Functional Properties of Traditional Foods, Kristberg Kristbergsson; Semih Otles
Автор: Kristberg Kristbergsson; Semih Otles Название: Functional Properties of Traditional Foods ISBN: 1489976604 ISBN-13(EAN): 9781489976604 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.
Описание: Rage. Thats the feeling engulfing the car as Ellens mother swerves over to the hard-shoulder and orders her daughter out onto the roadside. Ignoring the protests of her other children, she accelerates away, leaving Ellen standing on the gravel verge in her school pinafore and knee socks as the light fades.What would you do as you watch your little sister getting smaller in the rear view window? How far would you be willing to go to help her? The Gallagher children are going to find out. This moment is the beginning of a summer that will change everything.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Автор: V. Prakash Название: Regulating Safety of Traditional and Ethnic Foods ISBN: 0128006056 ISBN-13(EAN): 9780128006054 Издательство: Elsevier Science Рейтинг: Цена: 16505.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.
Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.
Addresses the need for balance in safety regulation and retaining traditional food options
Includes case studies from around the world to provide practical insight and guidance
Presents suggestions for developing appropriate global safety standards
Описание: Focuses on the aggregation of recombinant proteins in bacterial cells in the form of inclusion bodies and on their use in biotechnological and medical applications. This title provides a large overview of protein folding and aggregation, including cell biology and methodological aspects.
Описание: It includes first a detailed description of applications of physical techniques-such as X-ray fiber diffraction methods (Chapter 1), 2H and 13C NMR spectroscopy (Chapter 2), and calorimetry (Chapter 3)-in the study of the properties of lipid model membranes.
Описание: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials.
Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.
New in the third edition-
The rheological behavior and the interactions among different food constituents
The interactions of food components in storage and processing and their effects on product quality
The safety and biological aspects of foods
Discussions of allergenic activity, pre- and probiotics, children's nutrition, and the effect of food on mood and health
The biological effects of food components on human health and chronic disease
Complete revisions of nearly every chapter with references to the most current publications
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting
Описание: Emphasizing the interactions of chemical properties during processing and storage, this volume reviews the knowledge of the resulting affect on the sensory, nutritional and safety aspects of food quality. This work includes a collection of monographs on rheological behavior and the safety and biological aspects of foods.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Описание: This new resource focuses on many recent advances in recycling and reuse of materials, outlining basic tools and novel approaches. It covers important issues as e-waste recycling, bio-mass recycling, vermitechnology, recovery of metals, polymer recycling, environmental remediation, waste management, recycling of nanostructured materials, and more.
Автор: Prakash, Bhanu Название: Functional And Preservative Properties Of Phytochemicals ISBN: 0128185937 ISBN-13(EAN): 9780128185933 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property Right issue of plant-based bioactive compounds.
Written by authorities within the field, the individual chapters of the book are organized according to the following practical and easy to consult format: introduction, chapter topics and text, conclusions (take-home lessons), and references cited for further reading.
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