標(biāo)題: Titlebook: Chemical Changes in Food During Processing; Thomas Richardson,John W. Finley Book 1985 Springer Science+Business Media New York 1985 chemi [打印本頁] 作者: Truman 時(shí)間: 2025-3-21 18:29
書目名稱Chemical Changes in Food During Processing影響因子(影響力)
書目名稱Chemical Changes in Food During Processing影響因子(影響力)學(xué)科排名
書目名稱Chemical Changes in Food During Processing網(wǎng)絡(luò)公開度
書目名稱Chemical Changes in Food During Processing網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Chemical Changes in Food During Processing被引頻次
書目名稱Chemical Changes in Food During Processing被引頻次學(xué)科排名
書目名稱Chemical Changes in Food During Processing年度引用
書目名稱Chemical Changes in Food During Processing年度引用學(xué)科排名
書目名稱Chemical Changes in Food During Processing讀者反饋
書目名稱Chemical Changes in Food During Processing讀者反饋學(xué)科排名
作者: fatty-acids 時(shí)間: 2025-3-21 20:47
e 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 mor作者: 牽索 時(shí)間: 2025-3-22 01:08 作者: misshapen 時(shí)間: 2025-3-22 08:22 作者: lymphoma 時(shí)間: 2025-3-22 08:52
Antioxidants,lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, RH, is very well understood and is described by reactions 1–4 (Ingold 1961, 1969, 1971; Mahoney 1969; Howard 1973).作者: conquer 時(shí)間: 2025-3-22 16:25
Principal Changes in Starches during Food Processing,tics of starch and develop an understanding of its unique properties so as to avoid food processing difficulties and to take advantage of its numerous beneficial qualities. The chemistry and technology of starch has been reviewed recently in great detail (Whistler . 1984).作者: conquer 時(shí)間: 2025-3-22 18:57
Application Lifecycle Management,photometry, or some other physicochemical techniques, under strictly controlled conditions. It should be pointed out, however, that only the ESR technique (Sevilla 1981) gives an unequivocal detection of free radicals because it is based on the measurements of unpaired electrons.作者: gruelling 時(shí)間: 2025-3-23 00:57 作者: reptile 時(shí)間: 2025-3-23 03:37 作者: linguistics 時(shí)間: 2025-3-23 07:41
Introducing Service-Oriented Architecturebody, and it must supply the essential nutrients to keep the body functioning in a healthy condition, but it is obvious that the most nutritious materials will be wasted if they are not consumed. Therefore, food processing studies should be accompanied by palatability studies.作者: 中止 時(shí)間: 2025-3-23 12:00
Installing and Creating WCF Servicesalso plays a role in product identification. Fabricated products, soda, candies, etc., and natural products such as trout and salmon are identified on the basis of color even though color affects only the visual appearance and is only related to diet as in the case of the salmonids.作者: 難取悅 時(shí)間: 2025-3-23 17:30
Application Lifecycle Management,es of food processing on the sensory properties, nutritive value, and wholesomeness of foods. It is indisputable that processing can and does result in extensive chemical changes in food, with the kind and degree of these changes depending upon the food, the specific process, and the associated handling and storage procedures employed.作者: BOOR 時(shí)間: 2025-3-23 21:42
Introducing Service-Oriented Architectureariety of chemicals and are subject to many deteriorative reactions. Indeed, susceptibility to and interaction with the environment by proteins are what make proteins highly important constituents that fulfill a major requirement for living things, namely, response to environment.作者: 艦旗 時(shí)間: 2025-3-24 00:53
,Chemical Changes in Food during Processing—An Overview,es of food processing on the sensory properties, nutritive value, and wholesomeness of foods. It is indisputable that processing can and does result in extensive chemical changes in food, with the kind and degree of these changes depending upon the food, the specific process, and the associated handling and storage procedures employed.作者: 謊言 時(shí)間: 2025-3-24 05:26 作者: Interim 時(shí)間: 2025-3-24 09:57
Free Radical Chemistry of Natural Products,photometry, or some other physicochemical techniques, under strictly controlled conditions. It should be pointed out, however, that only the ESR technique (Sevilla 1981) gives an unequivocal detection of free radicals because it is based on the measurements of unpaired electrons.作者: fluoroscopy 時(shí)間: 2025-3-24 12:27
