Keywords:
Food crops -- Tropics.
;
Electronic books.
Type of Medium:
Online Resource
Pages:
1 online resource (351 pages)
Edition:
1st ed.
ISBN:
9780323154741
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=1172139
Language:
English
Note:
Front Cover -- Tropical Foods: Chemistry and Nutrition -- Copyright Page -- Table of Contents -- Contributors -- Preface -- CHAPTER 1. TROPICAL FOODS OF THE PACIFIC REGION -- I. FOODS FOR CALORIES: ENERGY FOODS -- II. FOODS FOR PROTEINS AND AMINO ACIDS -- III. FOODS FOR VITAMINS AND MINERALS -- IV. BEVERAGE PLANTS -- V. SUMMARY -- ACKNOWLEDGMENTS -- REFERENCES -- REFERENCES CONSULTED BUT NOT CITED -- CHAPTER 2. SENSORY QUALITY OF TROPICAL FOODS -- I. INTRODUCTION -- II. COLOR AND APPEARANCE -- III. AROMA -- IV. TASTE -- V. TEXTURE -- VI. THE COMMON CHEMICAL SENSE -- VII. EVALUATION OF SENSORY QUALITY -- REFERENCES -- CHAPTER 3. THE CHEMISTRY AND BIOCHEMISTRY OF PAPAYA -- INTRODUCTION -- COMPOSITION OF SEEDS -- CHEMICAL AND BIOCHEMICAL CHANGES DURING PROCESSING AND STORAGE -- REFERENCES -- CHAPTER 4. MACROCYCLIC PIPERIDINE AND PIPERIDEINE ALKALOIDS IN CARICA PAPAYA -- I. INTRODUCTION -- II. Occurrence of Carpaine Alkaloids -- III. STRUCTURAL ELUCIDATION -- IV. Biosynthesis of Carpaine Alkaloids -- V. Pharmacological Properties of Carpaine -- REFERENCES -- CHAPTER 5. THE DEVELOPMENT AND POSTHARVEST PHYSIOLOGY OF THE FRUIT OF PRICKLY PEAR (OPUNTIA AMYCLAEA TENORE) -- ABSTRACT -- INTRODUCTION -- Materials and Methods -- Results and Discussion -- ACKNOWLEDGMENTS -- REFERENCES -- CHAPTER 6. SUBTROPICAL FRUITS OF THE SOUTHERN UNITED STATES -- I. CITRUS -- II. AVOCADOS -- III. MANGOS -- REFERENCES -- CHAPTER 7. RECENT STUDIES IN FLAVOR CHEMISTRY, CHEMURGY AND SOLAR DRYING TECHNOLOGY OF SOME TROPICAL FRUITS -- I. FLAVOR CHEMISTRY -- II. CHEMURGY -- III. SOLAR DRYING TECHNOLOGY -- REFERENCES -- CHAPTER 8. CITRUS JUICE PRODUCTS -- I. INTRODUCTION -- II. JUICE EXTRACTION -- III. CITRUS JUICES -- REFERENCES -- CHAPTER 9. THE EFFECT OF DEAERATION ON QUALITY OF CONCENTRATED GRAPEFRUIT JUICE -- I. INTRODUCTION -- II. EXPERIMENTAL -- III. ANALYTICAL PROCEDURES.
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IV. RESULTS AND DISCUSSION -- REFERENCES -- CHAPTER 10. BIOREGULATION OF CITRUS TERPENOID CONSTITUENTS AND FRUIT QUALITY -- INTRODUCTION -- LIMONOID BITTERNESS -- CAROTENOIDS -- ABSCISIC ACID -- GIBBERELLINS -- CONCLUSION -- REFERENCES -- CHAPTER 11. RAW SUGAR PRODUCTION FROM SUGARCANE AND SWEET SORGHUM -- I. INTRODUCTION -- II. SUGARCANE -- III. SWEET SORGHUM -- IV. BIO-MASS ENERGY -- REFERENCES -- CHAPTER 12. SUGAR REFINABILITY OF HAWAIIAN COMMERCIAL SUGAR -- I. INTRODUCTION -- II. COLOR -- III. FILTERABILITY -- IV. FACTORY OPERATION -- REFERENCES -- CHAPTER 13. RICE AND RICE FOODS: CHEMISTRY AND NUTRITION -- I. PRODUCTION, PROCESSING, COMPOSITION -- II. NUTRITIONAL VALUE OF RICE -- III. CONCLUSIONS -- REFERENCES -- CHAPTER 14. SORGHUM AND PEARL MILLET FOODS -- INTRODUCTION -- SORGHUM AND MILLET -- COMPOSITION -- ETHNIC FOODS -- REFERENCES -- CHAPTER 15. USING NONWHEAT FLOURS AND STARCHES FROM TROPICAL CROPS AS BREAD SUPPLEMENTS -- I. INTRODUCTION -- II. RESULTS AND DISCUSSION -- III. SUMMARY -- REFERENCES -- CHAPTER 16. COMPOSITION, NUTRITIONAL VALUE AND TOXIC SUBSTANCES OF THE TROPICAL YAMS -- I. INTRODUCTION -- II. COMPOSITION -- III. TOXIC CHARACTERISTICS -- REFERENCES -- CHAPTER 17. AROID ROOT CROPS, ACRIDITY, AND RAPHIDES -- I. GENERAL DESCRIPTIONS AND NUTRITIVE VALUES -- II. ACRIDITY -- III. CAUSES OF ACRIDITY -- IV. RAPHIDES -- V. STORAGE AND PROCESSING OF AROID ROOT CROPS -- VI. SUMMARY AND CONCLUSIONS -- ACKNOWLEDGMENTS -- REFERENCES -- 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 -- I. INTRODUCTION -- II. MATERIALS AND METHODS -- III. INFLUENCE OF WATERINSOLUBLE RYE PENTOSAN ON GAS RETENTION AND STRUCTURE IN LIQUID DOUGHS -- IV. BREAD PRODUCTION FROM PURE STARCHES -- V. BREAD FROM PURE TROPICAL FLOURS.
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VI. GENERAL CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES.
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