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📙 Food for Health in the Pacific Rim: 3rd International Conference of Food Science and Technology by — free pdf


There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.

Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.

Content:
Chapter 1 Application of a Graphic Global Optimization for Protein Modification (pages 1–11): Shuryo Nakai, Jinglie Dou and Soichiro Nakamura
Chapter 2 Carcass and Meat Quality Characteristics of Forage?Based Beef (pages 12–21): G.K. Fukumoto, Y.S. Kim, K.H. Kim and H. Ako
Chapter 3 Quantitative Aspect for Effect of Lipid Hydroperoxides on Fish Myofibrillar Protein (pages 22–28): Tooru Ooizumi
Chapter 4 High Fischer Ratio Peptide Mixture (pages 29–32): Wenying Gu and Mei Wang
Chapter 5 SDS?Page in Tris?Glycine Buffer for Separation of Proteins of Low Molecular Weight (pages 33–38): Ping?Fan Rao, Ru?Ming Chen, Li Ni, Jian?Cai Li, Shu?Tao Liu, Rong?Zhen Zhang, Bi?Hong Shi, Gong?Rui Chen, Yu?Qiang Zheng and Wen?Hong Gao
Chapter 6 Isolation and Characterization of Peptides with Angiotensin Converting Enzyme Inhibitory Activity from Vinegar Egg Tonic (pages 39–45): Shu?Tao Liu, Fang Fan, Long Li, Rong?Zhen Zhang, Ru?Ming Chen, Bi?Hong Shi, Gong?Rui Chen, Yu?Qiang Zheng, Wen?Hong Gao and Ping?Fan Rao
Chapter 7 Discussion on the Multifunctional Conversion of Dietary Fiber (pages 46–51): Jianxian Zheng and Xiaolin Ding
Chapter 8 The Carbohydrate Composition of Cotyledons and Hulls of Three Chinese Indigenous Legume Seeds (pages 52–58): Peter C.K. Cheung and Chi?Fai Chau
Chapter 9 Culture of Dioscorea alata L. Var. purpurea M. Pouch (pages 59–67): Ming C. Wen, Lir?Wan Fan and Ten?Ken Hsu
Chapter 10 “Efficient, Economic and Clean” Ethanol Production (pages 68–75): Guiyang Shi, Lixin Zhang and Kechang Zhang
Chapter 11 Effect of ??Tocopherol on Lipoxygenase?Catalyzed Oxidation of Highly Unsaturated Fatty Acids (pages 76–85): Bonnie Sun Pan, Hsiu?Hua Hsu, Susan Chen and Hua?Ming Chen
Chapter 12 Application of Diphasic Dialysis Extraction in Ethyl Carbamate Analysis (pages 86–92): Fuu Sheu and Yuan?Tay Shyu
Chapter 13 Molecular Basis of Alcoholic Aroma Formation During Tea Processing (pages 93–105): Kanzo Sakata, Naoharu Watanabe and Taiichi Usui
Chapter 14 Inhibitory Mechanisms of Human Platelet Aggregation by Onion and Garlic (pages 106–113): Yasujiro Morimitsu, S. Kawakishi and T. Osawa
Chapter 15 Platelet Aggregation Inhibitory Activity of Vinyldithiins and their Derivatives from Japanese Domestic Allium (A. victorlalis) (pages 114–124): Hiroyuki Nishimura, C. Hanny Wuaya, Atsushi Satoh and Toyohiko Ariga
Chapter 16 Cancer Preventive Phytochemicals from Tropical Zingiberaceae (pages 125–133): Akira Murakami, Yoshimasa Nakamura, Yoshimi Ohto, Takuji Tanaka, Hiroki Makita, Koichi Koshimizu and Hajime Ohigashp
Chapter 17 High Pressure Preserved Foods: Commercial Development Challenges (pages 134–139): Daniel F. Farkas
Chapter 18 High Pressure?Texturized Products from Frozen Surimi and Sardine Lipid (pages 140–148): Yasuhiro Funatsu, Yukako Nabeshima?Ito, Ken?Ichi Kawasaki and Kunihiko Samejima
Chapter 19 Rheological Properties and Microstructure of Monodispersed O/W Emulsion Gel (pages 149–154): S. Gohtani, K.H. Kim and Y. Yamano
Chapter 20 Study of Preserving Selenium in Several Vegetables Under Various Dehydrating Methods (pages 155–162): M. Zhang, X.L. Ding, P.H. Lu, H.K. Zhu and J.M. Chen
Chapter 21 Rheology of Clarified Kiwifruit Juices (pages 163–169): Yanqun Li and Shiwang She
Chapter 22 Fermentation Technology for the Production of High?Value Food Additives (pages 170–177): Feng Chen
Chapter 23 Studies on Bioactive Compounds Production by Submerged Fermentation of Ganoderma lucidum (pages 178–184): Pingzuo Li, Rou Xu and Kechang Zhang
Chapter 24 Pigmental Improvement of Green Vegetables by Controlling Free Radicals During Heat Dehydration (pages 185–191): Min Zhang, Xiaolin Ding, Zhengbiao Gu and Chunli Li
Chapter 25 Application of Ultrasonication to Speed Up Process of Salted Duck Egg Production (pages 192–197): Jin?Ming Guo, Shu?Tao Liu, Yu?Qiang Zheng, Rong?Zheng Zhang, Jian?Cai Li, Ru?Ming Chen, Long Li, Bi?Hong Shi, Wen?Hong Gao, Gong?Rui Chen and Ping?Fan Rao
Chapter 26 An Improved Method of Cholesterol Determination in Egg Yolk by HPLC (pages 198–205): Rong?Zhen Zhang, Long Li, Jian?Cai Li, Shu?Tao Liu, Ru?Ming Chen, Bi?Hong Shi, Wen?Hong Gao, Gong?Rui Chen, Yu?Qiang Zheng and Ping?Fan Rao
Chapter 27 Purification of Peroxidase from Frozen Vegetable Plant Wastes and Regional Vegetables Using Reverse Micelles (pages 206–215): Ofelia Perez Arvizu, Blanca E. Garcia and Carlos Regalado
Chapter 28 Preparation of Breadcrumb by Extrusion (pages 216–231): Z.Y. Jin, X.M. Xu, B. Clough, A. Fuller and S. Alcock
Chapter 29 Antioxidant Activity of North American Ginseng (pages 232–242): David D. Kitts, Chun Hu and Arosha N. Wijewickreme
Chapter 30 Antioxidative Activity and Mechanism of Isolated Components from Flowers of Delonix regza (pages 242–252): Jeng?De Su and Chang?Teng Fan
Chapter 31 Absorption, Metabolism and Antioxidant Effects of Tea Catechin in Humans (pages 253–260): Teruo Miyazawa and Kiyotaka Nakagawa
Chapter 32 Studies on the Antioxidative Activity of Tea Seed Oil (pages 261–265): Zheng Hui Zhao, Xiuping Qian and Hong Jiang Wang
Chapter 33 The Bio?Antioxidative Activity of Functional Factors in Bamboo Leaves (pages 266–273): Ying Zhang and Xiaolin Ding
Chapter 34 Multiple Antioxidants Protect Against Lipid Peroxidation and Diseases (pages 274–280): Al Tappel
Chapter 35 Nutritional Challenges and Opportunities for Improved Health in the Pacific Rim (pages 281–283): Janet C. King
Chapter 36 Nutritional Enhancement of Asian Wheat Products by Starch and Protein Supplementation (pages 284–290): Harold Corke, Feliciano P. Bejosano and Lilia S. Collado
Chapter 37 Bioactive Peptides in Milk and their Biological and Health Implications (pages 291–301): Ruo?Jun Xu
Chapter 38 Attempts to Reduce Fat and Cholesterol in Australian Foods (pages 302–313): F. Sherkatm, M. Pantella, W. Huang, D. Eng and J. Wilson
Chapter 39 Plasma and Tissue Lipid Differences and Susceptibility to Oxidation in Hypertensive Rats Fed Saturated and Polyunsaturated Dietary Fats (pages 314–329): Elisa Girardelli, Pinto Novais and David D. Kitts
Chapter 40 Hypocholesterolemic Effect of the Insoluble Fraction of Tofuru as a Dietetic Supplement (pages 330–334): Ping?Fan Rao, Rong?Zhen Zhang, Long Li, Jian?Cai Li, Hong Fu, Shu?Tao Liu, Ru?Ming Chen, Gong?Rui Chen, Yu?Qiang Zheng, Bi?Hong Shi and Wen?Hong Gao
Chapter 41 Food Proteins and Peptides Presenting Specific Protection to Human Health (A Review) (pages 335–352): Valdemiro C. Sgarbieri
Chapter 42 An Efficient Production of DFA III and Its Potential Utility as a Physiologically Functional Food (pages 353–362): Fusao Tomita, Atsushi Yokota, Takanori Kasai, Hiroshi Ham and Kouji Sayama
Chapter 43 HPLC Determination of Angiotensin?Converting Enzyme Activity on Toyopearl HW?40S Column (pages 363–370): Gong?Rui Chen, Shu?Tao Liu, Bi?Hong Shi, Rong?Zhen Zhang, Jian?Cai Li, Ru?Ming Chen, Long Li, Wen?Hong Gao, Tian?Bao Chen, Yu?Qiang Zheng and Ping?Fan Rao
Chapter 44 A Study of Proteins in Pidan (Chinese Eggs) (pages 371–377): Rong?Zhen Zhang, Shu?Tao Liu, Long Li, Ru?Ming Chen, Bi?Hong Shi, Wen?Hong Gao, Gong?Rui Chen, Yu?Qiang Zheng and Ping?Fan Rao
Chapter 45 HPLC Determination of Cholic Acid Binding to Protein on TSK G3000SW Column (pages 378–383): Yu?Qiang Zheng, Long Li, Li Ni, Jian?Cai Li, Rong?Zhen Zhang, Shu?Tao Liu, Ru?Ming Chen, Bi?Hong Shi, Wen?Hong Gao, Gong?Rui Chen and Ping?Fan Rao
Chapter 46 Improved Methods for the Separation and Purification of Immunoglobulin from Egg Yolk by Chromatography Filtration and One Step Anion?Exchange (pages 384–390): Jian?Cai Li, Tian?Bao Chen, Rong?Zhen Zhang, Ru?Ming Chen, Long Li and Ping?Fan Rao
Chapter 47 Isolation and Characterization of a Protease from Chinese Fish Sauce Material, Engraulis Japonicus (pages 391–397): Chun?Jian Huang, Shao?Yun Wang, Hong Fu, Jian?Cai Li, Shu?Tao Liu, Rong?Zhen Zhang, Ru?Ming Chen, Long Li and Ping?Fan Rao
Chapter 48 Anti?Inflammatory Activity of Antelope Horn Keratin and its Tryptic Hydrolysate (pages 398–404): Long Li, Wen Wang, Bi?Hong Shi, Jian?Cai Li, Rong?Zhen Zhang, Shu?Tao Liu, Ru?Ming Chen, Wen?Hong Gao, Gong?Rui Chen, Yu?Qiang Zheng and Ping?Fan Rao
Chapter 49 Chemical Composition of Bovine Colostrum (pages 405–411): Gruo Ben Heng
Chapter 50 Development of a Water?Soluble Carboxymethyl???(1>3)?Glucan Derived from Saccharomyces cerevisiae (pages 412–419): Xiao Lin Ding and Miao Wang
Chapter 51 The Hemagglutinating and Cytotoxic Activities of Extracts from Mexican Legumes on Humon Tumor Cells (pages 420–426): Nuria Rocha, Luis A. Salazar?Olivo, Fikrat Abdullaev and Elvira Gonzalez de Mejia
Chapter 52 Preliminary Analysis of Crystallization Conditions of Gamma Conglutin of Lupin (pages 427–432): Alma L. Martinez?Ayala, Alexander McPherson, Octavio Paredes?Lopez and Gloria S. Davila?Ortiz
Chapter 53 Enzymatic Conversion of Cellulosic Materials in a Continuous Stirred Tank Reactor with an Ultrafiltration Membrane (pages 433–445): Hanshu Ding, Elena Vlasenko, Charles Shoemaker and Sharon Shoemaker
Chapter 54 Utilization of Ca and Zn in Metal, Proteinate, Metal, Amino Acid Complexes and Inorganic Salts for Rats (pages 446–451): Xiaoming Zhang, Xinghua Yuan and Kechang Zhang
Chapter 55 Viruses and Parasites in the U.S. Food and Water Supply (pages 452–456): Dean O. Cliver
Chapter 56 Development and Use of Molecular Diagnostic Techniques for the Detection and Subtyping of Food Pathogens (pages 457–467): Hau?Yang Tsen
Chapter 57 Paradox of Food Safety: Microbial Hazards (pages 468–475): Mary Y. Wang and B.S. Luh
Chapter 58 Consumer Food Safety Concerns: Acceptance of New Technologies that Enhance Food Safety (pages 476–481): Christine M. Bruhn
Chapter 59 Consumer Preference Groups — Measurement, Implications, and Challenges (pages 482–490): Joel L. Sidel, Herbert Stone, Heather Thomas and Howard G. Schutz
Chapter 60 Neurobiology and Psychophysics of Oral Irritation (pages 491–503): E. Carstens
Chapter 61 Data Collection and Analysis Methods for Consumer Testing (pages 504–516): Jean?Xavier Guinard
Chapter 62 Sensory Properties of Fruits and Vegetables (pages 517–527): Diane M. Barrett, Elba Cubero, Irene Luna?Guzman, Charlene Wee and Jean Xavier Guinard
Chapter 63 Effect of Processing on Texture and Sensory Quality of Frozen Precooked Rice (pages 528–539): M.T. Yan and B.S. Luh
Chapter 64 Enhancing the Biosynthesis of Endogenous Methionine?Rich Proteins (MRP) to Improve the Protein Quality of Legumes Via Genetic Engineering (pages 540–552): Alfredo F. Galvez, M. Jamela Revilleza, Benito O. de Lumen and Deanne C. Krenz
Chapter 65 Genes Differentially Expressed During Fruit Body Development of Shiitake Mushroom Lentinula edodes (pages 553–559): G.S.W. Leung, M. Zhang, W.J. Xie and H.S. Kwan
Chapter 66 Transgenic Approach to Improve Protein, Starch and Taste Quality of Food Plants (pages 560–563): Samuel S.M. Sun, Ming?Li Wang, Helen M. Tu, Wei?Neng Zuo, Liwen Xiong and M.K. Cheng
Chapter 67 Effect of Microbial Transglutaminase Enzyme on Kamaboko Gel Formation and Cross?Linking Reaction of Myosin Heavy Chains (pages 564–570): Kosaku Yasunaga, Masakatsu Yamazawa, Yoichi Abe and Ken?Ichi Arap
Chapter 68 Phenolics: Their Impacts on Proteolytic Activity (pages 571–579): Rashda Ali and Shahina Naz
Chapter 69 Characterization of Lipase and Its Application in Defatting of Fish (pages 580–586): Qiao?Qin Shi, Yi Zheng, Jianzhong Huang and Song?Gang Wu
Chapter 70 Flavor Ester Synthesis by Microbial Lipases in Non?Aqueous Phase (pages 587–592): Xu Yan and Chang Kechang
Chapter 71 Studies of the Fermentation Properties of the Lipid?Producing Microorganism — Mortierella isabelina M?018 (pages 593–599): Song?Gang Wu, Jianzhong Huang, Xiao?Lan Zhou, Yao?Xin Lin, Bi?Feng Xie and Quo?Qin Shi

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