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Title Bioactive compounds in foods : effects of processing and storage / Tung-Ching Lee, Chi-Tang Ho, editors
Published Washington, DC : American Chemical Society, [2002]
©2002

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Location Call no. Vol. Availability
 MELB  664 Lee/Bci  AVAILABLE
Description xi, 260 pages : illustrations ; 24 cm
Series ACS symposium series ; 816
ACS symposium series ; 816
Contents Ch.1 Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants - Ch.2. Effect of Non-Thermal Treatments and Storage on Bioactive Compounds - Ch.3. Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking - Ch.4. In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates - Ch.5. Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage - Ch.6. Influence of Processing Conditions on Isoflavones Content of Soybean Products - Ch.7. Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing - Ch.8. Food Processing Reduces Size of Soluble Cereal p-Glucan Polymers without Loss of Cholesterol-Reducing Properties - Ch.9. Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation - Ch.10. Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables - Ch.11. Stability of Biologically Active Pyridoxal and Pyridoxal Phosphate in the Presence of Lysine - Ch.12. Effects of Processing on Tomato Bioactive Volatile Compounds - Ch.13. Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters - Ch.14. Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients - Ch.15. Effect of Nixtamalization on Fumonisin-Contaminated Corn for Production of Tortillas - Ch.16. Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology -- Ch.17. Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of cis-Cinnamic Acid from Its Racemic Mixture
Bibliography Includes bibliographical references and index
Notes Also available via the World Wide Web
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat
Subject Food -- Analysis.
Bioactive compounds -- Effect of temperature on.
Food industry and trade.
Author Lee, Tung-Ching, 1941-
Ho, Chi-Tang, 1944-
LC no. 2002022727
ISBN 0841237654 alkaline paper