Physical Chemical Interactions And Composition Structure Property Modifications During Processing Food Quality Nutrition And Health 2nd Edition
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Physical Chemical Interactions And Composition Structure Property Modifications During Processing Food Quality Nutrition And Health
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Author : Qiang Xia
language : en
Publisher: Frontiers Media SA
Release Date : 2022-11-21
Physical Chemical Interactions And Composition Structure Property Modifications During Processing Food Quality Nutrition And Health written by Qiang Xia 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 2022-11-21 with Medical categories.
Physical Chemical Interactions And Composition Structure Property Modifications During Processing Food Quality Nutrition And Health 2nd Edition
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Author : Qiang Xia
language : en
Publisher: Frontiers Media SA
Release Date :
Physical Chemical Interactions And Composition Structure Property Modifications During Processing Food Quality Nutrition And Health 2nd Edition written by Qiang Xia 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 with Science categories.
Healthier foods have received unprecedented attention in the last couple of years. Different units of food processing assure physicochemical stability and microbiological safety, and simultaneously result in significant modifications in the composition and structure of food matrices, followed by the variations in nutrition and health properties such as intestinal bioaccessibility and bioavailability of functional small molecules of interests. Therefore, the correlation between extrinsic processing factors and composition-structure-properties response has been one of the focuses of food science research, largely relying on food matrices and the applied technique types. In this regard, thermal conditions receive the most attention considering its generalization and high applicability. For current food industries, multiple processing techniques, process strategies, and the combined approaches have been largely proposed, e.g., the uses of emerging external fields including sound, electric and plasma fields. Resultantly, the presence of new-type physico-chemical interaction behavior of minor/major components and composition-structure-property modifications exerted by emerging processing methods or patterns require more elaborate characterization, analysis and summarization over the response of quality, nutritional and health properties of final products. This Research Topic encourages researchers to submit Original Research and Review articles highlighting the roles of processing-induced physico-chemical modifications and interaction behavior of different intrinsic food components, particularly at molecular levels, in regulating the changes of quality, storability, nutrition and health characteristics of food products. Researchers working on the development of analysis, evaluation and characterization techniques to tackle issues related to complicated network of chemical changes, microstructural imaging and modeling as well as in vitro / in vivo nutrition effects are also encouraged to contribute. Healthier food can be obtained via food re-formulation and microstructure designing associated with processing parameters, relying on the accumulation of knowledge about the correlation between food structure, gastrointestinal fate of nutrients and satiety response. This Research Topic welcomes original research articles, reviews, systematic reviews, technology and code, and methods, covering, but not limited to, the following themes: - Novel characterization techniques applied to monitor processing effects; - Metabolic and omic characterization of bio-processing foods; - Characterization of composition-structure-property relation of newly developed food resources during processing; - Chemical modifications of food components (e.g., protein, lipid, carbohydrates, phytochemicals, etc.) during traditional thermal processing and emerging nonthermal processing processes or the combined patterns; - Effects of the chemical modifications during processing on nutrition and health; - Interaction between food components as affected by processing parameters, as well as its effects on nutritional properties (e.g., digestibility, bioaccessibility, bioavailability, etc.); - Food safety challenges and strategies for processing and preservation processes.
Non Thermal Processing Of Major Food Macromolecules
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Author : Seid Reza Falsafi
language : en
Publisher: Academic Press
Release Date : 2025-06-09
Non Thermal Processing Of Major Food Macromolecules written by Seid Reza Falsafi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-09 with Technology & Engineering categories.
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas. - Discusses the effects of non- thermal processing on food macromolecules - Includes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatment - Presents the regulatory considerations for implementation of non-thermal processing - Covers safety issues and health risks associated with the use of non-thermal processing techniques - Offers new information on how non-thermal processing treatment of foods can affect consumer acceptance
Food Quality And Consumer Value
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Author : Monika J.A. Schröder
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-09
Food Quality And Consumer Value written by Monika J.A. Schröder 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.
Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.
Encyclopedia Of Food Grains
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Author : Colin W Wrigley
language : en
Publisher: Academic Press
Release Date : 2015-12-17
Encyclopedia Of Food Grains written by Colin W Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-17 with Technology & Engineering categories.
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Encyclopedia Of Food Chemistry
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Author :
language : en
Publisher: Elsevier
Release Date : 2018-11-22
Encyclopedia Of Food Chemistry written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-22 with Technology & Engineering categories.
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
The Role Of Modern Technology In Food Inspection
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Author : United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation
language : en
Publisher:
Release Date : 1994
The Role Of Modern Technology In Food Inspection written by United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.
Developing Sustainable And Health Promoting Cereals And Pseudocereals
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Author : Marianna Rakszegi
language : en
Publisher: Elsevier
Release Date : 2023-03-27
Developing Sustainable And Health Promoting Cereals And Pseudocereals written by Marianna Rakszegi and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-27 with Technology & Engineering categories.
Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. - Includes coverage of cereals and pseudocereals in a single comprehensive volume - Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits - Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Whole Grains And Health
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Author : Rikard Landberg
language : en
Publisher: John Wiley & Sons
Release Date : 2021-05-24
Whole Grains And Health written by Rikard Landberg 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 2021-05-24 with Technology & Engineering categories.
WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.
The Australian Journal Of Dairy Technology
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Author :
language : en
Publisher:
Release Date : 2001
The Australian Journal Of Dairy Technology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Dairying categories.