標(biāo)題: Titlebook: Chemical Changes in Food during Processing; Thomas Richardson,John W. Finley Book 1985 Van Nostrand Reinhold Company Inc. 1985 Chemical re [打印本頁(yè)] 作者: Strategy 時(shí)間: 2025-3-21 17:27
書(shū)目名稱Chemical Changes in Food during Processing影響因子(影響力)
書(shū)目名稱Chemical Changes in Food during Processing影響因子(影響力)學(xué)科排名
書(shū)目名稱Chemical Changes in Food during Processing網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Chemical Changes in Food during Processing網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Chemical Changes in Food during Processing被引頻次
書(shū)目名稱Chemical Changes in Food during Processing被引頻次學(xué)科排名
書(shū)目名稱Chemical Changes in Food during Processing年度引用
書(shū)目名稱Chemical Changes in Food during Processing年度引用學(xué)科排名
書(shū)目名稱Chemical Changes in Food during Processing讀者反饋
書(shū)目名稱Chemical Changes in Food during Processing讀者反饋學(xué)科排名
作者: Cardioplegia 時(shí)間: 2025-3-21 22:36
Ift Basic Symposium Serieshttp://image.papertrans.cn/c/image/224301.jpg作者: 萬(wàn)靈丹 時(shí)間: 2025-3-22 03:55
https://doi.org/10.1007/978-1-4613-2265-8Chemical reaction; Oxidation; Vitamin; aldehydes; bioavailability; chemistry; enzymes; food industry; food p作者: Misnomer 時(shí)間: 2025-3-22 08:23
978-1-4612-9389-7Van Nostrand Reinhold Company Inc. 1985作者: esoteric 時(shí)間: 2025-3-22 09:16
Workflow Serialization and Markup,It is the purpose of this chapter to describe the various ways by which metal ions and metal complexes may catalyze reactions of organic compounds. Descriptions of reaction pathways and the mechanisms involved will be illustrated by examples of organic compounds present in foods or closely related compounds.作者: 莎草 時(shí)間: 2025-3-22 14:53 作者: 莎草 時(shí)間: 2025-3-22 17:41 作者: Orthodontics 時(shí)間: 2025-3-23 01:13 作者: sebaceous-gland 時(shí)間: 2025-3-23 03:07
Workflow Serialization and Markup, 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 作者: BYRE 時(shí)間: 2025-3-23 05:50
https://doi.org/10.1007/978-1-4302-0372-8 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: guzzle 時(shí)間: 2025-3-23 12:17 作者: 圍裙 時(shí)間: 2025-3-23 17:38
Hosting the Workflow Designers,wever, has been hindered by regulatory, technical, and economic problems. In the past few years a phenomenal progress toward the solution of these difficulties has taken place. In 1980, the joint Food and Agriculture Organization/World Health Organization/International Atomic Energy Agency Expert Co作者: 侵略者 時(shí)間: 2025-3-23 21:49
https://doi.org/10.1007/978-1-4302-0372-8ly 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: chemical-peel 時(shí)間: 2025-3-23 22:22
Workflow Serialization and Markup,somerization, and bond formation requiring high-energy phosphates (ligases). While all of these reactions are important in food production, the food scientist is especially concerned with oxidoreduction and hydrolysis reactions. In general, much more emphasis is placed on the hydrolytic reactions th作者: modish 時(shí)間: 2025-3-24 05:01
Hosting the Workflow Designers,iven the generic name, “polyunsaturated fatty acid (PUFA) cascade.” Although similarities exist between the plant and animal cascade, substantial differences exist not only in the pathways of the sequence, but also in the control mechanisms regulating the pathways and the so-called end products form作者: 弄污 時(shí)間: 2025-3-24 09:51 作者: 過(guò)多 時(shí)間: 2025-3-24 14:28
A Quick Tour of Windows Workflow Foundation,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 macromolecules. Endogenous as well as exogenous (added作者: 收藏品 時(shí)間: 2025-3-24 15:53 作者: lethal 時(shí)間: 2025-3-24 20:32 作者: 是他笨 時(shí)間: 2025-3-25 02:07 作者: extinguish 時(shí)間: 2025-3-25 04:06 作者: Anonymous 時(shí)間: 2025-3-25 08:02
Workflow Serialization and Markup,are the major polysaccharide components in the cell wall of all plant foods. Due to the complexities of these polysaccharides, the even greater complexity of the plant cell wall, and numerous experimental difficulties in working with these polysaccharides, much remains to be learned in establishing 作者: Neutropenia 時(shí)間: 2025-3-25 13:57
A Quick Tour of Windows Workflow Foundation, 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: evanescent 時(shí)間: 2025-3-25 18:27 作者: 大溝 時(shí)間: 2025-3-25 19:59
