Publisher Summary This chapter briefly discusses the nature of the constituents responsible
for the sensation of astringency and the physiology of the astringency sensation and the …

This book, a volume in the Food Science and Technology series of monographs, will serve
as a reference source and laboratory manual for those with some previous knowledge of …

Publisher Summary This chapter reviews the present knowledge of the role of oxidizing
enzymes in the oxidative discoloration of fruit and fruit products. Several theories have been …

… MAAMERINE & MA JOSLYN … Circular 88, Elements of Wine Making, by MA Joslyn and
WV Cruess; and our own Agricultural Experiment Station Bulletin 639, Commercial Production …

New methods were developed for measuring the enzyme activity in apple tissue of ascorbic
acid oxidase, peroxidase and polyphenol oxidase [catechol oxidase]. For ascorbic acid …

Publisher Summary Present knowledge of pectic substances in plant tissues is based mainly
on histological and histochemical studies. This chapter reviews the extensive literature on …

LOW digestibility and nutritive value of carobs has been reported for ruminants and chicks by
Bondi and Meyer (1944). Growth of chicks was reduced significantly when they were fed a …

Publisher Summary This chapter summarizes present status of knowledge in the chemistry
and technology of the pretreatment and preservation with sulfur dioxide and sulfites, which is …

The food intake depression and subsequent decrease in growth of rats fed tannic acid was
determined at the 4, 5 and 8% level. Pair feeding and supplementation with additional casein…

Several of the polysaccharide constituents of yeast, including glycogen, yeast gum, and several
water insoluble compounds, have been described by a number of investigators. 1-8 The …