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- catalog abstract "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, but can also be used as an auxiliary text in a graduate course on food chemistry. The topics include the effects of high-pressure processing on fish proteins, the heating rate of egg albumin solution and its change during ohmic heating, anti-oxidative properties of products from amino acids or peptides in the reaction with glucose, the effects of gamma irradiation on the flavor composition of food commodities, and the effect of processing on the phenolics of wines.".
- catalog contributor b10863150.
- catalog contributor b10863151.
- catalog contributor b10863152.
- catalog contributor b10863153.
- catalog contributor b10863154.
- catalog contributor b10863155.
- catalog created "c1998.".
- catalog date "1998".
- catalog date "c1998.".
- catalog dateCopyrighted "c1998.".
- catalog description "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 -- ".
- catalog description "17. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose / N. V. Chuyen, K. Ijichi and H. Umetsu [et al.] -- 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 [et al.] -- 22. Amino-Reductones: Formation Mechanisms and Structural Characteristics / T. Kurata and Y. Otsuka -- ".
- catalog description "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 [et al.] -- 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 [et al.] -- 28. Photochemical Reactions of Flavor Compounds / Chung-Wen Chen and Chi-Tang Ho.".
- 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 description "Includes bibliographical references and index.".
- catalog description "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, but can also be used as an auxiliary text in a graduate course on food chemistry. The topics include the effects of high-pressure processing on fish proteins, the heating rate of egg albumin solution and its change during ohmic heating, anti-oxidative properties of products from amino acids or peptides in the reaction with glucose, the effects of gamma irradiation on the flavor composition of food commodities, and the effect of processing on the phenolics of wines.".
- catalog extent "ix, 361 p. :".
- catalog identifier "0306458241".
- catalog isPartOf "Advances in experimental medicine and biology ; v. 434".
- catalog issued "1998".
- catalog issued "c1998.".
- catalog language "eng".
- catalog publisher "New York : Plenum Press,".
- catalog subject "664 21".
- catalog subject "Food Analysis Congresses.".
- catalog subject "Food Analysis congresses.".
- catalog subject "Food Handling congresses.".
- catalog subject "Food Handling standards Congresses.".
- catalog subject "Food Industry congresses.".
- catalog subject "Food Quality.".
- catalog subject "Food industry and trade Quality control Congresses.".
- catalog subject "Quality Control Congresses.".
- catalog subject "TP 372.5 P963 1998".
- catalog subject "TP372.5 .P78 1998".
- catalog subject "W1 AD559 v.434 1998".
- catalog tableOfContents "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 -- ".
- catalog tableOfContents "17. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose / N. V. Chuyen, K. Ijichi and H. Umetsu [et al.] -- 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 [et al.] -- 22. Amino-Reductones: Formation Mechanisms and Structural Characteristics / T. Kurata and Y. Otsuka -- ".
- catalog tableOfContents "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 [et al.] -- 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 [et al.] -- 28. Photochemical Reactions of Flavor Compounds / Chung-Wen Chen and Chi-Tang Ho.".
- 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 -- ".
- catalog title "Process-induced chemical changes in food / edited by Fereidoon Shahidi, Chi-Tang Ho, and Nguyen van Chuyen.".
- catalog type "Conference proceedings. fast".
- catalog type "text".