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Books in Food chemistry

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61-70 of 94 results in All results

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

  • 1st Edition
  • January 25, 2008
  • Nissim Garti
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 4 2 1 - 0
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.

Understanding and Controlling the Microstructure of Complex Foods

  • 1st Edition
  • August 30, 2007
  • D. Julian McClements
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 3 6 7 - 1
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products.

Managing Allergens in Food

  • 1st Edition
  • November 30, 2006
  • Clare Mills + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 2 2 7 - 8
Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

Modifying Lipids for Use in Food

  • 1st Edition
  • September 28, 2006
  • F. D. Gunstone
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 6 8 - 4
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids.

The Microwave Processing of Foods

  • 1st Edition
  • July 27, 2005
  • Marc Regier + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 0 2 1 - 2
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry.Part one discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products.With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology.

Innovations in Food Packaging

  • 1st Edition
  • July 20, 2005
  • Jung H. Han
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 5 5 1 7 - 4
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Espresso Coffee

  • 2nd Edition
  • December 14, 2004
  • Andrea Illy + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 0 3 7 1 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 7 5 3 6 - 0
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.

Cheese: Chemistry, Physics and Microbiology, Volume 2

  • 3rd Edition
  • August 4, 2004
  • Patrick F. Fox + 3 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 0 0 9 4 - 2
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

Detecting Foreign Bodies in Food

  • 1st Edition
  • April 22, 2004
  • M Edwards
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 8 3 9 - 3
Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies.Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound.Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food.

Emerging Technologies for Food Processing

  • 1st Edition
  • January 23, 2004
  • Da-Wen Sun
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 5 5 6 4 - 8
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.