http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (x, 300 pages) : illustrations.
Front Cover; Advances in Food Research, Volume 17; Copyright Page; Contents; Contributors to Volume 17; Mortimer Louis Anson; Chapter 1. Oxidation Systems in Fruits and Vegetables-Their Relation to the Quality of Preserved Products; I. Introduction; II. Oxidizing Enzyme Systems; III. Respiratory and Other Enzymes; IV. Oxidative and Other Changes in Lipids; V. Thermal and Other Environmental Factors Modifying Enzyme Activity; VI. Regeneration of Enzyme Activity; VII. Research Needs; References; Chapter 2. The Utilization of Food Industries Wastes; I. Introduction
II. Vegetable-Processing WastesIII. Fruit-Processing Wastes; IV. Total Utilization of Plant Residues; V. Oilseeds and Grains; VI. Starch-Production Wastes; VII. Sugar-Manufacturing Wastes; VIII. Distillery, Brewery, and Winery Wastes; IX. Animal and Marine Product Wastes; References; Chapter 3. Tropical Fruit Technology; I. Introduction; II. The Significance of Fruits; III. Morphology and Anatomy of Fruits; IV. Physical Properties of Fruits; V. Some Chemical Properties of Fruits; VI. Technical Problems; VII. Conclusion; References
Chapter 4. The Chemistry and Biochemistry of Tea and Tea ManufactureI. Introduction; II. Chemical Constituents of Tea Leaf and Manufactured Tea; III. Significance of Biochemistry; IV. Thermal Treatment to Enhance Quality and Vitamin P of Black Tea; V. Biological and Nutritional Value of Tea; VI. Conclusion; References; Subject Index
edited by C.O. Chichester, E.M. Mrak, G.F. Stewart ; editorial board, E.C. Bate-Smith.
Includes bibliographical references and index.