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Author: Jos Miguel Aguilera
Publisher: CRC Press
ISBN: 143989891X
Category : Medical
Languages : en
Pages : 423
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Book Description
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Author: Jos Miguel Aguilera
Publisher: CRC Press
ISBN: 143989891X
Category : Medical
Languages : en
Pages : 423
Get Book Here
Book Description
Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Author: Miguel Angelo Parente Ribei Cerqueira
Publisher: Academic Press
ISBN: 0323898033
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. - Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design - Includes a broad vision of food trends and their impact in new product development - Features the newest methodologies and techniques for the analysis of developed food products
Author: Alejandro G. Marangoni
Publisher: Elsevier
ISBN: 163067009X
Category : Technology & Engineering
Languages : en
Pages : 350
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Book Description
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
Author: Robert Kourik
Publisher: Chelsea Green Publishing
ISBN: 1603581154
Category : Gardening
Languages : en
Pages : 143
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Book Description
First published in 1986, this classic is back in print by popular demand. It is the authoritative text on edible landscaping, featuring a step-by-step guide to designing a productive environment using vegetables, fruits, flowers, and herbs for a combination of ornamental and culinary purposes. It includes descriptions of plants for all temperate habitats, methods for improving soil, tree pruning styles, and gourmet recipes using low-maintenance plants. There are sections on attracting beneficial insects with companion plants and using planting to shelter your home from erosion, heat, wind, and cold.
Author: Mohammad Pessarakli
Publisher: CRC Press
ISBN: 082474134X
Category : Science
Languages : en
Pages : 997
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Book Description
With contributions from over 70 international experts, this reference provides comprehensive coverage of plant physiological stages and processes under both normal and stressful conditions. It emphasizes environmental factors, climatic changes, developmental stages, and growth regulators as well as linking plant and crop physiology to the production of food, feed, and medicinal compounds. Offering over 300 useful tables, equations, drawings, photographs, and micrographs, the book covers cellular and molecular aspects of plant and crop physiology, plant and crop physiological responses to heavy metal concentration and agrichemicals, computer modeling in plant physiology, and more.
Author: R. B. Duckworth
Publisher: Elsevier
ISBN: 1483140423
Category : Technology & Engineering
Languages : en
Pages : 341
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Book Description
Fruit and Vegetables provides comprehensive information on fruits and vegetables, which are deemed to be an important part of diets in every part of the world. The book is intended to be a primary source of information for advanced food science students and readers interested in the deep appreciation and understanding of food. The text illustrates the wide range of background material on the study of fruits and vegetables. Subjects on the chemical constitution and structure of fruits and vegetables are covered in Part I, Concerning the Nature of Fruit and Vegetables. Part II deals with the utilization, production, processing and trade of fruits and vegetables. Food technologists, food scientists, chefs, nutritionists, students and those in the food industry will find this book a good reference material.
Author: Wing-Fu Lai
Publisher: John Wiley & Sons
ISBN: 1119860350
Category : Technology & Engineering
Languages : en
Pages : 437
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Book Description
Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.
Author: Lakhmir Singh & Manjit Kaur
Publisher: S. Chand Publishing
ISBN: 9352530276
Category : Science
Languages : en
Pages : 385
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Book Description
A series of books for Classes IX and X according to the CBSE syllabus and CCE Pattern
Author: Peter Goodfellow
Publisher: Princeton University Press
ISBN: 1400838312
Category : Nature
Languages : en
Pages : 83
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Book Description
An illustrated guide to how birds design and build their nests Birds are the most consistently inventive builders, and their nests set the bar for functional design in nature. Avian Architecture describes how birds design, engineer, and build their nests, deconstructing all types of nests found around the world using architectural blueprints and detailed descriptions of the construction processes and engineering techniques birds use. This spectacularly illustrated book features 300 full-color images and more than 35 case studies that profile key species worldwide. Each chapter covers a different type of nest, from tunnel nests and mound nests to floating nests, hanging nests, woven nests, and even multiple-nest avian cities. Other kinds of avian construction—such as bowers and harvest wells—are also featured. Avian Architecture includes intricate step-by-step sequences, visual spreads on nest-building materials and methods, and insightful commentary by a leading expert. Illustrates how birds around the world design, engineer, and build their nests Features architectural blueprints, step-by-step sequences, visual spreads on nest-building materials and methods, and expert commentary Includes 300 full-color images Covers more than 100 bird species worldwide
Author: P.S.VERMA
Publisher: S. Chand Publishing
ISBN: 9352831799
Category : Science
Languages : en
Pages : 390
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Book Description
A series of six books for Classes IX and X according to the CBSE syllabus
