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[null,"1.","Record Nr.",null,"UNINA9910812678503321"]
[null,null,"Titolo",null,"Food for health in the Pacific Rim : 3rd International Conference of [i.e. on] Food Science and Technology / / edited by John R. Whitaker ... [et al.]"]
[null,null,"Pubbl/distr/stampa",null,"Trumbull, Conn., : Food & Nutrition Press, c1999"]
[null,null,"ISBN",null,"9786611450533"]
[{"$nulls":4},"9781281450531"]
[{"$nulls":4},"1281450537"]
[{"$nulls":4},"9780470390412"]
[{"$nulls":4},"0470390417"]
[{"$nulls":4},"9780470390351"]
[{"$nulls":4},"0470390352"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (637 pages)"]
[null,null,"Collana",null,"Publications in food science and nutrition"]
[null,null,"Disciplina",null,"664/.07"]
[null,null,"Soggetti",null,"Food - Analysis"]
[{"$nulls":4},"Nutrition"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"Food for health in the Pacific Rim includes most of the papers presented at the Conference of the same title held at the University of California, Davis on October 19-23, 1997, jointly sponsored by the University of California, Davis and the Wuxi University of Light Industry ... This conference was the third in the series of International Conferences on Food Science and Technology\"--P. xv."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"FOOD FOR HEALTH IN THE PACIFIC RIM; CONTENTS; 1. APPLICATION OF A GRAPHIC GLOBAL OPTIMIZATION FOR PROTEIN MODIFICATION; 2. CARCASS AND MEAT QUALITY CHARACTERISTICS OF FORAGE-BASED BEEF; 3. QUANTITATIVE ASPECT FOR EFFECT OF LIPID HYDROPEROXIDES ON FISH MYOFIBRILLAR PROTEIN; 4. HIGH FISCHER RATIO PEPTlDE MIXTURE; 5. SDS-PAGE IN TRIS-GLYCINE BUFFER FOR SEPARATION OF PROTEINS OF LOW MOLECULAR WEIGHT; 6. ISOLATION AND CHARACTERIZATION OF PEPTIDES WITH ANGIOTENSIN CONVERTING ENZYME INHIBITORY ACTIVITY FROM VINEGAR EGG TONIC; 7. DISCUSSION ON THE MULTIFUNCTIONAL CONVERSION OF DIETARY FIBER"]
[{"$nulls":4},"8. THE CARBOHYDRATE COMPOSITION OF COTYLEDONS AND HULLS OF THREE CHINESE INDIGENOUS LEGUME SEEDS; 9. CULTURE OF "]
[{"$nulls":4},"DZOSCOREA ALATA L. VAR. PURPUREA M. POUCH; 10. \"EFFICIENT, ECONOMIC AND CLEAN\" ETHANOL PRODUCTION; 11. EFFECT OF α-TOCOPHEROL ON LIPOXYGENASE-CATALYZED OXIDATION OF HIGHLY UNSATURATED FATTY ACIDS; 12. APPLICATION OF DIPHASIC DIALYSIS EXTRACTION IN ETHYL CARBAMATE ANALYSIS; 13. MOLECULAR BASIS OF ALCOHOLIC AROMA FORMATION DURING TEA PROCESSING,; 14. INHIBITORY MECHANISMS OF HUMAN PLATELET AGGREGATION BY ONION AND GARLIC"]
[{"$nulls":4},"15. 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"]
[{"$nulls":4},"22. FERMENTATION TECHNOLOGY FOR THE PRODUCTION OF HIGH-VALUE FOOD ADDITIVES; 23. STUDIES ON BIOACTIVE COMPOUNDS PRODUCTION BY SUBMERGED FERMENTATION OF GENODERMA LUCIDUM; 24. PIGMENTAL IMPROVEMENT OF GREEN VEGETABLES BY CONTROLLING FREE RADICALS DURING HEAT DEHYDRATION; 25. APPLICATION OF ULTRASONICATION TO SPEED UP PROCESS OF SALTED DUCK EGG PRODUCTION; 26. AN IMPROVED METHOD OF CHOLESTEROL DETERMINATION IN EGG YOLK BY HPLC; 27. PURIFICATION OF PEROXIDASE FROM FROZEN VEGETABLE PLANT WASTES AND REGIONAL VEGETABLES USING REVERSE MICELLES,; 28. PREPARATION OF BREADCRUMB BY EXTRUSION"]
[{"$nulls":4},"29. 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"]
[null,null,null,"Sommario/riassunto","There 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"]