACKNOWLEDGEMENTS; 5. REFERENCES.
Summary: 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).
Source of Description Note: Print version record.
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