Advances In Magnetic Resonance In Food Science
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Advances In Magnetic Resonance In Food Science
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Author : P S Belton
language : en
Publisher: Elsevier
Release Date : 1999-04-01
Advances In Magnetic Resonance In Food Science written by P S Belton and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04-01 with Technology & Engineering categories.
The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the technique, functional constituents of food, signal treatment and analysis, along with applications of magnetic resonance to food processing and engineering. The international flavour of the contributions to this text aim to make it of value to both academics and industrialists in food science.
Advances In Magnetic Resonance In Food Science
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Author : B. P. Hills
language : en
Publisher:
Release Date : 1999
Advances In Magnetic Resonance In Food Science written by B. P. Hills and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Chemistry categories.
Advanced Dairy Chemistry Volume 2
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Author : Paul L. H. McSweeney
language : en
Publisher: Springer Nature
Release Date : 2020-12-08
Advanced Dairy Chemistry Volume 2 written by Paul L. H. McSweeney and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Water Activity In Foods
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Author : Gustavo V. Barbosa-Cánovas
language : en
Publisher: John Wiley & Sons
Release Date : 2020-05-12
Water Activity In Foods written by Gustavo V. Barbosa-Cánovas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-12 with Technology & Engineering categories.
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Magnetic Resonance In Food Science
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Author : Peter S Belton
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
Magnetic Resonance In Food Science written by Peter S Belton and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Science categories.
The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area. Coverage includes: recent developments in magnetic resonance; human aspects of food; structure and dynamics in food; and food quality control. With contributions from international experts, this book is essential reading for academics and industrialists in food science. It is the latest in a series of titles in this area published by the RSC.
Advanced Dairy Chemistry
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Author : Paul L. H. McSweeney
language : en
Publisher: Springer Nature
Release Date : 2022-10-20
Advanced Dairy Chemistry written by Paul L. H. McSweeney and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-20 with Science categories.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, and the behaviour of water in dairy products and the physical properties of milk. Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.
Advances In Food Diagnostics
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Advances In Food Diagnostics written by Leo M. L. Nollet and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
Food diagnostics is a relatively new and emerging area fuelled inlarge part by the ever-increasing demand for food safety.Advances in Food Diagnostics provides the most updated,comprehensive professional reference source available, coveringsophisticated diagnostic technology for the food industry. EditorsNollet, Toldrá, and Hui and their broad team of internationalcontributors address the most recent advances in food diagnosticsthrough multiple approaches: reviewing novel technologies toevaluate fresh products; describing and analyzing in depth severalspecific modern diagnostics; providing an analysis of dataprocessing; and discussing global marketing with an insight intofuture trends. While covering conventional (typically lab-based) methods ofanalysis, the book focuses on leading-edge technologies that arebeing or about to be introduced. The book looks at areas such asfood quality assurance, safety and traceability. Issues such asimproved quality control, monitoring pesticide and herbicideresidues in food, determining the nutritional content of food anddistinguishing between GM and "conventional" foodstuffs arecovered. Advances in Food Diagnostics offers the foodprofessional what its title promises – the latest advances infood diagnostics and analysis.
Improving The Thermal Processing Of Foods
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Author : P Richardson
language : en
Publisher: Elsevier
Release Date : 2004-07-16
Improving The Thermal Processing Of Foods written by P Richardson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-07-16 with Technology & Engineering categories.
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. - Concisely explores prevailing developments in thermal technologies - Summarises key research for improving food preservation techniques - Analyses the effectiveness of methods used to enhance the quality of food
Annual Reports On Nmr Spectroscopy
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Author :
language : en
Publisher: Elsevier
Release Date : 2003-11-13
Annual Reports On Nmr Spectroscopy written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-13 with Science categories.
Annual Reports on NMR Spectroscopy has established itself as a means for the specialist and non-specialist alike to become familiar with new applications of NMR Spectroscopy in all branches of chemistry. Nuclear magnetic resonance (NMR) is an analytical tool used by chemists and physicians to study the dynamics of molecules.- Includes comprehensive review articles on NMR Spectroscopy - NMR is used in all branches of science - No other technique has grown to such importance as NMR Spectroscopy in recent years
Fishery Products
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Author : Hartmut Rehbein
language : en
Publisher: John Wiley & Sons
Release Date : 2009-11-16
Fishery Products written by Hartmut Rehbein and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-16 with Technology & Engineering categories.
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.