C R C Critical Reviews in Food Technology

The recent literature in human taste research is critically reviewed. Special emphasis is placed on the qualities of taste and on taste intensity measurements. The underlying theme throughout the review is taste research methods. Phenomena receiving special attention are taste adaptation and taste mixtures.

Herbert L. Meiselman

Linda Bartoshuk

Bruce P. Halpern

Howard R. Moskowitz

Human taste perception

人类味觉感知

The loss of nutrients during processing and storage of foods is an important quality aspect that must be considered by the processor. With respect to dehydration, problems exist in interpreting or predicting losses due to the time‐temperature‐moisture gradient existing during the process. During storage, moisture may also change. This review summarizes the kinetic data available on nutrient losses and shows how they may be used to predict processing losses as well as shelf life of dehydrated foods. The areas where important research must be carried out are emphasized.

Theodore P. Labuza

Steven R. Tannenbaum

Nutrient losses during drying and storage of dehydrated foods

脱水食品干燥和储存过程中的营养素损失

Abstract Over 25 common, easily identifiable edible wild mushrooms are described and illustrated and the use of a key is explained. Wherever necessary, directions are given to prevent confusion of some poisonous mushroom with the edible species under discussion. There is a discussion of fungi as animal food, and animals which eat mushrooms as well as the mushrooms they eat are named. It is concluded that wild mushrooms play a very important role in the feeding of wildlife and thus in some instances constitute the beginning of a food chain that ends with man. Although all available evidence points to the fact that edible mushroom species far outnumber poisonous ones, considerable space is devoted to species of mushrooms that have been reported to be poisonous. Types of mushroom are illustrated. Where known the chemistry of the poisonous principle is discussed and recorded symptoms and treatments are listed. One complete section is devoted to hallucinogenic mushrooms and ethnomycology. Although other mushrooms are known to be psychotropic, the discussion primarily involves the Fly Agaric, Amanita muscaria, and the “sacred mushrooms” of Mexico. The final section, which deals with the preparation of mushrooms, lists over 200 named mushroom‐containing dishes grouped into eight general categories. Several representative recipes are presented for each of the general categories, and the reader is directed to several cookbooks which are concerned only with the preparation of mushrooms.

William D. Gray

Clyde M. Christensen

The use of fungi as food and in food processing, II

真菌作为食品和食品加工中的应用，II

The marked interest demonstrated for the last decades in research on olfaction has not yet abated. However, after the publication of an extremely large number of theories tending to explain such and such a point in the mechanism of olfaction, it appears necessary to stop and consider in what fashion the accepted theories have undergone confrontation with more extensive experimentation. One should also verify whether the objections that have caused rejection of certain theories are still to be considered in the same light (since new facts may cause review of a lawsuit). The application of electrophysiological methods to olfactic research constitutes the outstanding novel fact of the century in this field. However, a finer understanding and the accumulation of experimental data make it more difficult to interpret the results obtained by such techniques. A number of physiologists whose works are authoritative in the field of olfaction, Moulton and Beidler, Döving, Ottoson and Shepard, and Dravnieks, felt that the time had come to see where one actually stood. In extensive monographs, supported by hundreds of references, they specified the presently well‐established aspects of the structure and of the function of the olfactory system and also made a critical survey of the different theories. In a first part of this bibliographical survey, we shall attempt to indicate broadly the major aspects of such outstanding recent works since a complete analysis is obviously impossible within the scope of the present paper. In a second part, we shall summarize original papers published during the past two years.

J. Sfiras

A. Demeilliers

T. E. Furia

Recent research on Olfactton∗

近期关于嗅觉素的研究

α‐Lactalbumins, a family of low molecular weight single‐chain globular proteins, are synthesized under hormonal control by the mammary glands of all mammals capable of lactose synthesis shortly before and after parturition and make up to 0.12% (w/v) of the final secretory product, i.e., the milk. The most intensively characterized of all are the bovine α‐lactalbumins from various species in terms of the molecular size, amino acid composition and sequence, immunological cross‐reactivity, and even their capacity to modify the rate of galactosyltransferase activity. ?‐Lactalbumins and lysozymes exhibit considerable degree of amino acid sequence (primarily structure) homology and similarity in their covalent structures. The up‐to‐date theoretical and experimental reports on the similarity of molecular conformations and three‐dimensional structures of the two families of proteins, presumably of common ancestry, are more transgressive than confirmatory at the present time. The preceding facts, along with the recognition of the α‐lactalbumin‐galactosyltransferase interaction as a special example of a two‐component biochemical catalytic system and the control of lactose and presumably of glycoprotein biosynthesis by α‐lactalbumin, have generated a great deal of research interest and academic curiosity among food biochemists and molecular biologists. This review is an attempt to meet with the naturally ensuing demand for examining the older literature and critically summarizing the new findings on the biosynthesis, biochemistry, and the molecular biology of α‐lactalbumins. It also includes comparative discussions on the chemistry and the molecular evolution of α‐lactalbumins and lysozymes.

