Chemical Profiles Of Selected Jordanian Foods
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Author | : Moawiya A. Haddad |
Publisher | : Springer Nature |
Total Pages | : 61 |
Release | : 2021-08-21 |
Genre | : Technology & Engineering |
ISBN | : 3030798208 |
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region’s historical foods and beverages and examined them with a focus on their chemical composition and preparation, as well as features such as food safety and quality management. The first chapter provides a general introduction to traditional foods in Jordan. Subsequent chapters then shed light on specific product classes, including Shaneenah, a popular fermented dairy drink; Mujaddara and Rashoof, two products based on lentils; Kebab products; soft cheese; and Muhallabiaah, a traditional milk pudding. This book offers a valuable reference guide to many traditional/historical products in the Middle East, and due to region’s historical influence on the Mediterranean diet, it is also of interest to researchers in southern Europe.
Author | : Suni Mary Varghese |
Publisher | : Springer Nature |
Total Pages | : 73 |
Release | : 2022-07-05 |
Genre | : Technology & Engineering |
ISBN | : 303106304X |
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view. This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
Author | : Laurens E. Tacoma |
Publisher | : Oxford University Press |
Total Pages | : 317 |
Release | : 2016-05-27 |
Genre | : History |
ISBN | : 0191080950 |
While the importance of migration in contemporary society is universally acknowledged, historical analyses of migration put contemporary issues into perspective. Migration is a phenomenon of all times, but it can take many different forms. The Roman case is of real interest as it presents a situation in which the volume of migration was high, and the migrants in question formed a mixture of voluntary migrants, slaves, and soldiers. Moving Romans offers an analysis of Roman migration by applying general insights, models and theories from the field of migration history. It provides a coherent framework for the study of Roman migration on the basis of a detailed study of migration to the city of Rome in the first two centuries A.D. Advocating an approach in which voluntary migration is studied together with the forced migration of slaves and the state-organised migration of soldiers, it discusses the nature of institutional responses to migration, arguing that state controls focused mainly on status preservation rather than on the movement of people. It demonstrates that Roman family structure strongly favoured the migration of young unmarried males. Tacoma argues that in the case of Rome, two different types of the so-called urban graveyard theory, which predicts that cities absorbed large streams of migrants, apply simultaneously. He shows that the labour market which migrants entered was relatively open to outsiders, yet also rather crowded, and that although ethnic community formation could occur, it was hardly the dominant mode by which migrants found their way into Rome because social and economic ties often overrode ethnic ones. The book shows that migration impinges on social relations, on the Roman family, on demography, on labour relations, and on cultural interaction, and thus deserves to be placed high on the research agenda of ancient historians. Photo © Krien Clevis (from the series Echoes of Eternity) Krien Clevis is an artist/researcher (PhD) who is working on an ongoing photo project, part of the multi-disciplinary Dutch research project 'Mapping the Via Appia'. Clevis' contribution to the project is devoted to this unique historical 'avenue of memories', which over the centuries has been subject to constant change. She studies the different perspectives on this street, ranging from its protection to its opening-up. See also: www.knir.it/krienclevis/ or www.krienclevis.com
Author | : Eugenio Aprea |
Publisher | : MDPI |
Total Pages | : 362 |
Release | : 2021-04-29 |
Genre | : Science |
ISBN | : 3039434128 |
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.
Author | : Stanley A. Greene |
Publisher | : William Andrew |
Total Pages | : 1215 |
Release | : 2013-10-22 |
Genre | : Technology & Engineering |
ISBN | : 0815519036 |
Sittig's Handbook of Pesticides and Agricultural Chemicals is specifically designed for use by those engaged in the agricultural and food processing industries, both vital to our nation's health and economy. People in every phase of food production, from the farm to the fork, will find a wealth of material here. It will also be of interest to professionals in the pharmaceutical, cosmetics, and personal care industries who use agricultural products as ingredients. It provides crop, chemical, regulatory, health and safety information on nearly 800 pesticides, fertilizers, and other agricultural chemicals. These chemicals are organized withg unique identifiers so that all who may have contact with or interest in them can find critical information quickly.
Author | : Kandikere R. Sridhar |
Publisher | : CRC Press |
Total Pages | : 328 |
Release | : 2021-09-17 |
Genre | : Science |
ISBN | : 1000454134 |
Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues utilising economical methods to generate substantial biomass, food and biofuels. Bioconversion of lignocellulosic wastes by macrofungi generates value-added fungal nutritional biomass for humans and livestock. Besides commercial cultivation techniques, other topics covered include healing potential of mushrooms, industrial opportunities, mycelium-based products, forest wild mushrooms and industrial applications of white rot fungi. This book addresses the various applications of macrofungi. It encourages readers to explore non-conventional sources of nutrition as well as bioactive metabolites to serve as nutraceuticals. The volume emphasizes the significance of macrofungi as source of bioactive compounds to remedy human lifestyle diseases especially cancers and cardiovascular ailments along with immunostimulation potential by Cordyceps. This book also emphasises on the role of mushrooms as a source of cosmeceuticals, source of flavors, essence, scents and perfumes.
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 | : D. Julian McClements |
Publisher | : Elsevier |
Total Pages | : 793 |
Release | : 2007-08-30 |
Genre | : Technology & Engineering |
ISBN | : 1845693671 |
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Author | : Yolanda Pico |
Publisher | : Academic Press |
Total Pages | : 813 |
Release | : 2012-09-01 |
Genre | : Technology & Engineering |
ISBN | : 0123848636 |
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
Author | : M. de Cuyper |
Publisher | : Springer Science & Business Media |
Total Pages | : 333 |
Release | : 2006-04-11 |
Genre | : Science |
ISBN | : 0306468913 |
At the end of the 20th century, a tremendous progress was made in biotechnology in its widest sense. This progress was largely possible as a result of joint efforts of top academic researchers in both pure fundamental sciences and applied research. The surplus value of such interdisciplinary approaches was clearly highlighted during the 9th European Congress on Biotechnology that was held in Brussels, Belgium (11-15 July, 1999). The present volume in the ‘Focus on Biotechnology’ series, entiteld ‘Physics and Chemistry Basis for Biotechnology’ contains selected presentations from this meeting, A collection of experts has made serious efforts to present some of the latest developments in various scientific fields and to unveil prospective evolutions on the threshold of the new millenium. In all contributions the emphasis is on emerging new areas of research in which physicochemical principles form the foundation. In reading the different chapters, it appears that more than ever significant advances in biotechnology very often depend on breakthroughs in the biotechnology itself (e.g.