Chemical Changes in Food during Processing

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

Publisher: Springer US
Year: 1985
Tongue: English
Leaves: 519
Series: Basic Symposium Series
Category: Library

No coin nor oath required. For personal study only.

✦ 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

Food Science; Chemistry/Food Science, general

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