Process-Induced Chemical Changes in Food
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Ther...
| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1998, 1998
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| Edition: | 1st ed. 1998 |
| Series: | Advances in Experimental Medicine and Biology
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| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1. Process-Induced Chemical Changes in Foods: An Overview
- 2. Methods to Monitor Process-Induced Changes in Food Proteins: An Overview
- 3. Proteolysis and Gelation of Fish Proteins under Ohmic Heating
- 4. Effect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity
- 5. High Pressure Processing Effects on Fish Proteins
- 6. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi
- 7. High Pressure Processing of Fresh Seafoods
- 8. High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice
- 9. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods
- 10. Heating Rate of Egg Albumin Solution and Its Change during Ohmic Heating
- 11. Chemical Changes during Extrusion Cooking: Recent Advances
- 12. Sucrose Loss and Color Formation in Sugar Manufacture
- 13. Process-Induced Changes in Edible Oils
- 25. Flavor Generation during Extrusion Cooking
- 26. Process-Induced Compositional Changes of Flaxseed
- 27. Effect of Processing on Phenolics of Wines
- 28. Photochemical Reactions of Flavor Compounds
- 14. Effects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil
- 15. Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product
- 16. Minimizing Process Induced Prooxidant Stresses
- 17. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose
- 18. Maillard Reaction and Food Processing: Application Aspects
- 19. Generation and the Fate of C2, C3, and C4 Reactive Fragments Formed in Maillard Model Systems of [13C]Glucose and [13C]Glycine or Proline
- 20. Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products
- 21. Volatile Components Formed from Reaction of Sugar and ?-Alanine as a Model System of Cookie Processing
- 22. Amino-Reductones: Formation Mechanisms and StructuralCharacteristics
- 23. Effects of Gamma Irradiation on the Flavor Composition of Food Commodities
- 24. Flavor Deterioration in Yogurt