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Books in Food chemistry

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11-20 of 94 results in All results

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

  • 1st Edition
  • October 18, 2022
  • Miguel Angelo Parente Ribei Cerqueira + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 5 1 3 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 9 8 0 3 - 4
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.

Multiple Biological Activities of Unconventional Seed Oils

  • 1st Edition
  • January 26, 2022
  • Abdalbasit Adam Mariod
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 4 1 3 5 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 3 2 6 - 4
Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.), the content of individual substances with health-promoting properties, methods for biological properties assay, the influence of raw material quality and technological processes on the quality of oils, and possible raw materials and oil contaminants with adverse health effects. The book's chapters also highlight the unique properties of new oils, along with their biological activities. Less than a decade ago, the vegetable oils on grocery store shelves were derived from conventional oil seeds e.g., cotton, groundnut, sesame, corn sunflower and soybean. However, as consumers began to understand how fat intake affects overall health, researchers, plant growers and food manufacturers started to produce oils from unconventional sources. This book highlights what we've learned in the process.

Research and Technological Advances in Food Science

  • 1st Edition
  • November 30, 2021
  • Bhanu Prakash
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 4 3 6 9 - 5
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 9 1 7 - 2
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.

Omega-3 Delivery Systems

  • 1st Edition
  • July 25, 2021
  • Pedro J. García-Moreno + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 3 9 1 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 0 2 7 - 5
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Breadmaking

  • 3rd Edition
  • November 26, 2020
  • Stanley P. Cauvain
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 2 5 1 9 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 2 5 2 0 - 8
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.

Chemical Changes During Processing and Storage of Foods

  • 1st Edition
  • November 25, 2020
  • Delia B. Rodriguez-Amaya + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 7 3 8 0 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 7 3 8 1 - 7
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry

Cold Pressed Oils

  • 1st Edition
  • July 22, 2020
  • Mohamed Fawzy Ramadan
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 1 8 8 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 1 8 9 - 8
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields.

Chemical Analysis of Food

  • 2nd Edition
  • June 16, 2020
  • Yolanda Pico
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 3 2 6 6 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 2 6 7 - 8
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date.

Wine Science

  • 5th Edition
  • April 2, 2020
  • Ronald S. Jackson
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 6 1 1 8 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 6 5 3 7 - 9
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type.

Introduction to the Chemistry of Food

  • 1st Edition
  • January 30, 2020
  • Michael Zeece
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 9 4 3 4 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 7 2 6 - 2
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.