Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Advances In Food Biochemistry
Download Advances In Food Biochemistry full books in PDF, epub, and Kindle. Read online Advances In Food Biochemistry ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Advances in Food Biochemistry by : Fatih Yildiz
Download or read book Advances in Food Biochemistry written by Fatih Yildiz and published by CRC Press. This book was released on 2009-12-16 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Food Biochemistry and Food Processing by : Y. H. Hui
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Book Synopsis Food Biochemistry and Food Processing by : Benjamin K. Simpson
Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Book Synopsis Nutritional Biochemistry by : Tom Brody
Download or read book Nutritional Biochemistry written by Tom Brody and published by Academic Press. This book was released on 1999 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt: This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.
Book Synopsis Biochemistry of Foods by : N.A.M. Eskin
Download or read book Biochemistry of Foods written by N.A.M. Eskin and published by Elsevier. This book was released on 2012-12-02 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Author :Professor Dr.-Ing. H.-D. Belitz Publisher :Springer Science & Business Media ISBN 13 :3662072815 Total Pages :1034 pages Book Rating :4.6/5 (62 download)
Book Synopsis Food Chemistry by : Professor Dr.-Ing. H.-D. Belitz
Download or read book Food Chemistry written by Professor Dr.-Ing. H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book excerpt: This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.
Download or read book Amino Acids written by Guoyao Wu and published by CRC Press. This book was released on 2021-09-26 with total page 817 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encompasses a comprehensive coverage of basic to applied concepts in amino acid metabolism in humans and other animals. Highlights important roles of dietary amino acids and protein intake in growth, physical performance and health, including sarcopenia mitigation and immunity. Discusses concerns over the excess intakes of amino acids or protein in the development of diseases, including cardiovascular disorders, diabetes and cancers, as well as bone integrity Each chapter contains select references to provide comprehensive reviews and original experimental data on the topics discussed. Each chapter is backed by original experimental data on various topics discussed and contains select references to aid the reader further in research.
Download or read book Advances in Food Biochemistry written by and published by . This book was released on 2015 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Nutritional Biochemistry of the Vitamins by : David A. Bender
Download or read book Nutritional Biochemistry of the Vitamins written by David A. Bender and published by Cambridge University Press. This book was released on 2003-09-18 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: An authoritative and comprehensive review of our current knowledge of the vitamins, their metabolic functions and the scientific basis for setting recommended intakes for the prevention of deficiency and promotion of optimum health. This publication will be a valuable reference for students and specialists alike in the field of nutritional biochemistry.
Book Synopsis Advances in Food Biotechnology by : Ravishankar Rai V
Download or read book Advances in Food Biotechnology written by Ravishankar Rai V and published by John Wiley & Sons. This book was released on 2015-12-21 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller
Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller and published by Elsevier. This book was released on 2018-10-01 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. It is an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides Covers the behavior and functionality of carbohydrates within foods Contains extensive coverage of the structures and properties of individual polysaccharides, including cellulose, inulin, gellans and pectins, amongst others
Book Synopsis Handbook of Food Science and Technology 3 by : Romain Jeantet
Download or read book Handbook of Food Science and Technology 3 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-06-14 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Book Synopsis Advances in Food Processing Technology by : Jingdun Jia
Download or read book Advances in Food Processing Technology written by Jingdun Jia and published by Springer. This book was released on 2019-06-01 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Download or read book Food Biotechnology written by Ulf Stahl and published by Springer. This book was released on 2008-08-05 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: This resource examines trends in modern biotechnology, covering all aspects of this interdisciplinary field.
Book Synopsis Nutritional Biochemistry of Space Flight by : Scott M. Smith
Download or read book Nutritional Biochemistry of Space Flight written by Scott M. Smith and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Besides covering a broad range of issues relating to space nutrition, this book presents the knowledge of nutritional biochemistry of space flight that has resulted from five decades of space life sciences research and operations. It covers research and observational findings on space travellers, as well as ground-based analogue studies with human subjects in such venues as bed rest, closed chambers, Antarctica, and under the sea. This book serves as a historical record of nutrition as related to space flight, specifically to nutrient requirements in a space flight environment. Evidence is reviewed from the first days of human space flight through what may very well be the early days of permanent off-Earth human presence. This information has been scattered in research articles and limited reviews that have been published over the years, in some cases documented only in out-of-publication NASA documents. The book will be of interest to scientists and physicians in many disciplines, including nutrition, physiology, biochemistry, space life sciences, and aerospace medicine. The text is aimed at an upper-undergraduate or graduate-student level of understanding.
Book Synopsis The Chemistry of Food Additives and Preservatives by : Titus A. M. Msagati
Download or read book The Chemistry of Food Additives and Preservatives written by Titus A. M. Msagati and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Book Synopsis Mechanism and Theory in Food Chemistry by : Dominic W.S. Wong
Download or read book Mechanism and Theory in Food Chemistry written by Dominic W.S. Wong and published by Boom Koninklijke Uitgevers. This book was released on 1989-09-30 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.
