Books in Food composition

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 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.

Food Preservation Process Design

1st Edition
February 24, 2011
Dennis R. Heldman
English

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.

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.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Food composition

Handbook of Food Powders

Nutraceutical and Functional Food Components

Fruit Juices

Egg Innovations and Strategies for Improvements

Nutraceutical and Functional Food Components

Physical-Chemical Properties of Foods

Handbook of Food Proteins

Food Preservation Process Design

Modern Techniques for Food Authentication

Improving the Fat Content of Foods