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).
Inhaltsverzeichnis
1;Front Cover;1 2;Food Science and Human Nutrition;4 3;Copyright Page;5 4;Table of Contents;10 5;PREFACE;8 6;LIST OF CONTRIBUTORS;16 7;CHAPTER 1. DEVELOPMENT OF A MICROBIALLY CATALYSED OXIDATION SYSTEM;26 7.1;SUMMARY;26 7.2;INTRODUCTION;26 7.3;THE ALCOHOL OXIDASE ENZYME SYSTEM;27 7.4;INITIAL STUDIES;27 7.5;INDUCTION AND REPRESSION: TOWARD SUSTAINED ACTIVITY;31 7.6;PROCESS ENGINEERING;33 7.7;CONCLUSIONS;36 7.8;REFERENCES;38 8;CHAPTER 2. EVALUATION OF URTICA SPECIES AS POTENTIAL SOURCES OF IMPORTANTNUTRIENTS;40 8.1;1 . INTRODUCTION;40 8.2;2. MATERIALS AND METHODS;42 8.3;3. RESULTS AND DISCUSSION;43 8.4;ACKNOWLEDGEMENT;48 8.5;REFERENCES;48 9;CHAPTER 3. ALTERNATES TO SYNTHETIC ANTIOXIDANTS;52 9.1;Phenolics (Class I);54 9.2;Chelators (Class 11);62 9.3;Environmental _( C1 ass 111 );65 9.4;Conclusion;66 9.5;References;67 10;CHAPTER 4. UTILIZATION OF COTTONSEED PROTEIN IN PREPARINGNEW EDIBLE FOOD PRODUCTS;68 10.1;1. INTRODUCTION;68 10.2;2. COTTONSEED CHARACTERISTICS:;69 10.3;3. REMOVAL THE COTTONSEED GOSSYPOL;75 10.4;4. COTTONSEED EDIBLE PRODUCTS.;80 10.5;5. REFERENCES;92 11;CHAPTER 5. COMPUTER-AIDED ORGANIC SYNTHESIS APPLIED TO THE STUDY OF FORMATION OF AROMA COMPOUNDS. THERMAL DEGRADATION OF DIALLYL DISULFIDE.;100 11.1;SUMMARY;100 11.2;1 . INTRODUCTION;100 11.3;2. DESCRIPTION OF SOS;102 11.4;3. EXAMPLE;104 11.5;4. EXPERIMENTAL STUDY;117 11.6;CONCLUSION;122 11.7;REFERENCES;122 12;CHAPTER 6. FORMATION OF AROMA BY HYDROLYSIS OF GLYCOSIDICALLY BOUNDCOMPONENTS;124 12.1;SUMMARY;124 12.2;INTRODUCTION;124 12.3;EVIDENCE FOR GLYCOSIDICALLY BOUND VOLATILES IN APRICOT;125 12.4;ISOLATION OF GLYCOSIDICALLY BOUND COMPONENTS;127 12.5;MASS SPECTROMETRY STUDIES;128 12.6;EVIDENCE FOR á-L-RHAMNOSIDASE ACTIVITY.;133 12.7;SEPARATION OF GLYCOSIDASE ACTIVITIES;133 12.8;KINETIC STUDIES;135 12.9;REFERENCES;138 13;CHAPTER 7. THE EFFECT OF CARBCN AND NITROOEN SOURCES ON THE GROWTH AND ARCMA PRODUCTION OFPENICILLIN ITALICUM;140 13.1;SUMMARY;140 13.2;1. INTRODUCTION;140 13.3;2. MATERIALS AND MEIH0D6;1
