Автор: Federico Marini Название: Chemometrics in Food Chemistry,28 ISBN: 0444595287 ISBN-13(EAN): 9780444595287 Издательство: Elsevier Science Рейтинг: Цена: 16198 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. . . For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. . Anotherarea where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instrument
Автор: Msagati Titus A. M. Название: The Chemistry of Food Additives and Preservatives ISBN: 1118274148 ISBN-13(EAN): 9781118274149 Издательство: Wiley Рейтинг: Цена: 16459 р. Наличие на складе: Поставка под заказ.
Описание: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used.
Описание: This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an `integrated food product` (the synergistic union composed of the edible content and its container).
Автор: Ustunol Zeynep Название: Applied Food Protein Chemistry ISBN: 111994449X ISBN-13(EAN): 9781119944492 Издательство: Wiley Рейтинг: Цена: 15621 р. Наличие на складе: Поставка под заказ.
Описание: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
Автор: N S Isaacs Название: High Pressure Food Science, Bioscience and Chemistry, ISBN: 1855738236 ISBN-13(EAN): 9781855738232 Издательство: Elsevier Science Рейтинг: Цена: 22990 р. Наличие на складе: Поставка под заказ.
Описание: The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.
Автор: Delia Rodriguez–Amaya Название: Food Carotenoids: Chemistry, Biology and Technology ISBN: 1118733304 ISBN-13(EAN): 9781118733301 Издательство: Wiley Рейтинг: Цена: 18249 р. Наличие на складе: Поставка под заказ.
Описание: Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology, and Technology gathers all the important information about these major compounds that impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as • Structures and physicochemical properties • Biosynthetic pathways and metabolism • Analysis and composition of foods • Stability and reactions during processing • Commercial production as food colorants and precursors of aroma compounds • Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia B. Rodriguez–Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as a source of solid background information for professionals in food science, food technology, nutrition, agriculture, biology, chemistry and medicine, whether in the academe, industry, or governmental and nongovernmental agencies.
Автор: Grainger Keith Название: Wine Production and Quality ISBN: 1118934555 ISBN-13(EAN): 9781118934555 Издательство: Wiley Рейтинг: Цена: 7796 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Pro
Автор: Benvenuto, Mark A.; Ahuja, Satinder; Duncan, Timot Название: Chemistry of Food, Food Production, and Food Contact Materials ISBN: 084122952X ISBN-13(EAN): 9780841229525 Издательство: Oxford Academ Рейтинг: Цена: 15530 р. Наличие на складе: Невозможна поставка.
Описание: Presents a comprehensive background of the chemistry behind the food system, from implementating new advancements, to food production, to national distribution.
Описание: Discusses ways to increase student interest in chemistry courses, using food chemistry.
Автор: Micali Название: The Chemistry of Thermal Food Processing Procedures ISBN: 3319424610 ISBN-13(EAN): 9783319424613 Издательство: Springer Рейтинг: Цена: 5370 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.
Автор: Sandler Ronald Название: Food Ethics: the Basics ISBN: 0415836441 ISBN-13(EAN): 9780415836449 Издательство: Taylor&Francis Рейтинг: Цена: 2078 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food. It offers an impartial exploration of the most prominent ethical questions relating to food and agriculture including:
- Should we eat animals?
- Are locally produced foods ethically superior to globally sourced foods?
- Do people in affluent nations have a responsibility to help reduce global hunger?
- Should we embrace bioengineered foods?
- What should be the role of government in promoting food safety and public health?
Using extensive data and real world examples, as well as providing suggestions for further reading, Food Ethics: The Basics is an ideal introduction for anyone interested in the ethics of food.
Описание: Offers coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. This volume offers detailed coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations).
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