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Titlebook: Chemical Changes in Food During Processing; Thomas Richardson,John W. Finley Book 1985 Springer Science+Business Media New York 1985 chemi

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發(fā)表于 2025-3-21 18:29:44 | 只看該作者 |倒序瀏覽 |閱讀模式
書目名稱Chemical Changes in Food During Processing
編輯Thomas Richardson,John W. Finley
視頻videohttp://file.papertrans.cn/225/224300/224300.mp4
叢書名稱Ift Basic Symposium Series
圖書封面Titlebook: Chemical Changes in Food During Processing;  Thomas Richardson,John W. Finley Book 1985 Springer Science+Business Media New York 1985 chemi
描述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.
出版日期Book 1985
關(guān)鍵詞chemistry; environment; food; food industry; natural product
版次1
doihttps://doi.org/10.1007/978-94-017-1016-9
isbn_softcover978-94-017-1018-3
isbn_ebook978-94-017-1016-9
copyrightSpringer Science+Business Media New York 1985
The information of publication is updating

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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
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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).
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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).
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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.
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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.
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