Bioactive Compounds in Foods: Effects of Processing and Storage

Lee, Tung-Ching and Ho, Chi-Tang (editors)

ISBN 10: 0841237654 / ISBN 13: 9780841237650

Published by American Chemical Society, Washington, D.C., U.S.A., 2002

About this Item

minor wear, xi + 260 pages including index, 17 articles on state of the art and research in food processing and storage, articles are "Marine Lipids as affected by Processing and Their Quality Preservation by Natural Antioxidants" by Fereidoon Shahidi and Se-Kwon Kim; " "Effects of Non-Thermal Treatments and Storage on Bioactive Compounds" by Dietrich Knorr; " Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking" by Hitoshi Takamura, et al; "In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates" by Cunxi Shen and Kirk L. Parkin; "Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage" by Li-Fei Wang, Dong-Man Km and Chang Y. Lee; "Influence of Processing Conditions on Isoflavones content of Soybean Products" by Gow-Chin Yen and Chia-Horn Kao; "Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing" by Mitsuo Namiki, et al; Food Processing Reduces Size of Soluble Cereal Beta-Glucan Polymers without Loss of Cholesterol-Reducing Properties" by Wallace H. Yokoyama, et al; "Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation" by R. F. Hurrell; "Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables" by Ray-Yi Yan, Samson T. S. Tsou and Tung-Ching Lee; "Stability of Biologically active Pyridoxal and Pyridoxal Phosphate in the Presence of Lynsine" by Tzou-Chi Huang, Ming-Hung Chen and Chi-Tang Ho; "Effects of Processing on Tomato Bioactive Volatile Compounds" by Matjhias K. Sucan and Gerald F. Russell; "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters" by Hannu Korhonen and Anne Pihlanto-Leppala; "Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients" by Mathias K. Sucan, et al; "Effect of Nixtamalization on Fumonisin-Contaminated Corn for Porduction of Tortillas" by Mary A. Dombrink-Kurtzman and Lloyd W. Rooney; "Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology" by Gregory W. Dianchenko and Charles R. Warner; "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of CIS-Cinnamic Acid from Its Racemic Mixture" by Fang-Ming Sun, et al Size: 6.25 x 9.25.

Seller Inventory # 017687

Bibliographic Details

• Title: Bioactive Compounds in Foods: Effects of Processing and Storage
• Publisher: American Chemical Society, Washington, D.C., U.S.A.
• Publication Date: 2002
• Language: English
• ISBN 10: 0841237654
• ISBN 13: 9780841237650
• Binding: Hardcover
• Condition: Very Good
• Seller catalogs:
  • Science/Technology/Construction

About this title

Synopsis

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

About the Author

Chi-Tang Ho is at Rutgers, The State University of New Jersey.