Download or read book Global Excellence in Food Chemistry written by A. M. Abd El-Aty and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer. This book was released on 2018-02-09 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Download or read book Who s Who in Food Chemistry written by Reto Battaglia and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This directory comprises data on more than 800 top European food scientists including their complete addresses, telephone and fax numbers, as well as such background information as fields of expertise, research topics and consulting activities. Additionally, private, governmental and official laboratories for food control have also been included, while exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking cooperation and service partners or consultancy.
Download or read book Food Chemistry Research Developments written by Konstantinos N. Papadopoulos and published by Nova Publishers. This book was released on 2008 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.
Download or read book Advances in Food Chemistry written by O. P. Chauhan and published by Springer Nature. This book was released on 2022-10-05 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Download or read book Global Excellence in Ethnopharmacology Asia written by Aiping Lyu and published by Frontiers Media SA. This book was released on 2023-11-13 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global collaboration is the cornerstone of scientific advancement. Frontiers in Pharmacology has organized a series of special edition Research Topics, with the goal of highlighting the latest advancements in Ethnopharmacology across the globe, showcasing the academic excellence and high-quality work of internationally recognized researchers. These collections aim to shed light on the recent progress made across the entire breadth of the Ethnopharmacology field, and reflect on the future challenges faced by researchers across borders.
Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos and published by Springer. This book was released on 2021-11-08 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: The complexity of food chemistry makes it a challenging subject for students studying in a food science programme, creating difficulties identifying what is essential, how much they need to know, or finding links between the chemistry of food components and its relevance to applications. Introduction to Food Chemistry employs the latest pedagogical theories in textbook writing to present the subject to food science students and links chemistry with food processing, quality, and shelf life. From the student’s perspective, the book has specific learning objectives for each chapter and is self-contained, so students do not need to search for essential information outside the textbook. To support learning, the book has: · Didactic elements with information being conveyed with 3D figures, colour-coded schemes and graphs, and annotations on figures linking them to the text descriptions · Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. · Introduction to advanced concepts for online search to instigate curiosity for further learning. · Conversational writing style, but without losing academic rigour Lecturers can also use this book to help them focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. To support lecturers, the book: · Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. · Aids the preparation of exams, assignments and other types of assessment or learning activities. For students and lecturers searching for a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.
Download or read book Trends in Food Chemistry Nutrition and Technology in Indian Sub Continent written by Suni Mary Varghese and published by Springer Nature. This book was released on 2022-07-05 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
Download or read book Food Chemistry written by and published by . This book was released on 2017 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Download or read book Principles of Food Chemistry written by John M. DeMan and published by Westport, Conn. : Avi Publishing Company. This book was released on 1980 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Opuntia spp Chemistry Bioactivity and Industrial Applications written by Mohamed Fawzy Ramadan and published by Springer Nature. This book was released on 2021-09-27 with total page 1045 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.
Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Download or read book Food Chemistry written by Owen R. (Ed.) Fennema and published by . This book was released on 2005 with total page 1069 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Download or read book Proceedings of 3rd International Conference on Food and Beverage Packaging 2018 written by ConferenceSeries and published by ConferenceSeries. This book was released on with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: July 16-18, 2018 Rome, Italy Key Topics : Food and Beverage Packaging, Food Process Engineering, Food Chemistry, Food Safety and Quality, Sensing Technology, Food Nanotechnology, Material Science & Technology, Food Package Testing, Food Adulteration, Advances in Packaging, Food and Beverage Marketing, Robotics Food Packaging, Food Packaging-Environmental Impact, Packaging Methods for Processed Foods, Food Packaging & Microbial Activity, Food Entrepreneur Investment Meet, Food Analysis, Baby Food Packaging, Pharmaceutical Packaging, Canned/Preserved Food Packaging, Sustainable Packaging, Active & Intelligent Packaging,
