Food Chemistry Research Developments
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| Author | : Konstantinos N. Papadopoulos |
| Publisher | : Nova Publishers |
| Total Pages | : 320 |
| Release | : 2008 |
| Genre | : Science |
| ISBN | : 9781604562620 |
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 | : Konstantinos N. Papadopoulos |
| Publisher | : |
| Total Pages | : 297 |
| Release | : 2008 |
| Genre | : Food |
| ISBN | : 9781608763443 |
| Author | : |
| Publisher | : |
| Total Pages | : 216 |
| Release | : 1999 |
| Genre | : Agricultural chemistry |
| ISBN | : 9788177360134 |
| Author | : Antonello Santini |
| Publisher | : MDPI |
| Total Pages | : 196 |
| Release | : 2020-11-13 |
| Genre | : Technology & Engineering |
| ISBN | : 3039364618 |
This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.
| Author | : O. P. Chauhan |
| Publisher | : Springer Nature |
| Total Pages | : 548 |
| Release | : 2022-10-05 |
| Genre | : Science |
| ISBN | : 9811947961 |
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 1998 |
| Genre | : Food |
| ISBN | : 9788186481769 |
| Author | : Fidel Toldra |
| Publisher | : Elsevier |
| Total Pages | : 274 |
| Release | : 2023-05-24 |
| Genre | : Technology & Engineering |
| ISBN | : 0443193037 |
Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides' research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers' trust. - 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
| Author | : Visakh P. M. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 566 |
| Release | : 2013-11-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1118865634 |
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
| Author | : Bhanu Prakash |
| Publisher | : Academic Press |
| Total Pages | : 498 |
| Release | : 2021-11-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0323859178 |
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. - Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits - Highlights current research and technological advances in food science related to health - Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities
| Author | : Visakh P. M. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 336 |
| Release | : 2013-03-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1118121023 |
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
