Coverart for item
The Resource 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

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

Label
Process-induced chemical changes in food
Title
Process-induced chemical changes in food
Statement of responsibility
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
Contributor
Editor
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
GW5XE
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.P78 1998eb
Literary form
non fiction
NAL call number
QP901.A33
NAL item number
v.434
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • W1
  • TP 372.5
NLM item number
  • AD559 v.434 1998
  • P963 1998
http://library.link/vocab/relatedWorkOrContributorDate
  • 1951-
  • 1944-
  • 1995
http://library.link/vocab/relatedWorkOrContributorName
  • Shahidi, Fereidoon
  • Ho, Chi-Tang
  • Nguyen, Van Chuyen
  • Pacifichem 95,
Series statement
Advances in experimental medicine and biology
Series volume
volume 434
http://library.link/vocab/subjectName
  • Food
  • Food industry and trade
  • Food
  • Food Handling
  • Food Analysis
  • Quality Control
  • Aliments
  • Aliments
  • Aliments
  • Lebensmittel
  • Chemische Analyse
  • Kongress
  • Lebensmittelindustrie
  • Qualitätskontrolle
  • Industries agroalimentaires
  • Aliments
  • Contrôle des aliments
  • Aliments
  • Industrie alimentaire
  • Nourriture
  • Food
  • Food industry and trade
  • Food
Label
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
Link
http://dx.doi.org/10.1007/978-1-4899-1925-0
Instantiates
Publication
Copyright
Note
"Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii."
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource (ix, 361 pages)
File format
unknown
Form of item
online
Isbn
9781489919250
Isbn Type
(electronic bk.)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4899-1925-0
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)887815785
  • (OCoLC)ocn887815785
Label
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
Link
http://dx.doi.org/10.1007/978-1-4899-1925-0
Publication
Copyright
Note
"Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii."
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
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
Dimensions
unknown
Extent
1 online resource (ix, 361 pages)
File format
unknown
Form of item
online
Isbn
9781489919250
Isbn Type
(electronic bk.)
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-1-4899-1925-0
Other physical details
illustrations.
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)887815785
  • (OCoLC)ocn887815785

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