Methods In Food Chemistry And Food Science Technology
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Methods In Food Chemistry And Food Science Technology
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Author : Blanca Hernandez-Ledesma
language : en
Publisher: Frontiers Media SA
Release Date : 2023-06-01
Methods In Food Chemistry And Food Science Technology written by Blanca Hernandez-Ledesma and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-01 with Medical categories.
Advances In Food Science And Technology Volume 1
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Author : Visakh P. M.
language : en
Publisher: John Wiley & Sons
Release Date : 2013-03-04
Advances In Food Science And Technology Volume 1 written by Visakh P. M. 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 2013-03-04 with Technology & Engineering categories.
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Food Chemistry
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Author : Dennis D. Miller
language : en
Publisher: John Wiley & Sons
Release Date : 2022-03-15
Food Chemistry written by Dennis D. Miller 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 2022-03-15 with Technology & Engineering categories.
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Modern Methods Of Food Analysis
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Author : K.K. Stewart
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Modern Methods Of Food Analysis written by K.K. Stewart 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.
This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.
Advanced Research Methods In Food Processing Technologies
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Author : Junaid Ahmad Malik
language : en
Publisher: CRC Press
Release Date : 2024-02-06
Advanced Research Methods In Food Processing Technologies written by Junaid Ahmad Malik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-06 with Technology & Engineering categories.
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.
Methods In Food Analysis
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Author : Rui M. S. Cruz
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Methods In Food Analysis written by Rui M. S. Cruz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p
Research And Technological Advances In Food Science
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Author : Bhanu Prakash
language : en
Publisher: Academic Press
Release Date : 2021-11-30
Research And Technological Advances In Food Science written by Bhanu Prakash and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-30 with Technology & Engineering categories.
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities
Recent Advances In Food And Flavor Chemistry
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Author : Chi-Tang Ho
language : en
Publisher: Royal Society of Chemistry
Release Date : 2010-04-21
Recent Advances In Food And Flavor Chemistry written by Chi-Tang Ho 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 2010-04-21 with Technology & Engineering categories.
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin.
Chemical Analysis Of Food Techniques And Applications
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Author : Yolanda Picó
language : en
Publisher: Academic Press
Release Date : 2012-07-18
Chemical Analysis Of Food Techniques And Applications written by Yolanda Picó and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-18 with Science categories.
"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.
Food Science And Technology
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Author : Geoffrey Campbell-Platt
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-29
Food Science And Technology written by Geoffrey Campbell-Platt 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 2017-11-29 with Technology & Engineering categories.
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.