Process-induced chemical changes in food / edited by Fereidoon Shahidi, Memorial University of Newfoundland, St. John, Newfoundland, Canada, Chi-Tang Ho, Rutgers University, New Brunswick, New Jersey, and Nguyen van Chuyen, Japan Women's University, Tokyo, Japan.
The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists,...
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| Format: | Conference Proceeding eBook |
| Language: | English |
| Published: |
New York :
Springer Science+Business Media, LLC,
[1998]
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| Series: | Advances in experimental medicine and biology ;
v. 434. |
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Table of Contents:
- 1. Process-induced chemical changes in foods: an overview / Fereidoon Shahidi and Chi-Tang Ho
- 2. Methods to monitor process-Induced changes in food proteins: an overview / E.C.Y. Li-Chan
- 3. Proteolysis and gelation of fish proteins under ohmic heating / Jae W. Park, Jirawat Yongsawatdigul and Ed Kolbe
- 4. Effect of maturity and curing on peanut proteins: changes in protein surface hydrophobicity / Si-Yin Chung, John R. Vercellotti and Timothy H. Sanders
- 5. High pressure processing effects on fish proteins / T.C. Lanier
- 6. Effect of high hydrostatic pressure on Pacific whiting surimi / Michael T. Morrissey, Yildiz Karaibrahimoglu and Jovi Sandhu
- 7. High pressure processing of fresh seafoods / Benjamin K. Simpson
- 8. High pressure and heat treatments effects on pectic substances in guava juice / Gow-Chin Yen and Hsin-Tang Lin
- 9. Chemometric applications of thermally produced compounds as time-temperature integrators in aseptic processing of particulate foods / H.-J. Kim and Y.-M. Choi
- 10. Heating rate of egg albumin solution and its change during ohmic heating / T. Imai, K. Uemura and A. Noguchi
- 11. Chemical changes during extrusion cooking: recent advances / Mary Ellen Camire
- 12. Sucrose loss and color formation in sugar manufacture / Les A. Edye and Margaret A. Clarke
- 13. Process-induced changes in edible oils / P.K.J.P.D. Wanasundara and F. Shahidi
- 14. Effects of processing steps on the contents of minor compounds and oxidation of soybean oil / David B. Min, Tsung-Lin Li and Hyung-Ok Lee
- 15. Antioxidizing potentials of BHA, BHT, TBHQ, tocopherol, and oxygen absorber incorporated in a Ghanaian fermented fish product / Toshiaki Ohshima, Vivienne V. Yankah and Hideki Ushio
- 16. Minimizing process induced prooxidant stresses / R.J. Evans and T.S. Jones
- 17. Antioxidative properties of products from amino acids or peptides in the reaction with glucose / N.V. Chuyen, K. Ijichi and H. Umetsu
- 18. Maillard reaction and food processing: application aspects / N.V. Chuyen
- 19. Generation and the fate of C[subscript 2], C[subscript 3], and C[subscript 4] reactive fragments formed in Maillard model systems of [[superscript 13]C]glucose and [[superscript 13]C]glycine or proline / Varoujan A. Yaylayan, Anahita Keyhani and Alexis Huygues-Despointes
- 20. Metal chelating and antioxidant activity of model Maillard reaction products / Arosha N. Wijewickreme and David D. Kitts
- 21. Volatile components formed from reaction of sugar and [beta]-alanine as a model system of cookie processing / S. Nishibori, R.A. Berhnard and T. Osawa
- 22. Amino-reductones: formation mechanisms and structural characteristics / T. Kurata and Y. Otsuka
- 23. Effects of gamma irradiation on the flavor composition of food commodities / Jui-Sen Yang
- 24. Flavor deterioration in yogurt / Naomi Harasawa, Hideki Tateba and Nobuko Ishizuka
- 25. Flavor generation during extrusion cooking / William E. Riha III and Chi-Tang Ho
- 26. Process-induced compositional changes of flaxseed / P.K.J.P.D. Wanasundara and F. Shahidi
- 27. Effect of processing on phenolics of wines / V.Z. Blanco, J.M. Auw and C.A. Sims
- 28. Photochemical reactions of flavor compounds / Chung-Wen Chen and Chi-Tang Ho.