Chemical Changes in Food During Processing

✍ Scribed by Thomas Richardson, John W. Finley (eds.)

• Publisher: Springer
• Year: 1985
• Tongue: English
• Leaves: 520
• Series: IFT Basic Symposium Series
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Front Matter....Pages i-xv
Chemical Changes in Food during Processing—An Overview....Pages 1-16
Chemistry of Reactive Oxygen Species....Pages 17-32
Metal-Catalyzed Reactions of Organic Compounds....Pages 33-61
Free Radical Chemistry of Natural Products....Pages 63-72
Mechanism of Fatty Acid and Phospholipid Autoxidation....Pages 73-78
Thermal and Radiolytic Decomposition of Lipids....Pages 79-105
Antioxidants....Pages 107-119
Mechanisms of Oxidoreductases Important in Food Component Modification....Pages 121-176
Oxidation of Lipids in Biological Tissue and Its Significance....Pages 177-203
Oxidation-Induced Changes in Foods....Pages 205-217
Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents....Pages 219-254
Chemical Reactions of Proteins....Pages 255-287
Some Aspects of the Chemistry of Nonenzymatic Browning (The Maillard Reaction)....Pages 289-303
Principal Changes in Starches during Food Processing....Pages 305-326
Chemical Changes in Flavor Components during Processing....Pages 327-346
Changes in Pectin and Cellulose during Processing....Pages 347-372
Chemical Changes of Vitamins during Food Processing....Pages 373-408
Chemical Changes in Natural Food Pigments....Pages 409-441
Environmental Effects on Protein Quality....Pages 443-482
Environmental Effects on Chemical Changes in Foods....Pages 483-501
Back Matter....Pages 503-514

✦ Subjects

Science, general