Chemical Changes in Food During Processing
Published on 13. November 2013
Book
Paperback/Softback
XV, 514 pages
978-94-017-1018-3 (ISBN)
Description
This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
More details
Series
Edition
Softcover reprint of the original 1st ed. 1985
Language
English
Place of publication
Dordrecht
Netherlands
Target group
Professional and scholarly
Research
Illustrations
XV, 514 p.
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 29 mm
Weight
762 gr
ISBN-13
978-94-017-1018-3 (9789401710183)
DOI
10.1007/978-94-017-1016-9
Other editions
Additional editions
Richardson
Chemical Changes in Food During Processing
E-Book
11/2013
Springer
€53.49
Available for download
John W. Finley | Thomas R. Richardson
Chemical Changes in Food During Processing
Book
01/1988
Kluwer Academic Publishers
€109.13
Article exhausted; check different version
Content
1 Chemical Changes in Food during Processing-An Overview.- 2 Chemistry of Reactive Oxygen Species.- 3 Metal-Catalyzed Reactions of Organic Compounds.- 4 Free Radical Chemistry of Natural Products.- 5 Mechanism of Fatty Acid and Phospholipid Autoxidation.- 6 Thermal and Radiolytic Decomposition of Lipids.- 7 Antioxidants.- 8 Mechanisms of Oxidoreductases Important in Food Component Modification.- 9 Oxidation of Lipids in Biological Tissue and Its Significance.- 10 Oxidation-Induced Changes in Foods.- 11 Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents.- 12 Chemical Reactions of Proteins.- 13 Some Aspects of the Chemistry of Nonenzymatic Browning (The Maillard Reaction).- 14 Principal Changes in Starches during Food Processing.- 15 Chemical Changes in Flavor Components during Processing.- 16 Changes in Pectin and Cellulose during Processing.- 17 Chemical Changes of Vitamins during Food Processing.- 18 Chemical Changes in Natural Food Pigments.- 19 Environmental Effects on Protein Quality.- 20 Environmental Effects on Chemical Changes in Foods.