Books in Life sciences

Analysis of Foods and Beverages

1st Edition
December 2, 2012
George Charalambous
English
eBook
9 7 8 0 3 2 3 1 5 1 7 2 6

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques. The symposium is organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at its 174th National Meeting held on August 29-September 2, 1977 in Chicago, Illinois. It highlights methods of headspace concentration and headspace sampling that are producing results on a variety of products and model systems. Composed of 14 chapters, this book discusses a productive combination of techniques leading to the enrichment of headspace vapor components with gas chromatographic resolution followed by mass spectrometric identification. Core chapters address the analysis by headspace techniques of mouth odors, vegetable flavors, lipoxygenase catalyzed reactions, the vanilla bean, coffee, tea, cocoa, beer, wine, and sake. Finally, the book examines the use and abuse of headspace sampling, statistical treatments of GLC headspace data, as well as quantitative aspects, new instrumentation, and techniques. Flavor chemists and researchers will find this book invaluable.

Handbook of Food and Beverage Stability

1st Edition
December 2, 2012
Bozzano G Luisa
English
eBook
9 7 8 0 3 2 3 1 3 9 2 9 8

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations.

Chemistry of Foods and Beverages: Recent Developments

1st Edition
December 2, 2012
George Charalambous
English
eBook
9 7 8 0 3 2 3 1 5 4 4 0 6

Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, “Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology”, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.

The Quality of Foods and Beverages V1

1st Edition
December 2, 2012
George Charalambous
English
eBook
9 7 8 0 3 2 3 1 4 9 4 4 0

The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese. This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.

The Quality of Foods and Beverages V2

1st Edition
December 2, 2012
George Charalambous
English
eBook
9 7 8 0 3 2 3 1 5 1 7 6 4

The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It covers topics on ingredients of smoke and smoke flavor preparations; enzymatic flavor development in foods; enhancement of fruit flavors in dessert; practical applications of new forms of dried fruits; and quality evaluation of macadamia nuts. It also explains moisture relations of food microorganisms; pollution of liquid food by PVC container; views on food developments in Sweden and Italy; and advances in Shoyu research. Additionally, the advances in legume processing; changes in the organoleptic quality of spices and their oleoresinsin stored food products; and flavoring of extrusion cooked and textured meat extenders and analog are explained. This reference also discusses the determination of cocoa butter substitutes in chocolate; application of HPLC for evaluation of coffee flavor quality; and certain elements in Greek wines. This book is useful to all food industry practitioners, as it provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages.

Analysis of Foods and Beverages

1st Edition
December 2, 2012
George Charalambous
English
eBook
9 7 8 0 3 2 3 1 4 3 6 4 6

Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

Nocturnal Malagasy primates

1st Edition
December 2, 2012
P. Charles-Dominique
English
eBook
9 7 8 0 3 2 3 1 5 9 7 1 5

Nocturnal Malagasy Primates: Ecology, Physiology, and Behavior is composed of different studies investigating the “strategies” adopted by lesser known nocturnal species of Marosalaza forest to cope with the contrasted seasonal conditions. In general, it defines the relationship between ecology and physiology of these species. The book is divided into two parts. The first part is comprised of five chapters detailing field studies conducted during the seven successive and overlapping field trips, from November 1973 to July 1974. This part is focused on dietary adaptations,growth and reproductive cycles, activity rhythms, social structures, and interspecific competition in five sympatric prosimian species. The second part is also comprised of five chapters, but describes the laboratory studies conducted at Brunoy in simulated climatic conditions. It centerson the relationshipsand comparisons between species of annual variations in feeding,body weight, activity, and reproduction, with supplementary investigations of social interactions, marking,and learning abilities. Altogether, the field and laboratory studies presented in this book constitute a comprehensive approach to elucidate the problem of ecophysiology.

Rabbit Feeding and Nutrition

1st Edition
December 2, 2012
Peter R. Cheeke + 1 more
English
eBook
9 7 8 0 0 8 0 5 7 0 7 8 5

During the past few years, considerable reseach has been undertaken on rabbit nutrition. Rabbit producers, feed manufacturers, animal nutritionists, and others interested in rabbit production will find this book to be the new authority. Comprehensive and up-to-date, the book evaluates new information on such topics as protein digestion and requirements, nutrition/disease interrelationships, feeding behavior, and nutrional factors involved in enteritis.

General Parasitology

2nd Edition
December 2, 2012
Thomas C. Cheng
English
eBook
9 7 8 0 3 2 3 1 4 0 1 0 2

@from:From the Preface:Over a dozen years have passed since the first edition of this textbook was published. As is to be expected, tremendous progress has been made in the study of zooparasites and the nature of parasitism. This is especially true in the case of the protozoans and helminths of medical and economic importance. Continuing the original intent, this book is meant to be a teaching tool rather than a reference volume for seasoned investigators. It is meant to supplement formal lectures, but at the same time to provide students with sufficient information as to where more detailed review articles and primary research reports can be located.

Sleep and The Maturing Nervous System

1st Edition
December 2, 2012
Carmine D. Clemente
English
eBook
9 7 8 0 3 2 3 1 4 8 3 5 1

Sleep and the Maturing Nervous System contains manuscripts presented at a conference on Sleep and the Maturing Nervous Systems, held at the Allenberry Inn in Boiling Springs, Pennsylvania on June 21-24, 1970. The program is divided into five sessions: The Maturation of Neural Elements; Neurochemical Factors in Maturation of Sleep Behavior; Development of EEG and Activity Patterns in Relation to Sleep; Development of Reflex Patterns in Sleep; and Developmental Aspects of Normal and Abnormal Sleep Behavior. Organized into 19 chapters, the book begins by discussing the ontogenetic studies ranging from analyses of excitability properties and synaptic processes in single immature cortical neurons to structure-function correlations in developing cortical neuronal subsystems. This is followed by significant topics on the mutual relevancy between brain maturation and the ontogeny of sleep-wakefulness behavior. Additional aspects of the book focus on the developmental implications of conditions that might lead to the establishment of normal and abnormal sleep behavior in maturing organisms. A discussion on the problem of the mechanisms that underlie the unique distribution of behavior states at any particular age and during any particular experimental manipulation is provided along with a comparison of sleep behavior features between normal and mentally retarded subjects of the same age. This book will be of value to researchers and scientists interested in both the genetic and environmental factors determining the brain maturation and its relevancy in sleep and wakefulness.

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Books in Life sciences

Analysis of Foods and Beverages

Handbook of Food and Beverage Stability

Chemistry of Foods and Beverages: Recent Developments

The Quality of Foods and Beverages V1

The Quality of Foods and Beverages V2

Analysis of Foods and Beverages

Nocturnal Malagasy primates

Rabbit Feeding and Nutrition

General Parasitology

Sleep and The Maturing Nervous System

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