ACS Symposium Series - Bioactive Compounds in Foods
Latest Publications

TOTAL DOCUMENTS

21

(FIVE YEARS 0)

H-INDEX

4

(FIVE YEARS 0)

Published By American Chemical Society

0841237654, 084121915x

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation and Identification ofcis-Cinnamic Acid from Its Racemic Mixture

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch017 ◽

2002 ◽

pp. 228-240 ◽

Author(s):

Fang-Ming Sun ◽

James L. Smith ◽

B. M. Vittimberga ◽

R. W. Traxler

Keyword(s):

Bioactive Compounds ◽

Cinnamic Acid ◽

Food Processing ◽

Racemic Mixture ◽

Download Full-text

Effect of Non-Thermal Treatments and Storage on Bioactive Compounds

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch002 ◽

2002 ◽

pp. 14-33

Author(s):

Dietrich Knorr

Keyword(s):

Bioactive Compounds ◽

Thermal Treatments ◽

Download Full-text

Subject Index

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ix002 ◽

2002 ◽

pp. 242-260

Download Full-text

Bioactive Compounds in Foods, Copyright, Foreword

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.fw001 ◽

2002 ◽

pp. i-iii

Keyword(s):

Bioactive Compounds

Download Full-text

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

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch003 ◽

2002 ◽

pp. 34-43 ◽

Author(s):

Hitoshi Takamura ◽

Tomoko Yamaguchi ◽

Junji Terao ◽

Teruyoshi Matoba

Keyword(s):

Radical Scavenging Activity ◽

Radical Scavenging ◽

Scavenging Activity

Download Full-text

Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch010 ◽

2002 ◽

pp. 130-142 ◽

Author(s):

Ray-Yu Yang ◽

Samson T. S. Tsou ◽

Tung-Ching Lee

Keyword(s):

Iron Bioavailability

Download Full-text

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

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch014 ◽

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

Download Full-text

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

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch013 ◽

2002 ◽

pp. 173-186

Author(s):

Hannu Korhonen ◽

Anne Pihlanto-Leppälä

Keyword(s):

Bioactive Peptides ◽

Download Full-text

Influence of Processing Conditions on Isoflavones Content of Soybean Products

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ch006 ◽

2002 ◽

pp. 73-84

Author(s):

Gow-Chin Yen ◽

Chia-Horn Kao

Keyword(s):

Processing Conditions

Download Full-text

Author Index

ACS Symposium Series - Bioactive Compounds in Foods ◽

10.1021/bk-2002-0816.ix001 ◽

2002 ◽

pp. 241-241

Download Full-text