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Books in Food chemistry

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71-80 of 94 results in All results

Novel Food Packaging Techniques

  • 1st Edition
  • June 10, 2003
  • R Ahvenainen
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 7 0 2 - 0
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

Prion Diseases and Copper Metabolism

  • 1st Edition
  • October 1, 2002
  • D. Brown
  • English
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 9 9 1 - 4
International authorities here investigate research into the prion diseases which include Scrapie of sheep, BSE the "Mad Cow" disease, and CJD one of the human diseases. The role of metals in these diseases has become of great importance, linking it with some of the changes in Alzheimer's disease. The book focuses on metabolism of copper and manganese which are found in these diseases. It stems from proceedings of the international workshop at Christ's College, Cambridge University in 2001. After an introduction on the history of research into the diseases, there are discussions on the effects of copper on biochemical properties and prion proteins of brain cells, and newer techniques for their study. There is also a section on the relationship of Alzheimers disease to prion diseases.

Food Chemical Safety

  • 1st Edition
  • February 22, 2002
  • David Watson
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 3 3 - 7
The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing.Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives.Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food.

Antioxidants in Food

  • 1st Edition
  • March 20, 2001
  • J. Pokorný + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 1 6 - 0
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in food provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry.Part one of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation and ways of measuring antioxidant activity. Part two looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part three looks at the range of natural antioxidants available to the food manufacturer. Part four of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antioxidant processing functionality and their use in a range of food products from meat and dairy products frying oils and fried products, to fruit and vegetables and cereal products.Antioxidants in food is an essential resource for the food industry in making the best use of these important additives.

Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease

  • 1st Edition
  • January 1, 1999
  • J T Kumpulainen + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 0 - 9
Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention. It is highly interdisciplinary, and will be of importance to all scientists working in the medical, biomedical, nutritional and food sciences as well as the academics.

Instrumental Methods in Food and Beverage Analysis

  • 1st Edition
  • Volume 39
  • May 29, 1998
  • D.L.B. Wetzel + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 3 4 7 5 - 6
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

Microbiological Analysis of Food and Water

  • 1st Edition
  • April 22, 1998
  • N.F. Lightfoot + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 3 6 5 1 - 4
With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry.This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission.With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory.Features of this book:• Gives all quality assurance and control measures to be taken, from sampling to expression of results• Provides practical aspects of quality control to be applied both for the analyst and top management• Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

The Maillard Reaction in Foods and Medicine

  • 1st Edition
  • April 1, 1998
  • J O'Brien + 3 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 4 - 7
This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.

Maillard Reactions in Chemistry, Food and Health

  • 1st Edition
  • January 1, 1998
  • T P Labuza + 3 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 9 - 3
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.

High Pressure Food Science, Bioscience and Chemistry

  • 1st Edition
  • January 1, 1998
  • N S Isaacs
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 7 - 9
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.