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Books in Food chemistry

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51-60 of 94 results in All results

Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

  • 1st Edition
  • October 28, 2010
  • Syed S. H. Rizvi
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 8 4 - 4
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 7 5 - 1
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

Oxidation in Foods and Beverages and Antioxidant Applications

  • 1st Edition
  • September 27, 2010
  • Eric A Decker + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 7 2 - 1
  • Hardback
    9 7 8 - 1 - 8 4 5 6 9 - 6 4 8 - 1
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 4 4 - 7
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Oxidation in Foods and Beverages and Antioxidant Applications

  • 1st Edition
  • September 22, 2010
  • Eric A Decker + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 5 7 - 8
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 0 3 3 - 1
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.

Chemical Deterioration and Physical Instability of Food and Beverages

  • 1st Edition
  • April 23, 2010
  • Leif H Skibsted + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 4 4 1 - 7
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 9 2 6 - 0
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

Advances in Potato Chemistry and Technology

  • 1st Edition
  • June 23, 2009
  • Jaspreet Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 1 9 1 - 4
Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products.

Desert Olive Oil Cultivation

  • 1st Edition
  • May 26, 2009
  • Zeev Wiesman
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 2 5 7 - 5
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 1 4 2 - 6
Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies have shown that saline irrigated varieties of olives have demonstrated advantages over those irrigated with tap water. This is just one of the aspects of desert cultivation of olives that is covered in Desert Olive Oil Advanced Biotechnologies. Based on 20 years of research, the book expounds on the appropriate selection of olive varieties with high productivity and oil quality, the impact of foliar nutrition on decreasing alternate bearing and increasing fruit quality, improving efficiency of mechanical harvesting, and increasing efficiency of oil extraction and oil quality regulating analysis.

Introduction to Food Engineering

  • 4th Edition
  • October 15, 2008
  • R. Paul Singh + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 1 9 6 2 - 1
This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Both are specialists in engineering and world-renowned. Chapters describe the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples and problems to test understanding.

Beer in Health and Disease Prevention

  • 1st Edition
  • September 15, 2008
  • Victor R Preedy
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 3 8 9 1 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 4 9 - 8
Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 55
  • September 2, 2008
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 0 7 9 - 5
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Handbook of Water and Energy Management in Food Processing

  • 1st Edition
  • June 30, 2008
  • Jiri Klemes + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 4 6 7 - 8
Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good housekeeping procedures, measurement and process control, and monitoring and intelligent support systems. Part four discusses methods to minimise energy consumption. Chapters focus on improvements in specific processes such as refrigeration, drying and heat recovery. Part five discusses water reuse and wastewater treatment in the food industry. Chapters cover water recycling, disinfection techniques, aerobic and anaerobic systems for treatment of wastewater. The final section concentrates on particular industry sectors including fresh meat and poultry, cereals, sugar, soft drinks, brewing and winemaking.With its distinguished editors and international team of contributors, Handbook of water and energy management in food processing is a standard reference for the food industry.