Handbook of Flavor Characterization, Deibler, Kathryn D.

The book provides an up-to-date overview of starch applications in the food, textiles, pharmaceuticals, chemical, agricultural, and plastic industries when used as a substitute for synthetic polymers. Starch nanocomposites properties and starch-based blends biodegradability are also discussed. The book covers the recent advances made in starch characterization using techniques such as atomic force microscopy and nuclear magnetic resonance. It discusses the main modified starches applications and enzymes used on starch industry. It also addresses starch characterization at the granular, macromolecular, and rheological levels.

Under the editorial guidance of renowned food scientist, Andr a Curiacos Bertolini, this book to address starch characterization, applications and biodegradation of starch blends, making it an ideal resource for researchers and product developers interested in starch characterization, nanocomposites, and biopolymer degradation.

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What's more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction.

Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.

In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.

Banu Koз1, Mehmet Koз2, Ulaş Baysan2

1Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey

2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey

Ulaş Baysan1, Mehmet Koз1, Banu Koз2

1Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey

2Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey

Ertan Ermis

Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı Cad. No:2, 34303, Istanbul, Turkey

John J. Fitzpatrick

Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland

John J. Fitzpatrick1, Junfu Ji2, Song Miao3

1Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland

2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

3Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

Emine Yapıcı1, Burcu Karakuzu-İkizler1, Sevil Yьcel1

1Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Istanbul, Turkey

Nasim Kian-Pour1, Duygu Ozmen1, Omer Said Toker1

1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey

Sahithi Murakonda1, Madhuresh Dwivedi1

1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India

Rifna E J1, Madhuresh Dwivedi1

1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India

Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Banu Koз1, Mehmet Koз2, Ulaş Baysan2

1Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey

2Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey

Ulaş Baysan1, Mehmet Koз1, Banu Koз2

1Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, 09010, Aydın, Turkey

2Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Dept., 27310, Gaziantep, Turkey

Ertan Ermis

Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkalı Cad. No:2, 34303, Istanbul, Turkey

John J. Fitzpatrick

Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland

John J. Fitzpatrick1, Junfu Ji2, Song Miao3

1Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland

2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

3Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

Emine Yapıcı1, Burcu Karakuzu-İkizler1, Sevil Yьcel1

1Department of Bioengineering, Faculty of Chemistry and Metallurgy, Yildiz Technical University, Istanbul, Turkey

Nasim Kian-Pour1, Duygu Ozmen1, Omer Said Toker1

1Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210, Istanbul, Turkey

Sahithi Murakonda1, Madhuresh Dwivedi1

1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India

Rifna E J1, Madhuresh Dwivedi1

1Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India