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Title: METHODOLOGIES USEFUL IN DETERMINING CHEMICAL CHANGES DUE TO PROCESSING

Author
item Goodner, Kevin
item KINTON, VANESSA - GERSTEL, INC.
item THORP, JOHN - GERSTEL, INC.

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/2003
Publication Date: 9/6/2003
Citation: GOODNER, K.L., KINTON, V.R., THORP, J. METHODOLOGIES USEFUL IN DETERMINING CHEMICAL CHANGES DUE TO PROCESSING. AMERICAN CHEMICAL SOCIETY NATIONAL MEETING. 2003. PAPER NO. 69.

Interpretive Summary:

Technical Abstract: Determining which compounds are formed or destroyed during processing can be difficult, especially if one wants to know if they were not present prior to processing or simply below the threshold of the analytical instrument. When preparing foodstuffs, the method of preparation greatly affects the final outcome. This paper will discuss methodologies useful in determining chemical changes due to processing and ways to determine if the compounds formed are new to the product or if the concentration has simply increased above detection limits. Some examples will be industrial processing of citrus oils, cooking products (meats and/or breads) under different conditions, and storage of foodstuffs.