Chemical Changes in Food during Processing

1. Front Matter

   Pages i-xv

   PDF

2. Chemical Changes in Food during Processing— An Overview

   • O. Fennema

   Pages 1-16

3. Chemistry of Reactive Oxygen Species

   • Christopher S. Foote

   Pages 17-32

4. Metal-Catalyzed Reactions of Organic Compounds

   • Arthur E. Martell

   Pages 33-61

5. Free Radical Chemistry of Natural Products

   • P. Neta, M. G. Simic

   Pages 63-72

6. Mechanism of Fatty Acid and Phospholipid Autoxidation

   • Ned A. Porter

   Pages 73-78

7. Thermal and Radiolytic Decomposition of Lipids

   • Wassef W. Nawar

   Pages 79-105

8. Antioxidants

   • Michael G. Simic, Edward P. L. Hunter

   Pages 107-119

9. Mechanisms of Oxidoreductases Important in Food Component Modification

   • John R. Whitaker

   Pages 121-176

10. Oxidation of Lipids in Biological Tissue and Its Significance

    • H. W. Gardner

    Pages 177-203

11. Oxidation-Induced Changes in Foods

    • R. L. Ory, A. J. St Angelo, Y.-Y. Gwo, G. J. Flick Jr., R. R. Mod

    Pages 205-217

12. Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents

    • T. Richardson

    Pages 219-254

13. Chemical Reactions of Proteins

    • Robert E. Feeney, John R. Whitaker, W. S. Dominic Wong, David T. Osuga, M. Eric Gershwin

    Pages 255-287

14. Some Aspects of the Chemistry of Nonenzymatic Browning (The Maillard Reaction)

    • Milton S. Feather

    Pages 289-303

15. Principal Changes in Starches during Food Processing

    • James R. Daniel, Roy L. Whistler

    Pages 305-326

16. Chemical Changes in Flavor Components during Processing

    • R. Teranishi, R. G. Buttery

    Pages 327-346

17. Changes in Pectin and Cellulose during Processing

    • R. F. McFeeters

    Pages 347-372

18. Chemical Changes of Vitamins during Food Processing

    • Jesse F. Gregory III

    Pages 373-408

19. Chemical Changes in Natural Food Pigments

    • Kenneth L. Simpson

    Pages 409-441

20. Environmental Effects on Protein Quality

    • John W. Finley

    Pages 443-482

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu­ tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo­ nents during processing from a mechanistic point of view. As a con­ sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

• Chemical reaction
• Oxidation
• Vitamin
• aldehydes
• bioavailability
• chemistry
• enzymes
• food industry
• food processing
• processing

` ...provides current references with a brief, well-written text... recommended for all food science/technology libraries.'
Food Technology

• Department of Food Science and Technology, University of California, Davis, USA

  Thomas Richardson

• Nabisco Brands, Inc., East Hanover, USA

  John W. Finley

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