Description |
xi, 260 pages : illustrations ; 24 cm |
Series |
ACS symposium series ; 816 |
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ACS symposium series ; 816
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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 |
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System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
Subject |
Food -- Analysis.
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Bioactive compounds -- Effect of temperature on.
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Food industry and trade.
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Author |
Lee, Tung-Ching, 1941-
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Ho, Chi-Tang, 1944-
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LC no. |
2002022727 |
ISBN |
0841237654 alkaline paper |
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