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Enzymatic Browning And Its Prevention
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Book Synopsis Enzymatic Browning and Its Prevention by : Chang Y. Lee
Download or read book Enzymatic Browning and Its Prevention written by Chang Y. Lee and published by . This book was released on 1995 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the chemistry, structure, and function of polyphenol oxidase. Covers the molecular biology of polyphenol oxidase. Describes the chemistry of enzymatic browning. Provides practical methods for preventing enzymatic browning in fruit and vegetable products. Valuable reading for chemists, molecular biologists, food scientists, and food technologists.
Book Synopsis Enzymes in Food Technology by : Mohammed Kuddus
Download or read book Enzymes in Food Technology written by Mohammed Kuddus and published by Springer. This book was released on 2018-11-19 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Book Synopsis Handbook of Food Science and Technology 1 by : Romain Jeantet
Download or read book Handbook of Food Science and Technology 1 written by Romain Jeantet and published by John Wiley & Sons. This book was released on 2016-02-23 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.
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.
Book Synopsis Handbook of Vegetables and Vegetable Processing by : Muhammad Siddiq
Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-23 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
Book Synopsis Biochemistry of Foods by : N.A. Michael Eskin
Download or read book Biochemistry of Foods written by N.A. Michael Eskin and published by Academic Press. This book was released on 2012-12-02 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Foods
Book Synopsis Protein Structure-Function Relationships in Foods by : Rickey Y. Yada
Download or read book Protein Structure-Function Relationships in Foods written by Rickey Y. Yada and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
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.
Book Synopsis Microbial Bioprospecting for Sustainable Development by : Joginder Singh
Download or read book Microbial Bioprospecting for Sustainable Development written by Joginder Singh and published by Springer. This book was released on 2018-09-18 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive overview of the use of microorganisms and microbial metabolites as a future sustainable basis of agricultural, environmental and industrial developments. It provides a holistic approach to the latest advances in the utilization of various microorganism bioprospecting including their wide range of applications, traditional uses, modern practices, and designing strategies to harness their potential. In addition, it highlights advanced microbial bioremediation approaches, including genetic manipulation, metagenomics analysis and bacteriophage-based sensors for the detection of food-borne pathogens. Lastly, it elaborates on the latest advances regarding the role of microbes in the sustainable development of various industrial products.
Book Synopsis Physico-Chemical Aspects of Food Processing by : S.T. Beckett
Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.
Book Synopsis Advances in Food Biotechnology by : Ravishankar Rai V
Download or read book Advances in Food Biotechnology written by Ravishankar Rai V and published by John Wiley & Sons. This book was released on 2015-12-21 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Book Synopsis New Perspectives on Food Blanching by : Felipe Richter Reis
Download or read book New Perspectives on Food Blanching written by Felipe Richter Reis and published by Springer. This book was released on 2016-12-26 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
Book Synopsis Polyphenol Oxidases (PPOs) in Plants by : Aravind Jukanti
Download or read book Polyphenol Oxidases (PPOs) in Plants written by Aravind Jukanti and published by Springer. This book was released on 2017-08-18 with total page 137 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is first of its kind exclusively dedicated to plant polyphenol oxidases (PPOs), highlighting their importance in the food processing industry. By reviewing the scientific developments of the past several decades, it offers a comprehensive overview of various aspects of plant PPOs, including chemistry, structure, functions, regulation, genetics/genomics and molecular aspects. PPOs are copper-containing proteins found in several plant species that catalyze the hydroxylation of o-monophenols to o-diphenols and oxidation of the o-dihydroxyphenols to o-quinones. Further, the quonines undergo self-polymerization or react with amines/thiol groups to produce brown/dark coloration of products. All the PPOs contain two Cu-binding sites (CuA and CuB) as their central domain, these interact with phenolic substrates and molecular oxygen. Several of the plant PPOs contain an N-terminal transit peptide (~80-100 amino acids ) necessary for plastid import. The PPOs occur in latent form that are activated by various treatments including acid and base shock, exposure to detergents or proteolytic degradation. The pH optimum of PPOs varies widely depending upon different plant species but is usually ~4.0 – 8.0. Similarly, the optimum temperature also varies as per the source and substrate involved ranging from 30 to 45 °C. Multiple PPO isoforms have been reported in several plant species, and the chromosomal location of PPOs has also been studied in some species. The physiological role (s) of PPOs is not entirely understood, but they could be involved in defense-related functions in plants. From an applied perspective, PPOs are implicated in enzymatic browning/darkening of cereal products, vegetables and fruits. Interestingly, browning is preferred in some instances like the processing of black tea, cocoa, and coffee as it enhances their quality by forming flavorful products. There have b een initiatives to specifically breed and develop cultivars with reasonably low PPO levels in the mature grain or fruit. Further, several types of inhibitors that reduce the PPO activity have also been identified. Despite their commercial/economic importance and the availability of literature on different aspects of PPOs in different plant species, this is the first book to provide basic information regarding PPOs. It is a valuable resource for researchers involved in quality-related research specifically in crops, vegetables and fruits. Further, as PPOs are also implicated in defense- or stress-related functions, the book is also useful to breeders, pathologists, molecular biologists, physiologists and entomologists.
Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Download or read book Wine Fermentation written by Harald Claus and published by MDPI. This book was released on 2019-03-28 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today: Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
Book Synopsis Handbook of Fruits and Fruit Processing by : Y. H. Hui
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Book Synopsis Handbook of Food Enzymology by : John R. Whitaker
Download or read book Handbook of Food Enzymology written by John R. Whitaker and published by CRC Press. This book was released on 2002-12-05 with total page 1135 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
