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010 2015304790
019 1055341315|a1065862226|a1081293417|a1105193314|a1105573505
020 9780124047099|q(electronic book)
020 0124047092|q(electronic book)
020 0124046991
020 9780124046993
020 |z9780124046993
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050 4 TX553.A73|bP384 2015
066 |c(S
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072 7 HEA|x012000|2bisacsh
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082 04 613.286|222
090 TX553.A73|bP384 2015
245 00 Processing and impact on active components in food /
|cedited by Victor Preedy.
250 1st ed.
264 1 Amsterdam ;|aBoston :|bElsevier/Academic Press,|c2015.
300 1 online resource (725 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references and index.
505 0 |6880-01|aVegetables and Root Crops. Effect of Processing
on Active Compounds in Fresh-Cut Vegetables ; Changes in
[beta]-Carotene During Processing of Carrots ; Brassica
Composition and Food Processing ; Ascorbic Acid, [beta]-
Carotene and Antioxidant Activity of Broccoli During Short
-Term Refrigerated Storage ; Blanching as a Treatment
Process : Effect on Polyphenol and Antioxidant Capacity of
Cabbage ; Effect of Different Types of Processing and
Storage on the Polyacetylene Profile of Carrots and
Parsnips ; Impact of Food Processing on Non-Hallucinogenic
Indole Derivatives in Edible Mushrooms ; Impact of
Processing on Bioactive Compounds of Field Peas ;
Carotenoids in Pumpkin and Impact of Processing Treatments
and Storage ; Cassava Production and Processing and Impact
on Biological Compounds ; Radiation Processing for Sprout
Inhibition of Stored Potatoes and Mitigation of Acrylamide
in Fries and Chips ; Production of Jerusalem Artichoke
(Helianthus tuberosus L.) and Impact on Inulin and
Phenolic Compounds ; Bioactive Compounds in Asparagus and
Impact of Storage and Processing ; Bioactive Components in
Potatoes as Influenced by Thermal Processing ; Processing
of Fructans and Oligosaccharides from Agave Plants --
Fruit. Effects of 1-Methylcyclopropene on Active
Composition in Fruits ; How Cultivars Influence Fruit
Composition: Total Phenols, Flavonoids Contents, and
Antioxidant Activity in the Pulp of Selected Asian Pears ;
Freezing of Fruits and Impact on Anthocyanins ; Strawberry
Phenolics and Impact of Ripening ; Biologically Active
Compounds in Melon: Modulation by Preharvest, Post-harvest,
and Processing Factors ; Blueberry Phenolic Compounds:
Fruit Maturation, Ripening and Post-Harvest Effects ;
Production of Raisins and its Impact on Active Compounds ;
Vapor Treatments, Chilling, Storage, and Antioxidants in
Pomegranates -- Dairy and Eggs. Milk Pasteurization,
Curdling and Salting: Steps which can Modify Omega-3-
Fortified Cheese ; Use of Lactobacillus spp to Degrade
Pesticides in Milk ; Yayik Butter Profiles from Different
Species of Mammals' Milk ; Formation of Biogenic Amines in
Cheese ; Changes in Volatile Compounds of Cheese -- Oils,
Fats, Spreads. Oxidation Products of Corn Oil at Room
Temperature ; Aldehydes after Prolonged Heating at Frying
Temperature ; Influence of Filtration on Composition of
Olive Oils ; Virgin Olive Oil: Losses of Antioxidant Polar
Phenolic Compounds due to Storage, Packaging, and Culinary
Uses -- Meats. Volatile Compounds in High-Pressure-
Processed Pork Meat Products ; Imidazole Dipeptides in
Meat from Different Animal Species and Effect of Cooking
Method on their Contents in Beef and Turkey Meat ;
Cantonese Sausage, Processing, Storage and Composition --
Grain, Beans, Pulses, Nuts and Seeds. The Effects of
Processing on Gluten from Wheat, Rye, and Barley, and its
Detection in Foods ; Carotenoids, Tocols, and Retinols
during the Pasta-Making Process ; Dietary Fiber
Arabinoxylans in Processed Rye: Milling- and Breadmaking-
Induced Changes ; Processing of Corn (Maize) and
Compositional Features ; Impact of Thermal Processing on
Faba Bean (Vicia faba) Composition ; Processing of Millet
Grains and Effects on Non-Nutrient Antioxidant Compounds ;
Influence of Processing on Nutraceuticals of Little Millet
(Panicum sumatrense) ; Processing Oats and Bioactive
Components ; Soybean Mineral Composition and Glyphosate
Use ; Drought and Heat Stress Effects on Soybean Fatty
Acid Composition and Oil Stability ; Processing Sesame
Seeds and Bioactive Fractions ; Processing and Utilization
of Jackfruit Seeds ; The Stability of DNA in Genetically
Modified Rice During Food Processing ; Winter Melon
(Benincasa hispida) Seeds and Impact of Extraction on
Composition -- Marine Foods. Isoelectric Processing of
Seafood Products: Amino Acid and Fatty Acid Profiles ; The
Effect of Carbon Monoxide on Slaughter and Processing of
Fish ; Sodium Nitrite, Salt-Curing and Effects on
Carotenoid and N-Nitrosoamines in Marine Foods ;
Marinating and Salting of Herring, Nitrogen Compounds'
Changes in Flesh and Brine ; Shellfish (Mussel) Processing
and Components ; Influence of Ozone Depuration on the
Physical Properties of Fresh American oysters (Crassostrea
virginica) ; Fish Roe Lipids: Composition and Changes
During Processing and Storage -- Beverages. Use of Oak
Wood to Enrich Wine with Volatile Compounds ; Influence of
Diammonium Phosphate Addition to Fermentation on Wine