40 13.4;3. EXPERIMENTAL: RESULTS AND DISCUSSION;141 13.5;4 . CONCLUSION;147 13.6;5. REFERENCES;147 14;CHAPTER 8. The Computer Simulation of the Chemical Kinetics of Flavor Compounds in Heated Foods;148 14.1;SUMMARY;148 14.2;INTRODUCTION;148 14.3;I ISOTHERMAL REACTIVE CASE (MODEL I):;148 14.4;II. TEMPERATURE GRADIENT NON-REACTIVE CASE (MODEL Ð);149 14.5;III. TEMPERATURE GRADIENT, REACTIVE CASE, FIRST ORDER (MODEL III);150 14.6;IV. TEMPERATURE GRADIENT, SECOND-ORDER REACTION (MODEL IV):;151 14.7;V. TEMPERATURE GRADIENT, FIRST- ORDER REACTION, VARIABLE E a (Model V);152 14.8;VI. TEMPERATURE GRADIENT, FIRST ORDER REACTION, E a = 20 kcal mole"1,VARIABLE THERMAL DIFFUSIVITY;153 14.9;CONCLUSION;155 14.10;ACKNOWLEDGEMENTS;155 14.11;REFERENCES;155 15;CHAPTER 9. FLAVOR COMPOUNDS IN MAPLE SYRUP;156 15.1;Introduction;157 15.2;Identified volatile compounds in maple syrup;157 15.3;Phenolic compounds:;157 15.4;Pyrazine compounds:;158 15.5;Carbonyl compounds:;158 15.6;Other compounds:;159 15.7;Maple sap components that contribute to syrup flavor;159 15.8;Effects of processing conditions on maple syrup flavor compounds;160 15.9;Caramelization reactions:;160 15.10;Reducing sugar-amino acid reactions;161 15.11;Alkali degradation of lign in derived compounds;161 15.12;Conclusion;162 15.13;References;165 16;CHAPTER 10. A RAPID METHOD FOR MONITORING FOOD VOLATILES;166 16.1;SUMMARY;166 16.2;1. INTRODUCTION;166 16.3;2. EXPERIMENTAL;167 16.4;3. RESULTS AND DISCUSSION;168 16.5;4. ACKNOWLEDGEMENTS;169 16.6;5. REFERENCES;169 17;CHAPTER 11. BRAMBLE DRIED LEAF VOLATILES;170 17.1;SUMMARY;170 17.2;INTRODUCTION;170 17.3;MATERIALS AND METHODS;171 17.4;RESULTS AND DISCUSSION;172 17.5;REFERENCES;173 18;CHAPTER 12. INFLUENCE OF VARIETY AND LOCATION OF GROWTH ON RESULTING BRAMBLE DRIED LEAF VOLATILES;174 18.1;SUMMARY;174 18.2;INTRODUCTION;174 18.3;MATERIALS AND METHODS;175 18.4;RESULTS AND DISCUSSION;176 18.5;REFERENCES;177 19;CHAPTER 13. STEAM VOLATILE CONSTITUENTS FROM SEEDS OF MOMORDICA CHARANTIA L.;
178 19.1;ABSTRACT;178 19.2;INTRODUCTION;178 19.3;METHODS;179 19.4;RESULTS AND DISCUSSION;180 19.5;ACKNOWLEDGMENT;185 19.6;REFERANCES;185 20;CHAPTER 14. COMPARISON OF VOLATILE COMPONENTS IN TWO NARANJILLA FRUIT (SOLANUM QUITOENSE LAM.) PULP FROM DIFFERENT ORIGIN;188 20.1;SUMMARY :;188 20.2;INTRODUCTION;188 20.3;MATERIAL AND METHODS;189 20.4;RESULTS AND DISCUSSION;191 20.5;ACKNOWLEDGMENT;194 20.6;ACKNOWLEDGMENT;194 20.7;REFERENCES;199 21;CHAPTER 15. ANALYSIS OF THE VOLATILE CONSTITUENTS OF A SPECIAL TYPE OF WHITE BREAD;200 21.1;SUMMARY;200 21.2;1. INTRODUCTION;201 21.3;2. MATERIALS AND METHODS;201 21.4;3. RESULTS AND DISCUSSION.;202 21.5;REFERENCES;206 22;CHAPTER 16. DEFINING ROASTED PEANUT FLAVOR QUALITY. PART 1. CORRELATION OF GC VOLATILES WITH ROAST COLOR AS AN ESTIMATE OF