Chemical and functional properties of food components,
Новое издание
Автор: Staroszczyk, Hanna Название: Chemical and Functional Properties of Food Components ISBN: 1032199229 ISBN-13(EAN): 9781032199221 Издательство: Taylor&Francis Цена: 27562.00 р. Наличие на складе: Есть у поставщикаПоставка под заказ.
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.
Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
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: 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: Galanakis, Charis Michael Название: Nutraceutical and Functional Food Components ISBN: 0128052570 ISBN-13(EAN): 9780128052570 Издательство: Elsevier Science Рейтинг: Цена: 22254.00 р. Наличие на складе: Поставка под заказ.
Описание: The international Court of Justice (ICJ) is the principal judicial organ of the United Nations. This publication is an annual record of the work of the Court during the period from 1 August of the preceding year to 31 July of the current year. It discusses a wide range of topics and cases before the Court pertaining to subjects such as territorial rights, law of the sea and treaty interpretation.
Описание: This volume covers a wide range of issues related to plant sterols, including occurrence, biological effects, available functional foods containing phytosterols, and the prospects of increasing phytosterol levels in plants. It discusses recent developments in the area of phytosterols and cancer.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Structure and Properties of Additive Manufactured Polymer Components provides a state-of-the-art review from leading experts in the field who discuss key developments that have appeared over the last decade or so regarding the use of additive manufacturing (AM) methods in the production of neat and reinforced polymeric components. A major focus is given to materials science aspects, i.e., how the quality of the polymer preforms, the parameters of the chosen AM method, and how these factors can affect the microstructure and properties of the final product.
The book not only covers production technologies and the relationship between processing, microstructure and fundamental properties of the produced parts, but also gives readers ideas on the use of AM polymer parts in medicine, automotive, aerospace, tribology, electronics, and more.
Автор: Kristberg Kristbergsson; Semih Otles Название: Functional Properties of Traditional Foods ISBN: 1493979442 ISBN-13(EAN): 9781493979448 Издательство: Springer Рейтинг: Цена: 15372.00 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. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Ca?ahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year - unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, Chemical and Biological Properties of Food Allergens comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.
With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized.
Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. Chemical and Biological Properties of Food Allergens evaluates the current research literature in a concise format - a must for food product developers and biochemists.
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.
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