Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Download or read book Carrageenans written by Leonel Pereira and published by Nova Science Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book aims to report on the status of one of the most important phycocolloids in the food industry (E407 - carrageenan). The natural resources (carrageenophytes) used in its production, methods of extraction, species with great potential, its marine cultivation on the world (Kappaphycus, Eucheuma, etc.), the new chemical analysis techniques of this colloid, the potential of the carrageenan as composing ingredient of nutritional value and therapeutic properties are some of the topics discussed within this book. The information set provided in this book comes from very recent scientific results obtained by research groups of several countries. This information set is useful not solely for the academic community (undergraduate or graduate students, staff and faculty personnel), but also to those individuals involved in the industrial, commercial and medical business of carrageenan. The contributing authors are renowned scientific leaders in the field. This feature associated with the new type of information provided in this book contributes significantly to the high-quality of this publication.
Download or read book Marine and Freshwater Products Handbook written by Roy E. Martin and published by CRC Press. This book was released on 2000-04-04 with total page 986 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive handbook of seafood information! This definitive reference is the most comprehensive handbook of information ever assembled on foods and other products from fresh and marine waters. Marine and Freshwater Products Handbook covers the acquisition, handling, biology, and the science and technology of the preservation and processing of fishery and marine products. The array of topics covered includes: aquaculture fisheries management, and harvesting o fish meal and fish oil o fish protein concentrates o seaweed products o products from shell o other industrial products o bioactive compounds o cookery o specialty products o surimi and mince o HACCP o modern processing methods o religious and cultural aspects of water products o marine toxins and seafood intolerances o contamination in shellfish growing areas o pathogens in fish and shellfish. Marketing, transportation and distribution, retailing, import and export, and a look to the future of the seafood industry are also addressed. Extensive coverage of species All major marine and freshwater finfish species are covered, as well as processing technologies: fresh fish, preserved fish, finfish processing, and other processed products. Crustaceans and other useful marine and freshwater species and their processing are also covered. These include: mollusk o clams o oysters o scallops o abalone o squid o shrimp o lobster o crawfish o crabs o eels o turtles o sea urchin o octopus o snails o alligator. The definitive seafood industry sourcebook Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come.
Download or read book K63 Carrageenan Kappa Carrageenan Micropellets written by Angelina Yoo and published by Cuvillier Verlag. This book was released on 2009 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Download or read book Nanoengineering of Biomaterials written by Sougata Jana and published by John Wiley & Sons. This book was released on 2022-04-18 with total page 1063 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive discussion of various types of nanoengineered biomaterials and their applications In Nanoengineering of Biomaterials: Drug Delivery & Biomedical Applications, an expert team of chemists delivers a succinct exploration of the synthesis, characterization, in-vitro and in-vivo drug molecule release, pharmacokinetic activity, pharmacodynamic activity, and the biomedical applications of several types of nanoengineered biomaterials. The editors have also included resources to highlight the most current developments in the field. The book is a collection of valuable and accessible reference sources for researchers in materials chemistry and related disciplines. It uses a functions-directed approach to using organic and inorganic source compounds that translate into biological systems as scaffolds, micelles, dendrimers, and other delivery systems. Nanoengineering of Biomaterials offers readers up-to-date chemistry and material science insights that are readily transferrable to biomedical systems. The book also includes: Thorough introductions to alginate nanoparticle delivery of therapeutics and chitosan-based nanomaterials in biological applications Comprehensive explorations of nanostructured carrageenan as a drug carrier, gellan gum nanoparticles in drug delivery, and guar-gum nanoparticles in the delivery of bioactive molecules Practical discussions of protein-based nanoparticles for drug delivery, solid lipid nanoparticles as drug carriers, and pH-responsive nanoparticles in therapy In-depth examinations of stimuli-responsive nano carriers in drug targeting Perfect for pharmaceutical chemists, materials scientists, polymer chemists, life scientists, and medicinal chemists, Nanoengineering of Biomaterials: Drug Delivery and Biomedical Applications is also an indispensable resource for biologists and bioengineers seeking a one-stop reference on the transferability of materials chemistry and nanotechnology to biomedicine.
