Download or read book Physical Chemistry of Food Processes Volume II Advanced Techniques Structures and Applications written by Thomas F. Kumosinski and published by Boom Koninklijke Uitgevers. This book was released on 1992 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC).
Download or read book Physical Chemistry of Food Processes written by Baianu Ion C and published by . This book was released on 1997 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical Chemistry of Food Processes written by Baianu Ion C and published by . This book was released on 1997 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Comprehensive Chiroptical Spectroscopy Volume 2 written by Nina Berova and published by John Wiley & Sons. This book was released on 2012-03-27 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an introduction to the important methods of chiroptical spectroscopy in general, and circular dichroism (CD) in particular, which are increasingly important in all areas of chemistry, biochemistry, and structural biology. The book can be used as a text for undergraduate and graduate students and as a reference for researchers in academia and industry. Experimental methods and instrumentation are described with topics ranging from the most widely used methods (electronic and vibrational CD) to frontier areas such as nonlinear spectroscopy and photoelectron CD, as well as the theory of chiroptical methods and techniques for simulating chiroptical properties. Applications of chiroptical spectroscopy to problems in organic stereochemistry, inorganic stereochemistry, and biochemistry and structural biology are also discussed, and each chapter is written by one or more leading authorities with extensive experience in the field.
Download or read book Physical Chemistry of Food Processes Volume I Fundamental Aspects written by Ion C. Baianu and published by Taylor & Francis US. This book was released on 1992-11-30 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 1 of a 2 volume set, this book introduces the microscopic and electrical properties and the basic rheological aspects of food dispersions. Elements of thermodynamics and quantum mechanics are presented, with examples relevant to molecular processes and chemical bonding. The hydration of proteins and starches, water sorption isotherms, extrusion cooking of starches and foods, and the chemical structures of water, carbohydrates, proteins, and nucleic acids are covered. Annotation copyright by Book News, Inc., Portland, OR
Download or read book Analytical Ultracentrifugation V written by H. Cölfen and published by Springer. This book was released on 2003-07-01 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: The basis for this volume is the 11th Symposium on Analytical Ultracentrifugation held in March 25-26, 1999 at the University of Potsdam, Germany. This book presents a comprehensive collection of 33 contributions from leading scientists in this field including: Technical and methodological innovations.- Innovations in data analysis.- Hydrodynamics/Modelling.- Synthetic polymers, colloids and supramolecular systems.- Biological systems.- Interacting systems and assemblies. In contrast to the increasing significance of analytical ultracentrifugation, related modern books are very rare. Therefore, this volume will be a helpful source of information to anyone who wants to catch up with the most recent developments and results related to this important analytical method.
Download or read book Physical Chemistry Food Processes In 2 Vols Vol 2 Advanced Tech Structures Appli PB written by I.C. Baianu and published by . This book was released on 2006-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical Chemistry of Food Process written by Ion C. Baianu and published by . This book was released on 1993 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical chemistry of food processes written by Ion C. Baianu and published by . This book was released on 1993 with total page 604 pages. Available in PDF, EPUB and Kindle. Book excerpt: Applications of physical and chemical principles and techniques to thestudy of biopolymers, foods, and food processes: the approach; small-angle x-ray scattering of proteins in relation to food systems, with special emphasis on enzymes and storage proteins; tertiary and quaternary structures of food proteins by small-angle x-ray scattering; neutrondiffraction for the study of protein structure and hydration; special topics in small-angle scattering; scattering techniques applied to food systems: light scattering and small-angle x-ray scattering; parameter predictions from correlations between hydrodynamic and x-ray data; vibrational circular dichroism of proteins, polysaccharides, and nucleic acids; NMR principles and applications to the structure and ...hydration of food systems with emphasis on proteins; high-field NMR instrumentation; nitroxyl amide spin labeling: methyl esterification-, hydration-, and Ca2+ -induced motional perturbations of pectinic polysaccharides in apples; recent developments in the genetic manipulations of microorganisms for biotechnology applications; immobilized microbial cells; physical and chemical properties of glucomannan gels and related polysaccharides; supercritical fluid chromatography: principles and applications; freeze-concentration of liquide foods; liposomes in cell culture research.
Download or read book Advanced Dairy Chemistry Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Download or read book Physical Chemistry of Foods written by Pieter Walstra and published by CRC Press. This book was released on 2002-10-08 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Download or read book Oil Extraction and Analysis written by D. L. Luthria and published by CRC Press. This book was released on 2019-06-07 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains papers from the symposium "Critical Issues, Current and Emerging Technologies for Determination of Crude Fat Content in Food, Feed and Seeds," held in 2003 at the AOCS Annual Meeting in Kansas City, Missouri. The topics covered give a broad perspective of the challenges and issues of the value-added enhanced products. This book w
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 Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.
Download or read book Sustainable Food Systems Volume II written by Monika Thakur and published by Springer Nature. This book was released on 2023-11-28 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II. A Sustainable Food System (SFS) is a comprehensive food system and Volume II targets the Novel Sustainable Green Food Processing Technologies, Circular Strategies for Recovery & Valorization and the overall sustainable techniques for Food Safety & Food Diversity. The book has a very comprehensive outline, divided in 3 major sections and further 20 different chapters. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The Section 5: Novel Sustainable Green Food Processing Technologies primarily focusing on the novel green different food processing technologies in different food categories. The Section 6: Circular Strategies for Recovery & Valorization, deals with different circular strategies for valorization of the food products. The Section 7: Sustainable Techniques for Food Safety & Food Diversity, will cover the food safety trends and food diversities nationally & internationally.
Download or read book Analytical Ultracentrifugation VI written by W. Borchard and published by Springer. This book was released on 2003-07-01 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume includes 20 contributions of the 12th meeting on Analytical Ultracentrifugation from March 1-2, 2001 in Duisburg, Germany. Various fields of ultracentrifugation are covered concerning research problems in biochemistry, biophysical chemistry and macromolecular chemistry as well as interacting systems. New investigations concerning the sedimentation theory are presented. The phase transition of gels is dealt with, as is the sedimentation-diffusion equilibrium of gels. One section contains the hydrodynamics of biopolymers.
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-17 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
