Download or read book Methods on Physico Chemical Analysis of Fruits written by Mazumdar and published by Daya Books. This book was released on 2003 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analysis of human consumable fruits become necessary to the students and researchers of fruit science, horticulture, food technology, plant biochemistry, botany, applied botany, forestry, ayurved, pharmaceutics and some other disciplines. Necessity of such analysis is also felt in fruit preservation factories or training centres and to the agricultural marketing personnels in making grading of fruits. It needs pointing out in this context that to assess the quality and nutritive status or compositional features of a fruit, not only the chemical constituents but many physical components of it also become necessary to be determined. There are in fact, a number of books available which have presented the analytical procedure of plant materials and some of these have considered fruit analysis also as a part. These titles have though presented much details and put up several procedure for a component, methodology to assess physical components of fruits has hardly received adequate attention. Therefore, a practical manual on fruit analysis that would exclusively deal on procedural detail of both physical and chemical components of fruits cannot be set at defiance, especially as a number of characteristic features, specific to any species or variety of a fruit sometimes need to be critically considered in a fruit analytical procedure. Keeping the above facts in view, the present title has been attempted. Many of the physical methods of analysis have in fact, been devised by the principal author in his teaching and research career over three decades. The title has before entering into chemical analytical part discussed some fundamental aspects of such analysis and the procedure appeared to be much convenient in estimating a component chemically has been presented. Contents Preface, General Precautions to Work in the Laboratory & Field, Chapter 1 Collection of Fruit Samples; Selection of Fruits, Methods of Plucking, Sorting, Surface Cleaning, Bringing to Analytical Laboratory, Chapter 2: Making Representative Sample of Intact Fruits, Chapter 3: Determination of Constituents by Physical Methods; Weight, Volume, Specific Gravity, Overall Length, Maximum Width, Shape, Firmness, Peel Colour, Peel Smoothness, Peel Wax, Peel Thickness, Peel Oil-gland, Colour of Edible Parts, Pulp Firmness, Central Cavity, Edible Matter Content, Juice Content, Flavour, Seed Content, Acceptance to Consumers, Chapter 4: Making Representative Sample of Fruit Tissue for Chemical Analysis; Chapter 5: Preparatory Aspects for Chemical Analysis; Solution, Indicator, Buffer Solution, Drying of Analytical Sample, Ashing of Analytical Sample, Removal of Pigments, Chapter 6: Determination of Chemical Constituents; Carbohydrate, Reducing Sugar, Total Sugar, Non-reducing Sugar, Starch, Total Pectic Substances, Crude Fibre, Total Soluble Solids (with a refractometer), Total Titratable Acidity, Vitamin C, Total Free-Amino Acids, Separation and Detection of Free-Amino Acds (by thin layer chromatography), Protein, Lipid (Ether-extractive), Phenolic Compounds, Tannin, Nitrogen (Micro-Kjeldahl Method), Phosphorus, Potassium, Calcium, Iron, Chlorophyll, Total Anthocyanin, Ethylene Evolution, Carbon Dioxide Evolution, Chapter 7: Determination of Activity of Enzymes; Assay of Enzyme Activity, a-Amylase, b-Amylase, Pectin Methyl Esterase, Polygalacturonase, Cellulase, Invertase, b-Galactosidase, Protease, Lipase, Ascorbic Acid Oxidase, Polyphenol Oxidase, Peroxidase, Appendices: Appendix I: Botanical Names of Fruits Referred to in the Text, Appendix II: Conversion Factors, Appendix III: Proximate Principles of Some Fruits, Bibliography, Subject Index.
Download or read book Methods on Physico chemical Analysis of Fruits written by Bibhas Chandra Mazumdar and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ingredients Extraction by Physicochemical Methods in Food written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-07-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds.
Download or read book Physical Chemical Interactions and Composition Structure Property Modifications During Processing Food Quality Nutrition and Health written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Evaporative Coolers for the Postharvest Management of Fruits and Vegetables written by Charles Oluwaseun Adetunji and published by Academic Press. This book was released on 2023-04-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables. Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies. - Thoroughly explores shelf-life extensions that can be achieved when applying evaporative cooling - Covers postharvest management through evaporative cooling - Brings food and consumer science aspects from evaporative cooled fruits and vegetables - Presents information on the interaction of edible coatings towards the extension of climacteric and non-climacteric fruits
Download or read book Chemical Analysis of Food Techniques and Applications written by Yolanda Picó and published by Academic Press. This book was released on 2012-07-18 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.
Download or read book Applications of Biotechnology for Sustainable Development written by Kunal Mukhopadhyay and published by Springer. This book was released on 2017-10-06 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses different bioprocesses to produce value-added compounds, the science behind their production, the economics of their introduction to the marketplace, their environmental impacts, and their implications for world agriculture. It also provides insights into various technologies and protocols used. The major strength of biotechnology is its multidisciplinary nature and broad range of scientific approaches. Recent advances in various biotechnological fields are facilitating the production of fine chemicals, recombinant proteins, biomaterials and pharmaceuticals. Biotechnology plays an important role, especially in the fields of food production, renewable raw materials and energy, pollution prevention and bioremediation. Biotechnology’s greatest contribution is in agriculture – in making crops more efficient. Resource recovery, recycling and hazardous-waste disposal are other environmentally beneficial facets of biotechnology. Thus, biotechnology is a pivotal tool for sustainable development, which has become a priority for the world’s policy makers. The concept of sustainable development is based on the goal of increasing the basic standard of living of the world’s growing population, without depleting finite natural resources and degrading the environment. Emerging biotechnologies offer novel approaches with the potential to achieve the goal of sustainability and striking a balance between developmental needs and environmental conservation.
