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Book Cover

Title Process-induced chemical changes in food / edited by Fereidoon Shahidi, Chi-Tang Ho, and Nguyen van Chuyen
Published New York : Plenum Press, [1998]


Location Call no. Vol. Availability
Description ix, 361 pages : illustrations ; 26 cm
Series Advances in experimental medicine and biology ; v. 434
Advances in experimental medicine and biology ; v. 434
Contents Machine derived contents note: Process-Induced Chemical Changes in Foods: An Overview; F. Shahidi, C.-T. Ho. Methods to Monitor Process-Induced Changes in Food Proteins; An Overview; E.C.Y. Li-Chan. Proteolysis and Gelation of Fish Proteins Under Ohmic Heating; J.W. Park, et al. Effect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity; S.-Y. Chung, et al. High Pressure Processing Effects on Fish Proteins; T.C. Lanier. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi; M.T. Morrissey, et al. High pressure Processing of Fresh Seafoods; B.K. Simpson. High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice; G.-C. Yen, H.-T. Lin. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods; H.-J. Kim, Y.-M. Choi. Heating Rate of Egg Albumin Solution and Its Change During Ohmic Heating; T. Imai, et al. Chemical Changes During Extrusion Cooking: Recent Advances; M.E. Camire. Sucrose Loss and Color Formation in Sugar Manufacture; L.A. Edye, M.A. Clarke. Process-Induced Changes in Edible Oils; P.K.J.P.D. Wanasundara, F. Shahidi. 15 Additional Chapters. Index
Summary The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists, but can also be used as an auxiliary text in a graduate course on food chemistry. The topics include the effects of high-pressure processing on fish proteins, the heating rate of egg albumin solution and its change during ohmic heating, anti-oxidative properties of products from amino acids or peptides in the reaction with glucose, the effects of gamma irradiation on the flavor composition of food commodities, and the effect of processing on the phenolics of wines
Notes "Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii"--
Bibliography Includes bibliographical references and index
Subject Food industry and trade -- Quality control -- Congresses.
Food -- Analysis -- Congresses.
Food -- Quality.
Food Handling -- standards.
Food Analysis.
Quality Control.
Genre/Form Conference papers and proceedings.
Author Nguyen, Van Chuyen.
Ho, Chi-Tang, 1944-
Shahidi, Fereidoon, 1951-
International Chemical Congress of Pacific Basin Societies (1995 : Honolulu, Hawaii)
LC no. 98015604
ISBN 0306458241