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Process-Induced Chemical Changes in Food

by Chi-Tang Ho

  • ISBN: 9780306458248
  • ISBN10: 0306458241

Process-Induced Chemical Changes in Food

by Chi-Tang Ho

  • List Price: $299.00
  • Binding: Hardcover
  • Publisher: Kluwer Academic Pub
  • Publish date: 05/01/1998
  • ISBN: 9780306458248
  • ISBN10: 0306458241
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Description: 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.
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