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Progress in Food Chemistry
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$153.00
Editors: Ernst N. Koeffer
Book Description:
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This new book presents the latest selected research from around the world.

Table of Contents:
Preface

Chapter 1. Phenolic Compounds in Food (pp. 1-45)
(Carlo I.G. Tuberoso and Christina D. Orrų)

Chapter 2. Method Validation and Uncertainty Estimate in the Quantification of Toxic Metals in Foods of Animal Origin (pp.47-72)
(Giovanni Forte and Beatrice Bocca)

Chapter 3. Study of the Alcoholic Fermentation of Must Stabilized by Pulsed Electric Fields. Effect of SO2 (pp. 73-103)
(Teresa Garde-Cerdan, Margaluz Arias-Gil, A. Robert Marselles-Fontanet, M. Rosario Salinas, Carmen Ancin-Azpilicueta and Olga Martin-Belloso)

Chapter 4. Chemistry of Defective Coffee Beans (pp.105-138)
(Adriana S. Franca and Leandro S. Oliveira)

Chapter 5. Stability of Tomato Carotenoids during Processing and Storage (pp. 139-166)
(B. Stephen Inbaraj and B.H. Chen)

Chapter 6. An Overview of Simulation Studies on Microwave Processing of Food Products (pp. 167-181)
(Adriana S. Franca and Leandro S. Oliveira)

Chapter 7. Low Molecular Weight Oxidant-Stable Protease from the Intestine of Smooth Hound (Mustelus Mustelus). Purification and Characterization (pp. 183-199)
(Ali Bougatef, Kemel Jellouli, Rafik Balti, Yosra Ellouz-Triki, Ahmed Barkia and Moncef Nasri)

Chapter 8. QSAR Analysis: A New Method in Food Research (pp. 201-215)
(Luciana Scotti, Marcus T. Scotti, Hamilton Ishiki, Marcelo J.P. Ferreira, Vicente P. Emerenciano and Elizabeth I. Ferreira)

Index

   Binding: Hardcover
   Pub. Date: 2008
   Pages: 7 x 10, 234 pp.
   ISBN: 978-1-60456-303-0
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Progress in Food Chemistry