Dictionary Of Food Compounds
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Dictionary Of Food Compounds
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Author : Shmuel Yannai
language : en
Publisher: CRC Press
Release Date : 2012-10-23
Dictionary Of Food Compounds written by Shmuel Yannai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-23 with Science categories.
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdansk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable downloadable resources. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food ConstituentsLipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food ContaminantsMycotoxins Food AdditivesColorants Preservatives Antioxidants Flavors NutraceuticalsProbiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.
Dictionary Of Food Compounds With Cd Rom Second Edition
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Author : Shmuel Yannai
language : en
Publisher: CRC Press
Release Date : 2012-10-23
Dictionary Of Food Compounds With Cd Rom Second Edition written by Shmuel Yannai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-23 with Technology & Engineering categories.
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.
Dictionary Of Food Compounds With Cd Rom
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Author : Shmuel Yannai
language : en
Publisher: CRC Press
Release Date : 2003-10-24
Dictionary Of Food Compounds With Cd Rom written by Shmuel Yannai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-24 with Science categories.
The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including: NATURAL FOOD CONSTITUENTS Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids FOOD ADDITIVES Colorants Preservatives Antioxidants Fl
Dictionary Of Food Ingredients
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Author : Robert S. Igoe
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Dictionary Of Food Ingredients written by Robert S. Igoe and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-09 with Technology & Engineering categories.
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.
Dictionary Of Food Compounds
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Author : Shmuel Yannai
language : en
Publisher:
Release Date : 2004
Dictionary Of Food Compounds written by Shmuel Yannai and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
[Sciences et technologie des aliments ; Génie agroalimentaire ; Nutrition humaine].
Dictionary Of Food Ingredients
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Author : Robert S Igoe
language : en
Publisher:
Release Date : 1995-12-31
Dictionary Of Food Ingredients written by Robert S Igoe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
Food Carbohydrates
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Author : Steve W. Cui
language : en
Publisher: CRC Press
Release Date : 2005-05-23
Food Carbohydrates written by Steve W. Cui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-05-23 with Technology & Engineering categories.
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Extracting Bioactive Compounds For Food Products
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Author : M. Angela A. Meireles
language : en
Publisher: CRC Press
Release Date : 2008-12-16
Extracting Bioactive Compounds For Food Products written by M. Angela A. Meireles and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-16 with Technology & Engineering categories.
The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to improve bioactive compound extraction methods - a key component of functional foods and neutraceuticals development. From established processes such as steam distillation to emerging techniques like supercritical fluid technology, Ext
Ifis Dictionary Of Food Science And Technology
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Author : International Food Information Service
language : en
Publisher: Wiley-Blackwell
Release Date : 2005-07-11
Ifis Dictionary Of Food Science And Technology written by International Food Information Service and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-11 with Technology & Engineering categories.
IFIS has been producing quality comprehensive information for the world's food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA - Food Science and Technology Abstracts?, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. This landmark publication features: * Over 7800 entries * Reflects current usage in the scientific literature * Includes local names, synonyms and Latin names, as appropriate * Extensive cross-referencing * Scientific editing from the team at IFIS This dictionary is an invaluable resource for all food scientists, food technologists, chemists and nutritionists in universities, research establishments, food and pharmaceutical companies. Libraries in all establishments where these subjects are studied and taught should ensure that they have copies on their shelves. The International Food Information Service (IFIS) is a not-for-profit organisation providing international products and services, commissioning research and providing education in information science for the international food science, food technology and human nutrition community. Further information can be found at the IFIS website, www.foodsciencecentral.com. FSTA - Food Science and Technology Abstracts? and Food Science Central? are registered trade marks within Europe and trade marks within the USA.
Dictionary Of Steroids
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Author : R.A. Hill
language : en
Publisher: CRC Press
Release Date : 1991-05-23
Dictionary Of Steroids written by R.A. Hill and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-05-23 with Science categories.
This dictionary, the first extensive compilation since Fieser's Steroids in 1959, is one of a uniform series derived from the Chapman and Hall Chemical Database. For the first time bibliographic, structural and chemical data on over 10,000 of the most important steroids has been brought together to provide an invaluable reference work for chemists working in this field. The dictionary documents all known naturally occurring steroids (sterols, bile acids, sapogenins, cardanolides, bufanolides, steroidal alkaloids) and an extensive selection of the most important synthetic and semisynthetic steroids. The presentation of data is uniform with the established Dictionary of organic compounds, fifth edition, with accurately drawn diagrams showing stereochemistry and comprehensive, labelled bibliographies giving rapid access to primary literature sources. A small proportion of entries are based on entries in the Dictionary of organic compounds which have been substantially expanded and brought up to date with references to the recent literature (coverage up to August 1990). The majority are wholly new with particularly strong natural product coverage. Access to this information is provided by name, molecular formula, CAS registry number, type of compound, and species indexes--which comprise Volume 2. Annotation copyrighted by Book News, Inc., Portland, OR