Delivering Functionality in Foods: From Structure Design to Product Engineering, Vicente Antуnio, Silva Cristina, Gonzalez Chelo
Автор: Mohamed Fawzy Ramadan Название: Fruit Oils: Chemistry and Functionality ISBN: 303012472X ISBN-13(EAN): 9783030124724 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506248 ISBN-13(EAN): 9789811506246 Издательство: Springer Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapter 1. History of Starch Research.- Chapter 2. Botanical Sources of Starch.- Chapter 3. Fine Structure of Amylose and Amylopectin.- Chapter 4. Multi-scale Structures of Starch Granules.- Chapter 5. Amylose-Lipid Complex.- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms.- Chapter 7. Rheological, Pasting and Textural Properties of Starch.- Chapter 8. Starch Modification and Application.- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506213 ISBN-13(EAN): 9789811506215 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Автор: Fan Chunhai, Ke Yonggang Название: DNA Nanotechnology: From Structure to Functionality ISBN: 3030548058 ISBN-13(EAN): 9783030548056 Издательство: Springer Рейтинг: Цена: 41925.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science. The goal of each thematic volume is to give the non-specialist reader, whether in academia or industry, a comprehensive insight into an area where new research is emerging which is of interest to a larger scientific audience. Each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years are presented using selected examples to illustrate the principles discussed. The coverage is not intended to be an exhaustive summary of the field or include large quantities of data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Contributions also offer an outlook on potential future developments in the field. The chapter "DNA-Programmed Chemical Synthesis of Polymers and Inorganic Nanomaterials" is available open access under a CC BY 4.0 License via link.springer.com.
Автор: Fan Chunhai, Ke Yonggang Название: DNA Nanotechnology: From Structure to Functionality ISBN: 3030548082 ISBN-13(EAN): 9783030548087 Издательство: Springer Цена: 41925.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Towards Active Self-assembly through DNA Nanotechnology.- Tailoring DNA self-assembly to build hydrogels.- DNA-Programmed Chemical Synthesis of Polymers and Inorganic Nanomaterials.- Engineering Functional DNA-Protein Conjugates for Biosensing, Biomedical, and Nanoassembly Applications.- DNA-Scaffolded Proximity Assembly and Confinement of Multienzyme Reactions.- Directional assembly of nanoparticles by DNA shapes: towards designed architectures and functionality.- Oligonucleotide-Polymer Conjugates: From Molecular Basic to Practical Application.- Biotechnological and Therapeutic Applications of Natural Nucleic Acid Structural Motifs.- DNA driven Nanoparticle Assemblies for Biosensing and Bioimaging.- Aptamer-functionalized DNA Nanostructures for Biological Applications.- High-performance biosensing based on autonomous enzyme-free DNA circuits.- DNA strand displacement reaction: a powerful tool for discriminating single nucleotide variants.
Название: Food structure and functionality ISBN: 0128214538 ISBN-13(EAN): 9780128214534 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.
Автор: Dasari Aravind, Yu Zhong-Zhen, Mai Yiu-Wing Название: Polymer Nanocomposites: Towards Multi-Functionality ISBN: 1447173953 ISBN-13(EAN): 9781447173953 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This highlights ongoing research efforts on different aspectsof polymer nanocomposites and explores their potentials to exhibitmulti-functional properties. Offering aninvaluable resource for materials researchers and postgraduate students in thepolymer composites field, theywill also greatly benefit materials
Chapter 1: Properties of cyclodextrins and their applications in food processing
Yoshiyuki Ishida and Thao M. Ho
Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder
Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari
Chapter 3: Encapsulation of gases
Thao M. Ho and Bhesh R.Bhandari
Chapter 4: Encapsulation of flavors
Thi Van Anh Nguyen and Hidefumi Yoshii
Chapter 5: Encapsulation of colors and pigments
Afroza Sultana and Hidefumi Yoshii
Chapter 6: Encapsulation of polyphenols, plant bioactive compounds
Diana Alves and Eva Pinho
Chapter 7: Encapsulation of essential oils
Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari, Jianbo Xiao and Jesus Simal-Gandara
Chapter 8: Encapsulation of lipids
Afroza Sultana and Hidefumi Yoshii
Chapter 9: Encapsulation of nutraceuticals and vitamins
Yukiko Uekaji and Keiji Terao
Chapter 10: Encapsulation of antimicrobial compounds
