Food Oligosaccharides

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Food Oligosaccharides

F. Javier Moreno,María Luz Sanz
Food Oligosaccharides Book PDF

Author : F. Javier Moreno,María Luz Sanz
Publisher : John Wiley & Sons
Page : 552 pages
File Size : 41,6 Mb
Release : 2014-03-26
Category : Technology & Engineering
ISBN : 9781118817346

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Food Oligosaccharides by F. Javier Moreno,María Luz Sanz Pdf

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

The Chemistry of Food

Jan Velisek,Richard Koplik,Karel Cejpek
The Chemistry of Food Book PDF

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 47,5 Mb
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 9781119537656

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The Chemistry of Food by Jan Velisek,Richard Koplik,Karel Cejpek Pdf

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Oligosaccharides

Lori S. Schweizer,Stanley J. Krebs
Oligosaccharides Book PDF

Author : Lori S. Schweizer,Stanley J. Krebs
Publisher : Nova Science Publishers
Page : 0 pages
File Size : 42,7 Mb
Release : 2013
Category : Oligosaccharides
ISBN : 1629483281

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Oligosaccharides by Lori S. Schweizer,Stanley J. Krebs Pdf

In this book, the authors present current research in the study of the food sources, biological roles and health implications of oligosaccharides. Topics discussed in this compilation include functional oligosacchardes and their positive health benefits on the digestive system; prebiotic oligosaccharides; the role of human milk oligosaccharides in preventing respiratory infections in infants; alterations in the glycosylation patterns of alpha-1 glycoprotein in the diagnostic detection of breast cancer; production of oligosaccharides with low molecular weights, secoiridoids and phenolic glycosides from thermally treated olive by-products; supramolecular analytical applications of cyclodextrins and their derivatives using fluorescence spectroscopy; utilisation of soy oligosaccharides during fermentation by lactobacilli; impact of low oligosaccharide soybean meal on nutrient digestibility, growth performance, and carcass characteristics of broiler chickens; lipo-oligosaccharides in Miller Fisher Syndrome; and oligosaccharides from ancient beverages fermented by symbiotic cultures.

Essentials of Glycobiology

Ajit Varki,Maarten J. Chrispeels
Essentials of Glycobiology Book PDF

Author : Ajit Varki,Maarten J. Chrispeels
Publisher : CSHL Press
Page : 694 pages
File Size : 55,6 Mb
Release : 1999
Category : Medical
ISBN : 0879696818

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Essentials of Glycobiology by Ajit Varki,Maarten J. Chrispeels Pdf

Sugar chains (glycans) are often attached to proteins and lipids and have multiple roles in the organization and function of all organisms. "Essentials of Glycobiology" describes their biogenesis and function and offers a useful gateway to the understanding of glycans.

Handbook of Food Bioactive Ingredients

Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gandara
Handbook of Food Bioactive Ingredients Book PDF

Author : Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gandara
Publisher : Springer Nature
Page : 1576 pages
File Size : 46,7 Mb
Release : 2023-10-15
Category : Technology & Engineering
ISBN : 9783031281099

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Handbook of Food Bioactive Ingredients by Seid Mahdi Jafari,Ali Rashidinejad,Jesus Simal-Gandara Pdf

Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.

Nutraceutical and Functional Food Components

Charis M. Galanakis
Nutraceutical and Functional Food Components Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 633 pages
File Size : 49,7 Mb
Release : 2021-10-24
Category : Technology & Engineering
ISBN : 9780323850537

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Nutraceutical and Functional Food Components by Charis M. Galanakis Pdf

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Frontiers in Natural Product Chemistry

Atta-ur-Rahman
Frontiers in Natural Product Chemistry Book PDF

Author : Atta-ur-Rahman
Publisher : Bentham Science Publishers
Page : 365 pages
File Size : 52,6 Mb
Release : 2017-08-11
Category : Medical
ISBN : 9781681085340

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Frontiers in Natural Product Chemistry by Atta-ur-Rahman Pdf

Frontiers in Natural Product Chemistry is a book series devoted to publishing monographs that highlight important advances in natural product chemistry. The series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Reviews of structure elucidation, biological activity, organic and experimental synthesis of natural products as well as developments of new methods are included. The third volume of the series brings seven reviews covering natural products from marine plant sources, natural oligosaccharides, topical sesquiterpenes for pain treatment, biological activity of piperidinols and much more.

