Bioactive compounds in foods : effects of processing and storage /

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Bibliographic Details
Imprint:Washington, DC : American Chemical Society, 2002.
Description:1 online resource (276 pages) : illustrations.
Language:English
Series:ACS symposium series, 1947-5918 ; 816
ACS symposium series ; 816.
Subject:Food -- Analysis.
Bioactive compounds -- Effect of temperature on.
Food industry and trade.
Lipids -- Production control.
Bioactive compounds -- Storage.
Cooking (Spices) -- Analysis.
Cooking (Vegetables) -- Analysis.
Thiosulfates -- Reactivity.
Green tea -- Processing -- Analysis.
Isoflavones -- Processing -- Analysis.
Soybean products -- Processing -- Analysis.
Cooking (Sesame) -- Analysis.
Sesame oil -- Processing -- Analysis.
Grain -- Processing -- Analysis.
Iron -- Absorption and adsorption -- Methodology.
Vitamin B6 -- Stability.
Tomatoes -- Processing -- Analysis.
Peptides -- Formation -- Methodology.
Flavoring essences -- Processing -- Analysis.
Corn meal -- Contamination -- Control.
Baked products -- Processing -- Analysis.
Food industry and trade -- Technological innovations.
Food -- Analysis -- Technological innovations.
Food Analysis.
Biological Products.
Temperature.
Food Industry.
Lipids.
Product Packaging.
Cooking.
Spices.
Vegetables.
Thiosulfates.
Reactivity.
Tea.
Food Handling.
Isoflavones -- analysis.
Soybeans.
Sesamum.
Sesame Oil -- analysis.
Edible Grain.
Iron, Dietary.
Adsorption.
Vitamin B 6 -- metabolism.
Lycopersicon esculentum.
Peptide Biosynthesis.
Flavoring Agents -- analysis.
Zea mays.
Food Contamination -- prevention & control.
TECHNOLOGY & ENGINEERING / Food Science.
Format: E-Resource Book
Local Note:American Chemical Society, ACS Symposium Series eBooks - 2002 Front Files.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12565239
Hidden Bibliographic Details
Other authors / contributors:Lee, Tung Ching, 1941- editor. Rutgers, The State University of New Jersey.
Ho, Chi-Tang, 1944- editor. Rutgers, The State University of New Jersey.
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
ISBN:9780841219151
Notes:Distributed in print by Oxford University Press.
Includes bibliographical references and index.
Description based on publisher-supplied information and home-page.
Other form:Original 9780841237650 (alk. paper)
Original 0841237654 (alk. paper)
Online version
Standard no.:bk-2002-0816