"Based in part on the proceedings of Pacifichem '95, held December 18-22, 1995, Honolulu, Hawaii"-- Includes bibliographical references and index.
Contents:
Process-induced chemical changes in foods: an overview -- Methods to monitor process-induced changes in food proteins: an overview -- Proteolysis and gelatin of fish proteins under ohmic heating -- Effect of maturity and curing on peanut proteins: changes in protein surface hydrophobicity -- High pressure processing effects on fish proteins -- Effect of high hydrostatic pressure on Pacific Whiting Surimi -- High pressure processing of fresh seafoods -- High pressure and heat treatments effects on pectic substances in guava juice -- Chemometric applications of thermally produced compounds as time-temperature integrators in aseptic processing of particulate foods -- Heating rate of egg albumin solution and its change during ohmic heating -- Chemical changes during extrusion cooking: recent advances -- Sucrose loss and color formation in sugar manufacture -- Process-induced changes in edible oil -- Effects of processing steps on the contents of minor compounds and oxidation of soybean oil -- Antioxidizing potentials of BHA, BHT, TBHQ, tocopherol, and oxygen absorber incorporated in a Ghanaian fermented fish product -- Minimizing process induced prooxidant stresses -- Antioxidative properties of products from amino acids or peptides in the reaction with glucose -- Maillard reaction and food processing: application aspects -- Generation and the fate of C₂, C₃, C₄ reactive fragments formed in maillard model systems of [¹³C]glycine or proline.
Series:
Advances in experimental medicine and biology. v. 434
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