A Comprehensive Guide to Processed Foods, Olaniyi Lasekan

Автор: Shewfelt Robert L.
Название: In Defense of Processed Food
ISBN: 3319453920 ISBN-13(EAN): 9783319453927
Издательство: Springer
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Цена: 4191.00 р.
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Описание: It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.

Автор: Parisi
Название: Chemistry of Maillard Reactions in Processed Foods
ISBN: 331995461X ISBN-13(EAN): 9783319954615
Издательство: Springer
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Цена: 6986.00 р.
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Описание: This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.

Автор: Shuo Wang
Название: Chemical Hazards in Thermally-Processed Foods
ISBN: 9811381178 ISBN-13(EAN): 9789811381171
Издательство: Springer
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Цена: 13974.00 р.
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Описание: This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman
Название: Minimally Processed Foods
ISBN: 331934790X ISBN-13(EAN): 9783319347905
Издательство: Springer
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Цена: 14365.00 р.
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Описание:

1. Minimally Processed Foods.- 2. Hurdle Technology in Food Preservation.- 3. Packaging Methods for Minimally Processed Foods.- 4. Washing, Peeling, and Slicing of Fresh-Cut Fruits and Vegetables.- 5. Technologies in Fresh-Cut Fruits and Vegetables.- 6. Trends, Convenience and Safety Issues of Ready Meals.- 7. Processing, Storage and Quality of Cooked-Chilled or Cooked-Frozen Foods.- 8. Part-Baked Products.- 9. Processing, Quality and Storage of Part-Baked Products.- 10. Minimally Processed Meat and Fish Products.- 11. Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products.- 12. Food Security: Challenges and Perspectives in Minimally Processed Foods.

Название: Quality of fresh and processed foods
ISBN: 1461347904 ISBN-13(EAN): 9781461347903
Издательство: Springer
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Цена: 19591.00 р.
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Описание: Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.

Автор: Mohammed Wasim Siddiqui; Mohammad Shafiur Rahman
Название: Minimally Processed Foods
ISBN: 3319106767 ISBN-13(EAN): 9783319106762
Издательство: Springer
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Цена: 15372.00 р.
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Автор: Maria Soledad Tapia; Aurelio Lopez-Malo; Stella Al
Название: Minimally Processed Fruits and Vegetables
ISBN: 0834216728 ISBN-13(EAN): 9780834216723
Издательство: Springer
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Цена: 27950.00 р.
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Описание: Covers information and issues, and technologies in the preservation of fruits and vegetables with a minimum of processing. This book contains sections on: detecting and controlling good and harmful microorganisms in fruits and vegetable tissues; a range of preservation technologies; and technologies being developed in multinational projects.

Автор: Fatih Yildiz; Robert C. Wiley
Название: Minimally Processed Refrigerated Fruits and Vegetables
ISBN: 149397016X ISBN-13(EAN): 9781493970162
Издательство: Springer
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Цена: 32142.00 р.
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Описание: During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ;

Автор: A.M. Pearson; T.A. Gillett
Название: Processed Meats
ISBN: 1461576873 ISBN-13(EAN): 9781461576877
Издательство: Springer
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Цена: 13060.00 р.
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Описание: Processed Meats, Third Edition reflects the changes taking place in the meat processing industry.