Phosphates In Food

Author : RicardoA. Molins
Publisher : Routledge
Page : 272 pages
File Size : 47,5 Mb
Release : 2018-05-04
Category : Technology & Engineering
ISBN : 9781351425001

Get Book

Phosphates in Food by RicardoA. Molins Pdf

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Author : R.H. Ellinger
Publisher : CRC Press
Page : 204 pages
File Size : 52,5 Mb
Release : 2018-01-18
Category : Science
ISBN : 9781351083966

Get Book

Phosphates As Food Ingredients by R.H. Ellinger Pdf

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods. No attempt has been made to review every publication, as such an exhaustive review would require a sizeable book. Anyone interested in further details on any topic covered in this treatise should consult the references listed at the end of the chapter. The bibliographies provided in the references for each topic should provide more thorough coverage. It is hoped that the references cited are those with the most useful information on the phosphate applications and their effects on foods.

Author : RicardoA. Molins
Publisher : Routledge
Page : 299 pages
File Size : 49,7 Mb
Release : 2018-05-04
Category : Technology & Engineering
ISBN : 9781351424998

Get Book

Phosphates in Food by RicardoA. Molins Pdf

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Author : John M. DeMan,Paul Melnychyn
Publisher : Westport, Conn. : Avi Publishing Company
Page : 260 pages
File Size : 45,7 Mb
Release : 1971
Category : Science
ISBN : UOM:39015002949181

Get Book

Symposium: Phosphates in Food Processing, University of Guelph, Ontario, Canada, 1970 by John M. DeMan,Paul Melnychyn Pdf

Author : Jaime Uribarri,Mona S Calvo
Publisher : CRC Press
Page : 648 pages
File Size : 55,7 Mb
Release : 2017-09-27
Category : Medical
ISBN : 9781351645843

Get Book

Dietary Phosphorus by Jaime Uribarri,Mona S Calvo Pdf

Phosphorus is an essential nutrient that occurs in almost all foods and is important for many normal physiological functions. In a typical Western diet, it is not harmful, but does adversely affect tissues in the body when consumed in excess or deficiency. This book provides a comprehensive review of various aspects of phosphorus in relation to human nutritional needs. Sections cover phosphorus nutrition and dietary issues; health risks associated with excess phosphorus intake that exceeds requirements; phosphorus intake in populations at risk; regulatory challenges and policy approaches; and environmental impacts of phosphates in the modern food supply. This book challenges the long held ideas that high dietary phosphorus intake beyond nutritional requirements is safe and the natural supply of phosphorus critical to agricultural and human food production is endless. Controversy surrounds the claim that largely unrestricted use of phosphorus in all aspects of food production from farm to fork increases dietary phosphorus intake and irretrievable environmental loss, both of which harm human and environmental health. The book editors have joined together experts in basic, medical, environmental, nutritional, and food science to explore the validity of these claims of harm from high intakes and the unchecked use of phosphorus in the global food supply. Despite the essential need for adequate phosphorus over all stages of plant, animal and human life, the growing evidence points to a worldwide increase in dietary phosphorus intake far beyond nutrient requirements, significant association with chronic disease risk even when renal function is not compromised, and the increase in environmental loss with crop run-off, animal husbandry, and unretrieved phosphorus from human waste. This current evidence alludes to a depleted, unsustainable natural supply of phosphorus, hazardous environmental pollution of lakes and waterways, and significant increases in the risk of kidney, skeletal, and other serious illnesses in humans in the future if action is not taken now.

Author : Orlando M. Gutiérrez,Kamyar Kalantar-Zadeh,Rajnish Mehrotra
Publisher : Springer
Page : 266 pages
File Size : 54,5 Mb
Release : 2017-05-16
Category : Medical
ISBN : 9781493965663

Get Book

Clinical Aspects of Natural and Added Phosphorus in Foods by Orlando M. Gutiérrez,Kamyar Kalantar-Zadeh,Rajnish Mehrotra Pdf

This comprehensive reference covers the impact of dietary phosphorus in phosphorus physiology, public health and the pathogenesis of disease. Divided into three parts, the first section is an overview of the history of phosphorus and the regulation of phosphorus homeostasis. The second section focuses on specific matters related to phosphorus in the food supply. Clinical applications of the material presented in the preceding sections are pulled together in the third section - including the importance of both phosphorus excess and phosphorus deficiency for the pathogenesis of a wide variety of disease including kidney, cardiovascular, bone and oncologic diseases. Clinical Aspects of Natural and Added Phosphorus in Foods is an indispensable resource for understanding the growing importance of dietary phosphorus content in health and disease, enhancing patient care and moving forward the field of phosphorus science.