Value-Addition in Food Products and Processing Through Enzyme Technology

Mohammed Kuddus,Cristóbal Noé Aguilar
Value Addition in Food Products and Processing Through Enzyme Technology Book PDF

Author : Mohammed Kuddus,Cristóbal Noé Aguilar
Publisher : Academic Press
Page : 540 pages
File Size : 42,6 Mb
Release : 2021-12-01
Category : Science
ISBN : 9780323903769

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Value-Addition in Food Products and Processing Through Enzyme Technology by Mohammed Kuddus,Cristóbal Noé Aguilar Pdf

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Chitin, Chitosan, Oligosaccharides and Their Derivatives

Se-Kwon Kim
Chitin Chitosan Oligosaccharides and Their Derivatives Book PDF

Author : Se-Kwon Kim
Publisher : CRC Press
Page : 666 pages
File Size : 49,8 Mb
Release : 2010-07-14
Category : Medical
ISBN : 9781439816042

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Chitin, Chitosan, Oligosaccharides and Their Derivatives by Se-Kwon Kim Pdf

Biopolymers found in marine animals and plants offer tremendous, largely untapped pharmaceutical potential. Research shows that these biopolymers can be used to combat various infectious as well as inflammatory, oxidative, and carcinogenic factors. Chitin, Chitosan, Oligosaccharides and Their Derivatives: Biological Activities and Applications cove

Starter Cultures in Food Production

Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Starter Cultures in Food Production Book PDF

Author : Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : John Wiley & Sons
Page : 440 pages
File Size : 48,9 Mb
Release : 2017-02-27
Category : Technology & Engineering
ISBN : 9781118933787

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Starter Cultures in Food Production by Barbara Speranza,Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia Pdf

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

Food Processing By-Products and their Utilization

Anil Kumar Anal
Food Processing By Products and their Utilization Book PDF

Author : Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 592 pages
File Size : 41,5 Mb
Release : 2017-10-09
Category : Technology & Engineering
ISBN : 9781118432938

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Food Processing By-Products and their Utilization by Anil Kumar Anal Pdf

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Novel Enzyme Technology for Food Applications

R Rastall
Novel Enzyme Technology for Food Applications Book PDF

Author : R Rastall
Publisher : Elsevier
Page : 336 pages
File Size : 54,5 Mb
Release : 2007-09-21
Category : Technology & Engineering
ISBN : 9781845693718

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Novel Enzyme Technology for Food Applications by R Rastall Pdf

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications. Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates. Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymes Discusses ways of producing higher quality food products Explores the improvement and production of enzymes

Introduction to the Chemistry of Food

Michael Zeece
Introduction to the Chemistry of Food Book PDF

Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 47,6 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262

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Introduction to the Chemistry of Food by Michael Zeece Pdf

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Encyclopedia of Food and Health

Anonim
Encyclopedia of Food and Health Book PDF

Author : Anonim
Publisher : Academic Press
Page : 2379 pages
File Size : 45,6 Mb
Release : 2015-08-26
Category : Technology & Engineering
ISBN : 9780123849533

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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 Food Biotechnology

Ravishankar Rai V
Advances in Food Biotechnology Book PDF

Author : Ravishankar Rai V
Publisher : John Wiley & Sons
Page : 752 pages
File Size : 46,8 Mb
Release : 2015-10-12
Category : Technology & Engineering
ISBN : 9781118864470

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Advances in Food Biotechnology by Ravishankar Rai V Pdf

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.