Food Biochemistry and Food Processing

Download Food Biochemistry and Food Processing PDF Online Free

Author :
Publisher : John Wiley & Sons
ISBN 13 : 1118308050
Total Pages : 909 pages
Book Rating : 4.1/5 (183 download)

DOWNLOAD NOW!


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

Food Biochemistry and Food Processing

Download Food Biochemistry and Food Processing PDF Online Free

Author :
Publisher : John Wiley & Sons
ISBN 13 : 0470276347
Total Pages : 786 pages
Book Rating : 4.4/5 (72 download)

DOWNLOAD NOW!


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.

Swine Nutrition

Download Swine Nutrition PDF Online Free

Author :
Publisher : CRC Press
ISBN 13 : 1420041843
Total Pages : 1030 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!


Book Synopsis Swine Nutrition by : Austin J. Lewis

Download or read book Swine Nutrition written by Austin J. Lewis and published by CRC Press. This book was released on 2000-12-21 with total page 1030 pages. Available in PDF, EPUB and Kindle. Book excerpt: With 42 chapters authored by leading international experts, Swine Nutrition: Second Edition is a comprehensive reference that covers all aspects of the nutrition of pigs. Content includes characteristics of swine and the swine industry with emphasis on the gastrointestinal tract; various classes of nutrients, how these nutrients are metabolized by swine, and the factors affecting their utilization; the practical aspects of swine nutrition from birth through gestation, lactation in sows, and the feeding of adult boars; and nutritional aspects of the various feedstuffs commonly fed to swine. Rounding the book is coverage of various techniques used in swine nutrition research.

OECD-FAO Agricultural Outlook 2020-2029

Download OECD-FAO Agricultural Outlook 2020-2029 PDF Online Free

Author :
Publisher : OECD Publishing
ISBN 13 : 9264582959
Total Pages : 330 pages
Book Rating : 4.2/5 (645 download)

DOWNLOAD NOW!


Book Synopsis OECD-FAO Agricultural Outlook 2020-2029 by : OECD

Download or read book OECD-FAO Agricultural Outlook 2020-2029 written by OECD and published by OECD Publishing. This book was released on 2020-07-16 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: The OECD-FAO Agricultural Outlook 2020-2029 is a collaborative effort of the Organisation for Economic Co-operation Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations, incorporating expertise from collaborating member countries and international commodity organisations. It provides market projections for national, regional and global supply and demand of major agricultural commodities, biofuel and fish.

Polyunsaturated Fatty Acid Metabolism

Download Polyunsaturated Fatty Acid Metabolism PDF Online Free

Author :
Publisher : Elsevier
ISBN 13 : 012811231X
Total Pages : 256 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!


Book Synopsis Polyunsaturated Fatty Acid Metabolism by : Graham C. Burdge

Download or read book Polyunsaturated Fatty Acid Metabolism written by Graham C. Burdge and published by Elsevier. This book was released on 2018-05-04 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers. - Provides a comprehensive view of polyunsaturated fatty acid metabolism - Describes underlying metabolism on lipids that include polyunsaturated fatty acids - Includes discussions on recent findings on the genetic and epigenetic regulation of polyunsaturated fatty acid metabolism

Functional Foods

Download Functional Foods PDF Online Free

Author :
Publisher : CRC Press
ISBN 13 : 1000987477
Total Pages : 358 pages
Book Rating : 4.0/5 (9 download)

DOWNLOAD NOW!


Book Synopsis Functional Foods by : Sajad Ahmad Wani

Download or read book Functional Foods written by Sajad Ahmad Wani and published by CRC Press. This book was released on 2023-11-06 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds. Key Features: Covers the most recent research related to the bioactive compounds present in the functional foods Presents the latest information on extraction, isolation, encapsulation, identification and characterization Discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods Finally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.

Advances in Processing Technology

Download Advances in Processing Technology PDF Online Free

Author :
Publisher : CRC Press
ISBN 13 : 1000505634
Total Pages : 342 pages
Book Rating : 4.0/5 (5 download)

DOWNLOAD NOW!


Book Synopsis Advances in Processing Technology by : Gopal Kumar Sharma

Download or read book Advances in Processing Technology written by Gopal Kumar Sharma and published by CRC Press. This book was released on 2021-11-29 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Encapsulation in Food Processing and Fermentation

Download Encapsulation in Food Processing and Fermentation PDF Online Free

Author :
Publisher : CRC Press
ISBN 13 : 1000655938
Total Pages : 379 pages
Book Rating : 4.0/5 (6 download)

DOWNLOAD NOW!


Book Synopsis Encapsulation in Food Processing and Fermentation by : Steva Lević

Download or read book Encapsulation in Food Processing and Fermentation written by Steva Lević and published by CRC Press. This book was released on 2022-08-18 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.

Handbook of Food Products Manufacturing, Volume 2

Download Handbook of Food Products Manufacturing, Volume 2 PDF Online Free

Author :
Publisher : John Wiley & Sons
ISBN 13 : 047012525X
Total Pages : 1252 pages
Book Rating : 4.4/5 (71 download)

DOWNLOAD NOW!


Book Synopsis Handbook of Food Products Manufacturing, Volume 2 by : Y. H. Hui

Download or read book Handbook of Food Products Manufacturing, Volume 2 written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2007-04-27 with total page 1252 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.

Meat Science and Nutrition

Download Meat Science and Nutrition PDF Online Free

Author :
Publisher : BoD – Books on Demand
ISBN 13 : 1789842336
Total Pages : 88 pages
Book Rating : 4.7/5 (898 download)

DOWNLOAD NOW!


