Process-Induced Chemical Changes in Food

1. Front Matter

   Pages i-ix

   PDF

2. Process-Induced Chemical Changes in Foods

   • Fereidoon Shahidi, Chi-Tang Ho

   Pages 1-3

3. Methods to Monitor Process-Induced Changes in Food Proteins

   • E. C. Y. Li-Chan

   Pages 5-23

4. Proteolysis and Gelation of Fish Proteins under Ohmic Heating

   • Jae W. Park, Jirawat Yongsawatdigul, Ed Kolbe

   Pages 25-34

5. Effect of Maturity and Curing on Peanut Proteins

   • Si-Yin Chung, John R. Vercellotti, Timothy H. Sanders

   Pages 35-43

6. High Pressure Processing Effects on Fish Proteins

   • T. C. Lanier

   Pages 45-55

7. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi

   • Michael T. Morrissey, Yildiz Karaibrahimoglu, Jovi Sandhu

   Pages 57-65

8. High Pressure Processing of Fresh Seafoods

   • Benjamin K. Simpson

   Pages 67-80

9. High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice

   • Gow-Chin Yen, Hsin-Tang Lin

   Pages 81-90

10. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods

    • H.-J. Kim, Y.-M. Choi

    Pages 91-99

11. Heating Rate of Egg Albumin Solution and Its Change during Ohmic Heating

    • T. Imai, K. Uemura, A. Noguchi

    Pages 101-108

12. Chemical Changes during Extrusion Cooking

    • Mary Ellen Camire

    Pages 109-121

13. Sucrose Loss and Color Formation in Sugar Manufacture

    • Les A. Edye, Margaret A. Clarke

    Pages 123-133

14. Process-Induced Changes in Edible Oils

    • P. K. J. P. D. Wanasundara, F. Shahidi

    Pages 135-160

15. Effects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil

    • David B. Min, Tsung-Lin Li, Hyung-Ok Lee

    Pages 161-180

16. Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product

    • Toshiaki Ohshima, Vivienne V. Yankah, Hideki Ushio, Chiaki Kiozumi

    Pages 181-188

17. Minimizing Process Induced Prooxidant Stresses

    • R. J. Evans, T. S. Jones

    Pages 189-199

18. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose

    • N. V. Chuyen, K. Ijichi, H. Umetsu, K. Moteki

    Pages 201-212

19. Maillard Reaction and Food Processing

    • N. V. Chuyen

    Pages 213-235

20. Generation and the Fate of C2, C3, and C4 Reactive Fragments Formed in Maillard Model Systems of [13C]Glucose and [13C]Glycine or Proline

    • Varoujan A. Yaylayan, Anahita Keyhani, Alexis Huygues-Despointes

    Pages 237-244

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef­ fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in­ volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti­ mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method­ ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation­ ally-recognized lead scientists.

• Seafood
• carbohydrate
• fermentation
• food
• processing
• protein
• proteins

• Memorial University of Newfoundland, St. John, Canada

  Fereidoon Shahidi

• Rutgers University, New Brunswick, USA

  Chi-Tang Ho

• Japan Women’s University, Tokyo, Japan

  Nguyen Chuyen

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