Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.
Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed.
Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.
Описание: Demonstrating how and why to measure physicochemical and biomimetic properties in early stages of drug discovery for lead optimization, this book encourages readers to discover relationships between various measurements and develop a sense of interdisciplinary thinking that will add to new research in drug discovery.
Название: Physicochemical Aspects of Polymer Surfaces ISBN: 0306411903 ISBN-13(EAN): 9780306411908 Издательство: Springer Рейтинг: Цена: 40389.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index, and introducing new properties for varied applications.This book provides a comprehensive review of the various modifications on gums to make them suitable for food, cosmetic and pharmaceutical industries. The book is divided in four parts: an introduction to natural gums followed by in-depth coverage of chemical modification, physical modification, and enzymatic modification of gums. Each chapter includes reaction mechanisms, physicochemical properties, rheological properties, interfacial properties, applications and future perspectives. Presenting a succinct account on gum modification from a practical point of view, this book is a helpful reference for academic and industrial scientists and engineers in food technology, materials chemistry, pharmaceuticals, chemical, industrial, and applied engineering, biochemistry, and biopolymers.
Автор: Suojiang Zhang; Qing Zhou; Xingmei Lu; Yuting Song Название: Physicochemical Properties of Ionic Liquid Mixtures ISBN: 9401775710 ISBN-13(EAN): 9789401775717 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Part I Ionic Liquids Database.- Ionic Liquids Database.- Introduction.- Properties of Multi-Systems Containing Ionic Liquids.- The Usage of Database.- Part II Properties of Multi-Systems Containing Ionic Liquids.- Systems Containing Imidazolium Ionic Liquids.- Systems Containing 1-Alkyl Imidazolium Ionic Liquids.- Systems Containing 1,3-Dialkyl Imidazolium Ionic Liquids.- Systems Containing Tri-Alkyl Imidazolium Ionic Liquids.- Systems Containing Pyrrolidinium Ionic Liquids.- Systems Containing Piperidinium Ionic Liquids.- Systems Containing Pyridinium Ionic Liquids.- Systems Containing Isoquinolinium Ionic Liquids.- Systems Containing Ammonium Ionic Liquids.- Systems Containing Phosphonium Ionic Liquids.
Название: Innovative food analysis ISBN: 0128194936 ISBN-13(EAN): 9780128194935 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.
Описание: The purpose of the IUTAM symposium from which this proceedings volume has been compiled was to dive deep into the mechanics of those porous media that involve mechanics and chemistry, mechanics and electromagnetism, mechanics and thermal fluctuations of mechanics and biology.
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