Author : Shaul Massry
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 50,6 Mb
Release : 2013-11-21
Category : Medical
ISBN : 9781461342175

Get Book

Phosphate Metabolism by Shaul Massry Pdf

We present to our readers the proceedings of the Second International Workshop on Phosphate. A short account of the history of the effort led to the Phosphate Workshops is appro priate and can be of interest to the reader. The idea for Phosphate Workshops was born in the early days of November, 1974. One of us (S. G. M. ) suggested the thought to a group of scientists gathered for a luncheon in one of the attrac tive small restaurants in Weisbaden, Germany. The purpose of the workshop was to bring together interested scientists to discuss the newer developments and the recent advances in the field of phosphate metabolism and the other related minerals. An Organizing Committee made of Shaul G. Massry (USA), Louis V. Avioli (USA), Philippe Bordier (France), Herbert Fleisch (Switzerland), and Eduardo Slatopolsky (USA) was formed. The First Workshop was held in Paris during June 5-6, 1975 and was hosted by Dr. Philippe Bordier. Its proceeding was already published. The Second Workshop took place in Heidelberg during June 28-30, 1976 and was hosted by Dr. Eberhard Ritz. Both of these workshops were extremely successful scientific endeavors, and the need for them was demonstrated by the great interest they generated among the scientific community. The Or ganizing Committee, therefore, decided to continue with the tradi tion to hold additional Workshops annually or every other year.

Author : Frank Cummings Cook
Publisher : Unknown
Page : 78 pages
File Size : 47,8 Mb
Release : 1909
Category : Food and nutrition
ISBN : UOM:39015067343296

Get Book

Metabolism of Organic and Inorganic Phosphorus by Frank Cummings Cook Pdf

Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes
Publisher : National Academies Press
Page : 449 pages
File Size : 48,9 Mb
Release : 1999-10-17
Category : Medical
ISBN : 9780309064033

Get Book

Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride by Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes Pdf

Since 1941, Recommended Dietary Allowances (RDAs) has been recognized as the most authoritative source of information on nutrient levels for healthy people. Since publication of the 10th edition in 1989, there has been rising awareness of the impact of nutrition on chronic disease. In light of new research findings and a growing public focus on nutrition and health, the expert panel responsible for formulation RDAs reviewed and expanded its approachâ€"the result: Dietary Reference Intakes. This new series of references greatly extends the scope and application of previous nutrient guidelines. For each nutrient the book presents what is known about how the nutrient functions in the human body, what the best method is to determine its requirements, which factors (caffeine or exercise, for example) may affect how it works, and how the nutrient may be related to chronic disease. The first volume of Dietary Reference Intakes includes calcium, phosphorus, magnesium, vitamin D, and fluoride. The second book in the series presents information about thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Based on analysis of nutrient metabolism in humans and data on intakes in the U.S. population, the committee recommends intakes for each age groupâ€"from the first days of life through childhood, sexual maturity, midlife, and the later years. Recommendations for pregnancy and lactation also are made, and the book identifies when intake of a nutrient may be too much. Representing a new paradigm for the nutrition community, Dietary Reference Intakes encompasses: Estimated Average Requirements (EARs). These are used to set Recommended Dietary Allowances. Recommended Dietary Allowances (RDAs). Intakes that meet the RDA are likely to meet the nutrient requirement of nearly all individuals in a life-stage and gender group. Adequate Intakes (AIs). These are used instead of RDAs when an EAR cannot be calculated. Both the RDA and the AI may be used as goals for individual intake. Tolerable Upper Intake Levels (ULs). Intakes below the UL are unlikely to pose risks of adverse health effects in healthy people. This new framework encompasses both essential nutrients and other food components thought to pay a role in health, such as dietary fiber. It incorporates functional endpoints and examines the relationship between dose and response in determining adequacy and the hazards of excess intake for each nutrient.

