Food Science and Human Nutrition

Food Science and Human Nutrition

1st Edition - May 6, 1992

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  • Editor: G. Charalambous
  • eBook ISBN: 9781483291093

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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. 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
    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
    and its Fate in Meat Products (J.N. Sofos).
    Subject Index.

Product details

  • Language: English
  • Copyright: © Elsevier Science 1992
  • Published: May 6, 1992
  • Imprint: Elsevier Science
  • eBook ISBN: 9781483291093

About the Editor

G. Charalambous

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