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Books in Food chemistry

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31-40 of 94 results in All results

Effects of Forage Feeding on Milk

  • 1st Edition
  • July 5, 2017
  • Pavel Kalac
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 8 6 2 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 8 6 3 - 4
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow´s, goat´s, and ewe´s milk and milk products. Comprised of six chapters, this book begins by presenting a brief overview of components of the chain – the forage, the milking animal, and milk. The book then addresses desirable and detrimental compounds by providing an expansive description of each compound’s chemical nature, methods of analytical determination, biological properties and effects on humans, factors affecting level in forage, effects of ensiling and haymaking, processes within the animal, content in milk and milk products, and health evaluation. The book also outlines volatiles affecting the flavor of milk and milk products, and includes a conclusion and numerous relevant references for further reading.

Chemical Contaminants and Residues in Food

  • 2nd Edition
  • June 27, 2017
  • D Schrenk + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 6 7 4 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 6 7 5 - 7
Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research.

Nanoencapsulation of Food Bioactive Ingredients

  • 1st Edition
  • May 25, 2017
  • Seid Mahdi Jafari
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 9 7 4 0 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 9 7 4 1 - 0
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.

Unconventional Oilseeds and Oil Sources

  • 1st Edition
  • April 14, 2017
  • Abdalbasit Adam Mariod + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 9 4 3 5 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 3 4 3 3 - 7
Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents unconventional oils found in trees (like Balanites aegyptiaca, Annona squamosal and Catunaregam nilotica), and Part Three deals with new oils found in insects, as in the water melon bug and sorghum bug. This book will be of interest to researchers in oilseed production, research and development personnel, food scientists, plant breeders, product development personnel, and government agency personnel involved in the production, transportation, distribution, and processing of oilseeds.

Non-Equilibrium States and Glass Transitions in Foods

  • 1st Edition
  • November 10, 2016
  • Bhesh Bhandari + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 3 0 9 - 1
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 3 3 5 - 0
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap.

Advances in Potato Chemistry and Technology

  • 2nd Edition
  • January 19, 2016
  • Jaspreet Singh + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 0 0 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 0 5 7 6 - 7
Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.

Food Science and Human Nutrition

  • 1st Edition
  • Volume 29
  • May 11, 2015
  • G. Charalambous
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 1 0 9 - 3
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists, manufacturers, packagers, etc., involved in the perennial effort to gain more insight into the correlation between food science and human nutrition. (Limitation of space allows only a selection of papers to be mentioned).

Electron Beam Pasteurization and Complementary Food Processing Technologies

  • 1st Edition
  • November 17, 2014
  • Suresh Pillai + 1 more
  • English
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 1 0 8 - 5
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Whisky

  • 2nd Edition
  • August 12, 2014
  • Graham Stewart + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 4 6 0 3 - 0
Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production, from the processing of raw materials to the fermentation, distillation, maturation, blending, production of co-products, and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to market in such a comprehensive manner and with such a high level of technical detail.

Trans Fats Replacement Solutions

  • 1st Edition
  • April 22, 2014
  • Dharma R. Kodali
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 3 8 0 - 7
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 3 3 - 7
Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.