Bioactive compounds in foods: effects of processing and storage
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Society
2002
|
| Schriftenreihe: | ACS symposium series
816 |
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XI, 260 S. Ill., graph. Darst. : 24 cm |
| ISBN: | 0841237654 |
Internformat
MARC
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| 245 | 1 | 0 | |a Bioactive compounds in foods |b effects of processing and storage |c Tung-Ching Lee, Chi-Tang Ho, editors |
| 264 | 1 | |a Washington, DC |b American Chemical Society |c 2002 | |
| 300 | |a XI, 260 S. |b Ill., graph. Darst. : 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 1 | |a ACS symposium series |v 816 | |
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| 650 | 4 | |a Aliments - Traitement | |
| 650 | 4 | |a Composés bioactifs, Effets de la température sur les | |
| 650 | 4 | |a Bioactive compounds |x Effect of temperature on | |
| 650 | 4 | |a Food industry and trade | |
| 650 | 4 | |a Food |x Analysis | |
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Datensatz im Suchindex
| _version_ | 1804129269420392448 |
|---|---|
| adam_text | Contents
Preface......................................................................................ix
1. Marine Lipids as Affected by Processing and Their Quality
Preservation by Natural Antioxidants.........................................1
Fereidoon Shahidi and Se-Kwon Kim
2. Effect of Non-Thermal Treatments and Storage on Bioactive
Compounds........................................................................14
Dietrich Knorr
3. Change in Radical-Scavenging Activity of Spices and
Vegetables during Cooking.....................................................34
Hitoshi Takamura, Tomoko Yamaguchi, Junji Terao, and
Teruyoshi Matoba
4. In Vitro Biogeneration and Stability of Pure Thiosulfinates
from Alliums: Stability and Reactivity of Thiosulfinates..................44
Cunxi Shen, and Kirk L. Parkin
5. Interaction of Flavanols in Green Tea Extract during Heat
Processing and Storage...........................................................58
Li-Fei Wang, Dong-Man Kim, and Chang Y. Lee
6. Influence of Processing Conditions on Isoflavones Content
of Soybean Products...............................................................73
Gow-Chin Yen and Chia-Horn Kao
7. Changes in Functional Factors of Sesame Seed and Oil
during Various Types of Processing.............................................85
Mitsuo Namiki, Yasuko Fukuda, Yoko Takei, Kazuko Namiki,
and Yukimichi Koizumi
8. Food Processing Reduces Size of Soluble Cereal fJ-Glucan
Polymers without Loss of Cholesterol-Reducing Properties............105
Wallace H. Yokoyama, Benny E. Knuckles, Delilah Wood, and
George E. Inglett
9. Enhanced Iron Absorption from Cereal and Legume Grains
by Phytic Acid Degradation...................................................117
R. F. Hurrell
10. Effect of Cooking on In Vitro Iron Bioavailability of Various
Vegetables.........................................................................130
Ray-Yu Yang, Samson T. S. Tsou, and Tung-Ching Lee
11. Stability of Biologically Active Pyridoxal and Pyridoxal
Phosphate in the Presence of Lysine.........................................143
Tzou-Chi Huang, Ming-Hung Chen, and Chi-Tang Ho
12. Effects of Processing on Tomato Bioactive Volatile
Compounds..............................................................................................155
Mathias K. Sucan and Gerald F. Russell
13. Formation of Bioactive Peptides from Milk Proteins
through Fermentation by Dairy Starters....................................173
Hannu Korhonen and Anne Pihlanto-Leppala
14. Effects of Enzyme Hydrolysis and Thermal Treatment
on Bioactive Flavor Compounds in Pork-Based Flavoring
Ingredients......................................................................187
Mathias K. Sucan, Erica A. Byerly, Ingolf U. Griin, Lakdas
N. Fernando, and Nayan B. Trivedi
15. Effect of Nixtamalization on Fumonisin-Contaminated Corn
for Production of Tortillas.....................................................206
Mary A. Dombrink-Kurtzman and Lloyd W. Rooney
16. Potassium Bromate in Bakery Products: Food Technology,
Toxicological Concerns, and Analytical Methodology...................218
Gregory W. Diachenko and Charles R. Warner
VI
17. Effect of Food Processing on Bioactive Compounds in Foods:
A New Method for Separation of c/s-Cinnamic Acid from Its
Racemic Mixture.................................................................228
