Download or read book Alternative Methods for the Prevention of Enzymatic Browning in Dried Apples written by Craig Kenneth Bartley and published by . This book was released on 199? with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enzymatic Browning and Its Prevention written by Chang Y. Lee and published by . This book was released on 1995 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
Download or read book Enzymes in Food Technology written by Mohammed Kuddus and published by Springer. This book was released on 2018-11-19 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Download or read book Fresh Cut Fruits and Vegetables written by Olusola Lamikanra and published by CRC Press. This book was released on 2002-02-14 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage. It highlights the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the last 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field.
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Download or read book Handbook of Food Science Technology and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Minimally Processed Refrigerated Fruits Vegetables written by R.C. Wiley and published by Springer Science & Business Media. This book was released on 1994-04-30 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to minimally processed refrigerated fruits and vegetables; Initial preparation, handling, and distribution of minimally processed refrigerated fruits; Preservation methods for minimally processed refrigerated fruits and vegetables; Packing of minimally processed fruits and vegetables; Some biological and physical principles underlying modified atmosphere packaging; Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables; Nutritional quality of fruits and vegetables subjetc to minimally processes; Regulatory issues associated with minimally processed refrigerated foods.
Download or read book The Maillard Reaction written by H E Nursten and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Download or read book Processed Apple Products written by Donald L. Downing and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Download or read book Advances in Fresh Cut Fruits and Vegetables Processing written by Olga Martin-Belloso and published by CRC Press. This book was released on 2010-10-21 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping n
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Download or read book Fruit Preservation written by Amauri Rosenthal and published by Springer. This book was released on 2018-11-05 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits. Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects. FEATURES: Traditional and Novel Technologies to Process Fruits Microwaves Ohmic Heating UV-C light Irradiation High Pressure Pulsed Electric Fields Ultrasound Vacuum Impregnation Membranes Ozone Hurdle Technology Topics Associated with Fruit Preservation Safety Nutrition and Health Consumer Perception Sensory Minimal Processing Packaging Unit Operations for Fruit Processing Cooling and Freezing Dehydration Frying
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Download or read book Cold Plasma in Food and Agriculture written by NN Misra and published by Academic Press. This book was released on 2016-07-15 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applications Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field
Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Download or read book The Commercial Storage of Fruits Vegetables and Florist and Nursery Stocks written by Robert E. Hardenburg and published by . This book was released on 1986 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