Download or read book Phytochemical Changes in Vegetables During Post harvest Storage and Processing and Implications for Consumer Benefits written by Dharini Sivakumar and published by Frontiers Media SA. This book was released on 2022-11-16 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New Trends in Table Olive Fermentation 2nd Edition written by Joaquín Bautista-Gallego and published by Frontiers Media SA. This book was released on 2020-03-27 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.
Download or read book FAO INFOODS Food Composition Table for Western Africa 2019 Table de composition des aliments FAO INFOODS pour l Afrique de l Ouest 2019 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2020-02-20 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food composition data are useful throughout the food system for nutrition-sensitive agriculture, improved processing methods that ensure greater nutrient retention in foods, nutrition labelling, and to inform, educate and protect consumers through food-based dietary guidelines, nutrition education and communication, and legislation. The FAO/INFOODS Food Composition Table for Western Africa (WAFCT 2019) is an update of the West African Food Composition Table of 2012, which lacked some important components, foods and recipes. WAFCT 2019 contains almost three times as many food entries and double the number of components, with increased overall data quality. Many of the data points from WAFCT 2012 have been replaced with better data – mostly analytical data from Africa, with a special emphasis on Western Africa. These improvements are essential to understanding the nutrient composition of foods in the region and to promoting their appropriate use. WAFCT 2019 is the result of four years of collaboration among INFOODS network researchers in Africa and the Nutrition and Food Systems Division of FAO, and was developed as part of the International Dietary Data Expansion (INDDEX) Project, implemented by Tufts University’s Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy, with funding from the Bill & Melinda Gates Foundation. These new data from WAFCT 2019 will support further research towards an expanded and improved evidence base and will support better, more informed decisions and effective policies and programmes for improved nutrition in Africa.
Download or read book Handbook on Food Biotechnology Extraction Processing of Fruits Vegetables and Food Products 2nd Revised Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2017-11-08 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990, biotechnology has been utilized to develop new tools for improving productivity. Biotechnology is a broad term that applies to the use of living organisms and covers techniques that range from simple to sophisticated. In contrast, modern agricultural biotechnology techniques, such as genetic engineering, allow for more precise development of crop and livestock varieties. The potential benefits of biotechnology are enormous. Food producers can use new biotechnology to produce new products with desirable characteristics. These include characteristics such as disease and drought-resistant plants, leaner meat and enhanced flavor and nutritional quality of foods. This technology has also been used to develop life-saving vaccines, insulin, cancer treatment and other pharmaceuticals to improve quality of life. It is estimated that in the next 20-30 years demand for food will increase by 70%. Biotechnology will be key to meeting this demand. This handbook is designed for use by everyone engaged in thefoodtechnologysuch as fermentation, developing and testing of food and students who are pursuing their career in food biotechnology. It provide all information on modern cooking, food processing and preservation methods, juice preparation methods, etc. The major content of the book are Fermenter and Bio-Reactor Design, Development and Testing of a Milled Shea Nut Mixer, Production of Pure Apple Juice in Natural Colour, Drying of Ginger using Solar Cabinet Dryer, Roasting of Coffee Beans, Processing of Guava into Pulp Guava Leather, Processing and Preservation of Jack Fruit, Quality Changes in Banana, Processing and Quality Evaluation of Banana Natural Colour, Large Scale Separation and Isolation of Proteins, Preparation and Storage Studies on Onion-Ginger-Garlic Paste, Bitterness Development in Kinnow Juice, Effect of Incorporation of Defatted Soyflour, Gum from Ber Fruits, Juice Extraction of Aonla (EmblicaOfficinalisGaertn.) Cv. ‘Chakaiya’, Defatted Mucuna Flour in Biscuits, Detoxifying Enzymes, Processing Methods and Photographs of Machinery with Suppliers Contact Details. This book will be a mile stone for its readers who are new to this sector, will also find useful for professionals, entrepreneurs, those studying and researching in this important area.
Download or read book Application of Analytical Chemistry to Foods and Food Technology written by Daniele Naviglio and published by MDPI. This book was released on 2021-02-22 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.
Download or read book Citrus Fruits and Juice written by Arun Kumar Gupta and published by Springer Nature. This book was released on with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Download or read book Biosensors in Food Safety and Quality written by Poonam Mishra and published by CRC Press. This book was released on 2022-04-25 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biosensors in food safety and quality have become indispensable in today’s world due to the requirement of food safety and security for human health and nutrition. This book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring, but these are not limited to conventional sensors, such as temperature sensors, optical sensors, electrochemical sensors, calorimetric sensors, and pH sensors. The chapters are framed in a way that readers can experience the novel fabrication procedures of some advanced sensors, including lab-on-a-chip biosensors, IoT-based sensors, microcontroller-based sensors, and so on, particularly for fruits and vegetables, fermented products, plantation products, dairy-based products, heavy metal analysis in water, meat, fish, etc. Its simplistic presentation and pedagogical writing provide the necessary thrust and adequate information for beginners, scientists, and researchers. The book offers comprehensive coverage of the most essential topics, which include the following: Fundamentals of biosensors Overview of food safety and quality analysis Major toxicants of food and water Fabrication techniques of biosensors applicable for different segments of the food industry This book serves as a reference for scientific investigators who work on the assurance of food safety and security using biosensing principles as well as researchers developing biosensors for food analysis. It may also be used as a textbook for graduate-level courses in bioelectronics.
Download or read book ITJEMAST 12 3 2021 written by and published by International Transaction Journal of Engineering, Management, & Applied Sciences & Technologies. This book was released on 2021-03-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