Fang-Ming Sun, James L. Smith, B. M. Vittimberga,
and R. W. Traxler
Author Index....................................................................................................241
Subject Indes....................................................................................................242
vn
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| dewey-search | 664 |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Ökotrophologie |
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| genre_facet | Konferenzschrift 2000 San Francisco Calif. |
| id | DE-604.BV014411271 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:02:27Z |
| institution | BVB |
| isbn | 0841237654 |
| language | English |
| lccn | 2002022727 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009856437 |
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| physical | XI, 260 S. Ill., graph. Darst. : 24 cm |
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| spelling | Bioactive compounds in foods effects of processing and storage Tung-Ching Lee, Chi-Tang Ho, editors Washington, DC American Chemical Society 2002 XI, 260 S. Ill., graph. Darst. : 24 cm txt rdacontent n rdamedia nc rdacarrier ACS symposium series 816 Includes bibliographical references and index Aliments - Analyse Aliments - Traitement Composés bioactifs, Effets de la température sur les Bioactive compounds Effect of temperature on Food industry and trade Food Analysis Bioaktive Verbindungen (DE-588)4145589-7 gnd rswk-swf Lagerfähigkeit (DE-588)4434453-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Biokatalysator (DE-588)4006842-0 gnd rswk-swf Hitzebeständigkeit (DE-588)4160053-8 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2000 San Francisco Calif. gnd-content Lebensmittel (DE-588)4034870-2 s Biokatalysator (DE-588)4006842-0 s Hitzebeständigkeit (DE-588)4160053-8 s DE-604 Bioaktive Verbindungen (DE-588)4145589-7 s Lagerfähigkeit (DE-588)4434453-3 s Lee, Tung-Ching 1941- Sonstige (DE-588)104329467 oth Ho, Chi-Tang Sonstige oth ACS symposium series 816 (DE-604)BV000003091 816 http://www.loc.gov/catdir/toc/fy032/2002022727.html Table of contents HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009856437&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Bioactive compounds in foods effects of processing and storage ACS symposium series Aliments - Analyse Aliments - Traitement Composés bioactifs, Effets de la température sur les Bioactive compounds Effect of temperature on Food industry and trade Food Analysis Bioaktive Verbindungen (DE-588)4145589-7 gnd Lagerfähigkeit (DE-588)4434453-3 gnd Lebensmittel (DE-588)4034870-2 gnd Biokatalysator (DE-588)4006842-0 gnd Hitzebeständigkeit (DE-588)4160053-8 gnd |
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| title | Bioactive compounds in foods effects of processing and storage |
| title_auth | Bioactive compounds in foods effects of processing and storage |
| title_exact_search | Bioactive compounds in foods effects of processing and storage |
| title_full | Bioactive compounds in foods effects of processing and storage Tung-Ching Lee, Chi-Tang Ho, editors |
| title_fullStr | Bioactive compounds in foods effects of processing and storage Tung-Ching Lee, Chi-Tang Ho, editors |
| title_full_unstemmed | Bioactive compounds in foods effects of processing and storage Tung-Ching Lee, Chi-Tang Ho, editors |
| title_short | Bioactive compounds in foods |
| title_sort | bioactive compounds in foods effects of processing and storage |
| title_sub | effects of processing and storage |
| topic | Aliments - Analyse Aliments - Traitement Composés bioactifs, Effets de la température sur les Bioactive compounds Effect of temperature on Food industry and trade Food Analysis Bioaktive Verbindungen (DE-588)4145589-7 gnd Lagerfähigkeit (DE-588)4434453-3 gnd Lebensmittel (DE-588)4034870-2 gnd Biokatalysator (DE-588)4006842-0 gnd Hitzebeständigkeit (DE-588)4160053-8 gnd |
| topic_facet | Aliments - Analyse Aliments - Traitement Composés bioactifs, Effets de la température sur les Bioactive compounds Effect of temperature on Food industry and trade Food Analysis Bioaktive Verbindungen Lagerfähigkeit Lebensmittel Biokatalysator Hitzebeständigkeit Konferenzschrift 2000 San Francisco Calif. |
| url | http://www.loc.gov/catdir/toc/fy032/2002022727.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009856437&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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