QUALITY;208 22.1;SUMMARY;208 22.2;1. INTRODUCTION;208 22.3;2. MATERIALS AND METHODS;209 22.4;3. RESULTS AND DISCUSSION;212 22.5;4. SUMMARY AND CONCLUSIONS;227 22.6;REFERENCES;228 23;CHAPTER 17. DEFINING ROASTED PEANUT FLAVOR QUALITY. PART 2. CORRELATION OF GCVOLATILES AND SENSORY FLAVOR ATTRIBUTES;236 23.1;SUMMARY;236 23.2;1. INTRODUCTION;236 23.3;2. MATERIALS AND METHODS;237 23.4;3. RESULTS;241 23.5;4. DISCUSSION;246 23.6;5. CONCLUSIONS;247 23.7;ACKNOWLEDGEMENTS;247 23.8;REFERENCES;247 24;CHAPTER 18. GROWTH RESPONSE OF THE MUSHROOM AGARICUS CAMPESTRIS TO NITROGEN SOURCES WHEN CULTIVATED IN SUBMERGED FERMENTATION.;254 24.1;SUMMARY;254 24.2;1. INTRODUCTION;254 24.3;2 . Materials and Methods;256 24.4;3 . RESULTS AND DISCUSSION;257 24.5;4. CONCLUSIONS;261 24.6;REFERENCES;262 25;CHAPTER 19. STUDY OF THE GROWTH AND BIOMASS COMPOSITION OF THE EDIBLEMUSHROOM PLEUROTUS OSTREATUS.;264 25.1;SUMMARY;264 25.2;1. INTRODUCTION;264 25.3;2 . MATERIALS AND METHODS;266 25.4;3 . RESULTS AND DISCUSSION;268 25.5;4 . CONCLUSIONS;271 25.6;REFERENCES;272 26;CHAPTER 20. IMPROVED RETENTION OF MUSHROOM FLAVOUR IN MICROWAVE-HOT AIR DRYING;274 26.1;SUMMARY;274 26.2;1. INTRODUCTION;274 26.3;2. MATERIALS AND METHODS;275 26.4;3
. RESULTS AND DISCUSSION;277 26.5;4 CONCLUSIONS;281 26.6;REFERENCES;281 27;CHAPTER 21. STUDY OF THE INTERACTION BETWEEN POLYVINYL CHLORIDE AND VINYL CHLORIDE MONOMER USING- INVERSE GAS CHROMATOGRAPHY - THERMODYNAMIC AND STRUCTURAL CONSIDERATIONS.;282 27.1;SUMMARY;282 27.2;INTRODUCTION;282 27.3;MATERIALS AND METHODS;283 27.4;RESULTS AND DISCUSSION;288 27.5;CONCLUSIONS;300 27.6;ACKNOWLEDGEMENT;301 27.7;REFERENCES;301 28;CHAPTER 22. INVERSE GAS CHROMATOGRAPHIC STUDY OF MOISTURE SORPTION BY WHEAT AND SOY FLOUR AND THE EFFECT OF SPECIFIC HEAT TREATMENT ON THEIR SORPTION BEHAVIOR;302 28.1;SUMMARY;302 28.2;INTRODUCTION;302 28.3;MATERIALS AND METHODS;303 28.4;RESULTS AND DISCUSSION;304 28.5;REFERENCES;310 29;CHAPTER 23. APPLICATION OF A MODIFIED I.G.C. METHOD IN THE STUDY OF THE WATER SORPTIONAL BEHAVIOR OF SELECTED PROTEINS I. LYSOZYME-WATER INTERACTIONS;312 29.1;SUMMARY;312 29.2;INTRODUCTION;312 29.3;MATERIALS AND METHODS;314 29.4;METHODS;314 29.5;RESULTS AND DISCUSSION;315 29.6;CONCLUSIONS;326 29.7;REFERENCES;327 30;CHAPTER 24. APPLICATION OF A MODIFIED IGC METHOD IN THE STUDY OF THE WATER SORPTIONAL BEHAVIOR OF SELECTED PROTEINS. II. GLIADIN-WATER INTERACTIONS;328 30.1;SUMMARY;328 30.2;INTRODUCTION;328 