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Author : Nadav Ben-Eliezer
Publisher :
ISBN 13 :
Total Pages : 148 pages
Book Rating : 4.:/5 (28 download)
Download or read book Chemistry of Flavonoid Compounds in Canned Apple Sauce written by Nadav Ben-Eliezer and published by . This book was released on 1963 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Foud Barakat Sioud
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.:/5 (29 download)
Download or read book Chemical Changes in Aseptically Canned Pear Puree written by Foud Barakat Sioud and published by . This book was released on 1964 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California (System). Institute of Library Research
Publisher :
ISBN 13 :
Total Pages : 876 pages
Book Rating : 4.F/5 ( download)
Download or read book University of California Union Catalog of Monographs Cataloged by the Nine Campuses from 1963 Through 1967: Subjects written by University of California (System). Institute of Library Research and published by . This book was released on 1972 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Prasart Footrakul
Publisher :
ISBN 13 :
Total Pages : 184 pages
Book Rating : 4.:/5 (3 download)
Download or read book Chemical and Physical Characteristics of Frozen Cauliflower written by Prasart Footrakul and published by . This book was released on 1971 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California (System). Institute of Library Research
Publisher :
ISBN 13 :
Total Pages : 876 pages
Book Rating : 4.F/5 ( download)
Download or read book University of California Union Catalog of Monographs Cataloged by the Nine Campuses from 1963 Through 1967: Authors & titles written by University of California (System). Institute of Library Research and published by . This book was released on 1972 with total page 876 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : University of California, Davis
Publisher :
ISBN 13 :
Total Pages : 176 pages
Book Rating : 4.:/5 (311 download)
Download or read book Commencement written by University of California, Davis and published by . This book was released on 1961 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 770 pages
Book Rating : 4.E/5 ( download)
Download or read book HortIdeas written by and published by . This book was released on 1990 with total page 770 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H E Nursten
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552579
Total Pages : 227 pages
Book Rating : 4.8/5 (475 download)
Download or read book Maillard Reaction written by H E Nursten and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Author : V. A. Parthasarathy
Publisher : CABI
ISBN 13 : 1845934059
Total Pages : 455 pages
Book Rating : 4.8/5 (459 download)
Download or read book Chemistry of Spices written by V. A. Parthasarathy and published by CABI. This book was released on 2008 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper (Piper nigrum), small cardamom (Elettaria cardamomum), large cardamom (Amomum subulatum), ginger, turmeric, cinnamon and cassia (Cinnamomum spp.), clove, nutmeg and mace, coriander (Coriandrum sativum), cumin (Cuminum cyminum), fennel, fenugreek, paprika and chilli (Capsicum spp.), vanilla (Vanilla spp.), ajowan (Trachyspermum ammi), star anise (Illicium verum), aniseed (Pimpinella anisum), garcinia (Garcinia spp.), tamarind, parsley, celery, curry leaf (Murraya koenigii) and bay leaf (Laurus nobilis). This book will be useful to researchers, industrialists and postgraduate students of agriculture, horticulture and phytochemistry, and to spice traders and processors.
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309053919
Total Pages : 434 pages
Book Rating : 4.3/5 (9 download)
Download or read book Carcinogens and Anticarcinogens in the Human Diet written by National Research Council and published by National Academies Press. This book was released on 1996-03-12 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite increasing knowledge of human nutrition, the dietary contribution to cancer remains a troubling question. Carcinogens and Anticarcinogens assembles the best available information on the magnitude of potential cancer riskâ€"and potential anticarcinogenic effectâ€"from naturally occurring chemicals compared with risk from synthetic chemical constituents. The committee draws important conclusions about diet and cancer, including the carcinogenic role of excess calories and fat, the anticarcinogenic benefit of fiber and other substances, and the impact of food additive regulation. The book offers recommendations for epidemiological and diet research. Carcinogens and Anticarcinogens provides a readable overview of issues and addresses critical questions: Does diet contribute to an appreciable proportion of human cancer? Are there significant interactions between carcinogens and anticarcinogens in the diet? The volume discusses the mechanisms of carcinogenic and anticarcinogenic properties and considers whether techniques used to evaluate the carcinogenic potential of synthetics can be used with naturally occurring chemicals. The committee provides criteria for prioritizing the vast number of substances that need to be tested. Carcinogens and Anticarcinogens clarifies the issues and sets the direction for further investigations into diet and cancer. This volume will be of interest to anyone involved in food and health issues: policymakers, regulators, researchers, nutrition professionals, and health advocates.
