Phase Transitions at Superlow Temperatures (-70 to - 196☌) VI. Phase Transitions at Low Temperatures (to -70☌). Initial Crystallization of Water in Fruits and Vegetables. Water-The Basic Component o f Plant Tissue. Phase Transitions of Water in Some Products of Plant Origin at Low and Superlow Temperatures Yanco Guegov I. Needs and Applications for Research and Development. Chemistry of Volatile Flavoring Constitu. Technology and Flavor Chemistry of Passion Fruit Juices and Concentrates D. Examples of Common Plant Phenols with Actual or Potential Significance in Animal Consumption (Toxic or Beneficial). Naturally Occurring Food Toxicants: Phenolic Substances of Plant Origin Common in Foods Vernon L. Mechanical Deboning of Poultry and Fish G. Palatability of Mechanically Deboned Meat. Nutritional Value of Mechanically Deboned Meat. Functional Properties of Mechanically Deboned Meat. Safety Aspects of Mechanically Deboned Meat.

Composition of Mechanically Deboned Meat. Prescott and the Institute of Food Technologists. Prescott's Contributions to the Chemistry of Coffee. Prescott's Contributions to Refrigeration (and Freezing) of Foods VIII. Prescott's Career during and after World War 1. Prescott's Work on Thermal Processing with William Lyman Underwood. LIBRARY OF CONGRESS CATALOG CARDNUMBER:48-7808 ISBN 0-12-016427-2 PRINTED IN THE UNITED STATES OF AMERICA 81 82 83 84ĬONTENTS CONTRIBUTORST0 V O L U M E 27. United Kirigdotn Edition published by ACADEMIC PRESS, INC. NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OK BY ANY MEANS, ELECTRONIC OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.ĪCADEMIC PRESS, INC. URBAINĪCADEMIC PRESS A Suhsidiurv of Hurcourt Bruce Jovunovich, PublishersĪLL RIGHTS RESERVED. New York, New York and Universitv of Rhode Island Kingston.

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