Caballero B. (ed.) Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set
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Plate 121 Pasteur
i
zat
i
o
n
H
eat exc
h
anger p
l
ates.
(
Photo by courtesy of Tetra Pa
k
Processing UK.
)
Pl
ate 122
P
or
t
V
ila Nova de
G
aia; bonded aread in Portugal
.
Pl
ate 123
P
or
t
S
amples of different types of port, showing the range of colors
.
Plate 124
Q
uino
a
Q
uinoa plant.
C
ourtesy of Ing.
C
arlos Nieto
C.
P
rona
l
eg-
I
n
i
ap
.
Plate 125
Q
uino
a
Q
uinoa seeds.
C
ourtesy of
S
ilvia Valencia
C
h
.
Plate 126
S
ingle-cell Protei
n
T
wo commercial products elaborated with 100% dried
T
wo commercial products elaborated with 100% dried wo commercial products elaborated with 100% dried
T
S
pirulina maxim
a
bi
omass, so
ld
a
s
nutraceuticals in health food stores in Mexico
C
ity
.
Plate 127
S
oy (
S
oya)
C
hees
e
Photographs o
f
various to
f
u and its derivatives. a,
f
ried to
f
u; b, drie
d
f
rozen to
f
u; c,
f
uru; d, momen to
f
u; e,
f
irm to
f
u;
f
, dried to
f
u; g, chouto
f
u
.
(
a
)(
b
)(
c
)
(
d
)(
e
)(
f
)(
g
)
Plate 128
S
oy (
S
oya)
C
hees
e
Formation of tofu-curd from soymilk (speculation).
O
il globule is packe
d
with triple layers of the proteins; oil-body's
(
oleosin
)
, particulate and solute proteins
.
Plate 129
S
pectroscop
y
Examples o
f
f
luorescence microscop
y
an
d
i
mag
i
ng repro
d
uce
d
f
rom articles re
f
erred t
o
in Munck L.
(
ed.
)
(
1989
)
Fl
uorescence
A
na
l
ys
i
s
in
F
oo
d
s,
H
ar
l
ow
:
L
ongman. pp. 289
.
M
unc
k
L
.
P
ract
i
ca
l
exper
i
ences
i
n t
he
development o
f
f
luorescence analyses i
n
an applied
f
ood researc
h
l
a
b
oratory,
ibid
. p.1-32
.
Fulcher R
G
, Irwing D
W
an
d
d
e
F
ranc
i
sco
A.
Fl
uorescenc
e
m
i
croscopy:
A
pp
li
cat
i
on
s
in
f
ood analysis, ibid. 59
-
109. Jensen
S
Aa
,
Reenberg
S
and Munc
k
L
.
Fl
uorescence ana
l
ys
is
in
f
ish and mea
t
tec
h
no
l
ogy,
ibid
. 171-180
.
Plate 130
S
pices and Flavoring (Flavouring)
C
rop
s
S
pices an
d
flavourin
g
crops: Rhizome of
g
reen
g
in
g
er
(
Zin
g
iber officinale
)
.