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Author:
Publisher: Academic Press
ISBN: 0128119179
Category : Health & Fitness
Languages : en
Pages : 332
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Book Description
Approx.318 pagesApprox.318 pages
Author:
Publisher: Academic Press
ISBN: 0128119179
Category : Health & Fitness
Languages : en
Pages : 332
Get Book Here
Book Description
Approx.318 pagesApprox.318 pages
Author: Steve Taylor
Publisher: Elsevier
ISBN: 0080490123
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. - Series established since 1948 - Advisory Board consists of 8 respected scientists - Unique series as it combines food science and nutrition research
Author: Bhanu Prakash
Publisher: Elsevier
ISBN: 0128243694
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
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
ISBN: 1118121023
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
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
Author: Adriano Gomes da Cruz
Publisher: Academic Press
ISBN: 0128199091
Category : Technology & Engineering
Languages : en
Pages : 350
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Book Description
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. - Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products - Discusses the efficacy of food substrate in probiotic and prebiotic delivery - Presents predictive microbiology models
Author: Gerard Downey
Publisher: Woodhead Publishing
ISBN: 0081002335
Category : Medical
Languages : en
Pages : 812
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Book Description
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods
Author: Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed
Publisher: SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
ISBN: 9785223167
Category :
Languages : en
Pages : 153
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Book Description
It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response. Chapter 1 It contains an introduction to general aspects which covers the chemical properties for food, nutritional properties of proteins and functional properties of foods. It covers some factors that affect the functionality of protein. The paper discusses the importance of these functions when preparing food formulations. Chapter 2 This chapter is mainly focused on pasting properties of starch. It includes determining its applications in food processing and other industries. Details of the RVA as tool for obtaining information related to apparent viscosity. Pasting properties have been used to predict the end use quality of various products. Chapter 3 Chapter includes the details of various types of phenolic compounds, extraction, significance and antioxidative action of phenolic compounds. This topic based on natural phenolic compounds with antioxidant activity such as grape seed extract, rosemary extract, tea, catechin and tannins etc. The main purpose of using an antioxidant as a food additive is to maintain the quality of that food and to extend its shelf life rather than improving the quality of the food. Chapter 4 The chapter includes basic information on edible film-coating formulation, Specific requirements, properties, methods of application to food surfaces. Topic will also give information about the advantages and disadvantages of edible film. Chapter 5 The chapter has more focus on carrot production, cultivation, harvesting and post harvest management. It gives information about nutritional significance and changes occur during storage. Chapter 6 The chapter gives more information about the application of integrated nutrigenomics approach in nutritional sciences. It also emphasized for accelerated implementation of mechanistic knowledge in food design. It gives an application and modification approaches of proteomic to analyze the complexity of food protein modification in the area of general food science and quality assurance. Chapter 7 The topic includes the details of coping difficult conditions in the Sahel by mobile pastoralist communities in the Lake Chad area. It gives the basic recommendations for Food Insecurity in Africa and particularly in Sahel area. Chapter 8 The topic concludes spirulina share his remarkable qualities, ease of culture and safety can be an effective and lasting solution to the problems of malnutrition. It gives the details of the pilot project for the development of industry of “Dihe”. Chapter 9 The chapter includes raw materials, process, packaging, PFA specification, types, and health benefits of Pickles. It gives an idea to overcome protein based malnutrition by providing nutrient security by means of pickle. Dr. YASHI SRIVASTAVA Editor- In- Chief Queen’s College of Food Technology & Research Foundation Aurangabad, India-431001
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420007696
Category : Medical
Languages : en
Pages : 524
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Book Description
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Author: Montserrat Espiñeira
Publisher: Woodhead Publishing
ISBN: 0081003218
Category : Technology & Engineering
Languages : en
Pages : 404
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Book Description
Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. - Provides a wide ranging overview of all recent advances in food traceability techniques and technologies - Presents case studies covering when food traceability techniques have been applied to a range of food stuffs - Covers the legal aspects of food traceability in the EU, the USA, and around the world
Author: Paul Berryman
Publisher: Elsevier
ISBN: 1782420932
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. - Brings together contributions from industry, trade bodies, government and academia. - Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. - Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.
