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Process-Induced Chemical Changes in Food

  • Book
  • © 1998

Overview

Editors:
  1. Fereidoon Shahidi

    1. Memorial University of Newfoundland, St. John, Canada

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    You can also search for this editor in PubMed   Google Scholar

  2. Chi-Tang Ho

    1. Rutgers University, New Brunswick, USA

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    You can also search for this editor in PubMed   Google Scholar

  3. Nguyen Chuyen

    1. Japan Women’s University, Tokyo, Japan

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 434)

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter 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
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Keywords

About this book

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.

Editors and Affiliations

  • 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

Bibliographic Information

  • Book Title: Process-Induced Chemical Changes in Food

  • Editors: Fereidoon Shahidi, Chi-Tang Ho, Nguyen Chuyen

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4899-1925-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1998

  • Hardcover ISBN: 978-0-306-45824-8Published: 30 April 1998

  • Softcover ISBN: 978-1-4899-1927-4Published: 29 June 2013

  • eBook ISBN: 978-1-4899-1925-0Published: 11 November 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: X, 362

  • Topics: Biochemistry, general, Nutrition

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