00981cam2 2200265 450 E60020005684420170220131546.020091120d1979 |||||ita|0103 baitaIT<<[2: ] >>FacsimileFirenzeGiunti Barbèra[1979]IV, 54, VI c.ill.38 cmTit. del dorso.001E6002000081502000 Trattato di architettura / di Francesco di Giorgio Martini ; presentazione di Luigi Firpo ; introduzione trascrizione e note di Pietro C. MaraniMartini, Francesco di GiorgioA60020002945407010591ITUNISOB20170220RICAUNISOBUNISOB70083340E600200056844M 102 Monografia moderna SBNM700XXXIV- 2 (34,2)CON83340acquistocatenacciUNISOBUNISOB20091120105604.020170220131335.0catenacciFacsimile1705965UNISOB05393nam 2200697 450 991013914000332120200520144314.00-12-404709-2(CKB)2550000001309536(EBL)1699258(OCoLC)881162194(SSID)ssj0001295239(PQKBManifestationID)11775068(PQKBTitleCode)TC0001295239(PQKBWorkID)11342995(PQKB)10341814(MiAaPQ)EBC1699258(Au-PeEL)EBL1699258(CaPaEBR)ebr10878488(CaONFJC)MIL615121(EXLCZ)99255000000130953620140615h20152015 uy 0engur|n|---|||||txtccrProcessing and impact on active components in food /edited by Victor PreedyFirst edition.London, [England] :Academic Press,2015.©20151 online resource (725 p.)Description based upon print version of record.0-12-404699-1 1-306-83870-3 Includes bibliographical references at the end of each chapters and index.Front 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 STABILITYEFFECT 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; ReferencesCHAPTER5 - Blanching as a Treatment Process: Effect on Polyphenol and Antioxidant Capacity of CabbageCHAPTER POINTS; INTRODUCTION; ANTIOXIDANTS IN CABBAGE; References; CHAPTER6 - Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips; CHAPTER POINTS; TYPES, OCCURRENCE, AND BIOACTIVE PROPERTIES OF FALCARINOL TYPE C17-POLYACETYLENES; ANALYSIS AND QUANTIFICATION OF POLYACETYLENES; COMPOSITIONAL CHANGES IN THE CONTENTS AND PROFILE OF POLYACETYLENES DURING PROCESSING; RECOMMENDATIONS TO ENSURE BIOACTIVE RETENTION DURING PROCESSING AND STORAGEReferencesCHAPTER7 - Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER8 - Impact of Processing on Bioactive Compounds of Field Peas; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; MICRONUTRIENTS; OTHER WAYS IN WHICH COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER9 - Carotenoids in Pumpkin and Impact of Processing Treatments and Storage; CHAPTER POINTS; INTRODUCTIONCAROTENOIDS IN PUMPKINS: COMPOSITION AND CHANGESEFFECTS OF PROCESSING ON CAROTENOIDS IN PUMPKIN PRODUCTS; ANALYTICAL TECHNIQUES; References; CHAPTER10 - Cassava Production and Processing and Impact on Biological Compounds; CHAPTER POINTS; INTRODUCTION; HOW COMPOSITION IS ALTERED; ANALYTICAL TECHNIQUES; References; CHAPTER11 - Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips; INTRODUCTION; MECHANISM OF FORMATION; INFLUENCE OF DIFFERENT PARAMETERS ON ACRYLAMIDE FORMATIONANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX 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 undersAntioxidantsFood industry and tradeFoodVitamin contentRancidityElectronic books.Antioxidants.Food industry and trade.FoodVitamin content.Rancidity.613.286Preedy VictorMiAaPQMiAaPQMiAaPQBOOK9910139140003321Processing and impact on active components in food2177814UNINA