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01.Inorganic Biochemistry: Research Progress
02.Electroanalytical Chemistry Research Developments
03.Biomass Gasification: Chemistry, Processes and Applications
04.New Trends and Potentialities of ToF-SIMS in Surface Studies
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Food Chemistry Research Developments
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Editors: Konstantinos N. Papadopoulos
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 recent research from around the world in this field.

Table of Contents:

Short Communications

Communication A - Evaluation of the Viability of Incorporating Natural Antioxidants in Bio-based Packagings; pp. 1-11
(Grisi C.V.B., Veiga Santos P., Escola Politécnica, Food Engeeering Department, Salvador, Silva L.T., Faculty of Pharmacy, Bromatologic Analysis Department, Salvador)

Communication B - Following Oil Quality During Thermal Stress through Total Antioxidant Capacity Assays; pp. 13-20
(Nickolaos V. Chantzos, Constantinos A. Georgiou, Chemistry Laboratory, Agricultural University of Athens, Greece)

Communication C - Derivatizartion Reaction of Biogenic Amines with Tetrabromophenol-pthalein Ethyl Ester: Thermospectrophotometric Study of Products; pp. 21-27
(Nikolaos D. Demiris, Eleni P. Labrinea, Constantinos A. Georgiou, Chemistry Laboratory, Agricultural University of Athens, Greece)

Research and Review Studies

Chapter 1 - Antioxidants and Antioxidant Activity of Red, Purple and Yellow-coloured Potatoes Affected by Main Extrinsic and Intrinsic Factors; pp. 29-74
(Lachman Jaromír, Department of Chemistry, Czech University of Life Sciences, Czech Republic, Hamouz Karel, Department of Plant Production, Czech University of Life Sciences, Czech Republic)

Chapter 2 - Microalgae in Novel Food Products; pp. 75-111
(L Gouveia, Instituto Nacional de Engenharia, Tecnologia e Inovacao, INETI-DER, Unidade Biomassa, Estrada do Paco do Lumiar, Portugal)

Chapter 3 - Study of Ochratoxin a in Wines from Sun-dried Grapes and in Commercial Wines from Different Geographical Origins; pp. 113-139
(Carmen Ancín Azpilicueta, Universidad Pública de Navarra, Spain, Miguel Izu Arbeloa, Pablo Fraile Jiménez de Maquirriain, Public Health Laboratory, Government of Navarra, Spain, Nerea Jimenez Moreno)

Chapter 4 - Characteristics of Starch and Starch-Based Food Products - Role of Amylose and Amylopectin; pp. 141-166
(Pham Van Hung, Department of Food and Post-Harvest Technology, Hanoi University of Technology, Vietnam)

Chapter 5 - Protein and Lipid Recovery from Food Processing By-Products Using Isoelectric Solubilization/Precipitation; pp. 167-198
(Jacek Jaczynski, West Virginia University, Animal and Nutritional Science, Morgantown)

Chapter 6 - Evaluation Method for Antioxidative Activity of Health Food; pp. 199-221
(Mitsuhiro Wada, Naoya Kishikawa, Naotaka Kuroda, Course of Pharmaceutical Sciences, Graduate School of Biomedical Sciences, Nagasaki University)

Chapter 7 - Factors Affecting the Heat-Induced Physiochemical Destabilization of Food Oil-in-Water Emulsions; pp. 223-241
(V. Kiosseoglou, C.V. Nikiforidis, Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, Greece)

Chapter 8 - Quince (Cydonia Oblonga Miller): An Interesting Source of Bioactive Compounds; pp. 243-266
(Ranca M. Silva, Universidade Fernando Pessoa, Portugal, Universidade do Porto, Portugal, Patrícia Valentão, Rosa M. Seabra, Universidade do Porto, Portugal)

Chapter 9 - Gelation of High Methoxy Pectins; pp. 267-278
(Vasiliki Evageliou, Michael Komaitis, Department of Food Science and Technology, Agricultural University of Athens)


   Binding: Hardcover
   Pub. Date: 2008
   ISBN: 978-1-60456-262-0
   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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Food Chemistry Research Developments