Bioactive Compounds in Foods. Effects of Processing and by Tung-Ching Lee, Chi-Tang Ho

By Tung-Ching Lee, Chi-Tang Ho

This article examines bioactive compounds as nutrition is processed - masking a variety of items and analyzing the reaction to many various processing operations in regard to optimistic or unwanted effects on health.

Show description

Read or Download Bioactive Compounds in Foods. Effects of Processing and Storage PDF

Similar food science books

Delivering Performance in Food Supply Chains (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food and drinks provide chains are complicated, constantly evolving platforms, concerning many contributors and half and accordingly, enormous demanding situations. This quantity identifies six key demanding situations in handling food and drink provide chains. each one element of the ebook makes a speciality of one. those comprise the elemental position of courting administration in provide chains, the lively alignment of provide and insist, various methods to potent and effective procedure administration, caliber and defense administration, the potent use of latest applied sciences, and the supply of meals as a sustainable and accountable task.

Sonocrystallization of Fats

Sonocrystallization of fat will summarize the newest learn efforts and discoveries within the quite new quarter of sonocrystallization of fit to be eaten lipids. Ultrasound has been used generally some time past to urge the crystallization of molecules. until eventually lately, although, little or no paintings has been performed utilizing energy ultrasound to urge the crystallization of suitable for eating lipids and know how the phenomena applies in those platforms.

Lipid Glossary 2

Lipid word list 2 is a convenient reference for quite a lot of lipid scientists and technologists, in addition to for these desirous about the buying and selling of those fabrics. the most important a part of the publication is the word list which incorporates short and straightforward definitions, comparable to the names of fatty acids and lipids, the foremost oils and fat, phrases linked to their research, refining, and amendment, and the most important journals and societies desirous about lipid chemistry.

Lactic acid bacteria : biodiversity and taxonomy

"This booklet presents a much-needed and complete account of the present wisdom of the lactic acid micro organism, overlaying the taxonomy, biochemistry, body structure and molecular biology of those scientifically and commercially vital micro-organisms"--"The lactic acid micro organism (LAB) are a gaggle of comparable micro-organisms which are significantly vital within the nutrition and beverage industries, combating nutrition spoilage and increasing shelf lifestyles.

Additional info for Bioactive Compounds in Foods. Effects of Processing and Storage

Sample text

ACS Symposium Series; American Chemical Society: Washington, DC, 2002. 28 Interestingly, electric field pulse treatment also induced a time-dependent increase of the degree of permeabilization. This is most likely due to induction of enzyme activities which also result in degradation of plant cell wall biopolymers such as pectins. Such degradation products due to responses to stressors like high pressure or electric field pulses seem to induce time-delayed biosynthetic activities from the plant cells resulting, for example, in the production of antimicrobials (39).

Storage time dependent changes of pressure treated peas and broccoli, (unpublished data). 29. Eshtiaghi,M,N; Knorr, D. Potato cubes response to water blanching and high hydrostatic pressure. J. Food Sci. 1993, 58, 1371-1374. 30. Butz,P; Koller, D; Tauscher,B. Ultra-high pressure processing of onions: chemical and sensory changes. Lebensm. Technol. 1994, 27, 46346731. 31. Poretta,S. New finding on tomato products. Fruit Processing, 1996, 2, 58-65. 32. Knorr,D. Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.

Science 1957, 126, 1112-1114. 14. ; Pentz, R. , 1999, 6, 7-11. 15. ; Wagner, H. Planta Med. 1992, 58, 1-7. 16. ; Yu. M . L. Molec. Cell. Biochem. 1995, 148, 183-189. 17. L. Food Chem. 1998, 61, 345-350. 18. G. Plant Med 1991, 57, 363370. 19. L. Food Biotechnol. 1991, 5, 139-159. 20. C. Biochem. J. 1956, 64, 252-259. 21. E. J. Sci. Food Agric. 1983, 34, 1229-1235. 22. M. J. Org. Chem. 1966, 31, 16341635. 23. L. J. Agric. Food Chem. 2000 (in press). 24. J. J. Agric. Food Chem. 1961, 9, 301-304. 25.

Download PDF sample

Rated 4.08 of 5 – based on 5 votes