Book Synopsis Meat Science and Nutrition by : Muhammad Sajid Arshad

Download or read book Meat Science and Nutrition written by Muhammad Sajid Arshad and published by BoD – Books on Demand. This book was released on 2018-10-10 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

Antioxidants in Muscle Foods

Download Antioxidants in Muscle Foods PDF Online Free

Author :
Publisher : John Wiley & Sons
ISBN 13 : 9780471314547
Total Pages : 516 pages
Book Rating : 4.3/5 (145 download)

DOWNLOAD NOW!


Book Synopsis Antioxidants in Muscle Foods by : Eric A. Decker

Download or read book Antioxidants in Muscle Foods written by Eric A. Decker and published by John Wiley & Sons. This book was released on 2000-02-14 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality

Designing Functional Foods

Download Designing Functional Foods PDF Online Free

Author :
Publisher : Elsevier
ISBN 13 : 1845696603
Total Pages : 745 pages
Book Rating : 4.8/5 (456 download)

DOWNLOAD NOW!


Book Synopsis Designing Functional Foods by : D. Julian McClements

Download or read book Designing Functional Foods written by D. Julian McClements and published by Elsevier. This book was released on 2009-07-30 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. - Reviews digestion and absorption of food components including oral physiology and gut microbial ecology - Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Food Flavor and Safety

Download Food Flavor and Safety PDF Online Free

Author :
Publisher :
ISBN 13 :
Total Pages : 376 pages
Book Rating : 4.:/5 (44 download)

DOWNLOAD NOW!


Book Synopsis Food Flavor and Safety by : Arthur M. Spanier

Download or read book Food Flavor and Safety written by Arthur M. Spanier and published by . This book was released on 1993 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemists, biochemists, physiologists, microbiologists, statisticians, and food technologists address such questions as what food quality is and how it is measured; the mechanisms and factors that contribute to its generation and loss; production and management strategies to enhance food quality; and nutrition, health, and safety concerns. The 25 papers are from a symposium in San Francisco, April 1992. Annotation copyright by Book News, Inc., Portland, OR

Cumulated Index Medicus

Download Cumulated Index Medicus PDF Online Free

Author :
Publisher :
ISBN 13 :
Total Pages : 1856 pages
Book Rating : 4.:/5 (31 download)

DOWNLOAD NOW!


Book Synopsis Cumulated Index Medicus by :

Download or read book Cumulated Index Medicus written by and published by . This book was released on 1999 with total page 1856 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Egg Innovations and Strategies for Improvements

Download Egg Innovations and Strategies for Improvements PDF Online Free

Author :
Publisher : Academic Press
ISBN 13 : 0128011513
Total Pages : 648 pages
Book Rating : 4.1/5 (28 download)

DOWNLOAD NOW!


Book Synopsis Egg Innovations and Strategies for Improvements by : Patricia Hester

Download or read book Egg Innovations and Strategies for Improvements written by Patricia Hester and published by Academic Press. This book was released on 2016-12-19 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory aspects, cost and risk analyses, and research trends. Eggs are a rich source of macro- and micronutrients which are consumed not only by themselves, but also within the matrix of food products, such as pastas, cakes, and pastries. A wholesome, versatile food with a balanced array of essential nutrients, eggs are a stable of the human diet. Emerging strategies entail improvements to the composition of eggs via fortification or biological enrichment of hen's feed with polyunsaturated fatty acids, antioxidants, vitamins, or minerals. Conversely, eggs can be a source of food-borne disease or pollutants that can have effects on not only human health, but also egg production and commercial viability. Written by an international team of experts, the book presents a unique overview of the biology and science of egg production, nutrient profiling, disease, and modes for increasing their production and quality. Designed for poultry and food scientists, technologists, microbiologists, and workers in public health and the food and egg industries, the book is valuable as an industrial reference and as a resource in academic libraries. - Focuses on the production and food science aspects of eggs - Includes a broad range of microbial contaminants, their risks, and prevention, as well as non-microbial contaminant risks - Presents analytical techniques for practical application

Commercial Poultry Nutrition

Download Commercial Poultry Nutrition PDF Online Free

Author :
Publisher : Nottingham University Press
ISBN 13 : 190476178X
Total Pages : 413 pages
Book Rating : 4.9/5 (47 download)

DOWNLOAD NOW!


Book Synopsis Commercial Poultry Nutrition by : S. Leeson

Download or read book Commercial Poultry Nutrition written by S. Leeson and published by Nottingham University Press. This book was released on 2009-04-01 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering a variety of essential topics relating to commercial poultry nutrition and production—including feeding systems and poultry diets—this complete reference is ideal for professionals in the poultry-feed industries, veterinarians, nutritionists, and farm managers. Detailed and accessible, the guide analyzes commercial poultry production at a worldwide level and outlines the importance it holds for maintaining essential food supplies. With ingredient evaluations and diet formulations, the study's compressive models for feeding programs target a wide range of commercially prominent poultry, including laying hens, broiler chickens, turkeys, ducks, geese, and game birds, among others.

The Amazing Egg

Download The Amazing Egg PDF Online Free

Author :
Publisher :
ISBN 13 : 9781896110264
Total Pages : 519 pages
Book Rating : 4.1/5 (12 download)

DOWNLOAD NOW!


Book Synopsis The Amazing Egg by : University of Alberta. Department of Agricultural, Food and Nutritional Science

Download or read book The Amazing Egg written by University of Alberta. Department of Agricultural, Food and Nutritional Science and published by . This book was released on 2006 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: