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Author : Robert Gene Cassens
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (891 download)
Download or read book Detecting Soy Proteins in Meat Products written by Robert Gene Cassens and published by . This book was released on 1977 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1928914845
Total Pages : 437 pages
Book Rating : 4.9/5 (289 download)
Download or read book History of Research on Soy Proteins - Their Properties, Detection in Mixtures, Soy Molasses, etc. (1845-2016) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-01-31 with total page 437 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 geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author : Paul L. H. McSweeney
Publisher : Springer Science & Business Media
ISBN 13 : 1461447143
Total Pages : 558 pages
Book Rating : 4.4/5 (614 download)
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2013-01-09 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
Author : M Lees
Publisher : Elsevier
ISBN 13 : 1855737183
Total Pages : 631 pages
Book Rating : 4.8/5 (557 download)
Download or read book Food Authenticity and Traceability written by M Lees and published by Elsevier. This book was released on 2003-10-22 with total page 631 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing.Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. - Outlines methods and issues in food authentication and traceability - Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling - Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products
Author :
Publisher :
ISBN 13 :
Total Pages : 430 pages
Book Rating : 4.:/5 (89 download)
Download or read book Quick Bibliography Series written by and published by . This book was released on 1976 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1439830843
Total Pages : 1081 pages
Book Rating : 4.4/5 (398 download)
Download or read book Food Analysis by HPLC, Third Edition written by Leo M.L. Nollet and published by CRC Press. This book was released on 2012-11-16 with total page 1081 pages. Available in PDF, EPUB and Kindle. Book excerpt: For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: Recent trends in HPLC HPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acids HPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidants HPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosamines HPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins HPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cations Presenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology.
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 9781439848197
Total Pages : 1002 pages
Book Rating : 4.8/5 (481 download)
Download or read book Safety Analysis of Foods of Animal Origin written by Leo M.L. Nollet and published by CRC Press. This book was released on 2016-04-19 with total page 1002 pages. Available in PDF, EPUB and Kindle. Book excerpt: We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled
Author : V Ravishankar Rai
Publisher : CRC Press
ISBN 13 : 1351649450
Total Pages : 520 pages
Book Rating : 4.3/5 (516 download)
Download or read book Food Safety and Protection written by V Ravishankar Rai and published by CRC Press. This book was released on 2017-09-18 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1420045334
Total Pages : 782 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Processed Meats and Poultry Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-12 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436329
Total Pages : 1537 pages
Book Rating : 4.9/5 (484 download)
Download or read book History of Soy Nutritional Research (1946-1989) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-02-07 with total page 1537 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. 20 photographs and illustrations - many color. Free of charge in digital PDF format.
Author : Michelle Lisa Colgrave
Publisher : Academic Press
ISBN 13 : 0128040572
Total Pages : 540 pages
Book Rating : 4.1/5 (28 download)
Download or read book Proteomics in Food Science written by Michelle Lisa Colgrave and published by Academic Press. This book was released on 2017-04-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components. A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students. Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry
Author : Maria Lopez Pedrouso
Publisher : Academic Press
ISBN 13 : 032390890X
Total Pages : 416 pages
Book Rating : 4.3/5 (239 download)
Download or read book Food Proteomics written by Maria Lopez Pedrouso and published by Academic Press. This book was released on 2022-06-02 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today. Food proteomics continues to be an emerging field, becoming increasingly important in product innovation, food safety, food quality and health. The book is divided into sections describing the role of proteomics in the field of food science, conceptual background methodological aspects, and bioinformatic tools employed in the field. The book describes proteomic studies collected from the most relevant animal and vegetables species in food production and discusses important food challenges from a proteomic point-of-view. This is an essential and practical reference that provides analytical tools to help introduce technical innovations in the food industry with the latest scientific information useful and accessible to new researchers in the field as well as advanced. Includes precise proteomic information on a specific category Provides proteomic studies of the most common vegetable and animal species Presents proteomic methodologies, including bioinformatics for effective analysis in food science Discusses food challenges such as allergens, authentication and food safety
Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 142004530X
Total Pages : 990 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Muscle Foods Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2008-11-10 with total page 990 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Author : R S Singhal
Publisher : Elsevier
ISBN 13 : 1855736470
Total Pages : 562 pages
Book Rating : 4.8/5 (557 download)
Download or read book Handbook of Indices of Food Quality and Authenticity written by R S Singhal and published by Elsevier. This book was released on 1997-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent pasthowever, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations anddeveloping new or improved methods for quality evaluation.
Author : Patrick F. Fox
Publisher : Springer
ISBN 13 : 1441986022
Total Pages : 1356 pages
Book Rating : 4.4/5 (419 download)
Download or read book Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B written by Patrick F. Fox and published by Springer. This book was released on 2013-09-24 with total page 1356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In the decade since the second edition of this volume was published (1992), there have been considerable advances in the study of milk proteins, which are reflected in changes to this book. All topics included in the second edition are retained in the current edition, which has been updated and considerably expanded from 18 to 29 chapters. Owing to its size, the book is divided into two parts; Part A (Chapters 1-11) describes the more basic aspects of milk proteins while Part B (Chapters 12-29) reviews the more applied aspects. Chapter 1, a new chapter, presents an overview of the milk protein system, especially from an historical viewpoint. Chapters 2-5, 7-9, 15, and 16 are revisions of chapters in the second edition and cover analytical aspects, chemical and physiochemical properties, biosynthesis and genetic polymorphism of the principal milk proteins. Non-bovine caseins are reviewed in Chapter 6.
Author : P. G. Martin
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251008447
Total Pages : 428 pages
Book Rating : 4.0/5 (84 download)
Download or read book Manuals of Food Quality Control written by P. G. Martin and published by Food & Agriculture Org.. This book was released on 1979 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810244
Total Pages : 568 pages
Book Rating : 4.1/5 (188 download)
Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-02-21 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