Workflow Serialization and Markup,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: Encumber 時(shí)間: 2025-3-26 02:58 作者: Decibel 時(shí)間: 2025-3-26 05:24
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: PTCA635 時(shí)間: 2025-3-26 12:18 作者: 教育學(xué) 時(shí)間: 2025-3-26 16:28
Chemical Changes of Vitamins during Food Processing,., reducing vs. nonreducing sugars); (g) the mechanism(s) of chemical loss of vitamin activity in the food; and (h) the water activity of the food system. Because of the complex interactions of these variables, generalization on the basis of existing knowledge about the stability of vitamins in spec作者: 重畫(huà)只能放棄 時(shí)間: 2025-3-26 19:33
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. First, one might interpret the literature to say that most comme作者: 刺耳的聲音 時(shí)間: 2025-3-26 22:58
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.978-1-4612-9389-7978-1-4613-2265-8作者: NIB 時(shí)間: 2025-3-27 02:33
Hosting the Workflow Designers,at doses up to 1 kGy (100 krad), and to control infestation of spices at doses not exceeding 30 kGy (3 Mrad). Indeed, a number of irradiated foods are already on the market in several countries, and there is every reason to believe that in the near future, this treatment will become a significant pr作者: 想象 時(shí)間: 2025-3-27 09:05
Hosting the Workflow Designers,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: 胡言亂語(yǔ) 時(shí)間: 2025-3-27 10:10
A Quick Tour of Windows Workflow Foundation,food scientist must control the action of hydrolytic and other enzymes in foods in order to produce traditional and new food products and to maximize the storage stabilities of foods. An understanding of hydrolases at a more mechanistic level can supply the food scientist with insights to better con作者: degradation 時(shí)間: 2025-3-27 15:32 作者: stratum-corneum 時(shí)間: 2025-3-27 20:49 作者: 陰謀 時(shí)間: 2025-3-28 01:31 作者: Confirm 時(shí)間: 2025-3-28 03:07
A Quick Tour of Windows Workflow Foundation,, 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: Malaise 時(shí)間: 2025-3-28 09:35
Workflow Serialization and Markup,f 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: AMITY 時(shí)間: 2025-3-28 13:30
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: FLIP 時(shí)間: 2025-3-28 15:44 作者: invade 時(shí)間: 2025-3-28 20:45 作者: 大廳 時(shí)間: 2025-3-29 00:59 作者: FOLLY 時(shí)間: 2025-3-29 07:04
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: CUR 時(shí)間: 2025-3-29 11:15 作者: 咯咯笑 時(shí)間: 2025-3-29 15:03
A Quick Tour of Windows Workflow Foundation,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: 遺產(chǎn) 時(shí)間: 2025-3-29 18:46 作者: 血統(tǒng) 時(shí)間: 2025-3-29 21:19 作者: biopsy 時(shí)間: 2025-3-30 03:38
Book 1985 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 作者: 一再遛 時(shí)間: 2025-3-30 07:55 作者: Legend 時(shí)間: 2025-3-30 10:51
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: Outspoken 時(shí)間: 2025-3-30 14:26
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: exclusice 時(shí)間: 2025-3-30 18:08
Chemical Changes in Flavor Components during Processing,body, 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: Uncultured 時(shí)間: 2025-3-30 23:25
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: 假 時(shí)間: 2025-3-31 02:01
https://doi.org/10.1007/978-1-4302-0372-8photometry, 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: Fallibility 時(shí)間: 2025-3-31 07:49
Workflow Serialization and Markup,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: 不確定 時(shí)間: 2025-3-31 10:32 作者: alcohol-abuse 時(shí)間: 2025-3-31 15:14 作者: idiopathic 時(shí)間: 2025-3-31 19:16
Hosting the Workflow Designers,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: 放逐 時(shí)間: 2025-3-31 23:28
Hosting and Consuming WCF Servicesces 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: cogent 時(shí)間: 2025-4-1 02:55
https://doi.org/10.1007/978-1-4302-0372-8ariety 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: congenial 時(shí)間: 2025-4-1 08:15
,Chemical Changes in Food during Processing— An Overview,ces 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.
