Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 34485 р. Наличие на складе: Поставка под заказ.
Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: N.A. Michael Eskin Название: Biochemistry of Foods, ISBN: 0122423526 ISBN-13(EAN): 9780122423529 Издательство: Elsevier Science Цена: 14100 р. Наличие на складе: Невозможна поставка.
Описание: Deals with various aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fields of food science, horticulture, animal science, dairy science and cereal chemistry. This book provides transitional coverage that moves the reader from concept to application.
Описание: This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. .
Описание: Offers information on regulatory aspects of the growing and economically important functional food industry. This title addresses relevant topics from quality issues, to organic foods to labeling. It is suitable for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business.
Описание: Asiahas a long history of preparation and consumption of various types of ethnic fermentedfoods and alcoholic beverages based on available raw substrates of plant oranimal sources and also depending on agro-climatic conditions of the regions. Diversity offunctional microorganisms in Asian ethnic fermented foods and alcoholic beveragesconsists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producingyeasts and filamentous moulds. Though there are hundreds of research articles, reviewpapers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the firstof this kind on compilation of various ethnic fermented foods and alcoholic beveragesof Asia. This book has fifteen chapters covering different types of ethnic fermentedfoods and alcoholic beverages of Asia. Some of the authors are well-known scientistsand researchers with vast experiences in the field of fermented foods andbeverages who include Prof.Tek Chand Bhalla, Dr. Namrata Thapa (India),Prof. Yearul Kabir and Dr. MahmudHossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan),Prof. Sagarika Ekanayake (Sri Lanka), Dr.Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-IchiKusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr.Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine,Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr.Francisco B. Elegado (Philippines), Prof.Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists,dieticians, food entrepreneurs, agriculturalist, government policy makers,ethnologists, sociologists and electronic media persons may read this book whokeep interest on biological importance of Asian fermented foods and beverages.
Описание: Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.
Название: Fermented Foods, Part Ii ISBN: 113863784X ISBN-13(EAN): 9781138637849 Издательство: Taylor&Francis Рейтинг: Цена: 32670 р. Наличие на складе: Невозможна поставка.
Описание: This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Название: Fermented Foods, Part I, Biochemist ISBN: 1498740790 ISBN-13(EAN): 9781498740791 Издательство: Taylor&Francis Рейтинг: Цена: 29040 р. Наличие на складе: Невозможна поставка.
Описание: Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the bioactive metabolites released by the fermenting organisms and, above all, the healthy functions of these foods were extensively researched. The application and progress of biotechnology and biochemistry of traditional fermented food systems are different from each other, as the microorganisms and the food matrices vary widely. Part I (Biochemistry and Biotechnology) of this book (Fermented Foods) discusses the general aspects of biochemistry and biotechnological application of fermented foods involving acetic acid bacteria, lactic acid bacteria, ethanolic yeasts, and fungi in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological interventions involved in different categories of fermented foods such as fermented cereals (bread and sourdough), fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented legumes (tempeh, natto) and coffee and cocoa fermentations, and fermented beverages (animal- and plant-based) with their potential and actual health benefits, are discussed in Part II (Fermented Foods: Technological Interventions).
Physical-chemical properties of foods are decisive to understand microbial, biochemical and organoleptic properties of foods. A thermodynamic approach is developed in order to predict these properties from the formulation of foods.
The purpose of this book is to provide a theoretical tool to predict physical-chemical properties of foods and biological media. From the formulation of foods or biological media, the tool permits the prediction of physical-chemical properties (pH, aw, ionic strength, and shortly Eh) from the description of physical and chemical interactions by using molecular thermodynamics and quantum mechanics. This tool can be included in food and biological process optimization software in order to design new foods and/or new processes.
Описание: In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They allow for better targeting of further human studies and sometimes facilitate progress in the understanding of human physiology.
Автор: Gupta Название: Microbial Functional Foods and Nutraceuticals ISBN: 1119049016 ISBN-13(EAN): 9781119049012 Издательство: Wiley Рейтинг: Цена: 22642 р. Наличие на складе: Поставка под заказ.
Описание: Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria and food processing/mechanization, which have applications for a variety of audiences: pharmaceuticals, diagnostics and medical device development all employ microbial food technology.
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