Author : Mohamed Koubaa
Publisher : John Wiley & Sons
ISBN 13 : 1119505844
Total Pages : 240 pages
Book Rating : 4.1/5 (195 download)
Download or read book Fermentation Processes: Emerging and Conventional Technologies written by Mohamed Koubaa and published by John Wiley & Sons. This book was released on 2021-02-11 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial growth and can improve processes and productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies—such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation—for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomass Describes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditions Highlights the advantages of new technologies, such as reduced energy consumption and increased efficiency Discusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436396
Total Pages : 978 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of Soybeans and Soyfoods in Korea (544 CE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-05-31 with total page 978 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.
Author : Seyed Mohammad Nabavi
Publisher : Elsevier
ISBN 13 : 0128175192
Total Pages : 880 pages
Book Rating : 4.1/5 (281 download)
Download or read book Recent Advances in Natural Products Analysis written by Seyed Mohammad Nabavi and published by Elsevier. This book was released on 2020-03-07 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. - Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds - Authored and edited by the top worldwide experts in their field - Discusses the current and potential applications and predicts future trends of each compound group
Author : Wilfred Vermerris
Publisher : Springer Science & Business Media
ISBN 13 : 1402051646
Total Pages : 284 pages
Book Rating : 4.4/5 (2 download)
Download or read book Phenolic Compound Biochemistry written by Wilfred Vermerris and published by Springer Science & Business Media. This book was released on 2007-02-20 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: These are just a few examples that illustrate the chemical diversity and use of phenolic compounds, the topic of ‘Phenolic Compound Biochemistry’. This book is written for researchers, instructors, advanced undergraduate students and beginning graduate students in the life sciences who wish to become more familiar with these and many other intriguing aspects of phenolic compounds. Topics covered include nomenclature, chemical properties, biosynthesis, including an up-to-date overview of the genetics controlling phenolic metabolism, isolation and characterization of phenolic compounds, phenolics used in plant defense, and the impact of phenolics on human health. The book is written in an accessible style, and assumes only basic knowledge of organic chemistry, biochemistry and cell physiology. More than 300 chemical structures and reaction schemes illustrate the text. Wilfred Vermerris is Associate Professor of Agronomy at the University of Florida Genetics Institute in Gainesville, FL. His research focuses on the genetic control of phenolic compounds that impact agro-industrial processing of crop plants. Ralph Nicholson is Professor of Botany and Plant Pathology at Purdue University in West Lafayette, IN. He is an expert on phenolic compounds involved in the plant’s defense against pathogenic fungi and bacteria.
Author : Aisha Saleem Khan
Publisher : Springer
ISBN 13 : 3319567772
Total Pages : 313 pages
Book Rating : 4.3/5 (195 download)
Download or read book Medicinally Important Trees written by Aisha Saleem Khan and published by Springer. This book was released on 2017-06-07 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides researchers and advanced students associated with plant and pharmaceutical sciences with comprehensive information on medicinal trees, including their identification, morphological characteristics, traditional and economic uses, along with the latest research on their medicinal compounds. The text covers the ecological distribution of over 150 trees, which are characterized mainly on the basis of their unique properties and phytochemicals of medicinal importance (i.e., anti-allergic, anti-diabetic, anti-carcinogenic, anti-microbial, and possible anti-HIV compounds). Due to the incredibly large diversity of medicinal trees, it is not possible to cover all within one publication, so trees with unique medicinal properties that are relatively more common in many countries are discussed here in order to make it most informative for a global audience. With over 100 illustrations taken at different stages of plant development, this reference work serves as a tool for tree identification and provides morphological explanations. It includes the latest botanical research, including biochemical advancements in phytochemistry techniques such as chromatographic and spectrometric techniques. In addition, the end of each chapter presents the most up-to-date references for further sources of exploration.
Author : Donald L. Downing
Publisher : Springer Science & Business Media
ISBN 13 : 1468482254
Total Pages : 447 pages
Book Rating : 4.4/5 (684 download)
Download or read book Processed Apple Products written by Donald L. Downing and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
ISBN 13 : 1605951129
Total Pages : 392 pages
Book Rating : 4.6/5 (59 download)
Download or read book Methods for Developing New Food Products written by Fadi Aramouni and published by DEStech Publications, Inc. This book was released on 2014-08-22 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
