Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food
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Published By Springer US

9781489919274, 9781489919250

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Effect of Maturity and Curing on Peanut Proteins

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_4 ◽

1998 ◽

pp. 35-43 ◽

Cited By ~ 1

Author(s):

Si-Yin Chung ◽

John R. Vercellotti ◽

Timothy H. Sanders

Keyword(s):

Peanut Proteins

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Flavor Generation during Extrusion Cooking

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_25 ◽

1998 ◽

pp. 297-306 ◽

Cited By ~ 2

Author(s):

William E. Riha ◽

Chi-Tang Ho

Keyword(s):

Extrusion Cooking

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Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_20 ◽

1998 ◽

pp. 245-254 ◽

Cited By ~ 20

Author(s):

Arosha N. Wijewickreme ◽

David D. Kitts

Keyword(s):

Antioxidant Activity ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Reaction Products ◽

Metal Chelating

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Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_15 ◽

1998 ◽

pp. 181-188 ◽

Cited By ~ 12

Author(s):

Toshiaki Ohshima ◽

Vivienne V. Yankah ◽

Hideki Ushio ◽

Chiaki Kiozumi

Keyword(s):

Fermented Fish ◽

Fish Product

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High Pressure Processing Effects on Fish Proteins

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_5 ◽

1998 ◽

pp. 45-55 ◽

Cited By ~ 8

Author(s):

T. C. Lanier

Keyword(s):

High Pressure ◽

High Pressure Processing ◽

Processing Effects ◽

Fish Proteins

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Volatile Components Formed from Reaction of Sugar and β-Alanine as a Model System of Cookie Processing

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_21 ◽

1998 ◽

pp. 255-267 ◽

Cited By ~ 3

Author(s):

S. Nishibori ◽

R. A. Berhnard ◽

T. Osawa ◽

S. Kawakishi

Keyword(s):

Model System ◽

Volatile Components

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Process-Induced Chemical Changes in Foods

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_1 ◽

1998 ◽

pp. 1-3 ◽

Cited By ~ 3

Author(s):

Fereidoon Shahidi ◽

Chi-Tang Ho

Keyword(s):

Chemical Changes

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Methods to Monitor Process-Induced Changes in Food Proteins

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_2 ◽

1998 ◽

pp. 5-23 ◽

Cited By ~ 5

Author(s):

E. C. Y. Li-Chan

Keyword(s):

Food Proteins ◽

Induced Changes

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Chemical Changes during Extrusion Cooking

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_11 ◽

1998 ◽

pp. 109-121 ◽

Cited By ~ 38

Author(s):

Mary Ellen Camire

Keyword(s):

Extrusion Cooking ◽

Chemical Changes

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High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food ◽

10.1007/978-1-4899-1925-0_8 ◽

1998 ◽

pp. 81-90 ◽

Cited By ~ 3

Author(s):

Gow-Chin Yen ◽

Hsin-Tang Lin

Keyword(s):

High Pressure ◽

Heat Treatments ◽

Pectic Substances

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Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in FoodLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer US

Effect of Maturity and Curing on Peanut Proteins

Flavor Generation during Extrusion Cooking

Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products

Antioxidizing Potentials of BHA, BHT, TBHQ, Tocopherol, and Oxygen Absorber Incorporated in a Ghanaian Fermented Fish Product

High Pressure Processing Effects on Fish Proteins

Volatile Components Formed from Reaction of Sugar and β-Alanine as a Model System of Cookie Processing

Process-Induced Chemical Changes in Foods

Methods to Monitor Process-Induced Changes in Food Proteins

Chemical Changes during Extrusion Cooking

High Pressure and Heat Treatments Effects on Pectic Substances in Guava Juice

Advances in Experimental Medicine and Biology - Process-Induced Chemical Changes in Food
Latest Publications