Chemistry Of Foods And Beverages Recent Developments

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Chemistry of Foods and Beverages: Recent Developments

Author : George Charalambous
Publisher : Elsevier
ISBN 13 : 0323154409
Total Pages : 359 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Chemistry of Foods and Beverages: Recent Developments by : George Charalambous

Download or read book Chemistry of Foods and Beverages: Recent Developments written by George Charalambous and published by Elsevier. This book was released on 2012-12-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, “Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology , is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.

Volatile Compounds in Foods and Beverages

Author : Henk Maarse
Publisher : Routledge
ISBN 13 : 1351405349
Total Pages : 1028 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Volatile Compounds in Foods and Beverages by : Henk Maarse

Download or read book Volatile Compounds in Foods and Beverages written by Henk Maarse and published by Routledge. This book was released on 2017-11-22 with total page 1028 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant

Low-Calorie Foods Handbook

Author : Altschul
Publisher : CRC Press
ISBN 13 : 9780824788124
Total Pages : 620 pages
Book Rating : 4.7/5 (881 download)

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Book Synopsis Low-Calorie Foods Handbook by : Altschul

Download or read book Low-Calorie Foods Handbook written by Altschul and published by CRC Press. This book was released on 1993-03-12 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.

Principles and Applications of Gas Chromatography in Food Analysis

Author : Michael H. Gordon
Publisher : Springer Science & Business Media
ISBN 13 : 1461306817
Total Pages : 371 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Principles and Applications of Gas Chromatography in Food Analysis by : Michael H. Gordon

Download or read book Principles and Applications of Gas Chromatography in Food Analysis written by Michael H. Gordon and published by Springer Science & Business Media. This book was released on 2013-03-08 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Fibre-Rich and Wholegrain Foods

Author : Jan A Delcour
Publisher : Elsevier
ISBN 13 : 0857095781
Total Pages : 488 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Fibre-Rich and Wholegrain Foods by : Jan A Delcour

Download or read book Fibre-Rich and Wholegrain Foods written by Jan A Delcour and published by Elsevier. This book was released on 2013-03-26 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres

Principles of Food Chemistry

Author : John M. deMan
Publisher : Springer Science & Business Media
ISBN 13 : 1461463904
Total Pages : 524 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Principles of Food Chemistry by : John M. deMan

Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer Science & Business Media. This book was released on 2013-02-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.

Carbohydrates as Organic Raw Materials III

Author : Herman van Bekkum
Publisher : John Wiley & Sons
ISBN 13 : 3527614885
Total Pages : 325 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Carbohydrates as Organic Raw Materials III by : Herman van Bekkum

Download or read book Carbohydrates as Organic Raw Materials III written by Herman van Bekkum and published by John Wiley & Sons. This book was released on 2008-07-11 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is the continuation of a successful bookseries devoted to an increasingly vital subject: the utilization of carbohydrates as chemical raw materials. Sixteen contributions present an overview of current research thereby covering several new topics which were not dealt with in the preceeding volumes: - production and use of inulin - lactose: its manufacture and physico-chemical properties - lactic acid production and utilization - bulking agents: polydextrose - alkyl polyglucoside, a carbohydrate-based surfactant As more than sixty percent of the authors come from industry, this volume is the most practice-oriented of the series. Thus, this book will be a valuable tool for young as well as for experienced researchers working in the challenging field of upgrading renewable resources.

Analysis of Foods and Beverages

Author : George Charalambous
Publisher : Elsevier
ISBN 13 : 0323143644
Total Pages : 673 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Analysis of Foods and Beverages by : George Charalambous

Download or read book Analysis of Foods and Beverages written by George Charalambous and published by Elsevier. This book was released on 2012-12-02 with total page 673 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

Complex Carbohydrates in Foods

Author : Susan Sungsoo Cho
Publisher : CRC Press
ISBN 13 : 0824742281
Total Pages : 721 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Complex Carbohydrates in Foods by : Susan Sungsoo Cho

Download or read book Complex Carbohydrates in Foods written by Susan Sungsoo Cho and published by CRC Press. This book was released on 1999-01-19 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

Food Chemistry Research Developments

Author : Konstantinos N. Papadopoulos
Publisher : Nova Publishers
ISBN 13 : 9781604562620
Total Pages : 320 pages
Book Rating : 4.5/5 (626 download)

