TY  - BOOK
AU  - 
AU  - Richardson,Thomas
AU  - Finley,John W.
TI  - Chemical changes in food during processing / 
T2  - IFT basic symposium
SN  - 0870555049
AV  - TP372.5 .C4 1985
PY  - 1985///
CY  - New York : 
PB  - Van Nostrand Reinhold
KW  - Food
KW  - Analysis
KW  - Congresses
KW  - Alimentos
KW  - Análisis
KW  - Congresos
KW  - Industria alimentaria
KW  - Control de calidad
N1  - 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.; Cbap
ER  -