30.3;MATERIALS AND METHODS;330 30.4;RESULTS AND DISCUSSION;330 30.5;REFERENCES;335 31;CHAPTER 25. WATER SORPTION HYSTERESIS IN POTATO STARCH AND EGG ALBUMIN;338 31.1;SUMMARY;338 31.2;INTRODUCTION;338 31.3;MATERIALS AND METHODS;338 31.4;RESULTS AND DISCUSSION;340 31.5;REFERENCES;343 32;CHAPTER 26. STUDY OF WATER VAPOR DIFFUSION THROUGH PLASTICS PACKAGING MATERIALS USING INVERSE GAS CHROMATOGRAPHY;346 32.1;SUMMARY;346 32.2;INTRODUCTION;346 32.3;DATA TREATMENT;346 32.4;MATERIALS AND METHODS;348 32.5;RESULTS AND DISCUSSION;348 32.6;REFERENCES;349 33;CHAPTER 27. DIFFUSION OF WATER IN STARCH MATERIALS;354 33.1;SUMMARY;354 33.2;INTRODUCTION;354 33.3;MATERIALS AND METHODS;355 33.4;RESULTS AND DISCUSSION;357 33.5;ACKNOWLEDGEMENTS;364 33.6;REFERENCES;364 34;CHAPTER 28. SOLUBLE COFF
EE'S NEW BIOTECHNOLOGY;366 35;CHAPTER 29. AROMA OF CHINESE SCENTED GREEN TEA WITH Citrus aurantium var. arama;372 35.1;SUMMARY;372 35.2;INTRODUCTION;372 35.3;EXPERIMENTAL;372 35.4;RESULTS AND DISCUSSION;372 35.5;REFERENCES;374 36;CHAPTER 30. DESIGN AND APPLICATION OF A MULTIFUNCTIONAL COLUMN SWITCHING GC-MSD SYSTEM;376 36.1;SUMMARY;376 36.2;INTRODUCTION;376 36.3;SYSTEM DESIGN;378 36.4;EXPERIMENTAL;382 36.5;APPLICATIONS;383 36.6;REFERENCES;394 37;CHAPTER 31. SENSORY AND ANALYTICAL EVALUATION OF HOP OIL OXYGENATED FRACTIONS;396 37.1;SUMMARY;396 37.2;1. INTRODUCTION;396 37.3;2. MATERIALS AND METHODS;398 37.4;3. RESULTS AND DISCUSSION;406 37.5;4. CONCLUSION;424 37.6;ACKNOWLEDGMENTS;424 37.7;REFERENCES;425 38;CHAPTER 32. SENSORY AND ANALYTICAL EVALUATION OF BEERS BREWED WITH THREE VARIETIES OF HOPS AND AN UNHOPPED BEER;428 38.1;SUMMARY;428 38.2;1. INTRODUCTION;428 38.3;2. MATERIALS AND METHODS;429 38.4;3. RESULTS AND DISCUSSION;435 38.5;4. CONCLUSION;450 38.6;REFERENCES;450 39;CHAPTER 33. NITRATE MASS-BALANCE IN THE BREWING INDUSTRY;452 39.1;SUMMARY;452 39.2;1. MATERIALS;452 39.3;2. METHODS;454 39.4;3.NITRATE LEVELS IN BREWING RAW-MATERIALS;455 39.5;4 . MASS BALANCE OF NITRATE IN A BREWERY;457 39.6;REFERENCES;459 40;CHAPTER 34. EXTRACTABILITY OF CATECHINS AND PROANTHOCYANIDINS OF GRAPE SEEDS. TECHNOLOGICAL CONSEQUENCES.;462 40.1;SUMMARY;462 40.2;1 INTRODUCTION;462 40.3;2. MATERIALS AND METHODS;464 40.4;3. RESULTS AND DISCUSSION;466 40.5;4. COHCLUSIOHS;473 40.6;ACKNOWLEDGEMENTS;474 40.7;REFERENCES;474 41;CHAPTER 35. LOW-ALCOHOL CONTENT WINE-LIKE BEVERAGES. STORAGE STABILITY OF THOSE OBTAINED FROM DEALCOHOLIZED WINES.;476 41.1;SUMMARY;476 41.2;1. STATE OF THE ART;476 41.3;2. DEALCOHOLISATION OF COMMON SPANISH WINES BY THERMAL PROCESSING.;479 41.4;3. MATERIALS AND METHODS;481 41.5;4. RESULTS AND DISCUSSION;482 41.6;5. CONCLUSIONS;489 41.7;ACKOWLEDGEMENTS;491 41.8;REFERENCES;491 42;CHAPTER 36. SYNTHESIS OF OPTICALLY ACTIVE WHISKY LACTONE;494 42.1;SUMMARY;494 42.2;INTRODUCTIO
