๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Processing damage to protein food : A review

โœ Scribed by A. E. BENDER

Book ID
108799665
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
787 KB
Volume
7
Category
Article
ISSN
0950-5423

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

A review on the beneficial aspects of fo
A review on the beneficial aspects of food processing
โœ Martinus van Boekel; Vincenzo Fogliano; Nicoletta Pellegrini; Catherine Stanton; ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 364 KB

## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other foodโ€processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of foodโ€borne pathogens, natural toxins or other detrimental co

Salt in food processing; usage and reduc
Salt in food processing; usage and reduction: a review
โœ William Albarracรญn; Ivรกn C. Sรกnchez; Raรบl Grau; Josรฉ M. Barat ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 732 KB
Protein oxidation in muscle foods: A rev
Protein oxidation in muscle foods: A review
โœ Marianne N. Lund; Marina Heinonen; Caroline P. Baron; Mario Estรฉvez ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 271 KB

Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades. Currently, the increasing interest among food scientists in this t