Adriбn Matencio, Silvia Navarro-Orcajada, Francisco Garcнa-Carmona and Josй Manuel Lуpez-Nicolбs
Chapter 11: Encapsulation for packaging
Йva Fenyvesi, Istvбn Puskбs and Lajos Szente
Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production
Lajos Szente, Tamбs Sohajda and Йva Fenyvesi
Chapter 13: Alpha-cyclodextrin functions as a dietary fiber
Keita Chikamoto and Keiji Terao
Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions
Takahiro Furune and Keiji Terao
Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin
Hermawan D. Ariyanto and Hidefumi Yoshii
Chapter 16: Encapsulation of fruit ripening controlling compounds
Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and Bhesh R. Bhandari
Автор: Ramadan Mohamed Fawzy Название: Fruit Oils: Chemistry and Functionality ISBN: 3030124754 ISBN-13(EAN): 9783030124755 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Section 1: General Aspects.- Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-applications.- Potentials of Biowaste Carbohydrates in Gut Health Enhancement.- Section 2: Olive Bio-wastes: Chemistry, Functionality and Technological Applications.- Olive fruit by-products: from waste streams into promising source of value-added products.- Anaerobic digestion technology of solid and liquid forms of olive wastes in Mediterranean area.- Agronomic olive bio-waste management: Combination of olive mill wastewater (OMW) spreading and compost amendment - Effects on soil properties and olive tree performance quality.- Olive waste as promising approach to produce antioxidants, biofertilizers and biogas.- Section 3: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications.- Citrus biowastes: Applications in production and quality enhancement of food from animal sources.- Valorization of grapefruit (Citrus Ч paradisi) processing wastes.- Citrus bio-wastes: source of bioactive, functional products and non-food uses.- Citrus Sinensis (Sweet Oranges) Wastes: The Orange Wealth.- Tangerine (Citrus reticula L.) Wastes.- Lemon (Citrus limon) bio-waste: Chemistry, Functionality and Technological Applications.- Section 4: Apple and pear Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorisation of Apple (Malus domestica) Wastes.- Apple (Malus domestica) by-products: Chemistry, Functionality and Industrial Applications.- Chemistry, Functionality and Technological Applications of Pear Bio-waste.- Section 5: Date palm Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorization of Date Palm (Phoenix dactylifera) Wastes and By-Products.- Date palm (Phoenix dactylifera L.) wastes valorisation: A circular economy approach.- Section 6: Bio-wastes from grape and berries: Chemistry, Functionality and Technological Applications.- An Insight into the Brilliant Benefits of Grape Waste.- Grape (Vitis vinifera) biowastes: Applications in egg, meat and dairy production and products.- Vaccinium berry processing wastes: composition and biorefinery possibilities.- Strawberry (Fragaria ananassa) Wastes.- Section 7: Prunus Bio-wastes: Chemistry, Functionality and Technological Applications.- Apricot (Prunus armeniaca L.) kernel: a valuable by-product.- Valorization of Sweet Cherry (Prunus avium) Wastes as a Source of Advanced Bioactive Compounds.- Peach (Prunus persica) bio-waste: Chemistry, Functionality and Technological Applications.- Valorization of peach (Prunus persica) fruit waste.- Plum (Prunus domestica) Wastes.- Section 8: Cucurbitaceae Bio-wastes: Chemistry, Functionality and Technological Applications.- Leveraging the Cucumis melo wastes.- Citrallus Lanatus (Watermelon) Wastes: Maximizing the Benefits and Saving the Environment.- Pumpkin Bio-Wastes as Source of Functional Ingredients.- Section 9: Bio-wastes from Other Fruits: Chemistry, Functionality and Technological Applications.- Avocado (Persea americana) wastes: chemical composition, biological activities and industrial applications.- Industrial Pomegranate Wastes and Their Functional Benefits in Novel Food Formulations.- Valorization of Persimmon (Diospyros kaki) wastes to be used as functional ingredients.- Carob (Ceratonia Siliqua): Agro-industrial Waste and Potential Uses in the Circular Economy.- Utilization of Tomato (Solanum lycopersicum) BY-PRODUCTS: AN OVERVIEW.- Valorization of guava fruits byproducts: Chemical composition, bioactive components, and technical concerns to food industry
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3642638562 ISBN-13(EAN): 9783642638565 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four major subsections, it covers all the recent research about related crops and outlines matters needing further research in the field of agriculture sciences.
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