Tropical Foods: Vol. 1: Chemistry and Nutrition

Title Page
......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Contributors......Page 8
Preface......Page 10
I. FOODS FOR CALORIES: ENERGY FOODS......Page 12
II. FOODS FOR PROTEINS AND AMINO ACIDS......Page 20
III. FOODS FOR VITAMINS AND MINERALS......Page 24
V. SUMMARY......Page 30
REFERENCES......Page 32
REFERENCES CONSULTED BUT NOT CITED......Page 34
I. INTRODUCTION......Page 36
III. AROMA......Page 37
V. TEXTURE......Page 38
VII. EVALUATION OF SENSORY QUALITY......Page 39
REFERENCES......Page 43
INTRODUCTION......Page 44
COMPOSITION OF SEEDS......Page 54
CHEMICAL AND BIOCHEMICAL CHANGES DURING PROCESSING AND STORAGE......Page 58
REFERENCES......Page 62
I. INTRODUCTION......Page 66
II. Occurrence of Carpaine Alkaloids......Page 69
III. STRUCTURAL ELUCIDATION......Page 70
IV. Biosynthesis of Carpaine Alkaloids......Page 75
V. Pharmacological Properties of Carpaine......Page 76
REFERENCES......Page 77
ABSTRACT......Page 80
INTRODUCTION......Page 81
Materials and Methods......Page 84
Results and Discussion......Page 86
REFERENCES......Page 102
I. CITRUS......Page 106
II. AVOCADOS......Page 112
III. MANGOS......Page 115
REFERENCES......Page 121
I. FLAVOR CHEMISTRY......Page 122
II. CHEMURGY......Page 127
III. SOLAR DRYING TECHNOLOGY......Page 128
REFERENCES......Page 134
I. INTRODUCTION......Page 136
II. JUICE EXTRACTION......Page 137
III. CITRUS JUICES......Page 138
REFERENCES......Page 149
I. INTRODUCTION......Page 152
II. EXPERIMENTAL......Page 153
III. ANALYTICAL PROCEDURES......Page 154
IV. RESULTS AND DISCUSSION......Page 155
REFERENCES......Page 164
INTRODUCTION......Page 166
LIMONOID BITTERNESS......Page 169
CAROTENOIDS......Page 171
ABSCISIC ACID......Page 174
GIBBERELLINS......Page 176
CONCLUSION......Page 177
REFERENCES......Page 178
I. INTRODUCTION......Page 182
II. SUGARCANE......Page 183
III. SWEET SORGHUM......Page 188
IV. BIO-MASS ENERGY......Page 192
REFERENCES......Page 193
I. INTRODUCTION......Page 196
II. COLOR......Page 197
III. FILTERABILITY......Page 199
IV. FACTORY OPERATION......Page 200
REFERENCES......Page 201
I. PRODUCTION, PROCESSING, COMPOSITION......Page 202
II. NUTRITIONAL VALUE OF RICE......Page 210
III. CONCLUSIONS......Page 225
REFERENCES......Page 226
CHAPTER 14. SORGHUM AND PEARL MILLET FOODS......Page 228
INTRODUCTION......Page 229
SORGHUM AND MILLET......Page 230
COMPOSITION......Page 232
ETHNIC FOODS......Page 241
REFERENCES......Page 243
I. INTRODUCTION......Page 250
II. RESULTS AND DISCUSSION......Page 251
REFERENCES......Page 258
I. INTRODUCTION......Page 260
II. COMPOSITION......Page 263
III. TOXIC CHARACTERISTICS......Page 271
REFERENCES......Page 274
I. GENERAL DESCRIPTIONS AND NUTRITIVE VALUES......Page 276
II. ACRIDITY......Page 279
III. CAUSES OF ACRIDITY......Page 280
IV. RAPHIDES......Page 283
V. STORAGE AND PROCESSING OF AROID ROOT CROPS......Page 286
ACKNOWLEDGMENTS......Page 287
REFERENCES......Page 288
CHAPTER 18. BREAD PRODUCTION FROM PURE FLOURS OF TROPICAL STARCHY CROPS : III FROM PURE AND MIXED FLOURS OF CASSAVA, MILLET, SORGHUM, CORN, RICE, AND THE STARCHES......Page 290
I. INTRODUCTION......Page 291
II. MATERIALS AND METHODS......Page 293
III. INFLUENCE OF WATERINSOLUBLE RYE PENTOSAN ON GAS RETENTION AND STRUCTURE IN LIQUID DOUGHS......Page 296
IV. BREAD PRODUCTION FROM PURE STARCHES......Page 297
V. BREAD FROM PURE TROPICAL FLOURS......Page 324
VI. GENERAL CONCLUSION......Page 349
REFERENCES......Page 350