N;494 42.3;RESULTS AND DISCUSSION;495 42.4;REFERENCES;497 43;CHAPTER 37. EFFECT OF COPPER, POTASSIUM, SODIUM AND CALCIUM. ON ALCOHOLIC FERMENTATION OF RAISIN EXTRACT AND SUCROSE SOLUTION;500 43.1;SUMMARY;500 43.2;INTRODUCTION;500 43.3;METHODS;502 43.4;RESULTS AND DISCUSSION;504 43.5;CONCLUSIONS;511 43.6;REFERENCES ;513 44;CHAPTER 38. MICROBIOLOGICAL CHANGES DURING THE RIPENING OF TURKISH WHITE PICKLED CHEESE;516 44.1;1 . INTRODUCTION;516 44.2;2 . MATERIALS AND METHODS;516 44.3;3. RESULTS AND DISCUSSION;518 44.4;REFERENCES;522 45;CHAPTER 39. PROBLEMS ASSOCIATED WITH THE PROCESSING OF CUCUMBER PICKLES: SOFTENING, BLOATER FORMATION AND ENVIRONMENTAL POLLUTION;524 45.1;ABSTRACT;524 45.2;INTRODUCTION;524 45.3;TRADITIONAL FERMENTATION AND STORAGE OF CUCUMBERS;525 45.4;MICROBIAL ASPECTS;526 45.5;THE SOFTENING PROBLEM;528 45.6;THE USE OF FIRMING AGENTS TO REDUCE SOFTENING;529 45.7;THE BLOATER FORMATION PROBLEM;530 45.8;METHODS TO ELIMINATE BLOATER FORMATION;531 45.9;THE ENVIRONMENTAL POLLUTION PROBLEM AND SOME SOLUTIONS;532 45.10;REFERENCES;535 46;CHAPTER 40. RETENTION OF ADDED ACIDS DURING THE EXTRUSION OF CORN STARCH/ISOLATED SOY PROTEIN BLENDS;540 46.1;SUMMARY;540 46.2;INTRODUCTION;540 46.3;MATERIALS AND METHODS;540 46.4;RESULTS AND DISCUSSION;542 46.5;REFERENCES;543 47;CHAPTER 41. BINDING DURING EXTRUSION OF ADDED FLAVORANTS AS INFLUENCED BY STARCH AND PROTEIN TYPES;544 47.1;SUMMARY;544 47.2;INTRODUCTION;544 47.3;MATERIALS AND METHODS;544 47.4;RESULTS AND DISCUSSION;546 47.5;REFERENCES;550 48;CHAPTER 42. CAPSAICINOIDS : ANALOGUE COMPOSITION OF COMMERCIAL PRODUCTS;552 48.1;SUMMARY;552 48.2;INTRODUCTION;552 48.3;MATERIALS AND METHODS;553 48.4;RESULTS AND DISCUSSION;554 48.5;REFERENCES;555 49;CHAPTER 43. IN FLUENCE OF CULTIVAR AND PROCESSING ON PEACH DRINK ACCEPT ABILITY AND YIELD;556 49.1;SUMMARY;556 49.2;INTRODUCTION;556 49.3;METHODS;557 49.4;RESULTS AND DISCUSSION;558 49.5;REFERENCES;561 50;CHAPTER 44. SUBJECTIVE AND OBJECTIVE COMPARISON OF BAKED POTATO AROMA AS INFLUEN
