Bioactive Compounds in Foods Effects of Processing and Storage

by Lee, Tung-Ching; Ho, Chi-Tang

• ISBN13: 9780841237650
• ISBN10: 0841237654
• Format: Hardcover
• Copyright: 2002-08-08
• Publisher: American Chemical Society

Summary

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.

Table of Contents

Preface	ix
Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants	1	(13)
Fereidoon Shahidi
Se-Kwon Kim
Effect of Non-Thermal Treatments and Storage on Bioactive Compounds	14	(20)
Dietrich Knorr
Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking	34	(10)
Hitoshi Takamura
Tomoko Yamaguchi
Junji Terao
Teruyoshi Matoba
In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates	44	(14)
Cunxi Shen
Kirk L. Parkin
Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage	58	(15)
Li-Fei Wang
Dong-Man Kim
Chang Y. Lee
Influence of Processing Conditions on Isoflavones Content of Soybean Products	73	(12)
Gow-Chin Yen
Chia-Horn Kao
Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing	85	(20)
Mitsuo Namiki
Yasuko Fukuda
Yoko Takei
Kazuko Namiki
Yukimichi Koizumi
Food Processing Reduces Size of Soluble Cereal β-Glucan Polymers without Loss of Cholesterol-Reducing Properties	105	(12)
Wallace H. Yokoyama
Benny E. Knuckles
Delilah Wood
George E. Inglett
Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation	117	(13)
R. F. Hurrell
Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables	130	(13)
Ray-Yu Yang
Samson T. S. Tsou
Tung-Ching Lee
Stability of Biologically Active Pyridoxal and Pyridoxal Phosphate in the Presence of Lysine	143	(12)
Tzou-Chi Huang
Ming-Hung Chen
Chi-Tang Ho
Effects of Processing on Tomato Bioactive Volatile Compounds	155	(18)
Mathias K. Sucan
Gerald F. Russell
Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters	173	(14)
Hannu Korhonen
Anne Pihlanto-Leppala
Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients	187	(19)
Mathias K. Sucan
Erica A. Byerly
Ingolf U. Grun
Lakdas N. Fernando
Nayan B. Trivedi
Effect of Nixtamalization on Fumonisin-Contaminated Corn for Production of Tortillas	206	(12)
Mary A. Dombrink-Kurtzman
Lloyd W. Rooney
Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology	218	(10)
Gregory W. Diachenko
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	228	(13)
Fang-Ming Sun
James L. Smith
B. M. Vittimberga
R. W. Traxler
Author Index	241	(1)
Subject Indes	242