Chemical and Functional Properties of Food Components, Staroszczyk, Hanna
Старое издание
Название: Chemical and functional properties of food components ISBN: 0849396751 ISBN-13(EAN): 9780849396755 Издательство: Taylor&Francis Цена: 35218.00 р. Наличие на складе: Поставка под заказ. Описание: Emphasizing the interactions of chemical properties during processing and storage, this volume reviews the knowledge of the resulting affect on the sensory, nutritional and safety aspects of food quality. This work includes a collection of monographs on rheological behavior and the safety and biological aspects of foods.
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: Emphasizing the interactions of chemical properties during processing and storage, this volume reviews the knowledge of the resulting affect on the sensory, nutritional and safety aspects of food quality. This work includes a collection of monographs on rheological behavior and the safety and biological aspects of foods.
Название: Meat Quality Genetic And Environmen ISBN: 1482220318 ISBN-13(EAN): 9781482220315 Издательство: Taylor&Francis Рейтинг: Цена: 38280.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep.
Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality.
The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature.
No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.
Название: Fermentation, Effects On Food Prop ISBN: 113819946X ISBN-13(EAN): 9781138199460 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores:
The complex microbial community in fermented foods
The generation of the flavor and aroma compounds in fermented foods
The effect of fermentation on the rheological properties and the color of foods
The effect of fermentation on bioactivities of foods
How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat
Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles
Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Описание: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Автор: Socaciu, Carmen Название: Food Colorants ISBN: 0849393574 ISBN-13(EAN): 9780849393570 Издательство: Taylor&Francis Рейтинг: Цена: 38280.00 р. Наличие на складе: Поставка под заказ.
Автор: Jelen, Henryk Название: Food Flavors ISBN: 1439814910 ISBN-13(EAN): 9781439814918 Издательство: Taylor&Francis Рейтинг: Цена: 39811.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Daczkowska-Kozon, E. Graz Название: Environmental Effects on Seafood Availability, Safety, and Quality ISBN: 1439803277 ISBN-13(EAN): 9781439803271 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Otles, Semih Название: Methods of Analysis of Food Components and Additives ISBN: 1439815526 ISBN-13(EAN): 9781439815526 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Bartosz, Grzegorz Название: Food Oxidants and Antioxidants ISBN: 143988241X ISBN-13(EAN): 9781439882412 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Mehta, Bhavbhuti M. Название: Fermentation ISBN: 1439853347 ISBN-13(EAN): 9781439853344 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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