LEADER 05359nam 2200685 450 001 9910791191903321 005 20200520144314.0 010 $a0-12-404709-2 035 $a(CKB)2550000001309536 035 $a(EBL)1699258 035 $a(OCoLC)881162194 035 $a(SSID)ssj0001295239 035 $a(PQKBManifestationID)11775068 035 $a(PQKBTitleCode)TC0001295239 035 $a(PQKBWorkID)11342995 035 $a(PQKB)10341814 035 $a(Au-PeEL)EBL1699258 035 $a(CaPaEBR)ebr10878488 035 $a(CaONFJC)MIL615121 035 $a(MiAaPQ)EBC1699258 035 $a(EXLCZ)992550000001309536 100 $a20140615h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aProcessing and impact on active components in food /$fedited by Victor Preedy 205 $aFirst edition. 210 1$aLondon, [England] :$cAcademic Press,$d2015. 210 4$d©2015 215 $a1 online resource (725 p.) 300 $aDescription based upon print version of record. 311 $a0-12-404699-1 311 $a1-306-83870-3 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $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 ?-Carotene During Processing of Carrots; CHAPTER POINTS; INTRODUCTION; EFFECT OF PROCESSING ON ?-CAROTENE STABILITY 327 $aEFFECT OF PROCESSING ON ?-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, ?-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage; CHAPTER POINTS; INTRODUCTION; CHANGES IN ASCORBIC ACID; CHANGES IN ?-CAROTENE; CHANGES IN ANTIOXIDANT ACTIVITY; References 327 $aCHAPTER5 - 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 STORAGE 327 $aReferencesCHAPTER7 - 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; INTRODUCTION 327 $aCAROTENOIDS 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 FORMATION 327 $aANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX 330 $a 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 unders 606 $aAntioxidants 606 $aFood industry and trade 606 $aFood$xVitamin content 606 $aRancidity 615 0$aAntioxidants. 615 0$aFood industry and trade. 615 0$aFood$xVitamin content. 615 0$aRancidity. 676 $a613.286 702 $aPreedy$b Victor 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910791191903321 996 $aProcessing and impact on active components in food$93818094 997 $aUNINA LEADER 01212nam0 22002891i 450 001 UON00202460 005 20231205103259.329 100 $a20030730d1980 |0itac50 ba 101 $apor 102 $aBR 105 $a||||e ||||| 200 1 $aDicionário da língua portuguesa$fAurélio Buarque de Holanda Ferreira$gassistentes Margarida dos Anjos ... 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