Chemical Changes In Food During Processing - Richardson (Curatore) | Libro Springer 11/2013 - HOEPLI.it


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Chemical Changes in Food During Processing




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer

Pubblicazione: 11/2013
Edizione: Softcover reprint of the original 1st ed. 1985





Sommario

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.




Trama

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.







Altre Informazioni

ISBN:

9789401710183

Condizione: Nuovo
Collana: Ift Basic Symposium Series
Dimensioni: 229 x 152 mm Ø 771 gr
Formato: Brossura
Pagine Arabe: 514
Pagine Romane: xv






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