Download or read book Qu mica y tecnolog a de los alimentos written by Hermann Schmidt-Hebbel and published by . This book was released on 1966 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Qu mica de los alimentos written by Hans Dieter Belitz and published by . This book was released on 2011 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt: La tercera edición del libro de texto Química de los alimentos es la traducció de la sexta edición alemana de este texto. Todos los capítulos se han revisado cuidadosamente y se han actualizado con respecto a los últimos avances, en caso de que sea necesario. Se han realizado cambios más profundos y generales en los Capítulos 9 (Contaminantes), 18 (Compuestos fenólicos), 20 (Bebidas alcohólicas) y 21 (Té, cacao). Se han añadido los temas reseñados a continuación: detección de BSE y D-aminoácidos, formación y ocurrencia de la crilamida y el furano, compuestos que tienen un efecto de enfriamiento, enzimas lácteos tecnológicamente importantes, lipoproteínas de la yema de huevo, estructura del músculo y maduración de la carne, alergias alimentarias, procesos de horneado, reactividad de especies de oxígeno en los alimentos, fitoesteroles, índice glucémico, se ha ampliado el estudio de la composición de los aromas: olorosos (piña, carne cruda de cordero, té negro, polvo de cacao, el whisky) y compuestos sápidos (té negro, cacao tostado y café). Contiene más de 600 cuadros, casi 500 figuras y cerca de 1.100 fórmulas estructurales de los componentes de los alimentos. Está organizado de acuerdo a componentes de los alimentos, materias primas Todas estas características proporcionan a los estudiantes e investigadores en ciencias de los alimentos, tecnología alimentaria, química agrícola y de nutrición un profundo conocimiento de la química y tecnología de los alimentos. También el libro será una referencia para los químicos de los alimentos, tecnólogos de alimentos, ingenieros, bioquímicos, nutricionistas, químicos analíticos de los alimentos dedicados a la investigación agrícola, la industria alimentaria, la nutrición, el control de los alimentos y laboratorios de industrias de los alimentos. CONTENIDO: 0. Agua - 1. Aminoácidos, péptidos, proteínas - 2. Enzimas - 3. Lípidos - 4. Carbohidratos - 5. Sustancias aromáticas - 6. Vitaminas - 7. Minerales - 8. Aditivos de los alimentos - 9. Contaminación de los alimentos - 10. Leche y productos lácteos - 11. Huevos - 12. Carne - 13. Peces, cetáceos, crustáceos y moluscos - 14. Grasas y aceites comestibles - 15. Cereales y productos derivados - 16. Legumbres - 17. Hortalizas y productos derivados - 18. Frutas y productos derivados - 19. Azúcar, azúcares-alcohol y productos azucarados - 20. Bebidas alcohólicas - 21. Café, té y cacao - 22. Especias, sal y vinagre - 23. Agua potable, agua mineral y agua de mesa - Índice alfabético.
Download or read book Food Wastes and By products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.
Download or read book Handbook of Research on Food Science and Technology written by Monica Chavez-Gonzalez and published by CRC Press. This book was released on 2019-01-15 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
Download or read book Foodinformatics written by Karina Martinez-Mayorga and published by Springer. This book was released on 2014-11-21 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmaceutical field, are general and can be applied to other types of chemical data sets, such as those containing food chemicals. While the use of chemical information methodologies to address food-related challenges is still in its infancy, interest is growing and will continue to do so as the methods prove useful, particularly for providing practical solutions to food industry challenges. Foodinformatics gives an overview of basic concepts, applications, tools and perspectives of the emerging field of foodinformatics. The book is an important addition to the literature and will be of interest of food chemists, nutritionists, informaticians and scientists of related fields. About the Editors Karina Martínez-Mayorga, Instituto de Química, UNAM, Mexico City, México and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, México City, México, and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA
Download or read book The Chemistry and Technology of Food and Food Products written by Morris Boris Jacobs and published by . This book was released on 1951 with total page 972 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Science and Technology 1 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-01-06 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
Download or read book Advances in Food Science and Technology Volume 1 written by Visakh P. M. and published by John Wiley & Sons. This book was released on 2013-03-18 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Download or read book Edition XII the Update 1997 98 written by and published by . This book was released on 1996 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Flavor Chemistry and Technology written by Gary Reineccius and published by CRC Press. This book was released on 2005-07-11 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Inf
Download or read book Handbook of Plant Based Fermented Food and Beverage Technology Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Download or read book Plants as Bioreactors for Industrial Molecules written by Santosh Kumar Upadhyay and published by John Wiley & Sons. This book was released on 2023-02-03 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: PLANTS AS BIOREACTORS FOR INDUSTRIAL MOLECULES An incisive and practical discussion of how to use plants as bioreactors In Plants as Bioreactors for Industrial Molecules, a team of distinguished researchers delivers an insightful and global perspective on the use of plants as bioreactors. In the book, you’ll find coverage of the basic, applied, biosynthetic, and translational approaches to the exploitation of plant technology in the production of high-value biomolecules. The authors focus on the yield and quality of amino acids, vitamins, and carbohydrates. The authors explain how high-value biomolecules enable developers to create cost-effective biological systems for the production of biomolecules useful in a variety of sectors. They provide a holistic approach to plant-based biological devices to produce natural molecules of relevance to the health and agriculture industries. Readers will also find: A thorough overview of plants as bioreactors and discussions of molecular farming for the production of pharmaceutical proteins in plants Comprehensive explorations of plants as edible vaccines and plant cell culture for biopharmaceuticals Practical discussions of the production of attenuated viral particles as vaccines in plants and insecticidal protein production in transgenic plants Extensive treatment of the regulatory challenges involved in using plants as bioreactors Perfect for academics, scientists, and researchers in industrial microbiology and biotechnology, Plants as Bioreactors for Industrial Molecules will also earn a place in the libraries of biotechnology company professionals in applied product development.
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Download or read book Fermentation Processes Engineering in the Food Industry written by Carlos Ricardo Soccol and published by CRC Press. This book was released on 2013-03-27 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of the engineering technology aspects of fermentation processes in diverse food sectors. The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. Exploring a host of important topics in engineering fermentation processes, the book covers topics such as: Methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry The fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation Physical and chemicals factors that affect fermentation processes Different types of fermenters employed in submerged and solid-state fermentation Unitary operations for solid-liquid separation, concentration, and drying of fermented foods Instrumentation and control of industrial fermentation processes The final chapter discusses the potential application of a biorefinery concept to add value to food industry wastes and presents a case study describing an integrated project in which the concept was applied. An essential reference for all food sector professionals, this volume surveys critical trends in the food, beverage, and additive industry and explores the sustainability of these processes.
Download or read book Engineering Aspects of Cereal and Cereal Based Products written by Raquel de Pinho Ferreira Guine and published by CRC Press. This book was released on 2016-04-19 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in
Download or read book Handbook of Plant Based Fermented Food and Beverage Technology written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 821 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
