Author : Anonim
Publisher : Unknown
Page : 451 pages
File Size : 45,9 Mb
Release : 2014
Category : Food
ISBN : 111886560X
Advances in Food Science and Nutrition
Anonim
Advances In Food Science And Nutrition Volume 2
Advances In Food Science And Nutrition Volume 2 Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Advances In Food Science And Nutrition Volume 2 book. This book definitely worth reading, it is an incredibly well-written.
Advances in Food Science and Nutrition
Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : Wiley-Scrivener
Page : 472 pages
File Size : 49,8 Mb
Release : 2013-12-09
Category : Technology & Engineering
ISBN : 1118137094
Advances in Food Science and Nutrition by Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Advances in Food and Nutrition Research
Fidel Toldra
Author : Fidel Toldra
Publisher : Elsevier
Page : 378 pages
File Size : 48,6 Mb
Release : 2021-07-24
Category : Technology & Engineering
ISBN : 9780323850391
Advances in Food and Nutrition Research by Fidel Toldra Pdf
Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand
Advances in Food and Nutrition Research
Anonim
Author : Anonim
Publisher : Academic Press
Page : 330 pages
File Size : 53,9 Mb
Release : 2017-03-17
Category : Technology & Engineering
ISBN : 9780128119174
Advances in Food and Nutrition Research by Anonim Pdf
Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand
Advances in Food Science and Nutrition, Volume 2
Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
Author : Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 566 pages
File Size : 50,5 Mb
Release : 2013-11-25
Category : Technology & Engineering
ISBN : 9781118865637
Advances in Food Science and Nutrition, Volume 2 by Visakh P. M.,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf
This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processing Milk and different types of milk products Processing and preservation of meat, poultry, and seafood Food ingredients including additives and natural plant-based ingredients Fruits and fruit processing Antioxidant activity of phytochemicals and their method of analysis The effect of food processing on bioactive compounds Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients Trends in sensory characterization of food products Ultrasound applications in food technology Transformations of food flavor including aroma compounds and chemical reactions that influence flavor Storage technologies for fresh fruits
Advances in Food and Nutrition Research
Steve Taylor
Author : Steve Taylor
Publisher : Elsevier
Page : 336 pages
File Size : 53,8 Mb
Release : 2005-05-04
Category : Technology & Engineering
ISBN : 0080490123
Advances in Food and Nutrition Research by Steve Taylor Pdf
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established since 1948 Advisory Board consists of 8 respected scientists Unique series as it combines food science and nutrition research
Encyclopedia of Food Science and Nutrition
Benjamin Caballero,Luiz Trugo,Paul M. Finglas
Author : Benjamin Caballero,Luiz Trugo,Paul M. Finglas
Publisher : Unknown
Page : 6000 pages
File Size : 43,5 Mb
Release : 2003
Category : Medical
ISBN : 012227055X
Encyclopedia of Food Science and Nutrition by Benjamin Caballero,Luiz Trugo,Paul M. Finglas Pdf
The Encyclopedia of Food Sciences and Nutrition, Second Edition is an extensively revised, expanded and updated version of the successful eight-volume Encyclopedia of Food Science, Food Technology and Nutrition (1993). Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition. Every article is thorough in its coverage, the writing is succinct and straightforward, and the work presents the reader with the best available summary and conclusions on each topic. Easy to use, meticulously organized, and written from a truly international perspective, the Encyclopedia is an invaluable reference tool. An essential item on the bookshelf for every scientist or writer working in the fields of food and nutrition. * Contains over 1,000 articles covering all areas of food science and nutrition * Edited and written by a distinguished international group of editors and contributors * Includes 'Further Reading' lists at the end of each article * A complete subject index contained in one volume * Extensive cross-referencing * Many figures and tables illustrate the text, with a color plate section in each volume
Food Science and Nutrition
Leigh Fisher
Author : Leigh Fisher
Publisher : Scientific e-Resources
Page : 376 pages
File Size : 40,7 Mb
Release : 2019-04-13
Category : Electronic
ISBN : 9781839472596
Food Science and Nutrition by Leigh Fisher Pdf
Food Science is a highly inter-disciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry. Nutrition science investigates the metabolic and physio-logical responses of the body to diet. With advances in the field of molecular biology, biochemistry, and genetics, the study of nutrition is increasingly concerned with metabolism and metabolic pathways: the sequences of biochemical steps through which substances in living things change from one form to another. Food Science and Nutrition is a comprehensive textbook that is specially designed to meet the needs of students of hospitality studies, hotel management, and catering technology. Food Science and Nutrition provides comprehensive coverage of all aspects of the food, nutrition and human health. The purpose of this book is to offer its readers a thoroughly adequate and up-to-date view of the food science and nutrition. Foods science and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. This book has been written so as to serve the purpose of equipping readers with all that entails the science of handling food in a technical and scientific manner, and retaining its nutritive qualities. The book begins with an all-round look into the intricacies of food science - what import it carries, the techniques and principles underlying it, the development of foods, the disciplines and aspects of food involved etc.
