Advances in Deep-Fat Frying of Foods, Sumnu, Servet Gulum
Автор: Boskou, Dimitrios Название: Frying of Food ISBN: 1439806829 ISBN-13(EAN): 9781439806821 Издательство: Taylor&Francis Рейтинг: Цена: 33686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Название: Quality of fresh and processed foods ISBN: 1461347904 ISBN-13(EAN): 9781461347903 Издательство: Springer Рейтинг: Цена: 19591.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Quality is a composite term encompassing many characteristics of foods. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In this book, a cursory account of quality attributes of fresh and processed foods is provided.
Автор: Almanza Barbara, Ghiselli Richard Название: Researching the Hazard in Hazardous Foods ISBN: 1926895703 ISBN-13(EAN): 9781926895703 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis.
Topics include:
Importance of food safety in restaurants
History of food safety regulation in restaurants
Microbiological issues
What happens during a restaurant food safety inspection
Legislative process, regulatory trends, and associations
Legal issues for food safety
Differences in the food safety perception of consumers, regulatory officials, and employees
What restaurants should do during power or water emergencies
Front of the house sanitation and consumers' perceptions of food safety
Social media and food safety risk communication
Food safety in farmers' markets
Food safety at fairs and festivals
Название: Frying of Food ISBN: 0367383179 ISBN-13(EAN): 9780367383176 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants.
This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.
Автор: Singh, Ajay Название: Frying Technology ISBN: 1032348739 ISBN-13(EAN): 9781032348735 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Поставка под заказ.
Автор: Harry Levine; Louise Slade Название: Water Relationships in Foods ISBN: 0306439360 ISBN-13(EAN): 9780306439360 Издательство: Springer Рейтинг: Цена: 45979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of an American Chemical Society symposium, held in Dallas, Texas, April 10--14, 1989
Автор: Russell L. Rouseff; Keith R. Cadwallader Название: Headspace Analysis of Foods and Flavors ISBN: 1461354609 ISBN-13(EAN): 9781461354604 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.
The latest research on the health benefits and optimal processing technologies of herbs and spices
This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.
Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
Features informed perspectives from noted academics and professionals in the industry
Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Название: Application of Polyphenols in Foods and Food Models, 98 ISBN: 0128225068 ISBN-13(EAN): 9780128225066 Издательство: Elsevier Science Рейтинг: Цена: 21222.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated.
Название: Cereals and cereal-based foods ISBN: 1771889446 ISBN-13(EAN): 9781771889445 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored.
Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.
Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds
Offers an overview of the main anti-inflammatory and antioxidant compounds in foods
Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
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