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

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

Editorial: 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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Editorial: OUP USA
A�o de publicaci�n: 2002
Idioma: Ingl�s
ISBN 10: 0841237654
ISBN 13: 9780841237650
Encuadernaci�n: Tapa dura
N�mero de p�ginas: 272
Editor: Lee Tung-Ching, Ho Chi-Tang
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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)

Publicado por American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Bellwetherbooks, McKeesport, PA, Estados Unidos de America

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hardcover. Condici�n: 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. N� de ref. del art�culo: 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)

Publicado por American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Anybook.com, Lincoln, Reino Unido

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Condici�n: 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. N� de ref. del art�culo: 9477597

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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)

Lee, Tung-ching

Publicado por American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda

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Condici�n: New. . 2002. 1st Edition. Hardcover. . . . . N� de ref. del art�culo: V9780841237650

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Bioactive Compounds in Foods: Effects of Processing and Storage (ACS Symposium Series)

Lee, Tung-ching

Publicado por American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America

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Condici�n: New. . 2002. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. N� de ref. del art�culo: V9780841237650

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Bioactive Compounds in Foods: Effects of Processing and Storage

Tung-Ching Lee

Publicado por American Chemical Society, 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Basi6 International, Irving, TX, Estados Unidos de America

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Condici�n: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. N� de ref. del art�culo: ABEJUNE24-135295

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Bioactive Compounds in Foods: Effects of Processing and Storage

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

Publicado por American Chemical Society, Washington, D.C., U.S.A., 2002

ISBN 10: 0841237654 ISBN 13: 9780841237650

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Librería: Book Booth, Berea, OH, Estados Unidos de America

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Hardcover. Condici�n: 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. N� de ref. del art�culo: 017687

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