Download or read book Plant Pigments Flavors and Textures written by Shobhit Kumar Singh and published by Delve Publishing. This book was released on 2020-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The book 'Plant Pigments, Flavors and Textures' talks about the various kinds pigments that are present in the plants and can be extracted from them. The book also informs the readers about the flavors that are present in the plants and explains the different kinds on textures of various kinds of plants. From the book, the readers can get themselves updates about the various kinds of forms in which the plants can be found according to their application and usage. This book provides a deep insight into the various characteristics of the plants so that the readers are fully aware about the areas in which these can be applied.
Download or read book Plant Pigments Flavors and Textures written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.
Download or read book Plant Pigments Flavors and Textures written by Lilian Cristina Baldon Aizza and published by . This book was released on 2016-04 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Plant Pigments Flavors and Textures written by Sajid Mehmood and published by Delve Publishing. This book was released on 2016-11-30 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pigments or biochrome are the substances present in all living matter and play basic roles in the development of living organisms, including plants. Plants use these pigments for a variety of functions, including photosynthesis, signalling to ward off herbivores and attracting pollinating and dispersal agents. This text provides an introduction to plant pigments.
Download or read book Food Texture and Viscosity Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Academic Press. This book was released on 2012-12-02 with total page 583 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-10-08 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application. Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation Offers expanded and updated material throughout, including valuable illustrations Edited and authored by award-winning scientists
Download or read book Handbook of Photosynthesis Second Edition written by Mohammad Pessarakli and published by CRC Press. This book was released on 1996-09-09 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Details all of the photosynthetic factors and processes under both normal and stressful conditions--covering lower and higher plants as well as related biochemistry and plant molecular biology. Contains authoritative contributions from over 125 experts in the field from 28 countries, and includes almost 500 drawings, photographs, micrographs, tables, and equations--reinforcing and clarifying important text material."
Download or read book Chemical Changes in Food during Processing written by Thomas Richardson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Download or read book Molecular Biotechnology for Plant Food Production written by Octavio Paredes-Lopez and published by CRC Press. This book was released on 1999-03-11 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced
Download or read book Source book of flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 2013-12-14 with total page 942 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Download or read book Perfumes written by P.M. Muller and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: The idea of publishing this book on Perfumes: Art, Science and Technology grew out of the observation that, on the verge of the 1990s, there was really no state-of-the-art compilation of the relevant know-how on which the fragrance industry is based. It was obvious that such a compilation would be well received, not only by perfumers and fragrance chemists, but also by those involved in related trade and marketing or in the development and distribution of consumer products, by researchers from other fields, by students and, finally, by amateurs of perfumes in general. Therefore, we set out to find competent authors who were willing to contribute to the endeavour, and we did not do this unselfishly; on the contrary, we selected a wish-list of specialists who would provide us with new insight and characterize the trends and research priorities determining the future. Thus, we were counting on learning much ourselves in the course of the project. We were more than pleasantly surprised by the reactions to our first letter-and so was Elsevier. We certainly had not expected perfumers who are usually much more 'doers' than 'writers' to react in such an enthusiastic way; especially, the spontaneous affirmative answer from the famous E. Roudnitska created a momentum which contributed significantly to the successful comple tion of this book. But, of course, we should not create the impression that the other authors' chapters are less important, and we thank all of them heartily for their invaluable effort.
Download or read book Sourcebook of Flavors written by Gary Reineccius and published by Springer Science & Business Media. This book was released on 1994 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the handling and extraction of plant materials, liquid flavors, the creation of emulsions and dry flavorings; quality control, sensory analysis, sensory/instrumental correlations; safety of flavorings and legal considerations in the flavor industry. Features updated and expanded information on the role of the flavorist, uses of biotechnology for the production of flavoring material, essential oils, plant materials, and volatile and nonvolatile chemicals used in flavors, and a comprehensive list of flavoring ingredients and their legal status.
Download or read book Introduction to Food Science and Technology written by G.F. Stewart and published by Elsevier. This book was released on 2012-12-02 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.
Download or read book Handbook of Food Isotherms Water Sorption Parameters For Food And Food Components written by Hector Iglesias and published by Elsevier. This book was released on 2012-12-02 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided.
Download or read book Introduction to Food Engineering written by Paul Singh and published by Academic Press. This book was released on 2012-12-02 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach. The book focuses on mass and energy balances, fluid flow, energy utilization, refrigeration, heat transfer, food freezing, evaporation, dehydration, and psychometrics. It is in line with primary topics recommended by the Institute of Food Technologists of the U.S.A. The text reviews some concepts related to food science such as the equation of state and perfect gas law, laws of thermodynamics, and conservation of mass. The book also discusses the transport of liquid foods and the three types of utilities used in food processing: 1) steam generation and utilization; 2) natural gas utilization; and 3) electric power utilization. The text explains how to determine the properties of food and the different approaches that can be used to obtain the food's thermal properties prior to using the proper heat-exchange equipment. Food preservation also involves freezing (direct or indirect contact systems), evaporation, dehydration, and psychometrics (involving thermodynamic properties of gas-vapor mixtures). The book is suitable for nutritionists, food technologists, advanced under-graduate and beginning graduate students in food science and technology, and professionals whose works are in the food processing, research, and preservation industry.
Download or read book Food Protein Chemistry written by Joe Regenstein and published by Elsevier. This book was released on 2012-12-02 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.
