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Books in Food composition

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Handbook of Food Powders

  • 2nd Edition
  • November 11, 2023
  • Bhesh Bhandari + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 8 2 0 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 4 3 6 - 9
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.

Nutraceutical and Functional Food Components

  • 2nd Edition
  • October 24, 2021
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 0 5 2 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 0 5 3 - 7
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.

Fruit Juices

  • 1st Edition
  • November 21, 2017
  • Gaurav Rajauria + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 2 2 3 0 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 4 9 1 - 1
Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities.

Egg Innovations and Strategies for Improvements

  • 1st Edition
  • December 19, 2016
  • Patricia Hester
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 0 8 7 9 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 1 5 1 - 5
Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries.

Nutraceutical and Functional Food Components

  • 1st Edition
  • December 16, 2016
  • Charis M. Galanakis
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 9 6 5 0 - 5
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Physical-Chemical Properties of Foods

  • 1st Edition
  • September 18, 2015
  • Aïchatou Musavu Ndob + 2 more
  • English
  • Paperback
    9 7 8 - 1 - 7 8 5 4 8 - 0 0 7 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 8 0 6 - 5
The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.

Handbook of Food Powders

  • 1st Edition
  • August 31, 2013
  • Bhesh Bhandari + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 5 1 3 - 8
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 6 7 - 2
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.

Handbook of Food Proteins

  • 1st Edition
  • September 9, 2011
  • Glyn O. Phillips + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 6 6 9 - 5
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 3 6 3 - 9
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications.

Modern Techniques for Food Authentication

  • 1st Edition
  • June 12, 2008
  • Da-Wen Sun
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 4 0 8 5 - 4
  • eBook
    9 7 8 - 0 - 0 8 - 0 8 8 6 1 6 - 9
With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication.

Improving the Fat Content of Foods

  • 1st Edition
  • January 31, 2006
  • C Williams + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 0 7 - 3
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.