Chemical And Biological Properties Of Food Allergens
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Chemical And Biological Properties Of Food Allergens
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Author : Lucjan Jedrychowski
language : en
Publisher: CRC Press
Release Date : 2009-09-28
Chemical And Biological Properties Of Food Allergens written by Lucjan Jedrychowski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-28 with Technology & Engineering categories.
In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year – unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing. With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format – a must for food product developers and biochemists.
Chemical And Functional Properties Of Food Components
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Author : Hanna Staroszczyk
language : en
Publisher: CRC Press
Release Date : 2023-05-22
Chemical And Functional Properties Of Food Components written by Hanna Staroszczyk and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-22 with Technology & Engineering categories.
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
Chemical Biological And Functional Aspects Of Food Lipids Second Edition
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2010-11-04
Chemical Biological And Functional Aspects Of Food Lipids Second Edition written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-04 with Technology & Engineering categories.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Allergen Management In The Food Industry
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Author : Joyce I. Boye
language : en
Publisher: John Wiley & Sons
Release Date : 2011-01-14
Allergen Management In The Food Industry written by Joyce I. Boye 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 2011-01-14 with Technology & Engineering categories.
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.
Toxins In Food
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Author : Waldemar M. Dabrowski
language : en
Publisher: CRC Press
Release Date : 2004-11-15
Toxins In Food written by Waldemar M. Dabrowski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-11-15 with Medical categories.
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Food Oxidants And Antioxidants
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Author : Grzegorz Bartosz
language : en
Publisher: CRC Press
Release Date : 2013-06-21
Food Oxidants And Antioxidants written by Grzegorz Bartosz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-21 with Medical categories.
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.
Allergen
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Author : Seyyed Shamsadin Athari
language : en
Publisher: BoD – Books on Demand
Release Date : 2017-10-04
Allergen written by Seyyed Shamsadin Athari and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-04 with Medical categories.
Allergy is a main problem of public health in the world. Many people in all countries are suffering from this problem. Some diseases (i.e. allergic rhinitis, allergic asthma, food allergy, urticaria, eczema, etc.) have allergic reaction pathophysiology, and with control of allergic mechanisms, these diseases can be controlled and cured. The current book entitled Allergen has focused on allergy, mechanism, diagnosis, treatment, and other related problems. Chapters of the book have good data on allergy-based medical sciences and would be a benefit for all researchers in immunology, allergy, and asthma fields. Current discussions would be useful for prevention, diagnosis, treatment, and follow-up of atopic patients. We hope these chapters could be a new approach in immunotherapy of allergic diseases and help in the progress of healthy system.
Toxins And Other Harmful Compounds In Foods
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Author : A. Witczak
language : en
Publisher: CRC Press
Release Date : 2017-01-12
Toxins And Other Harmful Compounds In Foods written by A. Witczak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-12 with Medical categories.
Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety
Applied Food Protein Chemistry
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Author : Zeynep Ustunol
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31
Applied Food Protein Chemistry written by Zeynep Ustunol 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 2014-12-31 with Technology & Engineering categories.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Meat Quality
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Author : Wieslaw Przybylski, PhD
language : en
Publisher: CRC Press
Release Date : 2015-10-15
Meat Quality written by Wieslaw Przybylski, PhD and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-15 with Technology & Engineering categories.
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality. The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature. No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.