Nutrition And Flavor During Food Processing Change Patterns And Mechanisms
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| Author | : Peng Wang |
| Publisher | : Frontiers Media SA |
| Total Pages | : 149 |
| Release | : 2024-05-03 |
| Genre | : Medical |
| ISBN | : 2832548784 |
Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.
| Author | : Institute of Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 506 |
| Release | : 2010-11-14 |
| Genre | : Medical |
| ISBN | : 0309148057 |
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
| Author | : Peter Chi Keung Cheung |
| Publisher | : Springer |
| Total Pages | : 0 |
| Release | : 2015-10-19 |
| Genre | : Technology & Engineering |
| ISBN | : 9783642366048 |
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 | : Deborah D. Roberts |
| Publisher | : |
| Total Pages | : 504 |
| Release | : 2000 |
| Genre | : Cooking |
| ISBN | : |
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
| Author | : |
| Publisher | : |
| Total Pages | : 742 |
| Release | : 1989 |
| Genre | : Medicine |
| ISBN | : |
| Author | : |
| Publisher | : Frontiers Media SA |
| Total Pages | : 321 |
| Release | : 2023-07-24 |
| Genre | : Medical |
| ISBN | : 283253032X |
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 168 |
| Release | : 1989-02-01 |
| Genre | : Technology & Engineering |
| ISBN | : 0309041279 |
This book provides an analysis of funding for agricultural research in the United States and presents a proposal to strengthen this system. Its premise is that a judicious but substantial increase in research funding through competitive grants is the best way to sustain and strengthen the U.S. agricultural, food, and environmental system. The proposal calls for an increased public investment in research; a broadened scientific scope and expanded program areas of research; and four categories of competitively awarded grants, with an emphasis on multidisciplinary research.
| Author | : Jinkai Zheng |
| Publisher | : Frontiers Media SA |
| Total Pages | : 125 |
| Release | : 2022-12-02 |
| Genre | : Medical |
| ISBN | : 2832508332 |
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
| Author | : J. Scott Smith |
| Publisher | : John Wiley & Sons |
| Total Pages | : 526 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 047028997X |
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
| Author | : P.J. Fellows |
| Publisher | : Elsevier |
| Total Pages | : 932 |
| Release | : 2009-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845696344 |
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
