1. Process-Induced Chemical Changes in Foods: An Overview

Fereidoon Shahidi

Chi-Tang Ho

2. Methods to Monitor Process-Induced Changes in Food Proteins: An Overview

E. C. Y. Li-Chan

3. Proteolysis and Gelation of Fish Proteins under Ohmic Heating

Jae W. Park

Jirawat Yongsawatdigul

Ed Kolbe

4. Effect of Maturity and Curing on Peanut Proteins: Changes in Protein Surface Hydrophobicity

Si-Yin Chung

John R. Vercellotti

Timothy H. Sanders

5. High Pressure Processing Effects on Fish Proteins

T. C. Lanier

6. Effect of High Hydrostatic Pressure on Pacific Whiting Surimi

Michael T. Morrissey

Yildiz Karaibrahimoglu

Jovi Sandhu

7. High Pressure Processing of Fresh Seafoods

Benjamin K. Simpson

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

Gow-Chin Yen

Hsin-Tang Lin

9. Chemometric Applications of Thermally Produced Compounds as Time-Temperature Integrators in Aseptic Processing of Particulate Foods

H.-J. Kim

Y.-M. Choi

10. Heating Rate of Egg Albumin Solution and Its Change during Ohmic Heating

T. Imai

K. Uemura

A. Noguchi

11. Chemical Changes during Extrusion Cooking: Recent Advances

Mary Ellen Camire

12. Sucrose Loss and Color Formation in Sugar Manufacture

Les A. Edye

Margaret A. Clarke

13. Process-Induced Changes in Edible Oils

P. K. J. P. D. Wanasundara

F. Shahidi

14. Effects of Processing Steps on the Contents of Minor Compounds and Oxidation of Soybean Oil

David B. Min

Tsung-Lin Li

Hyung-Ok Lee

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

Toshiaki Ohshima

Vivienne V. Yankah

Hideki Ushio

Chiaki Kiozumi

16. Minimizing Process Induced Prooxidant Stresses

R. J. Evans

T. S. Jones

17. Antioxidative Properties of Products from Amino Acids or Peptides in the Reaction with Glucose

N. V. Chuyen

K. Ijichi

H. Umetsu

K. Moteki

18. Maillard Reaction and Food Processing: Application Aspects

N. V. Chuyen

19. Generation and the Fate of C(2), C(3), and C(4) Reactive Fragments Formed in Maillard Model Systems of [13C]Glucose and [13C]Glycine or Proline

Varoujan A. Yaylayan

Anahita Keyhani

Alexis Huygues-Despointes

20. Metal Chelating and Antioxidant Activity of Model Maillard Reaction Products

Arosha N. Wijewickreme

David D. Kitts

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

S. Nishibori

R. A. Berhnard

T. Osawa

S. Kawakishi

22. Amino-Reductones: Formation Mechanisms and Structural Characteristics

T. Kurata

Y. Otsuka

23. Effects of Gamma Irradiation on the Flavor Composition of Food Commodities

Jui-Sen Yang

24. Flavor Deterioration in Yogurt

Naomi Harasawa

Hideki Tateba

Nobuko Ishizuka

Toshiyuki Wakayama

Katsumi Kishino

Mitio Ono

25. Flavor Generation during Extrusion Cooking

William E. Riha, III

Chi-Tang Ho

26. Process-Induced Compositional Changes of Flaxseed

P. K. J. P. D. Wanasundara

F. Shahidi

27. Effect of Processing on Phenolics of Wines

V. Z. Blanco

J. M. Auw

C. A. Sims

S. F. O'Keefe

28. Photochemical Reactions of Flavor Compounds

Chung-Wen Chen

Chi-Tang Ho

Index