Research in food science and nutrition. Vol. V. Food science and technology: present status and future direction

Abstract

This publication presents the 5th and final vol. of the 6th International Congress of Food Science & Technology, held in Dublin in Sept. 1983 [see preceding abstr. for vol. 4]. Papers are given in sections headed: (i) production of foods of animal origin, (ii) production of foods of plant origin, (iii) the proteins and lipids of foods, (iv) developments in food processing, and (v) conservation of energy. Section (i) includes the following: The nature of genetic improvement in the efficiency of meat and milk production, by J. C. McCarthy (pp. 23-32, 15 ref.). Pork production and the quality of meat, by R. T. Naude (pp. 33-48, 57 ref.). Production factors influencing the quality of beef and lamb, by G. Harrington (pp. 49-59, 20 ref.). Poultry production and quality of meat, by E. Leong (pp. 60-74, 49 ref.). Fish as food in developing countries, by P. Hansen (pp. 75-79, 17 ref.). Catching, transport and quality of fish, by J. J. Connell (pp. 81-87, 45 ref.). Milk for consumption and processing, by J. A. Phelan (pp. 89-96, 15 ref.). Section (ii) includes: Climatic influences on fruits, vegetables and cereal production, by M. D. Dennett (pp. 99-110, 47 ref.). Quality of intensively produced crops, by T. R. Gormley (pp. 111-132, many ref.). Novel sources of protein, by N. W. Pirie (pp. 155-164, 62 ref.). Reduction of post-harvest losses in vegetables and fruits in a developing country, by Sulafa Khalid Musa (pp. 165-174, 43 ref.). Section (iv) consists of: Pruteen: feed and food for the future, by J. McNairney (pp. 287-299). Interaction between food constituents during processing, by J. Mauron (pp. 301-321, 49 ref.). Physical chemistry of food emulsions, by P. Walstra (pp. 323-334, 22 ref.). Advances in thermal processing, by D. Lund (pp. 335-341, 29 ref.). Developments in freezing and chilling operations, by D. R. Heldman (pp. 342-352, 23 ref.). Developments in food rheology, by F. Escher (pp. 353-362, 51 ref.). Recent trends in extrusion cooking applications, by P. Linko (pp. 363-375, 53 ref.).