Download or read book Production of biodiesel using lipase encapsulated in carrageenan written by Pogaku Ravindra and published by Springer. This book was released on 2014-10-08 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores a novel technique for processing biodiesel using lipase immobilization by encapsulation and its physical properties, stability characteristics, and application in stirred tank and re-circulated packed bed immobilized reactors for biodiesel production. The enzymatic processing of biodiesel addresses many of the problems associated with chemical processing. It requires only moderate operating conditions and yields a high-quality product with a high level of conversion and the life cycle assessment of enzymatic biodiesel production has more favourable environmental consequences. The chemical processing problems of waste water treatment are lessened and soap formation is not an issue, meaning that waste oil with higher FFA can be used as the feedstock. The by product glycerol does not require any purification and it can be sold at higher price. However, soluble enzymatic processing is not perfect. It is costly, the enzyme cannot be recycled and its removal from the product is difficult. For these reasons, immobilized enzymatic process has been developed which retains the advantages of the soluble enzymatic process and reuse of the enzyme is possible which decreases the enzyme cost, the biodiesel produced does not contain any enzyme residue and the activity of the enzyme can be increased by immobilization. The drawbacks of the immobilized enzyme process are mass transfer limitation, enzyme leakage, the lack of a versatile commercial immobilized enzyme and some of immobilization methods involve toxic chemicals. To overcome the drawbacks of the immobilized enzyme, an attempt is made to use a degradable biopolymer (κ-carrageenan) as a carrier for lipase immobilization.
Download or read book Tropical Seaweed Farming Trends Problems and Opportunities written by Anicia Q. Hurtado and published by Springer. This book was released on 2017-10-17 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book collates the latest information on Kappaphycus and Eucheuma seaweeds. The edited volume provides an important companion to anyone studying or working with what is the world’s largest cultivated marine plant biomass. The contributing authors have excelled in providing information on production and present and future uses of these carrageenan-bearing seaweeds. Important elements of taxonomy, distribution and methods of cultivation and processing are presented to the reader in an accessible and easily understood format. The book provides a number of valuable opinions on value addition and MUZE technologies which highlight value-chains associated with these important red algae.
Download or read book Bioactive Seaweeds for Food Applications written by Yimin Qin and published by Academic Press. This book was released on 2018-01-16 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the substances derived from seaweed, this book systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food sources. It is an essential reference for anyone involved in seaweed substance research, seaweed processing, and food and health disciplines. Discusses the use of bioactive seaweed substances as a new class of food ingredients Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new ingredients and the bioactive substances that are both environmentally friendly and highly beneficial to human health
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-21 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Download or read book Gums and Stabilisers for the Food Industry 10 written by Peter A. Williams and published by Woodhead Publishing. This book was released on 2000 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2001 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Download or read book Code of Federal Regulations written by and published by . This book was released on 1993 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.
Download or read book Harnessing Microbial Potential for Multifarious Applications written by Kiran Bala and published by Springer Nature. This book was released on with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Functional Ingredients from Algae for Foods and Nutraceuticals written by Herminia Dominguez and published by Elsevier. This book was released on 2023-07-28 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development. Addresses the chemical, nutritional and biological characterization of algae components Includes cases studies focused on bioactives and the development of novel food products Presents a new chapter on conventional and green technologies for product development
Download or read book Functionalizing Carbohydrates for Food Applications written by Milda E. Embuscado and published by DEStech Publications, Inc. This book was released on 2014-01-03 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.
Download or read book Marine Biomaterials written by Sougata Jana and published by Springer Nature. This book was released on 2022-04-23 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides updated information on marine-based biomedical carriers and their therapeutic potential. Marine biomaterials and bio-based carriers show wide application in pharmaceutical and biomedical fields to deliver small and large molecules. Biomaterial-based composites, scaffolds, or matrix systems are sound systems for controlled and prolonged drug release in target sites and control the premature release of drugs or bioactive compounds. This book discusses essential topics such as the therapeutic potential of marine collagen, management of bone disorders, gene delivery, natural marine compounds in immunomodulation, theranostic applications, tissue engineering, and regeneration. It also describes the use of marine biopolymers in cancer therapy. Different chapters describe the tissue engineering techniques to develop these carriers. Marine biomaterial-based systems are popular for tissue engineering and biomedical imaging. This book is ideal for industry experts, students, and researchers in pharmaceutical sciences and pharmacology.
