Download or read book The Influence of Chemistry on New Foods and Traditional Products written by Giampiero Barbieri and published by Springer. This book was released on 2014-09-13 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

Download or read book Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Download or read book Food Products written by E. H. S. Bailey and published by Forgotten Books. This book was released on 2017-02-03 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Food Products: Their Source, Chemistry, and Use On account of the numerous changes that have recently taken place in the Food Supply of the world, especially on account of the world war, and because of the new food products that have been put upon the market and the by-products that have been utilized as human food, a second edition of this book seemed to be demanded. The curtailment of brewing and distilling in the United States, on account of the passage of the 18th. Amendment to the Federal Constitution, has made the manufacture of alcohol and alcoholic liquors of much less importance than formerly, therefore the sec tions devoted to these topics have been considerably condensed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Download or read book Trends in Food Chemistry Nutrition and Technology in Indian Sub Continent written by Suni Mary Varghese and published by Springer Nature. This book was released on 2022-07-05 with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.

Download or read book Chemistry and Food Safety in the EU written by Salvatore Parisi and published by Springer. This book was released on 2016-05-04 with total page 79 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is briefly reviewed. It is described as the main basis of modern food policy in Europe, enabling member countries to take rapid corrective actions on the one hand, and to perform statistically reliable analyses of food-related hazards on the other hand. One chapter contains a statistical evaluation of RASFF notifications in general, and specifically with regard to chemical contaminants, including also allergens. In another chapter, reasons for rejections of food and feed at the European borders are analyzed in selected case studies. The Brief provides an easy description for the chemical dangers and contaminants it is referring to, outlining the names, properties, uses and importance in the food and feed industry, toxicological effects, and contamination sources. The last chapter offers an outlook on the future of the RASFF and possible expectations.

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Download or read book Maillard Reaction in Foods written by Salvatore Parisi and published by Springer. This book was released on 2019-06-01 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Download or read book Safety Protocols in the Food Industry and Emerging Concerns written by Giovanni Gurnari and published by Springer. This book was released on 2015-03-27 with total page 103 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?

Download or read book Nutrition Chemistry and Health Effects of Sugar Salt and Milkfat written by Salvatore Parisi and published by Springer Nature. This book was released on with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical Changes in Food During Processing written by Thomas Richardson and published by Springer. This book was released on 2011-11 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: 1 Chemical Changes in Food During Processing-An Overview.- Food Processing in Perspective.- Chemical Changes during Processing.- Means of Controlling Chemical Reactions in Foods during Processing and Handling.- Conclusion.- References.- 2 Chemistry of Reactive Oxygen Species.- Reactive Species.- Photosensitized Oxidations.- Methods of Characterizing Reactive Intermediates.- Summary.- References.- 3 Metal-Catalyzed Reactions of Organic Compounds.- Ionic Reactions Promoted by Metal Ions.- Metal-Catalyzed Oxidation of Organic Compounds.- References.- 4 Free Radical Chemistry of Natural Products.- Peroxyl Radicals.- Alkoxyl Radicals.- Superoxide and Hydroperoxyl Radicals.- Hydroxyl Radical.- Other Radicals.- References.- 5 Mechanism of Fatty Acid and Phospholipid Autoxidation.- References.- 6 Thermal and Radiolytic Decomposition of Lipids.- Extent of Decomposition.- Radiolytic Reactions.- Thermolytic Reactions.- Thermal Oxidative Reactions.- Comparison of Product Patterns.- References.- 7 Antioxidants.- Experimental Techniques.- Generation of Peroxy Radicals.- Generation of Oxidizing Radicals.- Reactions of Peroxy and Oxidizing Radicals with Antioxidants.- Reactivities of Peroxy Radicals.- Reactivities of Antioxidants.- Spectral Properties.- Structure-Reactivity Relationships for Antioxidants.- Conclusions.- References.- 8 Mechanisms of Oxidoreductases Important in Food Component Modification.- Polyphenol Oxidase.- Lipoxygenase.- Peroxidase and Catalase.- Xanthine Oxidase, Xanthine Dehydrogenase, and Aldehyde Oxidase.- Glucose Oxidase.- Alcohol Dehydrogenase and Aldehyde Dehydrogenase.- References.- 9 Oxidation of Lipids in Biological Tissue and Its Significance.- The Polyunsaturated Fatty Acid Cascade.- Formation of Hydroperoxides.- Peroxy Radical Model for Prostaglandin Formation.- Potential Chemical Models for Biochemical Conversion of Hydroperoxides.- Significance of the Cascade.- References.- 10 Oxidation-Induced Changes in Foods.- Lipid Oxidation in Processed Peanuts.- Quality of Frying Fats for Fast Food Services.- Oxidative Cross-Linking of Polyphenolics in Rice.- References.- 11 Controlling Acyl Transfer Reactions of Hydrolases to Alter Food Constituents.- Acyl Transfer.- Lipases.- Thiol Proteinases.- Acid Proteinases.- Conclusions.- References.- 12 Chemical Reactions of Proteins.- General Chemistry of Reactions.- Some Typical Reactions.- Some Deteriorative Reactions of Practical Importance.- Possible Unhealthful Deteriorative Products.- References.- 13 Some Aspects of the Chemistry of Nonenzymatic Browning (The Maillard Reaction).- Sugar-Amine Interactions.- Maillard Polymer Formation.- References.- 14 Principal Changes in Starches During Food Processing.- Gelatinization.- Degradation.- Retrogradation.- Bread Staling.- References.- 15 Chemical Changes in Flavor Components During Processing.- Enzymatically and/or Microbially Produced Compounds.- Thermal Changes.- References.- 16 Changes in Pectin and Cellulose During Processing.- Cell Wall Structure.- Sugar Composition, Size, and Shape of Pectin Molecules.- Pectin Methylation.- Pectin Ionization and Ion Binding.- Pectin Structure in Cell Walls.- Recent Studies of Pectic Enzymes.- Role of Pectin in Fruit and Vegetable Texture.- Cellulose Structure and Function.- References.- 17 Chemical Changes of Vitamins During Food Processing.- Vitamin Degradation Reactions.- Conversion to Products Exhibiting Reduced Biological Activity.- Processing Effects on Vitamin Bioavailability.- Conclusions.- References.- 18 Chemical Changes in Natural Food Pigments.- Carotenoids.- Chlorophyll.- Heme Pigments.- Anthocyanins.- Betalains.- References.- 19 Environmental Effects on Protein Quality.- Influence of Heat on Proteins.- Nonenzymatic Browning.- Photooxidation Reactions of Proteins.- Interaction of Protein with Oxidizing Lipids.- Influence of Alkaline Conditions on Protein.- Conclusions.- References.- 20 Environmental Effects on Chemical Changes in Foods.- Environmental Effects on Rates of C

Download or read book Chemical Profiles of Industrial Cow s Milk Curds written by Caterina Barone and published by Springer. This book was released on 2016-12-20 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.

Download or read book Cereal Based Food Products written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2023-11-06 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.

Download or read book Dietary Patterns Food Chemistry and Human Health written by Suresh D. Sharma and published by Springer. This book was released on 2019-04-09 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Download or read book Food Aroma Evolution written by Matteo Bordiga and published by CRC Press. This book was released on 2019-11-15 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Download or read book Flavor chemistry of food mechanism interaction new advances written by and published by Frontiers Media SA. This book was released on 2023-07-24 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Agricultural Science Review written by and published by . This book was released on 1968 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Sensory Evaluation and Consumer Acceptance of New Food Products written by Ana Isabel de Almeida Costa and published by Royal Society of Chemistry. This book was released on 2024-08-14 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.