Matches in Harvard for { ?s ?p 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 [et al.] -- 16. Minimizing Process Induced Prooxidant Stresses / R. J. Evans and T. S. Jones -- . }
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- catalog description "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 [et al.] -- 16. Minimizing Process Induced Prooxidant Stresses / R. J. Evans and T. S. Jones -- ".
- catalog tableOfContents "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 [et al.] -- 16. Minimizing Process Induced Prooxidant Stresses / R. J. Evans and T. S. Jones -- ".