Components And Function Of Food Items
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Components And Function Of Food Items
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Author : Dr Anjan Kumar B J
language : en
Publisher: BOOKSQUIRREL
Release Date : 2022-02-11
Components And Function Of Food Items written by Dr Anjan Kumar B J and has been published by BOOKSQUIRREL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-11 with Fiction categories.
Components And Function Of Food Items
Processing And Impact On Active Components In Food
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Author : Victor R Preedy
language : en
Publisher: Academic Press
Release Date : 2014-05-27
Processing And Impact On Active Components In Food written by Victor R Preedy and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-27 with Technology & Engineering categories.
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter
Food Chemical Composition
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Author : Tim Hutton
language : en
Publisher: Royal Society of Chemistry
Release Date : 2002
Food Chemical Composition written by Tim Hutton 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 2002 with Science categories.
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Food Science
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Author : Sumati Rajagopal Mudambi
language : en
Publisher: New Age International
Release Date : 2015-09
Food Science written by Sumati Rajagopal Mudambi and has been published by New Age International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09 with Health & Fitness categories.
Deals with the nature of food study from chemical, biochemical and physical point of view. This work discusses foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin.
Chemical And Functional Properties Of Food Components Second Edition
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2002-06-27
Chemical And Functional Properties Of Food Components Second Edition written by Zdzislaw 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 2002-06-27 with Technology & Engineering categories.
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
Food The Chemistry Of Its Components
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Author : Tom Coultate
language : en
Publisher: Royal Society of Chemistry
Release Date : 2016
Food The Chemistry Of Its Components written by Tom Coultate 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 2016 with Juvenile Nonfiction categories.
This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
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.
Food Digestion And Absorption Its Role In Food Product Development
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Author : S. Priyanka
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-11-29
Food Digestion And Absorption Its Role In Food Product Development written by S. Priyanka 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 2023-11-29 with Science categories.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.
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Author :
language : en
Publisher: S. Chand Publishing
Release Date :
written by and has been published by S. Chand Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.