ADVANCES IN FOOD SCIENCE AND NUTRITION
Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed,K.Santhi and T.Poongodi Vijayakumar,Faisal Rashid Sofi, Kawkabul Sabha Nissar, Prakash Chandra Nayak, Adnan Amin, Girja Phadke, Monisa Malik,Deepa.M and Poongodi Vijayakumar.T,Mandeep Kaur, H.K. Sharma,Anil Bukya and T.Poongodi Vijayakumar,TIDJANI A, DOUTOUM A A, AGUID MN, BECHIR M,Adnan Amin, NajmusSaqib, Mudassir Azhar, Faisal Rashid Sofi, Prakash Chandra Nayak, K. SabhaNissar
Author : Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed,K.Santhi and T.Poongodi Vijayakumar,Faisal Rashid Sofi, Kawkabul Sabha Nissar, Prakash Chandra Nayak, Adnan Amin, Girja Phadke, Monisa Malik,Deepa.M and Poongodi Vijayakumar.T,Mandeep Kaur, H.K. Sharma,Anil Bukya and T.Poongodi Vijayakumar,TIDJANI A, DOUTOUM A A, AGUID MN, BECHIR M,Adnan Amin, NajmusSaqib, Mudassir Azhar, Faisal Rashid Sofi, Prakash Chandra Nayak, K. SabhaNissar
Publisher : SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
Page : 153 pages
File Size : 55,5 Mb
Release : 2013-06-10
Category : Electronic
ISBN : 9789785223163
ADVANCES IN FOOD SCIENCE AND NUTRITION by Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed,K.Santhi and T.Poongodi Vijayakumar,Faisal Rashid Sofi, Kawkabul Sabha Nissar, Prakash Chandra Nayak, Adnan Amin, Girja Phadke, Monisa Malik,Deepa.M and Poongodi Vijayakumar.T,Mandeep Kaur, H.K. Sharma,Anil Bukya and T.Poongodi Vijayakumar,TIDJANI A, DOUTOUM A A, AGUID MN, BECHIR M,Adnan Amin, NajmusSaqib, Mudassir Azhar, Faisal Rashid Sofi, Prakash Chandra Nayak, K. SabhaNissar Pdf
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response. Chapter 1 It contains an introduction to general aspects which covers the chemical properties for food, nutritional properties of proteins and functional properties of foods. It covers some factors that affect the functionality of protein. The paper discusses the importance of these functions when preparing food formulations. Chapter 2 This chapter is mainly focused on pasting properties of starch. It includes determining its applications in food processing and other industries. Details of the RVA as tool for obtaining information related to apparent viscosity. Pasting properties have been used to predict the end use quality of various products. Chapter 3 Chapter includes the details of various types of phenolic compounds, extraction, significance and antioxidative action of phenolic compounds. This topic based on natural phenolic compounds with antioxidant activity such as grape seed extract, rosemary extract, tea, catechin and tannins etc. The main purpose of using an antioxidant as a food additive is to maintain the quality of that food and to extend its shelf life rather than improving the quality of the food. Chapter 4 The chapter includes basic information on edible film-coating formulation, Specific requirements, properties, methods of application to food surfaces. Topic will also give information about the advantages and disadvantages of edible film. Chapter 5 The chapter has more focus on carrot production, cultivation, harvesting and post harvest management. It gives information about nutritional significance and changes occur during storage. Chapter 6 The chapter gives more information about the application of integrated nutrigenomics approach in nutritional sciences. It also emphasized for accelerated implementation of mechanistic knowledge in food design. It gives an application and modification approaches of proteomic to analyze the complexity of food protein modification in the area of general food science and quality assurance. Chapter 7 The topic includes the details of coping difficult conditions in the Sahel by mobile pastoralist communities in the Lake Chad area. It gives the basic recommendations for Food Insecurity in Africa and particularly in Sahel area. Chapter 8 The topic concludes spirulina share his remarkable qualities, ease of culture and safety can be an effective and lasting solution to the problems of malnutrition. It gives the details of the pilot project for the development of industry of “Dihe”. Chapter 9 The chapter includes raw materials, process, packaging, PFA specification, types, and health benefits of Pickles. It gives an idea to overcome protein based malnutrition by providing nutrient security by means of pickle. Dr. YASHI SRIVASTAVA Editor- In- Chief Queen’s College of Food Technology & Research Foundation Aurangabad, India-431001
Advances in Food and Nutrition Research
Fidel Toldrá
Author : Fidel Toldrá
Publisher : Academic Press is
Page : 128 pages
File Size : 47,5 Mb
Release : 2017
Category : Food
ISBN : OCLC:984993979
Advances in Food and Nutrition Research by Fidel Toldrá Pdf
Advances in Food Science and Technology, Volume 1
Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Author : Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta
Publisher : John Wiley & Sons
Page : 336 pages
File Size : 53,7 Mb
Release : 2013-03-04
Category : Technology & Engineering
ISBN : 9781118121023
Advances in Food Science and Technology, Volume 1 by Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta Pdf
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
The Latest Research and Development of Minerals in Human Nutrition
Michael N.A. Eskin
Author : Michael N.A. Eskin
Publisher : Elsevier
Page : 442 pages
File Size : 48,9 Mb
Release : 2021-06-09
Category : Technology & Engineering
ISBN : 9780128206485
The Latest Research and Development of Minerals in Human Nutrition by Michael N.A. Eskin Pdf
The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the Latest Research and Development of Minerals in Human Nutrition
Advances in Food and Nutrition Research
Forrest
Author : Forrest
Publisher : Unknown
Page : 0 pages
File Size : 44,8 Mb
Release : 2009
Category : Electronic
ISBN : OCLC:742294143
Advances in Food and Nutrition Research by Forrest Pdf
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments.
Encyclopedia of Food and Health
Anonim
Author : Anonim
Publisher : Academic Press
Page : 2379 pages
File Size : 43,6 Mb
Release : 2015-08-26
Category : Technology & Engineering
ISBN : 9780123849533
Encyclopedia of Food and Health by Anonim Pdf
The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
Advances in Microbial Food Safety
J Sofos
Author : J Sofos
Publisher : Elsevier
Page : 444 pages
File Size : 40,8 Mb
Release : 2014-11-25
Category : Technology & Engineering
ISBN : 9781782421153
Advances in Microbial Food Safety by J Sofos Pdf
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens