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Edible Structures
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Book Synopsis Edible Structures by : Jos Miguel Aguilera
Download or read book Edible Structures written by Jos Miguel Aguilera and published by CRC Press. This book was released on 2016-04-19 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bod
Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira
Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products
Book Synopsis Gastronomy and Food Science by : Charis M. Galanakis
Download or read book Gastronomy and Food Science written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-09-22 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market
Book Synopsis The Big Book of Primary Club Resources: Science and Outdoor Learning by : Fe Luton
Download or read book The Big Book of Primary Club Resources: Science and Outdoor Learning written by Fe Luton and published by Routledge. This book was released on 2018-12-07 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: These days, running a club is an accepted part of the teacher's remit, adding additional pressure to an already substantial workload. The Big Book of Primary Club Resources: Science and Outdoor Learning aims to ease that burden, providing a simple and clear week-by-week plan for science and outdoor learning clubs. Each chapter aims to explore science and outdoor learning in a context that complements classroom practice without specifically following the National Curriculum. Containing two years' worth of club sessions, this book is a quick, accessible and easy-to-use guide which provides clear and creative ideas, all of which are straightforward to resource, set up and run. A myriad of science and outdoor learning topics are covered, including: The human body Weather Chemistry and special effects science The environment Mathematics of the natural world Outdoor survival skills All activities are adapted for three age groups (4–7 years; 7–9 years and 9–11 years) and achieve highly satisfying outcomes for pupils. Taking the strain out of club planning, this book is an invaluable resource for teachers and teaching assistants running clubs for children aged 4–11.
Book Synopsis Edible Structures by : Jos¿iguel Aguilera
Download or read book Edible Structures written by Jos¿iguel Aguilera and published by CRC Press. This book was released on 2017-07-27 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into molecules that serve as fuel and raw materials for our bodies. Drawing from the physical and engineering sciences, food technology, nutrition, and gastronomy, Edible Structures: The Basic Science of What We Eat examines the importance of food structures�the supramolecular assemblies and matrices that are created by nature and when we cook�rather than the basic chemical compounds that are the more traditional focus of study. The central objectives of this book are to address the pressing food trends of this century, including: Growing evidence that flavorful food structures are important for the delivery of the nutritious and healthful food molecules from which they are madeA need to understand and control how food structures are created and presented as products that respond to nutritional requirementsOpportunities to design certain foods to better suit the needs of modern lifestylesThe empowerment of consumers and the appearance of the axis that connects the food we eat with our brain, digestive system, and the cells in our bodyThe separation between a knowledgeable gourmet "elite" and the rest of the population who simply want to eat quick meals as cheaply as possible Entertaining and informative, Edible Structures: The Basic Science of What We Eat uses scientific yet understandable terms throughout to facilitate the communication between experts and the educated public, especially those who are curious, love to cook and innovate in the kitchen and/or want to enjoy good food. The language and concepts presented in this book giv
Book Synopsis Food Structure and Functionality by : Charis M. Galanakis
Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
Book Synopsis Edible Oleogels by : Alejandro G. Marangoni
Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or “oleogels,“ and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat. Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles. Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume.
Book Synopsis Genetic, Physico-chemical and Structural Parameters Affecting Texture of Dry Edible Beans by : Agbo N'Zi Georges
Download or read book Genetic, Physico-chemical and Structural Parameters Affecting Texture of Dry Edible Beans written by Agbo N'Zi Georges and published by . This book was released on 1982 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Commercial Products of India by : Sir George Watt
Download or read book The Commercial Products of India written by Sir George Watt and published by London : J. Murray. This book was released on 1908 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Druggists' Circular written by and published by . This book was released on 1910 with total page 1122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Structure written by and published by . This book was released on 1990 with total page 802 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Plant Life by : Johannes Eugenius Bülow Warming
Download or read book Plant Life written by Johannes Eugenius Bülow Warming and published by . This book was released on 1911 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Environmental Toxicology and Chemistry by :
Download or read book Environmental Toxicology and Chemistry written by and published by . This book was released on 2002 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Processing Industry written by and published by . This book was released on 1969 with total page 1122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings of the First Cleveland Symposium on Macromolecules by : Alan G. Walton
Download or read book Proceedings of the First Cleveland Symposium on Macromolecules written by Alan G. Walton and published by Elsevier-North-Holland Biomedical Press. This book was released on 1977 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of 3D Food Printing and Applications by : Fernanda C. Godoi
Download or read book Fundamentals of 3D Food Printing and Applications written by Fernanda C. Godoi and published by Academic Press. This book was released on 2018-11-02 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers Includes the effects of flow behaviour and viscoelastic properties of printing materials Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications Prosumer-driven 3D food printing Safety and labelling of 3D printed food
Download or read book NASA SP. written by and published by . This book was released on 1964 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt:
