Skip to main content
SpringerLink
Log in
Book cover

Chemical Changes in Food During Processing

  • Book
  • © 1985

Overview

Editors:
  1. Thomas Richardson

    1. Department of Food Science and Technology, University of California, Davis, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. John W. Finley

    1. Nabisco Brands, Inc., East Hanover, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Ift Basic Symposium Series (IFTBSS)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (20 chapters)

  1. Front Matter

    Pages i-xv
    Download chapter 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
Back to top

Keywords

About this book

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.

Editors and Affiliations

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

    Thomas Richardson

  • Nabisco Brands, Inc., East Hanover, USA

    John W. Finley

Bibliographic Information

  • Book Title: Chemical Changes in Food During Processing

  • Editors: Thomas Richardson, John W. Finley

  • Series Title: Ift Basic Symposium Series

  • DOI: https://doi.org/10.1007/978-94-017-1016-9

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1985

  • Softcover ISBN: 978-94-017-1018-3Published: 13 November 2013

  • eBook ISBN: 978-94-017-1016-9Published: 21 November 2013

  • Edition Number: 1

  • Number of Pages: XV, 514

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

Publish with us

Policies and ethics

Back to top

Search

Navigation