Biologicals ; The Application of Foliar Urea on the
Concentration of Amines in Wine ; Effect of Wine
Production Techniques on Wine Resveratrol and Total
Phenolics ; Arsenic in Wines and Beers from European
Markets: Alert of Arsenic Species in Response to
Processing ; Aflatoxin B1 in Beer at Different Stages of
Production ; Behavior of Triazole Fungicide Residues from
Barley to Beer ; Effects of Processing Stages on the
Profile of Phenolic Compounds in Beer ; Furan and Other
Furanic Compounds in Coffee: Occurrence, Mitigation
Strategies, and Importance of Processing ; Mineral
Composition Variability of Coffees: A Result of Processing
and Production ; Free Radical Processes in Coffee I :
Solid Samples ; Free Radical Processes in Coffee II :
Liquids ; Acrylamide in Coffee: Influence of Processing ;
Use of Microwaves to Extract Chlorogenic Acids from Green
Coffee Beans ; Tea Leaf Age, Shade and Characteristic
Levels of l-Theanine, Caffeine, ( -- )-Epigallocatechin
Gallate (EGCG), ( -- )-Epigallocatechin (EGC), ( -- )-
Epicatechin (EC), and ( -- )-Epicatechin Gallate (ECG) ;
The Impact of Variety, Environment and Agricultural
Practices on Catechins and Caffeine in Plucked Tea Leaves
; Cocoa Processing and Impact on Composition ; Tagatose
Stability in Beverages as Impacted by Composition and
Thermal Processing ; High-Pressure Processing, Strawberry
Beverages, and Composition of 'Bioactives' ; Processing
Pomegranates for Juice and Impact on Bioactive Components
; Carotenoids in Nonthermally Treated Fruit Juices --
Herbs and Spices and Miscellaneous Vegetation. Dehydration
of Basil Leaves and Impact of Processing Composition ;
Variations in Polyphenols and Lipid Soluble Vitamins in
Moringa oleifera -- Confectionary and Other Food Items.
Effect of Processing on Dark Chocolate Composition: A
Focus on Allergens ; Honey Production and Compositional
Parameters ; Jam Processing and Impact on Composition of
Active Compounds.
520 From beef to baked goods, fish to flour, antioxidants are
added to preserve the shelf life of foods and ensure
consumer acceptability. These production-added components
may also contribute to the overall availability of
essential nutrients for intake as well as the prevention
of the development of unwelcome product characteristics
such as off-flavours or colours. However, there are
processes that reduce the amount of naturally occurring
antioxidants and awareness of that potential is just as
important for those in product research and development.
There is a practical need to understand not only the
physiological importance of antioxidants in terms of
consumer health benefit, but how they may be damaged or
enhanced through the processing and packaging phases. This
book presents information key to understanding how
antioxidants change during production of a wide variety of
food products, with a focus toward how this understanding
may be translated effectively to other foods as well.
Addresses how the composition of food is altered, the
analytical techniques used, and the applications to other
foods Presents in-chapter summary points and other
translational insights into concepts, techniques, findings
and approaches to processing of other foods.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Antioxidants.|0https://id.loc.gov/authorities/subjects/
sh85005727
650 0 Food industry and trade.|0https://id.loc.gov/authorities/
subjects/sh85050282
650 7 Antioxidants.|2fast|0https://id.worldcat.org/fast/810642
650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
fast/930843
655 0 Electronic books.
655 4 Electronic books.
700 1 Preedy, Victor R.,|0https://id.loc.gov/authorities/names/
n95802455|eeditor.
776 08 |iPrint version:|aPreedy, Victor R.|tProcessing and Impact
on Active Components in Food.|dBurlington : Elsevier
Science, 2014|z9780124047099
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=786209|zOnline eBook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this eBook|uhttp://guides.rider.edu/ebooks/ebsco
880 8 |6505-00/(S|aEFFECT OF PROCESSING ON Β-CAROTENE
BIOACCESSIBILITYReferences; CHAPTER3 -- Brassica
Composition and Food Processing; CHAPTER POINTS;
INTRODUCTION; PHYTOCHEMICAL COMPOSTION OF BRASSICA
VEGETABLES; FACTORS AFFECTING PHYTOCHEMICAL CONTENT OF
BRASSICA; FINAL CONSIDERATIONS; References; CHAPTER4 --
Ascorbic Acid, β-Carotene and Antioxidant Activity of
Broccoli During Short-Term Refrigerated Storage; CHAPTER
POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN
Β-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References.
880 0 |6505-01/(S|aFront Cover; PROCESSING AND IMPACT ON ACTIVE
COMPONENTSIN FOOD; Copyright; Contents; List of
Contributors; Preface; Biography; SECTION 1 -VEGETABLES
AND ROOT CROPS; CHAPTER 1 -Effect of Processing on Active
Compounds in Fresh-Cut Vegetables; CHAPTER POINTS;
INTRODUCTION; HOW COMPOSITION IS ALTERED; HARVEST;
RECEPTION; PRE-COOLING; PEELING; CUTTING; WASHING; DRYING;
OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL
TECHNIQUES; References; CHAPTER2 -- Changes in β-Carotene
During Processing of Carrots; CHAPTER POINTS;
INTRODUCTION; EFFECT OF PROCESSING ON Β-CAROTENE
STABILITY.
901 MARCIVE 20231220
948 |d20190709|cEBSCO|tEBSCOebooksacademic NEW 7-5-19 5915
|lridw
994 92|bRID
