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Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: R. A. McCance
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Robert Alexander McCance
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 168
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Book Description
Author:
Publisher: Pearson
ISBN: 9780321667939
Category : Brand name products
Languages : en
Pages : 0
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Book Description
In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
Author: Leonard W. Aurand
Publisher: Springer Science & Business Media
ISBN: 9401573980
Category : Science
Languages : en
Pages : 699
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Book Description
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Author:
Publisher:
ISBN:
Category : Beef
Languages : en
Pages : 418
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Book Description
Author: A. K. Haghi
Publisher: CRC Press
ISBN: 1926895851
Category : Technology & Engineering
Languages : en
Pages : 426
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Book Description
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.
Author: Susan E. Gebhardt
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 76
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Book Description
Author: Heather Greenfield
Publisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
Author: Ronald S. Kirk
Publisher: Addison-Wesley Longman Limited
ISBN: 9780582409101
Category : Technology & Engineering
Languages : en
Pages : 708
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Book Description
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Author: H. Greenfield
Publisher: Springer
ISBN: 9781461365730
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of the driving forces behind the development of the Eurofoods initiative in the 1980's when those people in Europe interested in data on food composition began working together. This initiative received further impetus with the establishment of the Eurofoods-Enfant Concerted Action Project within the framework of the FLAIR (Food-Linked Agro-Industrial Research) Programme of the Commission of the European Communities. It was quickly recognised that the draft guidelines for the production, management and use of food composition data which had been prepared under the aegis of INFOODS (International Network of Food Data Systems, a project of the United Nations University), would be especially applicable to the objectives of the Concerted Action. The guidelines have been written by two recognised experts. Many people associated with FLAIR Eurofoods-Enfant have added constructive criticism and advice to that offered previously by those associated with INFOODS. Thus the guidelines are backed by a consensus in the community of those responsible for the production and use of food composition tables and nutrient data bases.