Author : https://www.chinesestandard.net
Publisher : www.ChineseStandard.net
Page : 12 pages
File Size : 55,6 Mb
Release : 2021-07-30
Category : Social Science
ISBN : 8210379456XXX

Get Book

GB 1886.332-2021 Translated English of Chinese Standard (GB1886.332-2021) by https://www.chinesestandard.net Pdf

This Standard applies to the food additive ammonium phosphate that is produced with liquid ammonia and the food additive phosphoric acid (including wet-process phosphoric acid) as raw materials.

Author : https://www.chinesestandard.net
Publisher : www.ChineseStandard.net
Page : 11 pages
File Size : 53,7 Mb
Release : 2021-07-30
Category : Social Science
ISBN : 8210379456XXX

Get Book

GB 1886.338-2021 Translated English of Chinese Standard (GB1886.338-2021) by https://www.chinesestandard.net Pdf

This Standard applies to food additive trisodium phosphate that is produced with sodium carbonate (or sodium hydroxide) and the food additive phosphoric acid (including wet-process phosphoric acid) as raw materials.

Author : Venketeshwer Rao,Leticia Rao
Publisher : BoD – Books on Demand
Page : 396 pages
File Size : 41,8 Mb
Release : 2016-07-13
Category : Medical
ISBN : 9789535124757

Get Book

Probiotics and Prebiotics in Human Nutrition and Health by Venketeshwer Rao,Leticia Rao Pdf

Probiotic microorganisms are recognised as being beneficial for human health. Prebiotics are substrates that are used preferentially by the probiotic bacteria for their growth. A great deal of interest has been generated in recent years in identifying probiotic bacteria and prebiotics, their characterization, mechanisms of action and their role in the prevention and management of human health disorders. Together they are referred to as synbiotic. This book is in response to the need for more current and global scope of probiotics and prebiotics. It contains chapters written by internationally recognized authors. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast-growing area of probiotics and prebiotics in human nutrition and health.

Author : Karl A. Wyant,Jessica E. Corman,Jim J. Elser
Publisher : Oxford University Press
Page : 456 pages
File Size : 43,6 Mb
Release : 2013-06-14
Category : Science
ISBN : 9780199916849

Get Book

Phosphorus, Food, and Our Future by Karl A. Wyant,Jessica E. Corman,Jim J. Elser Pdf

Phosphorus is essential to all life. A critical component of fertilizers, Phosphorus currently has no known substitute in agriculture. Without it, crops cannot grow. With too much of it, waterways are polluted. Across the globe, social, political, and economic pressures are influencing the biogeochemical cycle of phosphorus. A better understanding of this non-renewable resource and its impacts on the environment is critical to conserving our global supply and increasing agricultural productivity. Most of the phosphorus-focused discussion within the academic community is highly fragmented. Phosphorus, Food, and Our Future will bring together the necessary multi-disciplinary perspectives to build a cohesive knowledge base of phosphorus sustainability. The book is a direct continuation of processes associated with the first international conference on sustainable phosphorus held in the United States, the Frontiers in Life Sciences: Sustainable Phosphorus Summit, though it is not a book of conference proceedings; rather, the book is part of an integrated, coordinated process that builds on the momentum of the Summit. The first chapter will introduce the biological and chemical necessity of phosphorus. The subsequent ten chapters will explore different facets of phosphorus sustainability and the role of policy on future global phosphorus supplies. The final chapter will synthesize all of the emerging views contained in the book, drawing out the leading dilemmas and opportunities for phosphorus sustainability.

Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 43,5 Mb
Release : 2021-03-15
Category : Technology & Engineering
ISBN : 9781119614746

Get Book

Food Formulation by Shivani Pathania,Brijesh K. Tiwari Pdf

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Author : Anonim
Publisher : Unknown
Page : 4 pages
File Size : 40,5 Mb
Release : 1946
Category : Electronic
ISBN : IND:30000091763536

Get Book

Food Crops Need--phosphate by Anonim Pdf