Chemical Changes in Food during Processing

by Richardson, Thomas

Type Book

Rate 0.0 /5

Details

Files

Reviews

Download

Title Statements

Full title :Chemical Changes in Food during Processing / edited by Thomas Richardson, John W. Finley.

Edition Statements

Publication Date:1986.

Publication Statements

Publisher(s):Springer US
Place of Publication:Boston, MA
Language:eng
Publication Date:1986.

The Physical Object

Description:1 online resource (520 pages)

Edition Identifiers

ISBN:9781461322658, 1461322650, 9781461293897, 1461293898
DOI:10.1007/978-1-4613-2265-8
oclc:ocn840281637
LC Classification:TP248.65.F66
Dewey Decimal:641.3

1 Chemical Changes in Food During Processing -- An Overview -- Food Processing in Perspective -- Chemical Changes during Processing -- Means of Controlling Chemical Reactions in Foods during Processing and Handling -- Conclusion -- References -- 2 Chemistry of Reactive Oxygen Species -- Reactive Species -- Photosensitized Oxidations -- Methods of Characterizing Reactive Intermediates -- Summary -- References -- 3 Metal-Catalyzed Reactions of Organic Compounds -- Ionic Reactions Promoted by Metal Ions -- Metal-Catalyzed Oxidation of Organic Compounds -- References -- 4 Free Radical Chemistry of Natural Products -- Peroxyl Radicals -- Alkoxyl Radicals -- Superoxide and Hydroperoxyl Radicals -- Hydroxyl Radical -- Other Radicals -- References -- 5 Mechanism of Fatty Acid and Phospholipid Autoxidation -- References -- 6 Thermal and Radiolytic Decomposition of Lipids -- Extent of Decomposition -- Radiolytic Reactions -- Thermolytic Reactions -- Thermal Oxidative Reactions -- Comparison of Product Patterns -- References -- 7 Antioxidants -- Experimental Techniques -- Generation of Peroxy Radicals -- Generation of Oxidizing Radicals -- Reactions of Peroxy and Oxidizing Radicals with Anti…