Chemical Changes in Food during Processing

Description

Front Matter....Pages i-xv Chemical Changes in Food during Processing— An Overview....Pages 1-16 Chemistry of Reactive Oxygen Species....Pages 17-32 Metal-Catalyzed Reactions of Organic Compounds....Pages 33-61 Free Radical Chemistry of Natural Products....Pages 63-72 Mechanism of Fatty Acid and Phospholipid Autoxidation....Pages 73-78 Thermal and Radiolytic Decomposition of Lipids....Pages 79-105 Antioxidants....Pages 107-119 Mechanisms of Oxidoreductases Important in Food Component Modification....Pages 121-176 Oxidation of Lipids in Biological Tissue and Its Significance....Pages 177-203 Oxidation-Induced Changes in Foods....Pages 205-217 Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents....Pages 219-254 Chemical Reactions of Proteins....Pages 255-287 Some Aspects of the Chemistry of Nonenzymatic Browning (The Maillard Reaction)....Pages 289-303 Principal Changes in Starches during Food Processing....Pages 305-326 Chemical Changes in Flavor Components during Processing....Pages 327-346 Changes in Pectin and Cellulose during Processing....Pages 347-372 Chemical Changes of Vitamins during Food Processing....Pages 373-408 Chemical Changes in Natural Food Pigments....Pages 409-441 Environmental Effects on Protein Quality....Pages 443-482 Environmental Effects on Chemical Changes in Foods....Pages 483-501 Back Matter....Pages 503-514