Food science and human nutrition. (2015)

• Record Type: Book
• Further Information: Note: Edited by G. Charalambous.
• Editors: Charalambous, G
• Contents: 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.
• Publisher Details: Amsterdam : Elsevier Science
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: 641.30015; Food; Nutrition
• Languages: English
• ISBNs: 9781483291093
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.