Publisher Description

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

Author Biography

Chi-Tang Ho is at Rutgers, The State University of New Jersey.

Table of Contents

1. Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants, Fereidoon Shahidi and Se-Kwon Kim 2. Effect of Non-Thermal Treatments and Storage on Bioactive Compounds, Dietrich Knorr 3. Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking, Hitoshi Takamura, Tomoko Yamaguchi, Junji Terao, and Teruyoshi Matoba 4. In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates, Cunxi Shen and Kirk L. Parkin 5. Interaction of Flavenols in Green Tea Extract during Heat Processing and Storage, Li-Fei Wang, Dong-Man Kim, and Chang Y. Lee 6. Influence of Processing Conditions on Isoflavones Content of Soybean Products, Gow-Chin Yen and Chia-Horn Kao 7. Changes in Functional Factors and Sesame Seed and Oil during Various Types of Processing, Mitsuo Namiki, Yasuko Fukuda, Yoko Takei, Kazuko Namiki, and Yukimichi Koizumi 8. Food Processing Reduces Size of Soluble Cereal β-Glucan Polymers without Loss of Cholesterol-Reducing Properties, Wallace H. Yokoyama, Benny E. Knuckles, Delilah Wood, and George E. Inglett 9. Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degrdation, R. F. Hurrell 10. Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables, Ray-Yu Yang, Samson T.S. Tsou, and Tung-Ching Lee 11. Stability of Biologically Active Pyridoxal and Pyridoxal Phosphate in the Presence of Lysine, Tzou-Chi Huang, Ming-Hung Chen, and Chi-Tang Ho 12. Effects of Processing on Tomato Bioactive Volatile Compounds, Mathias K. Sucan and Gerald F. Russell 13. Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters, Hannu Korhonen and Anne Pihlanto-Leppälä 14. Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients, Mathias K. Sucan, Erica A. Byerly, Ingolf U Grün, Lakdas N. Fernando, and Nayan B. Trivedi 15. Effect of Nixtamalization on Fumonisin-Contaminated Corn for Production of Tortillas, Mary A. Dombrink-Kurtzman and Lloyd W. Rooney 16. Potassium Bromate in Bakery Products: Food Technology, Toxicological Cocerns, and Analytical Methodology, Gregory W. Diachenko and Charles R. Warner 17. Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of cis-Cinnamic Acid from Its Racemic Mixture, Fang-Ming Sun, James L. Smith, B. M. Vittimberga, and R. W. Traxler Author Index Subject Index

Long Description

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

Review Text

1. Fereidoon Shahidi and Se-Kwon Kim: Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants 2. Dietrich Knorr: Effect of Non-Thermal Treatments and Storage on Bioactive Compounds 3. Hitoshi Takamura, Tomoko Yamaguchi, Junji Terao, and Teruyoshi Matoba: Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking 4. Cunxi Shen and Kirk L. Parkin: In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates 5. Li-Fei Wang, Dong-Man Kim, and Chang Y. Lee: Interaction of Flavenols in Green Tea Extract during Heat Processing and Storage 6. Gow-Chin Yen and Chia-Horn Kao: Influence of Processing Conditions on Isoflavones Content of Soybean Products 7. Mitsuo Namiki, Yasuko Fukuda, Yoko Takei, Kazuko Namiki, and Yukimichi Koizumi: Changes in Functional Factors and Sesame Seed and Oil during Various Types of Processing 8. Wallace H. Yokoyama, Benny E. Knuckles, Delilah Wood, and George E. Inglett: Food Processing Reduces Size of Soluble Cereal b-Glucan Polymers without Loss of Cholesterol-Reducing Properties 9. R. F. Hurrell: Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degrdation 10. Ray-Yu Yang, Samson T.S. Tsou, and Tung-Ching Lee: Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables 11. Tzou-Chi Huang, Ming-Hung Chen, and Chi-Tang Ho: Stability of Biologically Active Pyridoxal and Pyridoxal Phosphate in the Presence of Lysine 12. Mathias K. Sucan and Gerald F. Russell: Effects of Processing on Tomato Bioactive Volatile Compounds 13. Hannu Korhonen and Anne Pihlanto-Leppala: Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters 14. Mathias K. Sucan, Erica A. Byerly, Ingolf U Grun, Lakdas N. Fernando, and Nayan B. Trivedi: Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients 15. Mary A. Dombrink-Kurtzman and Lloyd W. Rooney: Effect of Nixtamalization on Fumonisin-Contaminated Corn for Production of Tortillas 16. Gregory W. Diachenko and Charles R. Warner: Potassium Bromate in Bakery Products: Food Technology, Toxicological Cocerns, and Analytical Methodology 17. Fang-Ming Sun, James L. Smith, B. M. Vittimberga, and R. W. Traxler: Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of cis-Cinnamic Acid from Its Racemic Mixture Author Index Subject Index

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