Food Science and Human Nutrition

Content: 
Front Matter
Page iii

Copyright page
Page iv

Developments in Food Science
Pages v-vi

Preface
Page vii

List of Contributors
Pages xv-xxiii

Development of a Microbially Catalysed Oxidation System
Pages 1-14
S.J.B. Duff, W.D. Murray

Evaluation of URTICA Species as Potential Sources of Important Nutrients
Pages 15-25
H. WETHERILT

Alternates to Synthetic Antioxidants
Pages 27-42
R.J. EVANS, G.S. REYNHOUT

Utilization of Cottonseed Protein in Preparing New Edible Food Products
Pages 43-74
Y.G. MOHARRAM, N.S. ABU-FOUL

Computer–Aided Organic Synthesis Applied to the Study of Formation of Aroma Compounds. Thermal Degradation of Diallyl Disulfide
Pages 75-97
G. VERNIN, J. METZGER, P. AZARIO, R. BARONE, M. ARBELOT, M. CHANON

Formation of Aroma by Hydrolysis of Glycosidically Bound Components
Pages 99-114
V. Reyné, C. Salles, J. Crouzet

The Effect of Carbon and Nitrogen Sources on the Growth and Aroma Production of Penicillin Italicum
Pages 115-122
Leslie F.M. Yong

The Computer Simulation of the Chemical Kinetics of Flavor Compounds in Heated Foods
Pages 123-130
ARTHUR E. GROSSER

Flavor Compounds in Maple Syrup
Pages 131-140
Inteaz Alli, Emmanuel Akochi-K, Selim Kermasha

A Rapid Method for Monitoring Food Volatiles
Pages 141-144
J.R. Jocelyn Paré, Jacqueline M.R. Bélanger, André Bélanger, N. Ramarathnam

Bramble Dried Leaf Volatiles
Pages 145-148
J.A. MAGA, C.K. SQUIRE, H.G. HUGHES

Influence of Variety and Location of Growth on Resulting Bramble Dried Leaf Volatiles
Pages 149-152
J.A. MAGA, C.K. SQUIRE, H.G. HUGHES

Steam Volatile Constituents From Seeds of Momordica Charantia L
Pages 153-161
M. KIKUCHI, T. ISHIKAWA, T. IIDA, S. SETO, T. TAMURA, T.T. MATSUMOTO

Comparison of Volatile Components in Two Naranjilla Fruit (Solanum Quitoense Lam.) Pulp From Different Origin
Pages 163-174
P. BRUNERIE, P. MAUGEAIS

Analysis of the Volatile Constituents of a Special Type of White Bread
Pages 175-182
MICHAEL E. KOMAITIS, GEORGE AGGELOUSIS, NIKI GIANNONITS-ARGYRIADIS

Defining Roasted Peanut Flavor Quality. Part 1. Correlation of GC Volatiles With Roast Color as an Estimate of Quality
Pages 183-209
J.R. Vercellotti, K.L. Crippen, N.V. Lovegren, T.H. Sanders

Defining Roasted Peanut Flavor Quality. Part 2. Correlation of GC Volatiles and Sensory Flavor Attributes
Pages 211-227
K.L. Crippen, J.R. Vercellotti, N.V. Lovegren, T.H. Sanders

Growth Response of the Mushroom Agaricus Campestris to Nitrogen Sources When Cultivated in Submerged Fermentation
Pages 229-238
A.M. MARTIN

Study of the Growth and Biomass Composition of the Edible Mushroom Pleurotus Ostreatus
Pages 239-248
A.M. Martin

Improved Retention of Mushroom Flavour in Microwave-Hot Air Drying
Pages 249-256
L.F. DI CESARE, M. RIVA, A. SCHIRALDI

Study of the Interaction Between Polyvinyl Chloride and Vinyl Chloride Monomer Using Inverse Gas Chromatography - Thermodynamic and Structural Considerations
Pages 257-276
DIMITRIOS APOSTOLOPOULOS

Inverse Gas Chromatographic Study of Moisture Sorption by Wheat and Soy Flour and the Effect of Specific Heat Treatment on Their Sorption Behavior
Pages 277-286
K.A. RIGANAKOS, P.G. DEMERTZIS, M.G. KONTOMINAS

Application of a Modified I.G.C. Method in the Study of the Water Sorptional Behavior of Selected Proteins I. Lysozyme-Water Interactions
Pages 287-302
P.G. DEMERTZIS, S.G. GILBERT, H. DAUN

Application of a Modified IGC Method in the Study of the Water Sorptional Behavior of Selected Proteins. II. Gliadin-Water Interactions
Pages 303-311
P.G. DEMERTZIS, S.G. GILBERT, H. DAUN

Water Sorption Hysteresis in Potato Starch and EGG Albumin
Pages 313-319
M. LAGOUDAKI, P.G. DEMERTZIS

Study of Water Vapor Diffusion Through Plastics Packaging Materials Using Inverse Gas Chromatography
Pages 321-327
P.J. KALAOUZIS, P.G. DEMERTZIS

Diffusion of Water in Starch Materials
Pages 329-340
G.D. SARAVACOS, V.T. KARATHANOS, S.N. MAROUSIS

Soluble Coffee\'s New Biotechnology
Pages 341-346
RALPH L. COLTON

Aroma of Chinese Scented Green Tea With Citrus Aurantium Var. Arama
Pages 347-350
S.-J. LUO, W.-F. GUO, H.-J. FU

Design and Application of a Multifunctional Column Switching GC-MSD System
Pages 351-369
K. MacNAMARA, P. BRUNERIE, S. KECK, A. HOFFMANN

Sensory and Analytical Evaluation of Hop Oil Oxygenated Fractions
Pages 371-402
Nora B. Sanchez, Cindy L. Lederer, Gail B. Nickerson, Leonard M. Libbey, Mina R. McDaniel

Sensory and Analytical Evaluation of Beers Brewed With Three Varieties of Hops and an Unhopped Beer
Pages 403-426
Nora B. Sanchez, Cindy L. Lederer, Gail B. Nickerson, Leonard M. Libbey, Mina R. McDaniel

Nitrate Mass-Balance in the Brewing Industry
Pages 427-436
M. MOLL, S. CHEVRIER, N. MOLL, J.P. JOLY

Extractability of Catechins and Proanthocyanidins of Grape Seeds. Technological Consequences
Pages 437-450
E. REVILLA, E. ALONSO, M. BOURZEIX, V. KOVAC

Low-Alcohol Content Wine-Like Beverages. Storage Stability of Those Obtained From Dealcoholized Wines
Pages 451-468
M.D. SALVADOR, R. PEREZ, M.D. CABEZUDO, P.J. MARTIN-ALVAREZ, L. IZQUIERDO

Synthesis of Optically Active Whisky Lactone
Pages 469-473
Y. NODA, M. KIKUCHI

Effect of Copper, Potassium, Sodium and Calcium. On Alcoholic Fermentation of Raisin Extract and Sucrose Solution
Pages 475-489
K. AKRIDA-DEMERTZI, A.A. KOUTINAS

Microbiological Changes During the Ripening of Turkish White Pickled Cheese
Pages 491-498
M. KARAKUS, I. ALPERDEN

Problems Associated With the Processing of Cucumber Pickles: Softening, Bloater Formation and Environmental Pollution
Pages 499-514
Anne A. Guillou, John D. Floros

Retention of Added Acids During the Extrusion of Corn Starch/Isolated Soy Protein Blends
Pages 515-518
J.A. MAGA, C.H. KIM

Binding During Extrusion of Added Flavorants as Influenced by Starch and Protein Types
Pages 519-525
J.A. MAGA, C.H. KIM

Capsaicinoids: Analogue Composition of Commercial Products
Pages 527-530
J.A. MAGA, H. BEL-HAJ

Influence of Cultivar and Processing on Peach Drink Acceptability and Yield
Pages 531-536
J.A. MAGA, R.A. RENQUIST

Subjective and Objective Comparison of Baked Potato Aroma as Influenced by Variety/Clone
Pages 537-541
J.A. MAGA, D.G. HOLM

Investigation of the Properties Influencing Popcorn Popping Quality
Pages 543-550
J.A. MAGA, B. BLACH

Spaghetti Products Containing Dried Distillers Grains
Pages 551-563
K. VAN EVEREN, J.A. MAGA, K. LORENZ

Comparison of Preferences for Salty and Umami Flavours Between Two Ethnic Groups of Different Dietary Habits
Pages 565-570
M. LOUISE LAW, J.R. PIGGOTT

Enzymatic Hydration of (4R)-(+)-Limonene to (4R)-(+)-α-Terpineol
Pages 571-584
K.R. CADWALLADER, R.J. BRADDOCK

Interesterification of Palm Oil Mid Fraction by Immobilized Lipase in N-Hexane; Effect of Lechitin Addition
Pages 585-593
L. MOJOVIC, S. SHILER-MARINKOVIC

Potential Applications for Supercritical Carbon Dioxide Separations in Soybean Processing
Pages 595-616
Ž.L. NIKOLOV, P. MAHESHWARI, J.E. HARDWICK, P.A. MURPHY, L.A. JOHNSON

Effects of Glucose Oxidase-Catalase on the Flavor Stability of Model Salad Dressings
Pages 617-631
D.B. Min, B.S. Mistry

Fatty Acid Composition of the Total, Neutral and Phospholipids of the Brazilian Freshwater Fish Colossoma Macropomum
Pages 633-642
Everardo Lima Maia, Delia B. Rodriguez-Amaya

Carotenoid Composition of the Tropical Fruits Eugenia Uniflora and Malpighia Glabra
Pages 643-650
MARIA LUCIA CAVALCANTE, DELIA B. RODRIGUEZ-AMAYA

Food Emulsions in Extruded Glassy Materials
Pages 651-663
FOUAD Z. SALEEB, JOHN L. CAVALLO, SUSAN VIDAL

An Overview of Aseptic Processing of Particulate Foods
Pages 665-677
Nikolaos G. Stoforos

Diabetes: Food, Nutrition, Diet and Weight Control
Pages 679-694
A.A. KHAN

Current Approaches to the Study of Meat Flavor Quality
Pages 695-709
A.M. Spanier

Preparation and Use of Food Grade N-Carboxymethylchitosan to Prevent Meat Flavor Deterioration
Pages 711-722
A.J. ST. ANGELO, J.R. VERCELLOTTI

Consumer Acceptability of Algin Restructured Beef
Pages 723-729
J.A. MAGA, L. DWYER, G.R. SCHMIDT

Formation of Dialkylthiophenes in Maillard Reactions Involving Cysteine
Pages 731-741
G.P. RIZZI, A.R. STEIMLE, D.R. PATTON

Listeria Monocytogenes and Its Fate in Meat Products
Pages 743-760
J.N. SOFOS

Extrusion Cooking of Chicken Meat With Various Nonmeat Ingredients
Pages 761-782
A.S. BA-JABER, J.N. SOFOS, G.R. SCHMIDT, J.A. MAGA

A Method for Determining Binding of Hexanal by Myosin and Actin Using Equilibrium Headspace Sampling Gas Chromatography
Pages 783-815
RICHARD A. GUTHEIL, MILTON E. BAILEY

Subject Index
Pages 817-821