Download or read book Evaluation of Polydimethylsiloxane Fluids as Non caloric Frying Media written by Sue E. Morehouse and published by . This book was released on 1987 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carbohydrate Polyesters as Fat Substitutes written by Casimir C. Akoh and published by CRC Press. This book was released on 1994-04-19 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Download or read book Deep Frying written by Michael D. Erickson and published by Elsevier. This book was released on 2015-08-08 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. - Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols - Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial - Addresses regulatory issues, environmental concerns, and nutritional aspects
Download or read book Masters Abstracts International written by and published by . This book was released on 1988 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Cooking on Distribution Pattern and Reduction of Congener Specific Polychlorinated Biphenyls PCBs in Carp written by Jeong-Hee Song and published by . This book was released on 1993 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Use of Great Lakes Fish Species as Bioindicators of Environmental Contamination and the Effect of Food Processing on the Reduction of Polychlorinated Biphenyl PCB Congeners Homologs and Total PCBs written by Sandy Wu Daubenmire and published by . This book was released on 1996 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biological Agricultural Index written by and published by . This book was released on 1990 with total page 2408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Download or read book Flavor Release written by Deborah D. Roberts and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Helen Mitchell and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Download or read book Carboxymethyl Cellulose written by Ibrahim H. Mondal and published by . This book was released on 2019-02 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carboxymethylcellulose (CMC), also known as cellulose gum, is manufactured by the chemical synthesis of naturally-derived cellulose with chloroacetic acid. The multifunctional aspects of this product make it favorable for use as a key intermediate or ingredient in several applications. Furthermore, CMC is incorporated as a binding, thickening, stabilizing, emulsifying, suspending, sizing and coating agent in various applications. Cellulose gum enhances the aesthetics of the finished product by imparting a smooth texture and modifies the viscosity of various foods and beverages, superabsorbent hydrogels (as in many personal care products), cosmetics and pharmaceuticals. Textiles, paper and board, oil and gas drilling, paints and adhesives, and soaps and detergents are other major applications in the global market. The present book thus covers a wide range of applications; hence, a great number of people, both academics and industrialists, may find topics of interest about CMC, as well as other cellulosics.Although there are many research publications, patents and reports on CMC, no books about it are yet available. The present book reviews some vital issues and topics on the latest scientific and technological advances in carboxymethylcellulose. This book will provide an essential source of information to readers, in the exploration of possible applications of CMC, and in the generation of new ideas for product development.The book is divided into two volumes: Carboxymethyl Cellulose: Volume I Synthesis and Characterization, and Carboxymethyl Cellulose: Volume II Pharmaceutical and Industrial Applications. The book contains a total of 32 entries on selected topics. Each chapter describes some specific issues and gives the current status of research and technology in the study of synthesis routes or design concepts, methods and fabrication strategies, characterization and applications of CMC products, as well as future prospects for research in the subject area.Highlights of this book include synthesis and formation mechanisms of CMC, structure property relationships, homogeneous and heterogeneous phase modification to create common and functional products, analysis and characterization, absorption and swelling mechanisms, stimuli-responsive and super-absorbency nature, and a wide range of multi-dimensional applications, including human consumption and uses.
Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan and published by CRC Press. This book was released on 2009-09-22 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have
Download or read book Handbook of Industrial Chemistry and Biotechnology written by James A. Kent and published by Springer Science & Business Media. This book was released on 2013-01-13 with total page 1560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Substantially revising and updating the classic reference in the field, this handbook offers a valuable overview and myriad details on current chemical processes, products, and practices. No other source offers as much data on the chemistry, engineering, economics, and infrastructure of the industry. The Handbook serves a spectrum of individuals, from those who are directly involved in the chemical industry to others in related industries and activities. It provides not only the underlying science and technology for important industry sectors, but also broad coverage of critical supporting topics. Industrial processes and products can be much enhanced through observing the tenets and applying the methodologies found in chapters on Green Engineering and Chemistry (specifically, biomass conversion), Practical Catalysis, and Environmental Measurements; as well as expanded treatment of Safety, chemistry plant security, and Emergency Preparedness. Understanding these factors allows them to be part of the total process and helps achieve optimum results in, for example, process development, review, and modification. Important topics in the energy field, namely nuclear, coal, natural gas, and petroleum, are covered in individual chapters. Other new chapters include energy conversion, energy storage, emerging nanoscience and technology. Updated sections include more material on biomass conversion, as well as three chapters covering biotechnology topics, namely, Industrial Biotechnology, Industrial Enzymes, and Industrial Production of Therapeutic Proteins.
Download or read book Membrane Technology written by Z F Cui and published by Elsevier. This book was released on 2010-09-23 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membrane technology is a rapidly developing area, with key growth accross the process sector, including biotech separation and biomedical applications (e.g. haemodialysis, artificial lungs), through to large scale industrial applications in the water and waste-water processing and the food and drink industries. As processes mature, and the cost of membranes continues to dramatically reduce, so their applications and use are set to expand. Process engineers need access to the latest information in this area to assist with their daily work and to help to develop and apply new and ever more efficient liquid processing solutions. This book covers the latest technologies and applications, with contributions from leading figures in the field. Throughout, the emphasis is on delivering solutions to practitioners. Real world case studies and data from leading organizations -- including Cargill, Lilly, Microbach, ITT -- mean this book delivers the latest solutions as well as a critical working reference to filtration and separation professionals. - Covers the latest technologies and applications in this fast moving bioprocessing sector - Presents a wide range of case studies that ensure readers benefit from the hard-won experience of others, saving time, money and effort - World class author team headed up by the Chair of Chemical Engineering at Oxford University, UK and the VP of Plant Operations and Process Technology at Cargill Corp, the food services company and largest privately owned company in the US
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Download or read book Physical Properties of Polymers written by James E. Mark and published by . This book was released on 1993 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contents have been divided into sections on physical states of polymers and characterization techniques. Chapters on physical states include discussions of the rubber elastic state, the glassy state, melts and concentrated solutions, the crystalline state, and the mesomorphic state. Characterization techniques described are molecular spectroscopy and scattering techniques.
Download or read book Food Science and Food Biotechnology written by Gustavo F. Gutierrez-Lopez and published by CRC Press. This book was released on 2003-02-26 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology. The detail
