Author: Jeong-Ok Kim Ha
Publisher:
ISBN:
Category :
Languages : en
Pages : 398
Book Description
Role of Volatile Branched-chain Fatty Acids in Characteristic Dairy, Meat, and Other Flavors
Author: Jeong-Ok Kim Ha
Publisher:
ISBN:
Category :
Languages : en
Pages : 398
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 398
Book Description
Role of Volatile Branched-chain Fatty Acids in Characteristic Dairy, Meat, and Other Flavors
Author: Jeong-Ok Kim Ha
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
Book Description
Factors Affecting Contributions of Volatile Branched-chain Fatty Acids to the Species-related Flavors of Lamb and Mutton
Author: Charlotte Porcher Brennand
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 412
Book Description
Factors Affecting the Biosynthesis of Branched-chain Fatty Acids in Milk Fat
Author: Luiz Ronaldo de Abreu
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 382
Book Description
Polyunsaturated Fatty Acid Metabolism
Author: Graham C. Burdge
Publisher: Elsevier
ISBN: 012811231X
Category : Science
Languages : en
Pages : 256
Book Description
Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers. - Provides a comprehensive view of polyunsaturated fatty acid metabolism - Describes underlying metabolism on lipids that include polyunsaturated fatty acids - Includes discussions on recent findings on the genetic and epigenetic regulation of polyunsaturated fatty acid metabolism
Publisher: Elsevier
ISBN: 012811231X
Category : Science
Languages : en
Pages : 256
Book Description
Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers. - Provides a comprehensive view of polyunsaturated fatty acid metabolism - Describes underlying metabolism on lipids that include polyunsaturated fatty acids - Includes discussions on recent findings on the genetic and epigenetic regulation of polyunsaturated fatty acid metabolism
Dissertation Abstracts International
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 876
Book Description
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 876
Book Description
Handbook of Food Chemistry
Author: Peter Chi Keung Cheung
Publisher: Springer
ISBN: 9783642366048
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
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.
Publisher: Springer
ISBN: 9783642366048
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
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.
American Doctoral Dissertations
Author:
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 760
Book Description
Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 760
Book Description
Food Chemistry, Third Edition
Author: Owen R. Fennema
Publisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Publisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Improving the Flavour of Cheese
Author: B C Weimer
Publisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Publisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types