CED BY VARIETY/CLONE;562 50.1;SUMMARY;562 50.2;INTRODUCTION;562 50.3;MATERIALS AND METHODS;563 50.4;RESULTS AND DISCUSSION;564 50.5;REFERENCES;566 51;CHAPTER 45. INVESTIGATION OF THE PROPERTIES INFLUENCING POPCORN POPPING QUALITY;568 51.1;SUMMARY;568 51.2;INTRODUCTION;568 51.3;MATERIALS AND METHODS;569 51.4;RESULTS AND DISCUSSION;570 51.5;REFERENCES;574 52;CHAPTER 46. SPAGHETTI PRODUCTS CONTAINING DRIED DISTILLERS GRAINS;576 52.1;SUMMARY;576 52.2;INTRODUCTION;576 52.3;MATERIALS AND METHODS;577 52.4;RESULTS;579 52.5;CONCLUSIONS;587 52.6;REFERENCES;587 53;CHAPTER 47. COMPARISON OF PREFERENCES FOR SALTY AND UMAMI FLAVOURS BETWEEN TWO ETHNIC GROUPS OF DIFFERENT DIETARY HABITS;590 53.1;SUMMARY;590 53.2;1. INTRODUCTION;590 53.3;3. RESULTS AND DISCUSSION;593 53.4;4. CONCLUSIONS;594 53.5;REFERENCES;595 54;CHAPTER 48. ENZYMATIC HYDRATION OF (4R)-(+)-LIMONENE TO (4R)-(+)-a-TERPINEOL;596 54.1;SUMMARY;596 54.2;INTRODUCTION;596 54.3;ENZYME PROPERTIES;598 54.4;CONCLUSIONS;608 54.5;REFERENCES;608 55;CHAPTER 49. INTERESTERIFICATION OF PALM OIL MID FRACTION BY IMMOBILIZED LIPASE IN N-HEXANE; EFFECT OF LECHITIN ADDITION;610 55.1;SUMMARY;610 55.2;1. INTRODUCTION;610 55.3;2. MATERIALS;611 55.4;3. METHODS;611 55.5;4. RESULTS AND DISCUSSION;612 55.6;5. CONCLUSIONS;617 55.7;REFERENCES;618 56;CHAPTER 50. POTENTIAL APPLICATIONS FOR SUPERCRITICAL CARBON DIOXIDE SEPARATIONS IN SOYBEAN PROCESSING;620 56.1;SUMMARY;620 56.2;1. INTRODUCTION;620 56.3;2 . MATERIALS AND METHODS;624 56.4;3 . RESULTS AND DISCUSSION;629 56.5;ACKNOWLEDGEMENTS;639 56.6;REFERENCES;639 57;CHAPTER 51. EFFECTS OF GLUCOSE OXIDASE-CATALASE ON THE FLAVOR STABILITY OF MODEL SALAD DRESSINGS;642 57.1;ABSTRACT;642 57.2;INTRODUCTION;642 57.3;MATERIALS A N D METHODS;643 57.4;RESULTS AND DISCUSSION;647 57.5;REFERENCES;656 58;CHAPTER 52. FATTY ACID COMPOSITION OF THE TOTAL, NEUTRAL AND PHOSPHOLIPIDS OFTHE BRAZILIAN FRESHWATER FISH COLOSSOMA MACROPOHUM;658 58.1;SUMMARY;658 58.2;1 INTRODUCTION;658 58.3;2 MATERIALS AND METHODS;659 58.4;3
RESULTS AND DISCUSSION;661 58.5;ACNOUILEDGMENT;666 58.6;REFERENCE;667 59;CHAPTER 53. CAROTENOID COMPOSITION OF THE TROPICAL FRUITS EUGENIA UNI FLORA ANDHALP1GH1A GLABRA;668 59.1;SUMMARY;668 59.2;1. INTRODUCTION;668 59.3;2 . MATERIALS AND METHODS;669 59.4;3 RESULTS AND DISCUSSION;670 59.5;ACKNOWLEDGMENT;674 59.6;REFERENCES;675 60;CHAPTER 54. FOOD EMULSIONS IN EXTRUDED GLASSY MATERIALS;676 60.1;SUMMARY;676 60.2;Introduction;676 60.3;REFERENCES;688 61;CHAPTER 55. AN OVERVIEW OF ASEPTIC PROCESSING OF PARTICULATE