Processing and impact on active components in food /

• Other Authors: Preedy, Victor R., (Editor)
• Format: eBook
• Language: English
• Published: Amsterdam ; Boston : Elsevier/Academic Press, 2015.
• Edition: 1st ed.
• Subjects: Antioxidants.; Food industry and trade.; HEALTH & FITNESS > Healthy Living.; HEALTH & FITNESS > Holism.; HEALTH & FITNESS > Reference.; MEDICAL > Preventive Medicine.; voedsel; food; voedselproducten; food products; voedingsmiddelen; foods; antioxidanten; antioxidants; groenten; vegetables; vlees; meat; voedselverwerking; food processing; voedselbewaring; food preservation; voedselverpakking; food packaging; Food Preservation, Packaging and Storage; Bewaring, verpakking en opslag van levensmiddelen; Electronic books.
• Online Access: View fulltext via EzAccess

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of u...

Table of Contents:

• 880-01
• Vegetables and Root Crops. Effect of Processing on Active Compounds in Fresh-Cut Vegetables ; Changes in [beta]-Carotene During Processing of Carrots ; Brassica Composition and Food Processing ; Ascorbic Acid, [beta]-Carotene and Antioxidant Activity of Broccoli During Short-Term Refrigerated Storage ; Blanching as a Treatment Process : Effect on Polyphenol and Antioxidant Capacity of Cabbage ; Effect of Different Types of Processing and Storage on the Polyacetylene Profile of Carrots and Parsnips ; Impact of Food Processing on Non-Hallucinogenic Indole Derivatives in Edible Mushrooms ; Impact of Processing on Bioactive Compounds of Field Peas ; Carotenoids in Pumpkin and Impact of Processing Treatments and Storage ; Cassava Production and Processing and Impact on Biological Compounds ; Radiation Processing for Sprout Inhibition of Stored Potatoes and Mitigation of Acrylamide in Fries and Chips ; Production of Jerusalem Artichoke (Helianthus tuberosus L.) and Impact on Inulin and Phenolic Compounds ; Bioactive Compounds in Asparagus and Impact of Storage and Processing ; Bioactive Components in Potatoes as Influenced by Thermal Processing ; Processing of Fructans and Oligosaccharides from Agave Plants
• Fruit. Effects of 1-Methylcyclopropene on Active Composition in Fruits ; How Cultivars Influence Fruit Composition: Total Phenols, Flavonoids Contents, and Antioxidant Activity in the Pulp of Selected Asian Pears ; Freezing of Fruits and Impact on Anthocyanins ; Strawberry Phenolics and Impact of Ripening ; Biologically Active Compounds in Melon: Modulation by Preharvest, Post-harvest, and Processing Factors ; Blueberry Phenolic Compounds: Fruit Maturation, Ripening and Post-Harvest Effects ; Production of Raisins and its Impact on Active Compounds ; Vapor Treatments, Chilling, Storage, and Antioxidants in Pomegranates
• Dairy and Eggs. Milk Pasteurization, Curdling and Salting: Steps which can Modify Omega-3-Fortified Cheese ; Use of Lactobacillus spp to Degrade Pesticides in Milk ; Yayik Butter Profiles from Different Species of Mammals' Milk ; Formation of Biogenic Amines in Cheese ; Changes in Volatile Compounds of Cheese
• Oils, Fats, Spreads. Oxidation Products of Corn Oil at Room Temperature ; Aldehydes after Prolonged Heating at Frying Temperature ; Influence of Filtration on Composition of Olive Oils ; Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses
• Meats. Volatile Compounds in High-Pressure-Processed Pork Meat Products ; Imidazole Dipeptides in Meat from Different Animal Species and Effect of Cooking Method on their Contents in Beef and Turkey Meat ; Cantonese Sausage, Processing, Storage and Composition
