Food Science And Human Nutrition

by Charalambous, George

• ISBN13: 9780444888341
• ISBN10: 0444888349
• Format: Hardcover
• Copyright: 1992-04-01
• Publisher: Elsevier Science Ltd

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).

Table of Contents

Preface
List of Contributors
Developments of a Microbially Catalyzed Oxidation System	p. 1
Evaluation of Urtica Species as Potential Sources of Important Nutrients	p. 15
Alternates to Synthetic Antioxidants	p. 27
Utilization of Cottonseed Protein in Preparing New Edible Food Products	p. 43
Computer-Aided Organic Synthesis Applied to the Study of Formation of Aroma Compounds. Thermal Degradation of Diallyl Disulfide	p. 75
Formation of Aroma by Hydrolysis of Glycosidically Bound Components	p. 99
The Effect of Carbon and Nitrogen Sources on the Growth and Aroma Production of Penicillium italicum	p. 115
The Computer Simulation of the Chemical Kinetics of Flavor Compounds in Heated Foods	p. 123
Flavor Compounds in Maple Syrup	p. 131
A Rapid Method for Monitoring Food Volatiles	p. 141
Bramble Dried Leaf Volatiles	p. 145
Influence of Variety and Location of Growth on Resulting Bramble Dried Leaf Volatiles	p. 149
Steam Volatile Constituents from Seeds of Momordica charantia L.	p. 153
Comparison of Volatile Components in Two Naranjilla Fruit (Solanum quitoense Lam.) Pulp from Different Origins	p. 163
Analysis of the Volatile Constituents of a Special Type of White Bread	p. 175
Defining Roasted Peanut Flavor Quality. Part I. Correlation of GC Volatiles with Roast Color as an Estimate of Quality	p. 183
Defining Roasted Peanut Flavor Quality. Part II. Correlation of GC Volatiles and Sensory Flavor Attributes	p. 211
Growth Response of the Mushroom Agaricus campestris to Nitrogen Sources when Cultivated in Submerged Fermentation	p. 229
Study of the Growth and Biomass Composition of the Edible Mushroom Pleurotus ostreatus	p. 239
Improved Retention of Mushroom Flavor in Microwave-Hot Air Drying	p. 249
Study of the Interaction between Polyvinyl Chloride and Vinyl Chloride Monomer using Inverse Gas Chromatography - Thermodynamic and Structural Considerations	p. 257
Inverse Gas Chromatographic Study of Moisture Sorption by Wheat and Soy Flour and the Effect of Specific Heat Treatment on their Sorption Behavior	p. 277
Application of a Modified I.G.C. Method in the Study of the Water Sorptional Behavior of Selected Proteins. I. Lysozyme-Water Interactions	p. 287
Application of a Modified I.G.C. Method in the Study of the Water Sorptional Behavior of Selected Protiens. II. Gliadin-Water Interactions	p. 303
Water Sorption Hysteresis in Potato Starch and Egg Albumin	p. 313
Study of Water Vapor Diffusion Through Plastic Packaging Materials Using Inverse Gas Chromatography	p. 321
Diffusion of Water in Starch Materials	p. 329
Soluble Coffee's New Biotechnology	p. 341
Aroma of Chinese Scented Green Tea with Citrus aurantium var. arama	p. 347
Design and Application of a Multifunctional Column Switching GC-MSD System	p. 351
Sensory and Analytical Evaluation of Hop Oil Oxygenated Fractions	p. 371
Sensory and Analytical Evaluation of Beers Brewed with Three Varieties of Hops and an Unhopped Beer	p. 403
Nitrate Mass-Balance in the Brewing Industry	p. 427
Extractability of Catechins and Proanthocyanidins of Grape Seeds	p. 437
Low-Alcohol Content Wine-Like Beverages. Storage Stability of those Obtained from Dealcoholized Wines	p. 451
Synthesis of Optically Active Whisky Lactone	p. 469
Effect of Copper, Potassium, Sodium and Calcium on Alcoholic Fermentation of Raisin Extract and Sucrose Solution	p. 475
Microbiological Changes During the Ripening of Turkish White Pickled Cheese	p. 491
Problems Associated with the Processing of Cucumber Pickles: Softening, Bloater Formation and Environmental Pollution	p. 499
Retention of Added Acids During the Extrusion of Corn Starch/Isolated Soy Protein Blends	p. 515
Binding During Extrusion of Added Flavorants as Influenced by Starch and Protein Types	p. 519
Capsaicinoids: Analogue Composition of Commercial Products	p. 526
Influence of Cultivar and Processing on Peach Drink Acceptability and Yield	p. 531
Subjective and Objective Comparison of Baked Potato Aroma as Influenced by Variety/Clone	p. 537
Investigation of the Properties Influencing Popcorn Popping Quality	p. 543
Spaghetti Products Containing Dried Distillers Grains	p. 551
Comparison of Preferences for Salty and Umami Flavours Between Two Ethnic Groups of Different Dietary Habits	p. 565
Enzymatic Hydration of (4R)-(+)-Limonene to (4R)-(+)-alpha-Terpineol	p. 571
Interesterification of Palm Oil Mid Fraction by Immobilized Lipase in n-Hexane: Effect of Lecithin Addition	p. 585
Potential Applications of Supercritical Carbon Dioxide Separations in Soybean Processing	p. 595
Effects of Glucose Oxidase-Catalase on the Flavor Stability of Model Salad Dressings	p. 617
Fatty Acid Composition of the Total, Neutral and Phospholipids of the Brazilian Freshwater Fish Colossoma macropomum	p. 633
Carotenoid Composition of the Tropical Fruits Eugenia uniflora and Malpighia glabra	p. 643
Food Emulsions in Extruded Glassy Materials	p. 651
An Overview of Aseptic Processing of Particulate Foods	p. 665
Diabetes: Food Nutrition, Diet and Weight Control	p. 679
Current Approaches to the Study of Meat Flavor Quality	p. 695
Preparation and Use of Food Grade N-Carboxymethylchitosan to Prevent Meat Flavor Deterioration	p. 711
Consumer Acceptability of Algin Restructured Beef	p. 723
Formation of Dialkylthiophenes in Maillard Reactions Involving Cysteine	p. 731
Listeria monocytogenes and its Fate in Meat Products	p. 743
Extrusion Cooking of Chicken Meat with Various Nonmeat Ingredients	p. 761
A Method for Determining Binding of Hexanal by Myosin and Actin Using Equilibrium Headspace Sampling Gas Chromatography	p. 783
Subject Index	p. 817
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