Download or read book Tropical Food Chemistry and Nutrition V2 written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of tropical foods from around the world, including vegetables, coconut foods, wheat, and soybean foods. This volume is comprised of 19 chapters and begins with an overview of the nutritional aspects of some tropical plant foods by focusing on nutrition, the nutritional composition of some plant foods, and the applications and limitations of food composition tables, along with assessment of nutritional status and some obstacles to nutritional health. The next chapter surveys tropical foods in the Far East, with emphasis on the processing and nutritional evaluation of fermented foods as well as fermentation and other methods of food preservation. Vegetable production in tropical Asian countries such as the Philippines is also considered. Subsequent chapters look at tropical home gardens as a nutrition intervention, tropical foods in Central America, and some aspects of traditional African foods. This book should be a valuable resource for biochemists, nutritionists, and nutritional scientists.
Download or read book Tropical Food Chemistry and Nutrition V1 written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical Foods: Chemistry and Nutrition, Volume 1 covers the proceedings of an international conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii on March 28-30, 1979. It is organized into 18 chapters that focus on the progress in the chemistry and nutrition of tropical foods. After briefly discussing a variety of foods harvested in the Pacific region, this book examines food's sensory characteristics for food quality determination, such as color and appearance, aroma, taste, and texture. The subsequent chapters focus on papaya fruit; the composition of seed; and the chemical and biochemical changes during processing and storage. The book also explains the occurrence, biosynthesis, and pharmacological properties of macrocyclic piperidine and piperideine alkaloids. A chapter describes the chemical and physical changes in harvested fruits at various maturities and their relation to fruit quality, with emphasis on prickly pear. This is followed by discussions on varieties of citrus, avocados, and mangoes of the southern United States and flavor characteristics of muscadine grape and guava. Methods such as solar drying technology, juice extraction processes, and industrial methods of oxygen removal from grapefruit concentrate are also discussed. This book also covers the regulation of terpenoid contents of citrus fruits. Considerable chapters present the production of sugar; cereals from various sources; and non-wheat flours and starches as bread supplements. The concluding chapters examine the nutritional value and toxic properties of yam and the acridity and raphides content of aroid root crops. A discussion on the high effectivity of water-insoluble endosperm pentosan of rye and wheat for bread production is included. This book is an invaluable resource for food scientists, technologists, and manufacturers; students; and those interested in the field.
Download or read book Tropical Foods written by G. E. Inglett and published by . This book was released on 1979 with total page 701 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Essentials of Food Chemistry written by Jianquan Kan and published by Springer Nature. This book was released on 2021-05-17 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
Download or read book History of U S Federal and State Governments Work with Soybeans 1862 2017 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2017-04-24 with total page 3583 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
Download or read book Environment Energy and Climate Change II written by Gilles Lefebvre and published by Springer. This book was released on 2015-10-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a comprehensive overview of advanced research in the field of efficient, clean and renewable energy production, conversion and storage. The ten chapters, written by internationally respected experts, address the following topics: (1) solar and wind energy; (2) energy storage in batteries; (3) biomass; and (4) socio-economic aspects of energy. Given its multidisciplinary approach, which combines environmental analysis and an engineering perspective, the book offers a valuable resource for all researchers and students interested in environmentally sustainable energy production, conversion, storage and its engineering.
Download or read book History of Soybeans and Soyfoods in Missouri 1855 2022 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2022-01-29 with total page 1329 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 221 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1918 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Caffeine written by Victor R Preedy and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrition focussing on beverages, then concentrates on chemistry, crystal structures of complexes in caffeine and biochemistry. In the analysis chapters, assays are conducted by LC-MS, capillary electrophoresis, automated flow methods and immunoassay methods. The effects of caffeine on the brain, cognitive performance, sleep, oxidative damage, exercise and pulmonary function are all considered in the closing section of the book. Delivering high quality information, this book will be of benefit to anyone researching this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
Download or read book Food Chemistry and Nutrition written by S. Sumathi and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrition written by Julian E. Spallholz and published by CRC Press. This book was released on 2018-10-24 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Category Nutrition Subcategory Food Chemistry Contact Editor: N. Frabotta
Download or read book National Library of Medicine Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on 1972 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
Download or read book Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on with total page 1968 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
Download or read book Advances in Food Science and Nutrition Volume 2 written by Visakh P. M. and published by John Wiley & Sons. This book was released on 2013-11-25 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processing Milk and different types of milk products Processing and preservation of meat, poultry, and seafood Food ingredients including additives and natural plant-based ingredients Fruits and fruit processing Antioxidant activity of phytochemicals and their method of analysis The effect of food processing on bioactive compounds Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients Trends in sensory characterization of food products Ultrasound applications in food technology Transformations of food flavor including aroma compounds and chemical reactions that influence flavor Storage technologies for fresh fruits
Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer. This book was released on 2018-02-09 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Download or read book Handbook of Pineapple Technology written by Maria Gloria Lobo and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.
Download or read book Fundamentals of Food Chemistry written by Werner Heimann and published by . This book was released on 1980-08-20 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
