26 Composition and functionality of Nigella sativa essential oil
27 Effect of processing on the composition and quality of Nigella sativa essential oil
28 Food applications of Nigella sativa essential oil
29 &nb
Название: Food structure and functionality ISBN: 0128214538 ISBN-13(EAN): 9780128214534 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.
This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.
Chapter 1: Properties of cyclodextrins and their applications in food processing
Yoshiyuki Ishida and Thao M. Ho
Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder
Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari
Chapter 3: Encapsulation of gases
Thao M. Ho and Bhesh R.Bhandari
Chapter 4: Encapsulation of flavors
Thi Van Anh Nguyen and Hidefumi Yoshii
Chapter 5: Encapsulation of colors and pigments
Afroza Sultana and Hidefumi Yoshii
Chapter 6: Encapsulation of polyphenols, plant bioactive compounds
Diana Alves and Eva Pinho
Chapter 7: Encapsulation of essential oils
Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari, Jianbo Xiao and Jesus Simal-Gandara
Chapter 8: Encapsulation of lipids
Afroza Sultana and Hidefumi Yoshii
Chapter 9: Encapsulation of nutraceuticals and vitamins
Yukiko Uekaji and Keiji Terao
Chapter 10: Encapsulation of antimicrobial compounds
Adriбn Matencio, Silvia Navarro-Orcajada, Francisco Garcнa-Carmona and Josй Manuel Lуpez-Nicolбs
Chapter 11: Encapsulation for packaging
Йva Fenyvesi, Istvбn Puskбs and Lajos Szente
Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production
Lajos Szente, Tamбs Sohajda and Йva Fenyvesi
Chapter 13: Alpha-cyclodextrin functions as a dietary fiber
Keita Chikamoto and Keiji Terao
Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions
Takahiro Furune and Keiji Terao
Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin
Hermawan D. Ariyanto and Hidefumi Yoshii
Chapter 16: Encapsulation of fruit ripening controlling compounds
Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and Bhesh R. Bhandari
Автор: Chandra Deka, Sankar Название: Food Bioactives ISBN: 1774634732 ISBN-13(EAN): 9781774634738 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Ramadan Mohamed Fawzy Название: Fruit Oils: Chemistry and Functionality ISBN: 3030124754 ISBN-13(EAN): 9783030124755 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Автор: Truong Tuyen, Lopez Christelle, Bhandari Bhesh Название: Dairy Fat Products and Functionality: Fundamental Science and Technology ISBN: 3030416607 ISBN-13(EAN): 9783030416607 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Part 1. Chemistry
1. Biosynthesis of bovine milk fat
2. Manipulation of dietary and physiological factors on composition and physicochemical characterization of milk fat
3. Lipase modification of milk fat
4. Structure, extraction and functionality of milk fat globule membrane
5. Proteomic characterization of milk fat globule membrane
Part 2. Nutrition
6. Digestibility, bioaccessability and bioavailability of natural and processed milk fat globules
7. Digestion and nutritional functionality of milk fat globule membrane materials
8. Anticancer potential of milk fat components
Part 3. Physics
9. Physicochemical stability of milk fat globules
10. Crystallization and melting properties of milk fat in bulk and emulsified states
11. Rheological properties of milk fat and dairy blends
12. Tribological properties of milk fat globules
Part 4. Methodology
13. Advanced techniques of chemical profiling of milk fat
14. Detection of bovine milk fat adulteration
15. Flavour of bovine milk fat and its characterization techniques
16. Characterization techniques of physicochemical properties of bovine milk fat
Part 5. Materials Science and Technology
17. Structure-function relationship of milk fat in dairy products
18. Manipulation of differentiated-size milk fat globules in functionality and stability of dairy fat-containing products
19. Microstructural engineering of milk fat and related products
20. Oil structuring in dairy fat products
21. Milk fat interesterification for infant formula
22. Production of human milk fat substitutes (HMFS) from bovine milk fat
23. Encapsulation of bioactive components using liposomes fabricated from MFGM-derived phospholipids
24. Utilization of milk fat fraction to maintain oxidative stability of fish oil
Part 6. Manufacturing of dairy fat products
25. Anhydrous milk fat and butter oil
27. Fractionation methods of anhydrous milk fat
28. Size-based fractionation methods of milk fat globules
29. Ultrasound assisted cream separation
30. Milk fat in recombined milks
31. Dairy creams and related products
32. Cream powders
33. Butter and dairy fat spreads
Cream cheeses
Автор: El-Bakry, Mamdouh Название: Processed Cheese Science And Technology ISBN: 0128214457 ISBN-13(EAN): 9780128214459 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations.
Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3540602526 ISBN-13(EAN): 9783540602521 Издательство: Springer Рейтинг: Цена: 43184.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book details the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
Описание: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products.
Автор: Hettiarachchy, Navam S. , Ziegler, Gregory R. Название: Protein Functionality in Food Systems ISBN: 036740205X ISBN-13(EAN): 9780367402051 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.
Автор: Cui, Steve W. Название: Polysaccharide Gums from Agricultural Products ISBN: 0367397994 ISBN-13(EAN): 9780367397999 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
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