Bioactive Compounds in Foods: Effects of Processing and Storage: No. 816 (ACS Symposium Series) - Hardcover

9780841237650: Bioactive Compounds in Foods: Effects of Processing and Storage: No. 816 (ACS Symposium Series)

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ISBN 10: 0841237654 ISBN 13: 9780841237650

Verlag: OUP USA, 2002

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This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

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Verlag: OUP USA
Erscheinungsdatum: 2002
Sprache: Englisch
ISBN 10: 0841237654
ISBN 13: 9780841237650
Einband: Tapa dura
Anzahl der Seiten: 272
Herausgeber: Lee Tung-Ching, Ho Chi-Tang
Kontakt zum Hersteller: Nicht verf�gbar
Verantwortliche Person: Ufficio Anagrafiche Messaggerie
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)

Verlag: American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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hardcover. Zustand: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting. Bestandsnummer des Verk�ufers oxhc-VG-0841237654

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Bioactive Compounds in Foods: Effects of Processing and Storage: No. 816 (Acs Symposium Series)

Lee, T.C. & Ho, C.T. (Ed)

Verlag: American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:9780841237650. Bestandsnummer des Verk�ufers 9477597

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Bioactive Compounds in Foods : Effects of Processing and Storage

Ho, Chi-Tang (EDT); Lee, Tung-Ching (EDT)

Verlag: American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Bioactive Compounds in Foods: Effects of Processing and Storage

Tung-Ching Lee

Verlag: American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Bestandsnummer des Verk�ufers ABEOCT25-127294

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Bioactive Compounds in Foods: Effects of Processing and Storage

Lee, Tung-Ching and Ho, Chi-Tang (editors)

Verlag: American Chemical Society, Washington, D.C., U.S.A., 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Hardcover. Zustand: Very Good. minor wear, xi + 260 pages including index, 17 articles on state of the art and research in food processing and storage, articles are "Marine Lipids as affected by Processing and Their Quality Preservation by Natural Antioxidants" by Fereidoon Shahidi and Se-Kwon Kim; " "Effects of Non-Thermal Treatments and Storage on Bioactive Compounds" by Dietrich Knorr; " Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking" by Hitoshi Takamura, et al; "In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates" by Cunxi Shen and Kirk L. Parkin; "Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage" by Li-Fei Wang, Dong-Man Km and Chang Y. Lee; "Influence of Processing Conditions on Isoflavones content of Soybean Products" by Gow-Chin Yen and Chia-Horn Kao; "Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing" by Mitsuo Namiki, et al; Food Processing Reduces Size of Soluble Cereal Beta-Glucan Polymers without Loss of Cholesterol-Reducing Properties" by Wallace H. Yokoyama, et al; "Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation" by R. F. Hurrell; "Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables" by Ray-Yi Yan, Samson T. S. Tsou and Tung-Ching Lee; "Stability of Biologically active Pyridoxal and Pyridoxal Phosphate in the Presence of Lynsine" by Tzou-Chi Huang, Ming-Hung Chen and Chi-Tang Ho; "Effects of Processing on Tomato Bioactive Volatile Compounds" by Matjhias K. Sucan and Gerald F. Russell; "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters" by Hannu Korhonen and Anne Pihlanto-Leppala; "Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients" by Mathias K. Sucan, et al; "Effect of Nixtamalization on Fumonisin-Contaminated Corn for Porduction of Tortillas" by Mary A. Dombrink-Kurtzman and Lloyd W. Rooney; "Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology" by Gregory W. Dianchenko and Charles R. Warner; "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of CIS-Cinnamic Acid from Its Racemic Mixture" by Fang-Ming Sun, et al Size: 6.25 x 9.25. Bestandsnummer des Verk�ufers 017687

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