This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
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This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
Read Less
Add this copy of Bioactive Compounds in Foods: Effects of Processing and to cart. $9.19, very good condition, Sold by spellbound rated 5.0 out of 5 stars, ships from McKeesport, PA, UNITED STATES, published 2002 by American Chemical Society.
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Very Good Condition-May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.
Add this copy of Bioactive Compounds in Foods: Effects of Processing and to cart. $23.54, fair condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 2002 by American Chemical Society.
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This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 550grams, ISBN: 9780841237650.
Add this copy of Bioactive Compounds in Foods: Effects of Processing and to cart. $40.39, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2002 by American Chemical Society.
Add this copy of Bioactive Compounds in Foods: Effects of Processing and to cart. $117.92, like new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2002 by American Chemical Society.
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Fine. Sewn binding. Cloth over boards. 272 p. Contains: Unspecified. ACS Symposium, 816. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Bioactive Compounds in Foods: Effects of Processing and to cart. $125.00, very good condition, Sold by bookbooth rated 4.0 out of 5 stars, ships from Berea, OH, UNITED STATES, published 2002 by American Chemical Society.
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Very Good. 6.25 x 9.25. Minor wear, xi + 260 pages including index, 17 articles on state of the art and research in food processing and storage, articles are "Marine Lipids as affected by Processing and Their Quality Preservation by Natural Antioxidants" by Fereidoon Shahidi and Se-Kwon Kim; " "Effects of Non-Thermal Treatments and Storage on Bioactive Compounds" by Dietrich Knorr; " Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking" by Hitoshi Takamura, et al; "In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates" by Cunxi Shen and Kirk L. Parkin; "Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage" by Li-Fei Wang, Dong-Man Km and Chang Y. Lee; "Influence of Processing Conditions on Isoflavones content of Soybean Products" by Gow-Chin Yen and Chia-Horn Kao; "Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing" by Mitsuo Namiki, et al; Food Processing Reduces Size of Soluble Cereal Beta-Glucan Polymers without Loss of Cholesterol-Reducing Properties" by Wallace H. Yokoyama, et al; "Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation" by R. F. Hurrell; "Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables" by Ray-Yi Yan, Samson T. S. Tsou and Tung-Ching Lee; "Stability of Biologically active Pyridoxal and Pyridoxal Phosphate in the Presence of Lynsine" by Tzou-Chi Huang, Ming-Hung Chen and Chi-Tang Ho; "Effects of Processing on Tomato Bioactive Volatile Compounds" by Matjhias K. Sucan and Gerald F. Russell; "Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters" by Hannu Korhonen and Anne Pihlanto-Leppala; "Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients" by Mathias K. Sucan, et al; "Effect of Nixtamalization on Fumonisin-Contaminated Corn for Porduction of Tortillas" by Mary A. Dombrink-Kurtzman and Lloyd W. Rooney; "Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology" by Gregory W. Dianchenko and Charles R. Warner; "Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of CIS-Cinnamic Acid from Its Racemic Mixture" by Fang-Ming Sun, et al.