Mechanism of Fatty Acid and Phospholipid Autoxidation,prone to autoxidation, and the susceptibility of these compounds to autoxidation has been known for decades. There are many examples which suggest that autoxidation plays a crucial role in the development of flavors and aromas, and this is the focus of many of the chapters in this volume.作者: Coterminous 時(shí)間: 2025-3-24 17:51
Mechanisms of Oxidoreductases Important in Food Component Modification,an on the oxidoreductions, perhaps because hydrolytic reactions are so important in malting and brewing, in cheese production, in conversion of starch to glucose and fructose, and in human metabolism.作者: Excitotoxin 時(shí)間: 2025-3-24 20:26 作者: amplitude 時(shí)間: 2025-3-24 23:56
Chemical Changes in Natural Food Pigments,also plays a role in product identification. Fabricated products, soda, candies, etc., and natural products such as trout and salmon are identified on the basis of color even though color affects only the visual appearance and is only related to diet as in the case of the salmonids.作者: Filibuster 時(shí)間: 2025-3-25 07:11 作者: 噴出 時(shí)間: 2025-3-25 10:36
https://doi.org/10.1007/978-1-4302-0324-7, the details of the reaction are still poorly understood. Probably the most definitive (from the standpoint of chemistry) studies have involved the use of model systems, most often simple sugars and amino acids or other organic amines.作者: hazard 時(shí)間: 2025-3-25 12:46
Introducing Service-Oriented Architecturef interest to food technologists, we are likely to see considerable progress in our understanding of the chemistry of food texture. The purpose of this chapter is to review recent developments in the chemistry of plant cell wall polysaccharides, particularly pectin and cellulose, as they may relate to the texture of fruits and vegetables.作者: 邪惡的你 時(shí)間: 2025-3-25 19:09
Oxidation of Lipids in Biological Tissue and Its Significance,dized fatty acids (either fatty acid hydroperoxides or fatty acid hydroperoxyendoperoxides) into a variety of fatty acid derivatives. The compounds produced by the cascade usually play an indispensable role in controlling certain metabolic functions of organisms.作者: Definitive 時(shí)間: 2025-3-25 21:36 作者: Peak-Bone-Mass 時(shí)間: 2025-3-26 00:24 作者: 廢止 時(shí)間: 2025-3-26 08:16
Book 1985this 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.作者: 非秘密 時(shí)間: 2025-3-26 11:38
edings 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.978-94-017-1018-3978-94-017-1016-9作者: 食草 時(shí)間: 2025-3-26 15:28 作者: theta-waves 時(shí)間: 2025-3-26 18:56 作者: 溝通 時(shí)間: 2025-3-26 21:46 作者: obscurity 時(shí)間: 2025-3-27 02:02 作者: 一美元 時(shí)間: 2025-3-27 07:03
Hosting and Consuming WCF Servicestein is of fundamental importance in determining nutritional quality and functionality. The literature referring to the influences of processing on proteins, particularly nutritional quality, can lead to two very different conclusions.作者: narcotic 時(shí)間: 2025-3-27 11:12 作者: 攤位 時(shí)間: 2025-3-27 14:02
Oxidation-Induced Changes in Foods,pid oxidation. They can break down to secondary products (aldehydes, alcohols, ketones, acids), or they can react with proteins and enzymes in the food products. Oxidized lipid free radicals, which were studied for scientific interest only a few years ago, have stimulated considerable interest by fo作者: jovial 時(shí)間: 2025-3-27 21:34 作者: Axillary 時(shí)間: 2025-3-28 00:11 作者: 心痛 時(shí)間: 2025-3-28 02:17
Environmental Effects on Protein Quality,tein is of fundamental importance in determining nutritional quality and functionality. The literature referring to the influences of processing on proteins, particularly nutritional quality, can lead to two very different conclusions.作者: 無價(jià)值 時(shí)間: 2025-3-28 09:51
,Chemical Changes in Food during Processing—An Overview,activity (concentration, dehydration), and fermentation, were originally developed with little knowledge of the chemical consequences. However, since their commercialization, science has caught up with practice not only for these well-established processes but also for more recent processing techniq作者: conceal 時(shí)間: 2025-3-28 12:19 作者: 尾巴 時(shí)間: 2025-3-28 18:08 作者: trigger 時(shí)間: 2025-3-28 21:58
Mechanism of Fatty Acid and Phospholipid Autoxidation,als with oxygen is extremely rapid, and many mechanisms for initiation of free radical reactions have been described. The weak link with regard to autoxidation is those lipids which contain multiple double-bounded systems. Polyunsaturated fatty acids and phospholipids, for example, are particularly 作者: VEIL 時(shí)間: 2025-3-29 00:45 作者: HAUNT 時(shí)間: 2025-3-29 06:37