• Grain, Beans, Pulses, Nuts and Seeds. The Effects of Processing on Gluten from Wheat, Rye, and Barley, and its Detection in Foods ; Carotenoids, Tocols, and Retinols during the Pasta-Making Process ; Dietary Fiber Arabinoxylans in Processed Rye: Milling- and Breadmaking-Induced Changes ; Processing of Corn (Maize) and Compositional Features ; Impact of Thermal Processing on Faba Bean (Vicia faba) Composition ; Processing of Millet Grains and Effects on Non-Nutrient Antioxidant Compounds ; Influence of Processing on Nutraceuticals of Little Millet (Panicum sumatrense) ; Processing Oats and Bioactive Components ; Soybean Mineral Composition and Glyphosate Use ; Drought and Heat Stress Effects on Soybean Fatty Acid Composition and Oil Stability ; Processing Sesame Seeds and Bioactive Fractions ; Processing and Utilization of Jackfruit Seeds ; The Stability of DNA in Genetically Modified Rice During Food Processing ; Winter Melon (Benincasa hispida) Seeds and Impact of Extraction on Composition
• Marine Foods. Isoelectric Processing of Seafood Products: Amino Acid and Fatty Acid Profiles ; The Effect of Carbon Monoxide on Slaughter and Processing of Fish ; Sodium Nitrite, Salt-Curing and Effects on Carotenoid and N-Nitrosoamines in Marine Foods ; Marinating and Salting of Herring, Nitrogen Compounds' Changes in Flesh and Brine ; Shellfish (Mussel) Processing and Components ; Influence of Ozone Depuration on the Physical Properties of Fresh American oysters (Crassostrea virginica) ; Fish Roe Lipids: Composition and Changes During Processing and Storage
• Beverages. Use of Oak Wood to Enrich Wine with Volatile Compounds ; Influence of Diammonium Phosphate Addition to Fermentation on Wine Biologicals ; The Application of Foliar Urea on the Concentration of Amines in Wine ; Effect of Wine Production Techniques on Wine Resveratrol and Total Phenolics ; Arsenic in Wines and Beers from European Markets: Alert of Arsenic Species in Response to Processing ; Aflatoxin B1 in Beer at Different Stages of Production ; Behavior of Triazole Fungicide Residues from Barley to Beer ; Effects of Processing Stages on the Profile of Phenolic Compounds in Beer ; Furan and Other Furanic Compounds in Coffee: Occurrence, Mitigation Strategies, and Importance of Processing ; Mineral Composition Variability of Coffees: A Result of Processing and Production ; Free Radical Processes in Coffee I : Solid Samples ; Free Radical Processes in Coffee II : Liquids ; Acrylamide in Coffee: Influence of Processing ; Use of Microwaves to Extract Chlorogenic Acids from Green Coffee Beans ; Tea Leaf Age, Shade and Characteristic Levels of l-Theanine, Caffeine, (
• )-Epigallocatechin Gallate (EGCG), (
• )-Epigallocatechin (EGC), (
• )-Epicatechin (EC), and (
• )-Epicatechin Gallate (ECG) ; The Impact of Variety, Environment and Agricultural Practices on Catechins and Caffeine in Plucked Tea Leaves ; Cocoa Processing and Impact on Composition ; Tagatose Stability in Beverages as Impacted by Composition and Thermal Processing ; High-Pressure Processing, Strawberry Beverages, and Composition of 'Bioactives' ; Processing Pomegranates for Juice and Impact on Bioactive Components ; Carotenoids in Nonthermally Treated Fruit Juices
• Herbs and Spices and Miscellaneous Vegetation. Dehydration of Basil Leaves and Impact of Processing Composition ; Variations in Polyphenols and Lipid Soluble Vitamins in Moringa oleifera
• Confectionary and Other Food Items. Effect of Processing on Dark Chocolate Composition: A Focus on Allergens ; Honey Production and Compositional Parameters ; Jam Processing and Impact on Composition of Active Compounds.