Functional Polymers in Food Science - From Technology to Biology, Cirillo
Автор: Vinderola, Gabriel ; Ouwehand, Arthur ; Salminen, Название: Lactic Acid Bacteria: Microbiological and Functional Aspects ISBN: 1032399384 ISBN-13(EAN): 9781032399386 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
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
Автор: Madhavi, D.L. , Deshpande, S.S. , Salunkhe, D. Название: Food Antioxidants ISBN: 0367401533 ISBN-13(EAN): 9780367401535 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
Описание: This volume covers a wide range of issues related to plant sterols, including occurrence, biological effects, available functional foods containing phytosterols, and the prospects of increasing phytosterol levels in plants. It discusses recent developments in the area of phytosterols and cancer.
Название: Konjac Glucomannan ISBN: 1138367176 ISBN-13(EAN): 9781138367173 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is the first book in English that collects and synthesizes all the information on Konjac Glucomannan, a high-molecular-weight, water-soluble, non-cellulosic polysaccharide. The book introduces konjac, and glucomannan extracted from konjac, discussing its origin, evolution, cultivation, industrial production, and potential food applications.
Автор: Rodriguez-Amaya Название: Food Carotenoids - Chemistry, Biology and Technology ISBN: 1118733304 ISBN-13(EAN): 9781118733301 Издательство: Wiley Рейтинг: Цена: 27554.00 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.
Автор: Ahmad Saghir, Al-Shabib Nasser Abdulatif Название: Functional Food Products and Sustainable Health ISBN: 9811547157 ISBN-13(EAN): 9789811547157 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1.
Bio Active Ingredients In Processed Foods
S. Husain
2.
The Impact of Natural antioxidants on Human health
Irfan Khan and Saghir Ahmad
3.
Probiotic bacteria used in food: A novel class of antibiofilm agent
Fohad Mabood Husain, Nasser A Al-Shabib, Abdullah Alyousef, Altaf Khan, Mohammed Arshad, Iftekhar Hassan, Iqbal Ahmad
4.
Nutritional Modification In meat Food for protection of human health
Saghir Ahmad and Irfan Khan
5.
Potential of Food Processing by-products as Dietary Fibers
Farhana Masood, Saghir Ahmad, and Abdul Malik
6.
Encapsulation of active ingredients in functional foods: Current trends and future prospects
Ishfaq Hamid Dar and Saghir Ahmad
7.
Cereals as functional ingredients in meat and meat products
Shayeeb ahmad Bhat and Saghir Ahmad
8.
Role of dietary fibres and their preventive measures for human health
Saghir Ahmad and Irfan Khan
9.
Food antioxidants: Functional aspects and preservation during food processing
Insha Zahoor
10.
Dietary Fibre as a Functional Food
Kaiser Younis, Ovais Shafiq Qadri, Kausar Jahan
11.
Functional and nutritional aspects of hydrocolloids and lipids
Nazia Tabassumand Sweta Joshi
12.
Future prospects of Fruit and vegetable based functional foods
Ovais Shafiq Qadri, Kaiser Younis
13.
Role of by-products of fruits and vegetables in the development of functional foods
Faizan Ahmad, Sadaf Zaidi and Saghir Ahmad
14.
Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance
Irfan Khan and Saghir Ahmad
15.
Flavonoids: health benefits and their potential use in food systems
Описание: From scientific research to application in health food industry
Автор: Ahmad Saghir, Al-Shabib Nasser Abdulatif Название: Functional Food Products and Sustainable Health ISBN: 9811547181 ISBN-13(EAN): 9789811547188 Издательство: Springer Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1.
Bio Active Ingredients In Processed Foods
S. Husain
2.
The Impact of Natural antioxidants on Human health
Irfan Khan and Saghir Ahmad
3.
Probiotic bacteria used in food: A novel class of antibiofilm agent
Fohad Mabood Husain, Nasser A Al-Shabib, Abdullah Alyousef, Altaf Khan, Mohammed Arshad, Iftekhar Hassan, Iqbal Ahmad
4.
Nutritional Modification In meat Food for protection of human health
Saghir Ahmad and Irfan Khan
5.
Potential of Food Processing by-products as Dietary Fibers
Farhana Masood, Saghir Ahmad, and Abdul Malik
6.
Encapsulation of active ingredients in functional foods: Current trends and future prospects
Ishfaq Hamid Dar and Saghir Ahmad
7.
Cereals as functional ingredients in meat and meat products
Shayeeb ahmad Bhat and Saghir Ahmad
8.
Role of dietary fibres and their preventive measures for human health
Saghir Ahmad and Irfan Khan
9.
Food antioxidants: Functional aspects and preservation during food processing
Insha Zahoor
10.
Dietary Fibre as a Functional Food
Kaiser Younis, Ovais Shafiq Qadri, Kausar Jahan
11.
Functional and nutritional aspects of hydrocolloids and lipids
Nazia Tabassumand Sweta Joshi
12.
Future prospects of Fruit and vegetable based functional foods
Ovais Shafiq Qadri, Kaiser Younis
13.
Role of by-products of fruits and vegetables in the development of functional foods
Faizan Ahmad, Sadaf Zaidi and Saghir Ahmad
14.
Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance
Irfan Khan and Saghir Ahmad
15.
Flavonoids: health benefits and their potential use in food systems
Arshied Manzoor and Saghir Ahmad
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