Process-Induced Chemical Changes in Food

Hardcover | April 30, 1998

EditorFereidoon Shahidi, Nguyen Chi-Tang Ho, Chi-tang Nguyen Van Chuyen

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Format:HardcoverDimensions:372 pages, 10 × 7.01 × 0 inPublished:April 30, 1998Publisher:Springer US

The following ISBNs are associated with this title:

ISBN - 10:0306458241

ISBN - 13:9780306458248

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Table of Contents

Process-Induced Chemical Changes in Foods: An Overview; F. Shahidi, C.-T. Ho. Methods to Monitor Process-Induced Changes in Food Proteins; An Overview; E.C.Y. Li-Chan. Proteolysis and Gelation of Fish Proteins Under Ohmic Heating; J.W. Park, et al. Effect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity; S.-Y. Chung, et al. High Pressure Processing Effects on Fish Proteins; T.C. Lanier. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi; M.T. Morrissey, et al. High pressure Processing of Fresh Seafoods; B.K. Simpson. High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice; G.-C. Yen, H.-T. Lin. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods; H.-J. Kim, Y.-M. Choi. Heating Rate of Egg Albumin Solution and Its Change During Ohmic Heating; T. Imai, et al. Chemical Changes During Extrusion Cooking: Recent Advances; M.E. Camire. Sucrose Loss and Color Formation in Sugar Manufacture; L.A. Edye, M.A. Clarke. Process-Induced Changes in Edible Oils; P.K.J.P.D. Wanasundara, F. Shahidi. 15 Additional Chapters. Index.