Bioactive Compounds in Foods: Effects of Processing and Storage

by Tung-Ching Lee, Chi-Tang Ho

Overview

This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.

Product Details

ISBN-13:	9780841237650
Publisher:	American Chemical Society
Publication date:	08/08/2002
Series:	ACS Symposium Series , #816
Pages:	272
Product dimensions:	9.10(w) x 6.20(h) x 0.80(d)

About the Author

Rutgers, The State University of New Jersey

Table of Contents

1. Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants, Fereidoon Shahidi and Se-Kwon Kim