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Bioactive compounds in foods : effects of processing and storage /

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Bibliographic Details
Other Authors: Lee, Tung-Ching, 1941-, Ho, Chi-Tang, 1944-
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, ©2002.
Series:ACS symposium series ; 816.
Subjects:
Food > Analysis.
Bioactive compounds > Effect of temperature on.
Food industry and trade.
Temperature.
Lipids.
Packaging.
Cooking.
Vegetables.
Hyposulfites.
Tea.
Food handling.
Grain.
Tomatoes.
Corn.
Biologicals.
Food Analysis
Biological Products
Temperature
Food Industry
Lipids
Product Packaging
Cooking
Spices
Vegetables
Thiosulfates
Reactivity
Tea
Food Handling
Isoflavones > analysis
Glycine max.
Sesamum
Sesame Oil > analysis
Edible Grain
Iron, Dietary
Adsorption
Vitamin B 6 > metabolism
Solanum lycopersicum
Peptide Biosynthesis
Flavoring Agents > analysis
Zea mays
Food Contamination > prevention & control
Food-Processing Industry
Chemical & Materials Engineering.
Engineering & Applied Sciences.
Chemical Engineering.
Aliments > Analyse.
Composés bioactifs, Effets de la température sur les.
Aliments > Traitement.
Composés bioactifs > Effets de la température sur.
Température.
Aliments > Industrie et commerce.
Lipides.
Conditionnement (Emballage)
Cuisine.
Légumes.
Thiosulfates.
Thé.
Aliments > Manipulation.
Céréales.
Tomates.
Maïs.
Médicaments biologiques.
temperature.
lipid.
packaging.
recipes.
grain (seed)
tomato.
corn (seed)
Camellia sinensis (species)
triethanolamine.
rushlights.
teas (meals)
TECHNOLOGY & ENGINEERING > Food Science.
Tomatoes
Packaging
Hyposulfites
Grain
Food handling
Corn
Food > Analysis
Food industry and trade
Lebensmittel
Biokatalysator
Hitzebeständigkeit
Kongress
Bioaktive Verbindungen
Lagerfähigkeit
Electronic books.
Online Access:Connect to the full text of this electronic book
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Published 2002
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