| Record ID | marc_columbia/Columbia-extract-20221130-009.mrc:70538218:5410 |
| Source | marc_columbia |
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LEADER: 05410fam a2200457 a 4500
001 4057559
005 20221027025509.0
008 980318s1998 nyua b 101 0 eng
010 $a 98015604
020 $a0306458241
035 $a(OCoLC)38885131
035 $a(OCoLC)ocm38885131
035 $9ANK1820HS
035 $a(NNC)4057559
035 $a4057559
040 $aDLC$cDLC$dDLC$dNNC-M$dOrLoB-B
050 00 $aTP372.5$b.P78 1998
082 00 $a664$221
245 00 $aProcess-induced chemical changes in food /$cedited by Fereidoon Shahidi, Chi-Tang Ho, and Nguyen van Chuyen.
260 $aNew York :$bPlenum Press,$c1998.
300 $aix, 361 pages :$billustrations ;$c26 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aAdvances in experimental medicine and biology ;$vv. 434
500 $a"Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii"--
504 $aIncludes bibliographical references and index.
505 00 $g1.$tProcess-Induced Chemical Changes in Foods: An Overview /$rFereidoon Shahidi and Chi-Tang Ho --$g2.$tMethods to Monitor Process-Induced Changes in Food Proteins: An Overview /$rE. C. Y. Li-Chan --$g3.$tProteolysis and Gelation of Fish Proteins under Ohmic Heating /$rJae W. Park, Jirawat Yongsawatdigul and Ed Kolbe --$g4.$tEffect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity /$rSi-Yin Chung, John R. Vercellotti and Timothy H. Sanders --$g5.$tHigh Pressure Processing Effects on Fish Proteins /$rT. C. Lanier --$g6.$tEffect of High Hydrostatic Pressure on Pacific Whiting Surimi /$rMichael T. Morrissey, Yildiz Karaibrahimoglu and Jovi Sandhu --$g7.$tHigh Pressure Processing of Fresh Seafoods /$rBenjamin K. Simpson --$g8.$tHigh Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice /$rGow-Chin Yen and Hsin-Tang Lin --
505 80 $g9.$tChemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods /$rH.-J. Kim and Y.-M. Choi --$g10.$tHeating Rate of Egg Albumin Solution and Its Change during Ohmic Heating /$rT. Imai, K. Uemura and A. Noguchi --$g11.$tChemical Changes during Extrusion Cooking: Recent Advances /$rMary Ellen Camire --$g12.$tSucrose Loss and Color Formation in Sugar Manufacture /$rLes A. Edye and Margaret A. Clarke --$g13.$tProcess-Induced Changes in Edible Oils /$rP. K. J. P. D. Wanasundara and F. Shahidi --$g14.$tEffects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil /$rDavid B. Min, Tsung-Lin Li and Hyung-Ok Lee --$g15.$tAntioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product /$rToshiaki Ohshima, Vivienne V. Yankah and Hideki Ushio [et al.] --$g16.$tMinimizing Process Induced Prooxidant Stresses /$rR. J. Evans and T. S. Jones --
505 80 $g17.$tAntioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose /$rN. V. Chuyen, K. Ijichi and H. Umetsu [et al.] --$g18.$tMaillard Reaction and Food Processing: Application Aspects /$rN. V. Chuyen --$g19.$tGeneration 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 /$rVaroujan A. Yaylayan, Anahita Keyhani and Alexis Huygues-Despointes --$g20.$tMetal Chelating and Antioxidant Activity of Model Maillard Reaction Products /$rArosha N. Wijewickreme and David D. Kitts --$g21.$tVolatile Components Formed from Reaction of Sugar and [beta]-Alanine as a Model System of Cookie Processing /$rS. Nishibori, R. A. Berhnard and T. Osawa [et al.] --$g22.$tAmino-Reductones: Formation Mechanisms and Structural Characteristics /$rT. Kurata and Y. Otsuka --
505 80 $g23.$tEffects of Gamma Irradiation on the Flavor Composition of Food Commodities /$rJui-Sen Yang --$g24.$tFlavor Deterioration in Yogurt /$rNaomi Harasawa, Hideki Tateba and Nobuko Ishizuka [et al.] --$g25.$tFlavor Generation during Extrusion Cooking /$rWilliam E. Riha III and Chi-Tang Ho --$g26.$tProcess-Induced Compositional Changes of Flaxseed /$rP. K. J. P. D. Wanasundara and F. Shahidi --$g27.$tEffect of Processing on Phenolics of Wines /$rV. Z. Blanco, J. M. Auw and C. A. Sims [et al.] --$g28.$tPhotochemical Reactions of Flavor Compounds /$rChung-Wen Chen and Chi-Tang Ho.
650 0 $aFood$xAnalysis$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2008103843
650 0 $aFood industry and trade$xQuality control$vCongresses.
650 0 $aFood$xQuality.$0http://id.loc.gov/authorities/subjects/sh88006843
650 2 $aFood Handling.$0https://id.nlm.nih.gov/mesh/D005511
655 2 $aCongress.$0https://id.nlm.nih.gov/mesh/D016423
700 1 $aShahidi, Fereidoon,$d1951-$0http://id.loc.gov/authorities/names/n88278153
700 1 $aHo, Chi-Tang,$d1944-$0http://id.loc.gov/authorities/names/n88219007
700 1 $aNguyen, Van Chuyen.$0http://id.loc.gov/authorities/names/n98026361
711 2 $aInternational Chemical Congress of Pacific Basin Societies$d(1995 :$cHonolulu, Hawaii)$0http://id.loc.gov/authorities/names/n98802877
830 0 $aAdvances in experimental medicine and biology ;$vv. 434.$0http://id.loc.gov/authorities/names/n42001229
852 00 $boff,hsl$hTP372.5$i.P78 1998