Автор: Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik Название: The Chemistry of Milk and Milk Products ISBN: 1774912244 ISBN-13(EAN): 9781774912249 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Поставка под заказ.
Автор: Nambu, Takao Название: Fermented Meat Products ISBN: 0367782847 ISBN-13(EAN): 9780367782849 Издательство: Taylor&Francis Рейтинг: Цена: 7348.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects by selected topics within fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, giving broad insight into the product`s safety and health haza
Автор: Arendt, Elke Название: Gluten-Free Cereal Products And Beverages ISBN: 0123737397 ISBN-13(EAN): 9780123737397 Издательство: Elsevier Science Рейтинг: Цена: 18696.00 р. Наличие на складе: Поставка под заказ.
Описание: Presents the work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products. This book addresses Coeliac Disease from a food science perspective.
Автор: Elhadi Sulieman Название: African Fermented Food Products- New Trends ISBN: 3030829049 ISBN-13(EAN): 9783030829049 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
Название: High-temperature processing of food products ISBN: 0128186186 ISBN-13(EAN): 9780128186183 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Love is in the heir in this royally good rom com debut releasing in Spring 2023 - perfect for anyone who likes relatable heroines (with great hair), hot and aloof book boyfriends (with great hats), near misses, almost kisses and a corgi or two.
Описание: This book provides the current status, research advances, challenges and opportunities of hemp products along with recommendations for future research. The surge in demand is fueling a global Green Rush, even in countries where a legal market for hemp products was unthinkable just a few years ago. The hemp market is growing globally and its products (fiber, food, medicine, etc.) are overwhelmingly accepted by the customers. With increasing market demand for more natural and greener products, the revolutionizing potential of hemp and its products in changing economy plays a major role. Moreover, considering their high demand and development of new varieties for producing raw material of need, breeding tools provide an effective means of development of varieties. This book aims to highlight the revolutionizing potential of hemp and its products in changing the economy, current status, and challenges. In addition, it provides the multi-functional and multi-industrial potential of hemp.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Автор: Mariod Abdalbasit Adam Название: Wild Fruits: Composition, Nutritional Value and Products ISBN: 3030318877 ISBN-13(EAN): 9783030318871 Издательство: Springer Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Wild fruits play an important role in mitigating hunger in the developing world. Wild Fruits: Composition, Nutritional Value and Products adequately fills this gap, expansively covering the utilization of multi-purpose wild fruits in regions worldwide.
Автор: Marcela Paola Castro Название: Meat Products: Chemistry, Consumption and Health Aspects ISBN: 1536189782 ISBN-13(EAN): 9781536189780 Издательство: Nova Science Рейтинг: Цена: 27402.00 р. Наличие на складе: Невозможна поставка.
Описание: Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past century has made them more affordable and available. At the same time, meat and meat products have been blamed for causing cancer and degenerative diseases. Information regarding this has been often blatantly controversial, leading to misinterpretation, uncertainty, and fake news. Rethinking the role of meat in human nutrition is a present challenge for the food industry. To address this, we must look towards green and clean technologies that adhere to the fundamental principles of environmental care. This book includes comprehensive reviews of hot topics relating to meat products. The reader will find current information and scientific evidence about emerging technologies, modern trends and future perspectives on the subject, with emphasis placed on chemical and health aspects. The COVID-19 pandemic has proved that we cannot continue with business as usual. The inevitable consequences of "the old normal" (zoonotic disease, antimicrobial resistance, climate change and food insecurity) will not revert. As we move into the next decade and beyond, we need a more healthy, sustainable and fair food system. This book aims to contribute to build a better scenario for subsequent consumer generations. Today more than ever, food scientists are leading actors in the international scene.
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.
Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.
Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.
Автор: Shahidi, Fereidoon , Naczk, Marian Название: Phenolics in Food and Nutraceuticals ISBN: 0367395096 ISBN-13(EAN): 9780367395094 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
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