Functional Properties of Food Components

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Publisher : Academic Press
ISBN 13 : 0323140084
Total Pages : 560 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Functional Properties of Food Components by : Yeshajahu Pomeranz

Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Academic Press. This book was released on 2012-12-02 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish

Functional Properties of Food Components

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Author :
Publisher : Elsevier
ISBN 13 : 0323146368
Total Pages : 548 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Functional Properties of Food Components by : Yeshajahu Pomeranz

Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Elsevier. This book was released on 2012-12-02 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Chemical and Functional Properties of Food Proteins

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Publisher : CRC Press
ISBN 13 : 9781566769600
Total Pages : 506 pages
Book Rating : 4.7/5 (696 download)

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Book Synopsis Chemical and Functional Properties of Food Proteins by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Proteins written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2001-06-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Mineral Components in Foods

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Publisher : CRC Press
ISBN 13 : 100061199X
Total Pages : 351 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Mineral Components in Foods by : Piotr Szefer

Download or read book Mineral Components in Foods written by Piotr Szefer and published by CRC Press. This book was released on 2006-11-29 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of th

Chemical and Functional Properties of Food Lipids

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Publisher : CRC Press
ISBN 13 : 9781420031997
Total Pages : 406 pages
Book Rating : 4.0/5 (319 download)

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Book Synopsis Chemical and Functional Properties of Food Lipids by : Zdzislaw Z. E. Sikorski

Download or read book Chemical and Functional Properties of Food Lipids written by Zdzislaw Z. E. Sikorski and published by CRC Press. This book was released on 2010-12-12 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Chemical and Functional Properties of Food Saccharides

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Publisher : CRC Press
ISBN 13 : 0203495721
Total Pages : 440 pages
Book Rating : 4.2/5 (34 download)

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Book Synopsis Chemical and Functional Properties of Food Saccharides by : Piotr Tomasik

Download or read book Chemical and Functional Properties of Food Saccharides written by Piotr Tomasik and published by CRC Press. This book was released on 2003-10-20 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Nutrition, Functional and Sensory Properties of Foods

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Publisher : Royal Society of Chemistry
ISBN 13 : 1849737681
Total Pages : 480 pages
Book Rating : 4.8/5 (497 download)

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Book Synopsis Nutrition, Functional and Sensory Properties of Foods by : Chi-Tang Ho

Download or read book Nutrition, Functional and Sensory Properties of Foods written by Chi-Tang Ho and published by Royal Society of Chemistry. This book was released on 2013-03-13 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an array of food products and ingredients such as coriander, chamomile, saffron and dry fermented sausage. Coverage in the nutritional and functional properties of food section is wide range and includes reviews of the hot topics such as the metabolism of dietary phenolic acids, the use of emulsions for the oral delivery of bioactive phytochemicals and the impact on epigenetics in cancer prevention. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those directly involved in food science.

Nutraceutical and Functional Food Components

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Publisher : Academic Press
ISBN 13 : 0323850537
Total Pages : 633 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Nutraceutical and Functional Food Components by : Charis M. Galanakis

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Chemical and Functional Properties of Food Components

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Author :
Publisher : CRC Press
ISBN 13 : 1420009613
Total Pages : 544 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Chemical and Functional Properties of Food Components by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Components written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Handbook of Food Chemistry

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Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)

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Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung

Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Chemical and Functional Properties of Food Components, Second Edition

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Publisher : CRC Press
ISBN 13 : 9781587161490
Total Pages : 388 pages
Book Rating : 4.1/5 (614 download)

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Book Synopsis Chemical and Functional Properties of Food Components, Second Edition by : Zdzislaw E. Sikorski

Download or read book Chemical and Functional Properties of Food Components, Second Edition written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2002-06-27 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

Toxins in Food

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Publisher : CRC Press
ISBN 13 : 0203502353
Total Pages : 376 pages
Book Rating : 4.2/5 (35 download)

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Book Synopsis Toxins in Food by : Waldemar M. Dabrowski

Download or read book Toxins in Food written by Waldemar M. Dabrowski and published by CRC Press. This book was released on 2004-11-15 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To

Methods of Analysis of Food Components and Additives

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Publisher : CRC Press
ISBN 13 : 1439815534
Total Pages : 534 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Methods of Analysis of Food Components and Additives by : Semih Otles

Download or read book Methods of Analysis of Food Components and Additives written by Semih Otles and published by CRC Press. This book was released on 2011-11-16 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing meth

Food Colorants

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Publisher : CRC Press
ISBN 13 : 9781420009286
Total Pages : 648 pages
Book Rating : 4.0/5 (92 download)

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Book Synopsis Food Colorants by : Carmen Socaciu

Download or read book Food Colorants written by Carmen Socaciu and published by CRC Press. This book was released on 2007-10-24 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

Food Oxidants and Antioxidants

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Publisher : CRC Press
ISBN 13 : 1439882428
Total Pages : 557 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Food Oxidants and Antioxidants by : Grzegorz Bartosz

Download or read book Food Oxidants and Antioxidants written by Grzegorz Bartosz and published by CRC Press. This book was released on 2013-06-21 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur

Carcinogenic and Anticarcinogenic Food Components

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Publisher : CRC Press
ISBN 13 : 1420039261
Total Pages : 408 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Carcinogenic and Anticarcinogenic Food Components by : Wanda Baer-Dubowska

Download or read book Carcinogenic and Anticarcinogenic Food Components written by Wanda Baer-Dubowska and published by CRC Press. This book was released on 2005-09-22 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spectrum of information available on these compounds and examines what is behind their complexities. Internationally renowned biochemists, toxicologists, epidemiologists, and food scientists present the most recent studies that relate cancer risk to particular dietary components and discuss the latest clinical trials that evaluate the benefits of nutritional interventions. They discuss dietary sources containing carcinogenic compounds, their abundance in foods, and their possible cancer risks. Conversely, they explain the cancer- preventive potential of food components and the basic mechanisms and targets of chemoprevention. Chapters focus on the phenolic compounds found in tea, wine polyphenols and resveratrol, flavanoids of fruits and vegetables, carotenoids, constituents of cruciferous vegetables, and phytoestrogens. Additional information highlights the molecular and cellular events mediated by exposure to food carcinogens or chemopreventive agents. The book concludes with a perspective on the impact of diet on cancer prevention based on human trials and discusses future directions of research in this important field. Wide-ranging in scope and thorough in detail, Carcinogenic and Anticarcinogenic Food Components is an important resource for those interested in leveraging vital information on cancer promoting and cancer preventing food components.

Functional Properties Of Food Components

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Author :
Publisher :
ISBN 13 : 9788130801971
Total Pages : 157 pages
Book Rating : 4.8/5 (19 download)

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Book Synopsis Functional Properties Of Food Components by : Cecilia E. Lupano

Download or read book Functional Properties Of Food Components written by Cecilia E. Lupano and published by . This book was released on 2007-01-01 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: