| Preface |
| Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants / Fereidoon Shahidi ; Se-Kwon Kim1.： |
| Effect of Non-Thermal Treatments and Storage on Bioactive Compounds / Dietrich Knorr2.： |
| Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking / Hitoshi Takamura ; Tomoko Yamaguchi ; Junji Terao ; Teruyoshi Matoba3.： |
| In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates / Cunxi Shen ; Kirk L. Parkin4.： |
| Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage / Li-Fei Wang ; Dong-Man Kim ; Chang Y. Lee5.： |
| Influence of Processing Conditions on Isoflavones Content of Soybean Products / Gow-Chin Yen ; Chia-Horn Kao6.： |
| Changes in Functional Factors of Sesame Seed and Oil during Various Types of Processing / Mitsuo Namiki ; Yasuko Fukuda ; Yoko Takei ; Kazuko Namiki ; Yukimichi Koizumi7.： |
| Food Processing Reduces Size of Soluble Cereal [beta]-Glucan Polymers without Loss of Cholesterol-Reducing Properties / Wallace H. Yokoyama ; Benny E. Kunckles ; Delilah Wood ; George E. Inglett8.： |
| Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation / R. F. Hurrell9.： |
| Effect of Cooking on In Vitro Iron Bioavailability of Various Vegetables / Ray-Yu Yang ; Samson T. S. Tsou ; Tung-Ching Lee10.： |
| Stability of Biologically Active Pyridoxal and Pyridoxal Phosphate in the Presence of Lysine / Tzou-Chi Huang ; Ming-Hung Chen ; Chi-Tang Ho11.： |
| Effects of Processing on Tomato Bioactive Volatile Compounds / Mathias K. Sucan ; Gerald F. Russell12.： |
| Formation of Bioactive Peptides from Milk Proteins through Fermentation by Dairy Starters / Hannu Korhonen ; Anne Pihlanto-Leppala13.： |
| Effects of Enzyme Hydrolysis and Thermal Treatment on Bioactive Flavor Compounds in Pork-Based Flavoring Ingredients / Erica A. Byerly ; Ingolf U. Grun ; Lakdas N. Fernando ; Nayan B. Trivedi14.： |
| Effect of Nixtamalization on Fumonisin-Contaminated Corn for Production of Tortillas / Mary A. Dombrink-Kurtzman ; Lloyd W. Rooney15.： |
| Potassium Bromate in Bakery Products: Food Technology, Toxicological Concerns, and Analytical Methodology / Gregory W. Diachenko ; Charles R. Warner16.： |
| Effect of Food Processing on Bioactive Compounds in Foods: A New Method for Separation of cis-Cinnamic Acid from Its Racemic Mixture / Fang-Ming Sun ; James L. Smith ; B. M. Vittimberga ; R. W. Traxler17.： |
| Author Index |
| Subject Indes |
| Preface |
| Marine Lipids as Affected by Processing and Their Quality Preservation by Natural Antioxidants / Fereidoon Shahidi ; Se-Kwon Kim1.： |
| Effect of Non-Thermal Treatments and Storage on Bioactive Compounds / Dietrich Knorr2.： |
| Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking / Hitoshi Takamura ; Tomoko Yamaguchi ; Junji Terao ; Teruyoshi Matoba3.： |
| In Vitro Biogeneration and Stability of Pure Thiosulfinates from Alliums: Stability and Reactivity of Thiosulfinates / Cunxi Shen ; Kirk L. Parkin4.： |
| Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage / Li-Fei Wang ; Dong-Man Kim ; Chang Y. Lee5.： |
