Chemical changes in food during processing /
No. de Sistema: ( 242673 ) Clasificación LC: ( TP372.5 .C4 1985)
ISBN: ( 0870555049 )
Autor:
Título: Chemical changes in food during processing /
Responsabilidad: edición, Thomas Richardson, John W. Finley.
Pie de imprenta: New York : Van Nostrand Reinhold, 1985
Descripción física: 514 p : il. ; 24 cm.
Serie: IFT basic symposium .
Incluye referencias bibliográficas.
1. Chemical changes in food during processing-an overview.-- 2. Chemistry of reactive oxygen species.-- 3. Metal-catalyzed reactions of organic compounds.-- 4. Free radical chemistry of natural products.-- 5. Mechanism of fatty acid and phospholipid autoxidation.-- 6. Thermal and radiolytic decomposition of lipids.-- 7. Antioxidants.-- 8. Mechanisms of oxidoreductases important in food component modification.-- 9. oxidation of lipids in biological tissue and its significance.-- 10. Oxidation-induced changes in foods.-- 11. Controlling acyl transfer reactions of hydrolases to alter food constituents.-- 12. Chemical reactions of proteins.-- 13. Some aspects of the chemistry of nonenzymatic browning (the maillard reaction).-- 14. Principal changes in starches during food processing.-- 15. Chemical changes in flavor components during processing.-- 16. Changes in pectin and cellulose during processing.-- 17. Chemical changes of vitamins during food processing.-- 18. Chemical changes in natural food pigments.-- 19. Environmental efects on portein quality.-- 20. Environmental effects on chemical changes in foods.
Food Analysis Congresses. Alimentos Análisis Congresos. Industria alimentaria Control de calidad Congresos.
Entradas Secundarias - Nombre Personal:
Richardson, Thomas, ed.
Finley, John W., ed.
Ítems:
Código de barras: [ 007361 ] Biblioteca: [ Biblioteca Magna ] Colección/Fondo: [Acervo General] Tipo de ítem: [ 01-Préstamo Interno (Libros) ]
Código de barras: [ 184546 ] Biblioteca: [ Biblioteca Magna ] Colección/Fondo: [Acervo General] Tipo de ítem: [ 01-Préstamo Interno (Libros) ]
ISBN: ( 0870555049 )
Autor:
Título: Chemical changes in food during processing /
Responsabilidad: edición, Thomas Richardson, John W. Finley.
Pie de imprenta: New York : Van Nostrand Reinhold, 1985
Descripción física: 514 p : il. ; 24 cm.
Serie: IFT basic symposium .
Incluye referencias bibliográficas.
1. Chemical changes in food during processing-an overview.-- 2. Chemistry of reactive oxygen species.-- 3. Metal-catalyzed reactions of organic compounds.-- 4. Free radical chemistry of natural products.-- 5. Mechanism of fatty acid and phospholipid autoxidation.-- 6. Thermal and radiolytic decomposition of lipids.-- 7. Antioxidants.-- 8. Mechanisms of oxidoreductases important in food component modification.-- 9. oxidation of lipids in biological tissue and its significance.-- 10. Oxidation-induced changes in foods.-- 11. Controlling acyl transfer reactions of hydrolases to alter food constituents.-- 12. Chemical reactions of proteins.-- 13. Some aspects of the chemistry of nonenzymatic browning (the maillard reaction).-- 14. Principal changes in starches during food processing.-- 15. Chemical changes in flavor components during processing.-- 16. Changes in pectin and cellulose during processing.-- 17. Chemical changes of vitamins during food processing.-- 18. Chemical changes in natural food pigments.-- 19. Environmental efects on portein quality.-- 20. Environmental effects on chemical changes in foods.
Temas - Términos temáticos (Subjects--Topical Terms):
Entradas Secundarias - Nombre Personal:
Richardson, Thomas, ed.
Finley, John W., ed.
Ítems:
Código de barras: [ 007361 ] Biblioteca: [ Biblioteca Magna ] Colección/Fondo: [Acervo General] Tipo de ítem: [ 01-Préstamo Interno (Libros) ]
Código de barras: [ 184546 ] Biblioteca: [ Biblioteca Magna ] Colección/Fondo: [Acervo General] Tipo de ítem: [ 01-Préstamo Interno (Libros) ]