T. P. Shukla

K. E. Ebner

Chemistry and biological function of α‐lactalbumin

α‐乳白蛋白的化学与生物学功能

The flavor of meat is due to a complex mixture of compounds produced by heating a heterogenous system containing nonodorous precursors and consists of volatile compounds with odor properties, nonvolatile compounds with taste and tactile properties, and potentiators and synergists. The chemistry of these compounds, their precursors, and the influence of enzymes found in muscle on the overall flavor of cooked meat are discussed. A short discussion on the flavor of ripened, dry sausages is also included.

Basant K. Dwivedi

Maxwell C. Brockmann

Meat flavor

肉味

Retardation of bread staling has historically been an important economic consideration that has resulted in numerous scientific investigations. This review attempts to summarize the history of bread staling beliefs and practices. A major portion deals with factors that have been reported to influence the rate of bread staling. Other areas discussed include staling theories, methods employed to measure staling changes, and nutritional considerations associated with the staling phenomenon.

Joseph A. Maga

Joseph G. Ponte

Bread staling

面包老化

Abstract The preparation and the general quality characteristics of our foods are affected by atmoshperic pressure. Taste is perceived as a function of solubility and not volatility as in the case of odor. Therefore, no one would expect a change in taste sensitivity with changes in altitude. However, basic taste sensitivity decreases with increasing elevation. Photomicrographs have indicated that certain starches in dilute suspensions increased in particle size. Water binding capacities and viscosities of these starches were significantly affected by atmospheric pressure. Amylograph and mixograph curve characteristics vary considerably when these instruments are operated under varying atmospheric pressures. Many commercial bakeries, flour mills, and cereal chemistry laboratories are located in the high altitude region (above 2,500 ft) and have to consider altitude when examining or reporting amylograph or mixograph data. Breads have larger volumes and cookies are larger in diameter when baked at higher elevations. The internal temperature of baked products decreases with increasing elevation. Cake formulations adjusted for sea level will produce cakes which rise too high in the oven and flow over the top of the pan when baked at higher elevations. Formula adjustments in leavening and moisture content, therefore, are required. Vegetables and meats require a longer cooking in the high altitude region than they would at sea level. The high altitude region comprises about one third of the U.S. Although the area is generally sparsely populated, about 15 million people make their homes there.

K. Lorenz

Andrea L. Pagenkopf

High altitude food preparation and processing

高原食品制备与加工

N‐nitrosamines are an extremely hazardous class of compounds. The possibility of the occurrence of these compounds in our food and in other environmental situations has caused concern over the past decade. This review examines the literature which provides an understanding of the chemistry of N‐nitrosamine formation. Particular attention is paid to the more recent reports concerning methodology for determining N‐nitrosamines and to the reports since 1970 on the occurrence of N‐nitrosamines in foods. The literature concerning factors which influence N‐nitrosamine formation in foods is evaluated and discussed.

Richard A. Scanlan

Phillip Issenberg

N‐nitrosamines in foods

食品中的N-亚硝胺

Abstract Reliable data on the quantities of individual fatty acids in all foods are needed. This article explains the program at Nutrient Data Research Center, USDA, designed to collate all available information concerning lipids and fatty acids in foods. It discusses the problems encountered in evaluating published data and emphasizes the need for full description of sample, i.e., full disclosure of production, processing, cooking treatments, and other factors influencing lipid composition. Typical examples of treatment parameters which affect lipids in foods are cited. Extraction methods are treated and the need for determination of the fatty acid content of extracted total lipids is emphasized. The criteria of good analyses and the commodities needing detailed analyses are included. Notes On leave from Cornell University, Department of Food Science, Ithaca, N.Y.

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基本数据	创刊年份: 1970，原创研究文献占比: ，自引率:， Gold OA占比:

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