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Book Synopsis Food Chemistry Research Developments by : Konstantinos N. Papadopoulos

Download or read book Food Chemistry Research Developments written by Konstantinos N. Papadopoulos and published by Nova Publishers. This book was released on 2008 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Enzymes in Food Processing

Author : Tilak Nagodawithana
Publisher : Elsevier
ISBN 13 : 008057145X
Total Pages : 507 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Enzymes in Food Processing by : Tilak Nagodawithana

Download or read book Enzymes in Food Processing written by Tilak Nagodawithana and published by Elsevier. This book was released on 2013-10-22 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing. Covers genetic modification of enzymes in the food industry Discuss enzyme function and dependence on environmental parameters Explores practical applications of food enzymes in industry

Quick Bibliography Series

Author :
Publisher :
ISBN 13 :
Total Pages : 394 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Quick Bibliography Series by :

Download or read book Quick Bibliography Series written by and published by . This book was released on 1976 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sugar Substitutes and Alternative Sweeteners, 1982-85

Author : Jayne T. MacLean
Publisher :
ISBN 13 :
Total Pages : 26 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Sugar Substitutes and Alternative Sweeteners, 1982-85 by : Jayne T. MacLean

Download or read book Sugar Substitutes and Alternative Sweeteners, 1982-85 written by Jayne T. MacLean and published by . This book was released on 1985 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Forage Legumes

Author : Jayne T. MacLean
Publisher :
ISBN 13 :
Total Pages : 490 pages
Book Rating : 4.X/5 (1 download)

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Book Synopsis Forage Legumes by : Jayne T. MacLean

Download or read book Forage Legumes written by Jayne T. MacLean and published by . This book was released on 1986 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Proteins and Their Applications

Author : Srinivasan Damodaran
Publisher : CRC Press
ISBN 13 : 135144753X
Total Pages : 694 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Food Proteins and Their Applications by : Srinivasan Damodaran

Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-10-19 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Commercial Fruit Processing

Author : Jasper Woodroof
Publisher : Springer Science & Business Media
ISBN 13 : 9401173850
Total Pages : 680 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Commercial Fruit Processing by : Jasper Woodroof

Download or read book Commercial Fruit Processing written by Jasper Woodroof and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: • use of fewer additives containing sodium, spices, artificial colors and flavors, and "energy" • continued use of fruits in cereals, salads, cakes, pies, and other com binations, as a source of minerals, vitamins, fiber, and natural flavors and colors An important recent innovation is low-moisture processing, in which fruit, with no added sugar, preservative, or carrier, is converted into convenient dehydrated forms. Development of this technology has been stimulated by high transportation rates, improvements in technology, and revolutionary new packages. In addition to raisins, prunes, and dehy drated apples, pears, peaches, and apricots, bananas are available in flakes, slices, and granules; pineapple and other tropical fruits also are available in new forms. Another low-moisture product is apple fiber sol ids, consisting of cell wall material (cellulose, hemicellulose, lignin, and pectin) and apple sugars. Low-moisture forms of other fruits are becom mg more common. Commercial Fruit Processing is a companion volume to Commercial Vegetable Processing, also edited by B. S. Luh and J. G. Woodroof; both are being updated and revised simultaneously. Grateful acknowledgments and thanks go to contributors who wrote in their own area of expertise on commercial fruit processing. Credit also goes to more than a dozen commercial companies and individuals who supplied photographs, charts, tables, and data from commercial opera tions. Thanks also to Ann Autry who typed, corrected, and edited the manu script; and to Naomi C. Woodroof, my wife, for assisting in research.

Encyclopedia of Chemical Processing and Design

Author : John J. McKetta Jr
Publisher : CRC Press
ISBN 13 : 9780824726188
Total Pages : 436 pages
Book Rating : 4.7/5 (261 download)

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Book Synopsis Encyclopedia of Chemical Processing and Design by : John J. McKetta Jr

Download or read book Encyclopedia of Chemical Processing and Design written by John J. McKetta Jr and published by CRC Press. This book was released on 1999-05-28 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Water and Wastewater Treatment, Protective Coating Systems to Zeolites"