FOODS;690 61.1;ABSTRACT;690 61.2;INTRODUCTION;690 61.3;LIQUID-PARTICLE FILM HEAT TRANSFER COEFFICIENT;692 61.4;PARTICLE RESIDENCE TIME DISTRIBUTION;694 61.5;MATHEMATICAL MODELING;696 61.6;FUTURE WORK;698 61.7;NOMENCLATURE;699 61.8;REFERENCES;700 62;CHAPTER 56. DIABETES: FOOD.. NUTRITION, DIET AND WEIGHT CONTROL;704 62.1;SUMMARY;704 62.2;HISTORY OF DIABETES;704 62.3;PANCREAS;706 62.4;THE FOOD YOU EAT;709 62.5;NUTRIENTS;713 62.6;WEIGHT CONTROL;715 62.7;REFERENCES;718 63;CHAPTER 57. CURRENT APPROACHES TO THE STUDY OF MEAT FLAVOR QUALITY;720 63.1;SUMMARY;720 63.2;1. MEAT FLAVOR QUALITY:;720 63.3;2. WHAT FACTORS AFFECT MEAT FLAVOR QUALITY?;721 63.4;3. CONCLUSIONS.;732 63.5;REFERENCES;732 64;CHAPTER 58. PREPARATION AND USE OP FOOD GRADE N-CARBOXYMETHYLCHITOSAN TO PREVENT MEAT FLAVOR DETERIORATION;736 64.1;SUMMARY;736 64.2;1. INTRODUCTION;736 64.3;2. PREPARATION OF FOOD GRADE Í-CARBOXYMETHYLCHITOSAN (NCMC);737 64.4;3. COMPOSITION AND PROPERTIES OF NCMC;740 64.5;4. NCMC AS AN ANTIOXIDANT;743 64.6;REFERENCES;746 65;CHAPTER 59. CONSUMER ACCEPTABILITY OF ALGINRE STRUCTURED BEEF;748 65.1;SUMMARY;748 65.2;INTRODUCTION;748 65.3;MATERIALS AND METHODS;749 65.4;RESULTS AND DISCUSSION;751 65.5;REFERENCES;754 66;CHAPTER 60. FORMATION OF DIALKYLTHIOPHENES IN MAILLARD REACTIONS INVOLVING CYSTEINE;756 66.1;SUMMARY;756 66.2;1. INTRODUCTION;756 66.3;2. EXPERIMENTAL;757 66.4;3. RESULTS AND DISCUSSION;760 66.5;REFERENCES;765 67;CHAPTER 61. Listeria monocytogenes AND ITS FATE IN MEAT PROD
UCTS;768 67.1;SUMMARY;768 67.2;1. GENERAL;768 67.3;2. BEHAVIOR OF Listeria IN FOODS;771 67.4;3. LISTERIOSIS FROM MEAT;773 67.5;4. CONTAMINATION OF MEAT AND POULTRY PRODUCTS;774 67.6;5. BEHAVIOR OF Listeria IN MEAT AND POULTRY PRODUCTS;776 67.7;6. EXPERIMENTAL;777 67.8;7. REFERENCES;780 68;CHAPTER 62. EXTRUSION COOKING OF CHICKEN MEAT WITH VARIOUS NONMEAT INGREDIENTS;786 68.1;SUMMARY;786 68.2;1. INTRODUCTION;786 68.3;2. MATERIALS AND METHODS;788 68.4;3. RESULTS AND DISCUSSION;791 68.5;4. CONCLUSIONS;805 68.6;5. REFERENCES;806 69;CHAPTER 63. A METHOD FOR DETERMINING BINDING OF HEXANAL BY MYOSIN AND ACTIN USING EQUILIBRIUM HEADSPACE SAMPLING GAS CHROMATOGRAPHY;808 69.1;SUMMARY;808 69.2;1. INTRODUCTION;808 69.3;2. MATERIALS AND METHODS;810 69.4;3. STEP BY STEP CALCULATION EXAMPLE;816 69.5;4. RESULTS AND DISCUSSION;823 69.6;5. SUGGESTED EXPERIMENTAL CONDITIONS FOR EQUILIBRIUM HEADSPACE SAMPLING;838 69.7;REFERENCES;839 70;SUBJECT INDEX;842
