Chemical changes in food during processing / edición, Thomas Richardson, John W. Finley.
Tipo de material:
TextoSeries IFT basic symposiumDetalles de publicación: New York : Van Nostrand Reinhold, 1985Descripción: 514 p : il. ; 24 cmISBN: - 0870555049
- TP372.5 .C4 1985
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|---|
01-Préstamo Interno (Libros)
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Biblioteca Magna a | Acervo General | TP372.5 .C4 1985 | V. 1 Ej. 02 | Disponible | Préstamo interno (etiqueta naranja) | 184546 | ||
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01-Préstamo Interno (Libros)
|
Biblioteca Magna a | Acervo General | TP372.5 .C4 1985 | V. 1 Ej. 01 | Disponible | Préstamo interno (etiqueta naranja) | 007361 |
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.
Área de Ciencias Biológico Agropecuarias y Pesqueras