Antioxidants,ly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, R作者: 全國性 時(shí)間: 2025-3-29 08:33 作者: Harpoon 時(shí)間: 2025-3-29 14:28 作者: arrhythmic 時(shí)間: 2025-3-29 19:26 作者: clarify 時(shí)間: 2025-3-29 21:17
Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents,0 hydrolases have been characterized in detail (Enzyme Nomenclature Committee 1979). They act to hydrolyze a wide variety of substrate molecules ranging from the cleavage of a specific bond in a simple substrate to multiple bonds in a variety of macro-molecules. Endogenous as well as exogenous (adde作者: 全面 時(shí)間: 2025-3-30 01:23
Chemical Reactions of Proteins,ltireactive structures. These properties give them superb characteristics for functioning in biological systems in many different ways, but these characteristics also make many proteins susceptible to environmental stresses. While these susceptibilities to stresses are important in the functions of 作者: animated 時(shí)間: 2025-3-30 05:36 作者: Gene408 時(shí)間: 2025-3-30 08:54
Principal Changes in Starches during Food Processing,ll other food components and even all other carbohydrates. It is important that food processors take note of the structural and behavioral characteristics of starch and develop an understanding of its unique properties so as to avoid food processing difficulties and to take advantage of its numerous作者: 煩躁的女人 時(shí)間: 2025-3-30 15:47
Chemical Changes in Flavor Components during Processing,lve some of the problems encountered in getting the food from where it is grown to where it is consumed, the raw material must be processed to make certain that the food reaches the consumers in a safe, nutritious, and palatable condition. Certainly, food must supply sufficient calories to fuel the 作者: Urea508 時(shí)間: 2025-3-30 16:34 作者: 過份艷麗 時(shí)間: 2025-3-30 23:41
Chemical Changes of Vitamins during Food Processing, the chemical heterogeneity within each class of compounds. Although the general stability properties of many of the vitamins have been determined, many of the factors affecting retention of vitamins in complex food systems have not been well established. The variables that must be considered includ作者: nonsensical 時(shí)間: 2025-3-31 04:46 作者: 大雨 時(shí)間: 2025-3-31 06:23
Environmental Effects on Protein Quality,ative reactions resulting from the processing or storage environment which can cause undesirable changes in proteins. As a result of these reactions protein can exhibit losses in functionality, nutritional quality, increased risk of toxicity, and both desirable and undesirable flavor changes. Enviro作者: 冷峻 時(shí)間: 2025-3-31 13:08
https://doi.org/10.1007/978-94-017-1016-9chemistry; environment; food; food industry; natural product作者: emission 時(shí)間: 2025-3-31 15:06 作者: 我不明白 時(shí)間: 2025-3-31 20:23 作者: jumble 時(shí)間: 2025-4-1 01:29 作者: 無辜 時(shí)間: 2025-4-1 05:47
Application Lifecycle Management,activity (concentration, dehydration), and fermentation, were originally developed with little knowledge of the chemical consequences. However, since their commercialization, science has caught up with practice not only for these well-established processes but also for more recent processing techniq作者: 上坡 時(shí)間: 2025-4-1 08:11
Application Lifecycle Management,and other damage. Toxic materials may also result from the oxidation of naturally occurring substances (Pryor 1984). For example, cholesterol epoxides and hydroperoxides are thought to be carcinogenic or mutagenic (Koch and Schenck 1967; Sporer . 1982); they are among the products of oxidation of ch作者: RAGE 時(shí)間: 2025-4-1 12:33
Application Lifecycle Management, has been usually inferred from either observed products or oxygen depletion studies (Simic and Karel 1980). In both approaches, the deductions are based on comparison with model systems, where free radicals can be observed directly (see, e.g., Hoffman 1981) by electron spin resonance (ESR), spectro作者: scrape 時(shí)間: 2025-4-1 17:25 作者: 令人心醉 時(shí)間: 2025-4-1 18:51 作者: 過時(shí) 時(shí)間: 2025-4-2 02:21
https://doi.org/10.1007/978-1-4302-1079-5ly amplify the effects. Autoxidation is responsible for the deterioration of various organic materials ranging from the biologically important (e.g., lipids, foods, cell membranes) to the industrially important ones (e.g., rubber, lubricants). The mechanism of autoxidation of an organic substrate, R
