ACS Symposium Series - Bioactive Compounds in Foods
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21
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Published By American Chemical Society

0841237654, 084121915x
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

scholarly journals Subject Index

2002 ◽  
pp. 242-260

scholarly journals Author Index

2002 ◽  
pp. 241-241

Influence of Processing Conditions on Isoflavones Content of Soybean Products

2002 ◽  
pp. 73-84
Author(s):  
Gow-Chin Yen ◽  
Chia-Horn Kao
Keyword(s):  
Processing Conditions

Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking

2002 ◽  
pp. 34-43 ◽  
Author(s):  
Hitoshi Takamura ◽  
Tomoko Yamaguchi ◽  
Junji Terao ◽  
Teruyoshi Matoba
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity

Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables

2002 ◽  
pp. 130-142 ◽  
Author(s):  
Ray-Yu Yang ◽  
Samson T. S. Tsou ◽  
Tung-Ching Lee
Keyword(s):  
Iron Bioavailability

Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients

2002 ◽  
pp. 187-205 ◽  
Author(s):  
Mathias K. Sucan ◽  
Erica A. Byerly ◽  
Ingolf U. Grün ◽  
Lakdas N. Fernando ◽  
Nayan B. Trivedi
Keyword(s):  
Thermal Treatment ◽  
Enzyme Hydrolysis ◽  
Flavor Compounds

Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters

2002 ◽  
pp. 173-186
Author(s):  
Hannu Korhonen ◽  
Anne Pihlanto-Leppälä
Keyword(s):  
Bioactive Peptides ◽  
Milk Proteins
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