Enzymatic Browning And Its Prevention
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Enzymatic Browning And Its Prevention
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Author : Chang Y. Lee
language : en
Publisher:
Release Date : 1995
Enzymatic Browning And Its Prevention written by Chang Y. Lee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Language Arts & Disciplines categories.
Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
Enzymes In Food Technology
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Author : Mohammed Kuddus
language : en
Publisher: Springer
Release Date : 2018-11-19
Enzymes In Food Technology written by Mohammed Kuddus and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-19 with Medical categories.
The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Handbook Of Food Science And Technology 1
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Author : Romain Jeantet
language : en
Publisher: John Wiley & Sons
Release Date : 2016-02-23
Handbook Of Food Science And Technology 1 written by Romain Jeantet 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 2016-02-23 with Technology & Engineering categories.
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
A Potential Inhibitor For Enzymatic Browning Of Solanum Melongena
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Author : Dr. S. Vijayanand
language : en
Publisher: DARSHAN PUBLISHERS
Release Date : 2021-05-30
A Potential Inhibitor For Enzymatic Browning Of Solanum Melongena written by Dr. S. Vijayanand and has been published by DARSHAN PUBLISHERS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-30 with Antiques & Collectibles categories.
This book is an extensive study in exploring the Mechanism of Enzymatic browning and prevention using natural antioxidants to study the effect of biological activities and Phytochemical profiles, using various techniques plays a vital role in finding new alternate process in preventing Browning. The comprehensible text also examined the complex mixture of Phytoconstituents and its beneficial pharmacological effects. The systematic sequence of the chapters followed by statistical analysis will aid the researchers in the field of Life sciences. The elaborate appendix will immensely help the researchers to understand the outline and overview of the problem and the need for such novel. Natural antioxidants was a novel alternative inhibitor to PPO inhibitors that could be utilized in various areas such as the food industry, health care & medicine.
Food Biochemistry And Food Processing
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Author : Y. H. Hui
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-15
Food Biochemistry And Food Processing written by Y. H. Hui 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 2008-02-15 with Technology & Engineering categories.
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Fresh Cut Fruits And Vegetables
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Author : Olusola Lamikanra
language : en
Publisher: CRC Press
Release Date : 2002-02-14
Fresh Cut Fruits And Vegetables written by Olusola Lamikanra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-02-14 with Technology & Engineering categories.
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requiremen
Handbook Of Food Enzymology
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Author : John R. Whitaker
language : en
Publisher: CRC Press
Release Date : 2002-12-05
Handbook Of Food Enzymology written by John R. Whitaker and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-05 with Technology & Engineering categories.
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
Biochemistry Of Foods
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Author : N.A.M. Eskin
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Biochemistry Of Foods written by N.A.M. Eskin 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.
Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Protein Structure Function Relationships In Foods
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Author : Rickey Y. Yada
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Protein Structure Function Relationships In Foods written by Rickey Y. Yada 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 2012-12-06 with Technology & Engineering categories.
Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
Handbook Of Vegetables And Vegetable Processing
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Author : Muhammad Siddiq
language : en
Publisher: John Wiley & Sons
Release Date : 2018-02-23
Handbook Of Vegetables And Vegetable Processing written by Muhammad Siddiq 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 2018-02-23 with Technology & Engineering categories.
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.