Food Chemistry And Nutritional Biochemistry

Author : Charles Zapsalis,R. Anderle Beck
Publisher : John Wiley & Sons
Page : 1256 pages
File Size : 48,9 Mb
Release : 1985
Category : Biochemistry
ISBN : UOM:49015001044040

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Food Chemistry and Nutritional Biochemistry by Charles Zapsalis,R. Anderle Beck Pdf

Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.

Author : Tom Brody
Publisher : Academic Press
Page : 1044 pages
File Size : 45,9 Mb
Release : 1999
Category : Medical
ISBN : 0121348369

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Nutritional Biochemistry by Tom Brody Pdf

This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.

Author : Konstantinos N. Papadopoulos
Publisher : Nova Publishers
Page : 320 pages
File Size : 43,7 Mb
Release : 2008
Category : Food
ISBN : 1604562625

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Food Chemistry Research Developments by Konstantinos N. Papadopoulos Pdf

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Author : Jianquan Kan,Kewei Chen
Publisher : Springer Nature
Page : 567 pages
File Size : 44,6 Mb
Release : 2021-05-17
Category : Technology & Engineering
ISBN : 9789811606106

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Essentials of Food Chemistry by Jianquan Kan,Kewei Chen Pdf

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.

Author : Chad Cox
Publisher : CRC Press
Page : 302 pages
File Size : 49,5 Mb
Release : 2015-06-01
Category : Medical
ISBN : 9781771882859

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Nutritional Biochemistry by Chad Cox Pdf

This title includes a number of Open Access chapters. Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease. This book focuses on five aspects of this complex field of study: nutritional genomics, clinical nutrition and biochemistry, vitamins and minerals, macronutrients and energy, and cell function and metabolism. Collected in this research compendium are recent studies within each of these topics. Each chapter contributes to a well-rounded and up-to-date picture of nutritional biochemistry. Appropriate for graduate-level and post-doctorate students, this book will stimulate further study into this important field of research.

Author : S. Sumathi
Publisher : Unknown
Page : 0 pages
File Size : 48,5 Mb
Release : 2020
Category : Electronic
ISBN : 9386584115

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Food Chemistry and Nutrition by S. Sumathi Pdf

Author : H.-D. Belitz,Werner Grosch,Peter Schieberle
Publisher : Springer Science & Business Media
Page : 1132 pages
File Size : 42,8 Mb
Release : 2004-04-22
Category : Technology & Engineering
ISBN : 3540408177

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Food Chemistry by H.-D. Belitz,Werner Grosch,Peter Schieberle Pdf

The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)

Author : Julian E. Spallholz,Mallory Boylan,Judy A. Driskell
Publisher : CRC Press
Page : 368 pages
File Size : 54,5 Mb
Release : 2018-10-24
Category : Medical
ISBN : 9781351427401

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Nutrition by Julian E. Spallholz,Mallory Boylan,Judy A. Driskell Pdf

Category Nutrition Subcategory Food Chemistry Contact Editor: N. Frabotta

Author : Suresh D. Sharma,Michele Barone
Publisher : Springer
Page : 51 pages
File Size : 40,7 Mb
Release : 2019-04-09
Category : Technology & Engineering
ISBN : 9783030146542

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Dietary Patterns, Food Chemistry and Human Health by Suresh D. Sharma,Michele Barone Pdf

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.

Author : Jose Perez-Castineira
Publisher : Walter de Gruyter GmbH & Co KG
Page : 565 pages
File Size : 51,5 Mb
Release : 2020-09-07
Category : Science
ISBN : 9783110593167

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Chemistry and Biochemistry of Food by Jose Perez-Castineira Pdf

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Author : Y. H. Hui
Publisher : Wiley-Blackwell
Page : 769 pages
File Size : 46,5 Mb
Release : 2008-02-15
Category : Technology & Engineering
ISBN : 9780470276341

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Food Biochemistry and Food Processing by Y. H. Hui Pdf

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 0 pages
File Size : 45,7 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 364236604X

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Handbook of Food Chemistry by Peter Chi Keung Cheung,Bhavbhuti M. Mehta Pdf

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Author : Fatih Yildiz
Publisher : CRC Press
Page : 522 pages
File Size : 54,6 Mb
Release : 2009-12-16
Category : Medical
ISBN : 9781420007695

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Advances in Food Biochemistry by Fatih Yildiz Pdf

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Author : W. J. Santos
Publisher : Springer
Page : 815 pages
File Size : 43,6 Mb
Release : 1980-12-01
Category : Science
ISBN : 0306403447

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Nutritional Biochemistry and Pathology by W. J. Santos Pdf

The Brazilian Society of Nutrition, through the present public ation, brings to the attention of the world scientific community the works presented at the XI INTERNATIONAL CONGRESS OF NUTRITION which, promoted by this Society and under the sponsorship of the Interna tional Union of Nutritional Science, was held in the city of Rio de Janeiro from August 27th to September lst, 1978. The publication, edited by Plenum Publishing Corporation, is 11 titled Nutrition and Food Science: Presented Knowledge and Utiliza tion•• and appears in three volumes. under the following titles and sub-titles: Vol. I - FOOD AND NUTRITION POLICIES AND PROGRAMS - Planning and Implementation of National Programs - The role of International and Non-governmental Agencies - The role of the Private Sector -Program Evaluation and Nutritional Surveillance - Nutrition Intervention Programs for Rural and UrbanAreas - Mass Feeding Programs - Consumer Protection Programs Vol. I I -NUTRITION EDUCATION AND FOOD SCIENCE AND TECHNOLOGY - Animal and Vegetable Resources for Human Feeding - Food Science and Technology - Research in Food and Nutrition - Nutrition Education Vol. I I I -NUTRITIONAL BIOCHEMISlRY AND PATHOLOGY - Nutritional Biochemistry - Pathological and Chemical Nutrition - Nutrition, Growth and Human Development v vi FOREWORD It is hoped that this publication may prove useful to all those who are tnterested in the different aspects of Nutrition Science. Editorial Committee: Walter J. Santos J. J.

Author : S. Sumathi
Publisher : Unknown
Page : 220 pages
File Size : 51,8 Mb
Release : 2014-07-02
Category : Health & Fitness
ISBN : 9385433695

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Food Chemistry and Nutrition by S. Sumathi Pdf

Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book "Food Chemistry and Nutrition: A comprehensive Treatise" presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition. This book provides information on: - Major and minor food constituents, properties and food applications of carbohydrates, proteins & fats. - Different interactions in food systems and various changes in foods on storage and processing. - Nutritional functions of food and Recommended dietary allowances of nutrients. Digestion, absorption, transport and metabolism of nutrients.