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Food Chemistry And Nutritional Biochemistry
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Book Synopsis Food Chemistry and Nutritional Biochemistry by : Charles Zapsalis
Download or read book Food Chemistry and Nutritional Biochemistry written by Charles Zapsalis and published by John Wiley & Sons. This book was released on 1985 with total page 1256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.
Book Synopsis Nutritional Biochemistry by : Tom Brody
Download or read book Nutritional Biochemistry written by Tom Brody and published by Academic Press. This book was released on 1999 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt: This "real-world" approach allows students to come away with a realistically informed view of the basis for much of our understanding of nutritional biochemistry.
Author :Professor Dr.-Ing. H.-D. Belitz Publisher :Springer Science & Business Media ISBN 13 :3662072815 Total Pages :1034 pages Book Rating :4.6/5 (62 download)
Book Synopsis Food Chemistry by : Professor Dr.-Ing. H.-D. Belitz
Download or read book Food Chemistry written by Professor Dr.-Ing. H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book excerpt: This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.
Book Synopsis Food Chemistry and Nutrition by : S. Sumathi
Download or read book Food Chemistry and Nutrition written by S. Sumathi and published by . This book was released on 2014-07-02 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book "Food Chemistry and Nutrition: A comprehensive Treatise" presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition. This book provides information on: - Major and minor food constituents, properties and food applications of carbohydrates, proteins & fats. - Different interactions in food systems and various changes in foods on storage and processing. - Nutritional functions of food and Recommended dietary allowances of nutrients. Digestion, absorption, transport and metabolism of nutrients.
Book Synopsis Free Radicals in Food by : Michael J. Morello
Download or read book Free Radicals in Food written by Michael J. Morello and published by . This book was released on 2002 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.
Book Synopsis Advances in Food Biochemistry by : Fatih Yildiz
Download or read book Advances in Food Biochemistry written by Fatih Yildiz and published by CRC Press. This book was released on 2009-12-16 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Book Synopsis Nutritional Biochemistry by : Chad Cox
Download or read book Nutritional Biochemistry written by Chad Cox and published by CRC Press. This book was released on 2015-06-01 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title includes a number of Open Access chapters. Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease. This book focuses on five aspects of this complex field of study: nutritional genomics, clinical nutrition and biochemistry, vitamins and minerals, macronutrients and energy, and cell function and metabolism. Collected in this research compendium are recent studies within each of these topics. Each chapter contributes to a well-rounded and up-to-date picture of nutritional biochemistry. Appropriate for graduate-level and post-doctorate students, this book will stimulate further study into this important field of research.
Book Synopsis Essentials of Food Chemistry by : Jianquan Kan
Download or read book Essentials of Food Chemistry written by Jianquan Kan and published by Springer Nature. This book was released on 2021-05-17 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
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 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.
Book Synopsis Food Chemistry and Nutrition by : S Sumathi
Download or read book Food Chemistry and Nutrition written by S Sumathi and published by . This book was released on 2014 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemistry and Biochemistry of Food by : Jose Perez-Castineira
Download or read book Chemistry and Biochemistry of Food written by Jose Perez-Castineira and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-09-07 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Download or read book Food Chemistry written by H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2004-04-22 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)
Download or read book Nutrition written by Julian E. Spallholz and published by CRC Press. This book was released on 2018-10-24 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Category Nutrition Subcategory Food Chemistry Contact Editor: N. Frabotta
Download or read book Vitamin E written by Etsuo Niki and published by Royal Society of Chemistry. This book was released on 2019-02-04 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the tocopherols and tocotrienols are actually a group of eight isomeric molecules that are characterized by a chromanol ring structure and a side chain. Providing an overview of the state-of-the-art of the chemistry of vitamin E, this book reflects the issues stemming from the complexity of the role and actions in vivo as well as in vitro. It summarizes information on the properties and function of vitamin E, the current understanding of the advantages and limitations of it, and also its application in promotion of health and prevention of diseases. Based on sound, solid scientific evidence, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.
Book Synopsis Nutritional Biochemistry and Pathology by : W. J. Santos
Download or read book Nutritional Biochemistry and Pathology written by W. J. Santos and published by Springer. This book was released on 1980-12-01 with total page 815 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Brazilian Society of Nutrition, through the present public ation, brings to the attention of the world scientific community the works presented at the XI INTERNATIONAL CONGRESS OF NUTRITION which, promoted by this Society and under the sponsorship of the Interna tional Union of Nutritional Science, was held in the city of Rio de Janeiro from August 27th to September lst, 1978. The publication, edited by Plenum Publishing Corporation, is 11 titled Nutrition and Food Science: Presented Knowledge and Utiliza tion•• and appears in three volumes. under the following titles and sub-titles: Vol. I - FOOD AND NUTRITION POLICIES AND PROGRAMS - Planning and Implementation of National Programs - The role of International and Non-governmental Agencies - The role of the Private Sector -Program Evaluation and Nutritional Surveillance - Nutrition Intervention Programs for Rural and UrbanAreas - Mass Feeding Programs - Consumer Protection Programs Vol. I I -NUTRITION EDUCATION AND FOOD SCIENCE AND TECHNOLOGY - Animal and Vegetable Resources for Human Feeding - Food Science and Technology - Research in Food and Nutrition - Nutrition Education Vol. I I I -NUTRITIONAL BIOCHEMISlRY AND PATHOLOGY - Nutritional Biochemistry - Pathological and Chemical Nutrition - Nutrition, Growth and Human Development v vi FOREWORD It is hoped that this publication may prove useful to all those who are tnterested in the different aspects of Nutrition Science. Editorial Committee: Walter J. Santos J. J.
Book Synopsis Nutritional Biochemistry of Space Flight by : Scott M. Smith
Download or read book Nutritional Biochemistry of Space Flight written by Scott M. Smith and published by . This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Besides covering a broad range of issues relating to space nutrition, this book presents the knowledge of nutritional biochemistry of space flight that has resulted from five decades of space life sciences research and operations. It covers research and observational findings on space travellers, as well as ground-based analogue studies with human subjects in such venues as bed rest, closed chambers, Antarctica, and under the sea. This book serves as a historical record of nutrition as related to space flight, specifically to nutrient requirements in a space flight environment. Evidence is reviewed from the first days of human space flight through what may very well be the early days of permanent off-Earth human presence. This information has been scattered in research articles and limited reviews that have been published over the years, in some cases documented only in out-of-publication NASA documents. The book will be of interest to scientists and physicians in many disciplines, including nutrition, physiology, biochemistry, space life sciences, and aerospace medicine. The text is aimed at an upper-undergraduate or graduate-student level of understanding.
