Download or read book Handbook of Food Analysis Two Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2015-06-10 with total page 1530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Download or read book Interdisciplinary Approaches to Food Digestion written by Ourania Gouseti and published by Springer. This book was released on 2019-02-13 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
Download or read book Advanced Dairy Science and Technology written by Trevor Britz and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors. Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
Download or read book Nitrogen Metabolism of Plants written by Konrad Mengel and published by . This book was released on 1992 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of all the advances in agriculture, it is the use of nitrogen fertilizers that has provided the greatest increase in crop yield. The study of nitrogen metabolism is thus of vital importance. Additionally, because nitrogen is a constituent of such a wide range of plant metabolites, the study of their chemistry and biochemistry engages the attention of many plant scientists. This book covers recent developments in this field. Topics include the study of root nodules; the uptake, assimilation, and transport of ammonium and nitrate; amino acid metabolism; the distribution and synthesis of seed proteins; and recent research on polyamines, cyanogenic glycosides, and alkaloids. There are also chapters on denitrification and the impact of nitrogen on agricultural productivity and the environment. With contributions from international experts, this volume will interest all plant physiologists and phytochemists as well as biochemists interested in the behavior of nitrogen compounds.
Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by Wiley-Blackwell. This book was released on 2002 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, the book also contains five new chapters.
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 Food Authentication Using Bioorganic Molecules written by Stefano Sforza and published by DEStech Publications, Inc. This book was released on 2013 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes molecular-level techniques for identifying and measuring quality-defining properties of meats, fish, cheeses, wine, cereal products and more. This book offers practical guidance on DNA, peptide, lipid and other methods for certifying genuineness of sources and ingredients and preventing food counterfeiting.
Download or read book Guide to Good Dairy Farming Practice written by and published by Food & Agriculture Organization of the UN (FAO). This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Guide gives individual dairy farmers proactive guidance on how these objectives can be achieved on their farm.
Download or read book Milk and Milk Products written by Andrew L. Winton and published by . This book was released on 2021 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Descriptive Food Science written by Antonio Valero Díaz and published by BoD – Books on Demand. This book was released on 2018-11-28 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
Download or read book The Kjeldahl Method for Organic Nitrogen written by R. B. Bradstreet and published by Elsevier. This book was released on 2013-10-22 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Kjeldahl Method for Organic Nitrogen volume presents a broad and comprehensive survey of the method as applied to natural products and organic nitrogen compounds. The quantitative determination of an element as widely distributed as nitrogen is of great importance, and the truth of this is borne out by the tremendous amount of literature published throughout the years. The analysis of nitrogen can be divided into two classes: inorganic and organic. This book is concerned only with organic nitrogen compounds, and specifically their determination by the Kjeldahl method. The book opens with a chapter on the historical background and the work leading to the evolution of the method. This is followed by separate chapters that discuss each of the several divisions of the method, e.g., salt addition, reduction, oxidation, catalysts, distillation.
Download or read book Soil Analysis written by J. Gautheyrou and published by CRC Press. This book was released on 2001-01-01 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to provide a better understanding of tools for soil analysis in order to use them more efficiently. It covers sampling problems as well as difficulties relating to actual analysis and quality control.
Download or read book Handbook of Reference Methods for Plant Analysis written by Yash Kalra and published by CRC Press. This book was released on 1997-12-29 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Reference Methods for Plant Analysis is an outstanding resource of plant analysis procedures, outlined in easy-to-follow steps and laboratory-ready for implementation. Plant laboratory preparation methods such as dry ashing and acid and microwave digestion are discussed in detail. Extraction techniques for analysis of readily soluble elements (petiole analysis) and quick test kits for field testing are also presented. This handbook consolidates proven, time tested methods in one convenient source. Plant scientists in production agriculture, forestry, horticulture, environmental sciences, and other related disciplines will find the Handbook a standard laboratory reference. The Handbook was written for the Soil and Plant Analysis Council, Inc., of which the editor is a board member. The council aims to promote uniform soil test and plant analysis methods, use, interpretation, and terminology; and to stimulate research on the calibration and use of soil testing and plant analysis. This reference will help readers reach these important goals in their own research.
Download or read book Kjeldahl Guide written by Huldrych Egli and published by . This book was released on 2008 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Download or read book Interlaboratory Collaborative Studies written by International Dairy Federation and published by . This book was released on 1988 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
