New PDF release: Bioactive Compounds in Foods. Effects of Processing and

By Tung-Ching Lee, Chi-Tang Ho

ISBN-10: 084121915X

ISBN-13: 9780841219151

ISBN-10: 0841237654

ISBN-13: 9780841237650

This article examines bioactive compounds as foodstuff is processed - protecting quite a lot of items and studying the reaction to many alternative processing operations in regard to optimistic or unwanted effects on health.

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Food Chem. 2000 (in press). 24. J. J. Agric. Food Chem. 1961, 9, 301-304. 25. F. J. Biol. Chem. 1964, 239, 777­ -782. 26. J. J. Sci. Food Agric. 1975, 26, 1333-1346. 27. D. In Garlic. The Science and Therapeutic Application of Allium sativum L. ; Williams & Wilkins: Baltimore, MD, 1996; pp 37-107. 28. ; Baratti, J. ; Triantaphylides, C. Biochim. Biophys. Acta. 1987, 911,117-120. 29. M. J. Sci. Food Agric. 1998, 78, 367-372. 30. G. Planta Med. 1992, 58, 345-350. 31. ; O'Connor, J. J. Am. Chem.

1998, 9, 185191. 38. , Heinz, V; Knorr, D. Development of a biorector for field pulse application on plant systems, (unpublished data). 39. Schreck, S; Dörnenburg, H ; Knorr,D. Evaluation of hydrogen peroxide production in tomato (Lycopersicon esculentum) suspension cultures as a stress reaction to high pressure treatment. Food Biotechnol. 1996, 10, 163171. 40. Knorr, D; Geulen, M ; Grahl, T; Sitzmann, W. Food application of high electric field pulses. Trends Food Sci. Technol. 1994, 5, 71-75. 41.

Ch004 50 Figure 1. Pyruvate generation in model reaction mixtures. 5) buffer. Right ordinate denotes % reaction yield (in parentheses for 1-PeCSO) assuming a stoichiometric production ofpyruvate (Figure also appears in reference 23). indicated the sensitivity of PTSO to further transformation (or decay) at nearneutral pH conditions. These reactions systems yielded pure (99%) thiosulfinates, as confirmed by *H-NMR analysis. 5) medium for 2-3 hr. The thiosulfinate product was extracted into CHC1 , the solvent was immediately evaporated under vacuum (-80 mm Hg) at 20-22°C, and the residue was reconstituted in water, with a final product yield determined by HPLC to be about 60-80 |xmoles.

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Bioactive Compounds in Foods. Effects of Processing and Storage by Tung-Ching Lee, Chi-Tang Ho

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