Research Catalog

Title

Process-induced chemical changes in food / edited by Fereidoon Shahidi, Chi-Tang Ho, and Nguyen van Chuyen.

Publication

New York : Plenum Press, 1998.

Items in the Library & Off-site

Details

Additional Authors

• Ho, Chi-Tang, 1944-
• International Chemical Congress of Pacific Basin Societies (1995 : Honolulu, Hawaii)
• Nguyen, Van Chuyen.
• Shahidi, Fereidoon, 1951-

Description

ix, 361 p. : ill.; 26 cm.

Series Statement

Advances in experimental medicine and biology ; v. 434

Uniform Title

Advances in experimental medicine and biology ; v. 434.

Subjects

• Food Handling
• Congress
• Food > Quality
• Food > Analysis > Congresses
• Food industry and trade > Quality control > Congresses

Genre/Form

Congress.

Note

• "Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii"--

Bibliography (note)

• Includes bibliographical references and index.

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 [et al.] -- 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 [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 --
• 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.

ISBN

0306458241

LCCN

98015604

Owning Institutions

Columbia University Libraries