LEADER 06095nam 2200721Ia 450 001 9910812678503321 005 20200520144314.0 010 $a1-281-45053-7 010 $a9786611450533 010 $a0-470-39041-7 010 $a0-470-39035-2 035 $a(CKB)1000000000687208 035 $a(EBL)353532 035 $a(OCoLC)476175207 035 $a(SSID)ssj0000156531 035 $a(PQKBManifestationID)11163142 035 $a(PQKBTitleCode)TC0000156531 035 $a(PQKBWorkID)10130835 035 $a(PQKB)11760123 035 $a(MiAaPQ)EBC353532 035 $a(Au-PeEL)EBL353532 035 $a(CaPaEBR)ebr10296476 035 $a(CaONFJC)MIL145053 035 $a(EXLCZ)991000000000687208 100 $a19980924d1999 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood for health in the Pacific Rim $e3rd International Conference of [i.e. on] Food Science and Technology /$fedited by John R. Whitaker ... [et al.] 205 $a1st ed. 210 $aTrumbull, Conn. $cFood & Nutrition Press$dc1999 215 $a1 online resource (637 pages) 225 1 $aPublications in food science and nutrition 300 $a"Food for health in the Pacific Rim includes most of the papers presented at the Conference of the same title held at the University of California, Davis on October 19-23, 1997, jointly sponsored by the University of California, Davis and the Wuxi University of Light Industry ... This conference was the third in the series of International Conferences on Food Science and Technology"--P. xv. 311 0 $a0-917678-46-X 320 $aIncludes bibliographical references and index. 327 $aFOOD FOR HEALTH IN THE PACIFIC RIM; CONTENTS; 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION; 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF; 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN; 4. HIGH FISCHER RATIO PEPTlDE MIXTURE; 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT; 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC; 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER 327 $a8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS; 9. CULTURE OF DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH; 10. "EFFICIENT, ECONOMIC AND CLEAN" ETHANOL PRODUCTION; 11. EFFECT OF ?-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS; 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS; 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING,; 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC 327 $a15. PLATELET AGGREGATION INHIBITORY ACTIVITY OF VINYLDITHIINS AND THEIR DERIVATIVES FROM JAPANESE DOMESTIC ALLJUM (A. VZCTOWIS); 16. CANCER PREVENTIVE PHYTOCHEMICALS FROM TROPICAL ZINGIBERACEAE; 17. HIGH PRESSURE PRESERVED FOODS: COMMCIAL DEVELOPEMENT CHALLENGES; 18. HIGH PRESSURE-TEXTURIZED PROUCTS FROM FROZEN SURIMI AND SARDINE LIPID; 19. RHEOLOGICAL PROPERTIES AND MICROSTRUCTURE OF MONODISPERSED O/W EMULSION GEL; 20. STUDY OF PRESERVING SELENIUM IN SEVERAL VEGETABLES UNDER VARIOUS DEHYDRATING METHODS\; 21. RHEOLOGY OF CLARIFIED KIWIFRUIT JUICES 327 $a22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES; 23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM; 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION; 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION; 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC; 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES,; 28. PREPARATION OF BREADCRUMB BY EXTRUSION 327 $a29. ANTIOXIDANT ACTIVITY OF NORTH AMERICAN GINSENG; 30. ANTIOXIDATIVE ACTIVITY AND MECHANISM OF ISOLATED COMPONENTS FROM FLOWERS OF DELONIX REGIA; 31. ABSORPTION, METABOLISM AND ANTIOXIDANT EFFECTS OF TEA CATECHIN IN HUMANS; 32. STUDIES ON THE ANTIOXIDATIVE ACTIVITY OF TEA SEED OIL; 33. THE BIO-ANTIOXIDATIVE ACTIVITY OF FUNCTIONAL FACTORS IN BAMBOO LEAVES; 34. MULTIPLE ANTIOXIDANTS PROTECT AGAINST LIPID PEROXIDATION AND DISEASES,; 35. NUTRITIONAL CHALLENGES AND OPPORTUNITIES FOR IMPROVED HEALTH IN THE PACIFIC RIM; 36. NUTRITIONAL ENHANCEMENT OF ASIAN WHEAT PRODUCTS BY STARCH AND PROTEIN SUPPLEMENTATION 330 $aThere are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology. Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information 410 0$aPublications in food science and nutrition. 517 3 $a3rd International Conference on Food Science and Technology 517 3 $aThird International Conference on Food Science and Technology 606 $aFood$xAnalysis$vCongresses 606 $aNutrition$vCongresses 615 0$aFood$xAnalysis 615 0$aNutrition 676 $a664/.07 701 $aWhitaker$b John R$021098 712 02$aUniversity of California, Davis. 712 02$aWuxi qing gong ye xue yuan. 712 12$aInternational Conference on Food Science and Technology 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910812678503321 996 $aFood for health in the Pacific Rim$91991732 997 $aUNINA