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Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 STABILITY
EFFECT 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; References CHAPTER5 - 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 ReferencesCHAPTER7 - 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 CAROTENOIDS 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 ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910139140003321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 STABILITY
EFFECT 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; References CHAPTER5 - 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 ReferencesCHAPTER7 - 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 CAROTENOIDS 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 ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910791191903321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing and impact on active components in food / / edited by Victor Preedy
| Processing and impact on active components in food / / edited by Victor Preedy |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | London, [England] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (725 p.) |
| Disciplina | 613.286 |
| Soggetto topico |
Antioxidants
Food industry and trade Food - Vitamin content Rancidity |
| ISBN | 0-12-404709-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 STABILITY
EFFECT 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; References CHAPTER5 - 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 ReferencesCHAPTER7 - 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 CAROTENOIDS 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 ANALYTICAL TECHNIQUES FOR ESTIMATION OF ACRYLAMIDE IN FOOD MATRIX |
| Record Nr. | UNINA-9910813354903321 |
| London, [England] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
