Handbook Of Food Structure Development

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Handbook of Food Structure Development

Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 1788019059
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos

Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-17 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author : Miguel Angelo Parente Ribei Cerqueira
Publisher : Academic Press
ISBN 13 : 0323898033
Total Pages : 448 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira

Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Handbook of Food Powders

Author : Bhesh Bhandari
Publisher : Elsevier
ISBN 13 : 0443184364
Total Pages : 598 pages
Book Rating : 4.4/5 (431 download)

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Book Synopsis Handbook of Food Powders by : Bhesh Bhandari

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2023-11-11 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products

Food Structure and Functionality

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214643
Total Pages : 268 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Handbook of Milk Composition

Author : Gerard Meurant
Publisher : Elsevier
ISBN 13 : 0080533116
Total Pages : 919 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Handbook of Milk Composition by : Gerard Meurant

Download or read book Handbook of Milk Composition written by Gerard Meurant and published by Elsevier. This book was released on 1995-10-23 with total page 919 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition of human and bovine milks. * Discusses the many factors affecting composition. * Composition tables make up 25-30% of the total book. * Problems concerning sampling and analysis are described. * Should appeal equally to industry and academia. * Also of interest to developing countries in need of information on infant nutrition and agricultural development

Handbook of Food Proteins

Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 0857093630
Total Pages : 464 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Handbook of Food Proteins by : Glyn O. Phillips

Download or read book Handbook of Food Proteins written by Glyn O. Phillips and published by Elsevier. This book was released on 2011-09-09 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described

Starch in Food

Author : Lars Nilsson
Publisher : Elsevier
ISBN 13 : 0323961037
Total Pages : 574 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Starch in Food by : Lars Nilsson

Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-31 with total page 574 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods. Thoroughly revised edition bringing updated and new chapters covering the fundamentals of starch applications Explores starch aspects such as granular and molecular structure and properties, analysis, biosynthesis, and general functionality of starch in foods Offers insight into how starch-related formulation challenges can be addressed

Handbook of Food Chemistry

Author : Peter Chi Keung Cheung
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.

Handbook of Food Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 0429831579
Total Pages : 1231 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Handbook of Rural Development

Author : Gary Paul Green
Publisher : Edward Elgar Publishing
ISBN 13 : 1781006717
Total Pages : 384 pages
Book Rating : 4.7/5 (81 download)

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Book Synopsis Handbook of Rural Development by : Gary Paul Green

Download or read book Handbook of Rural Development written by Gary Paul Green and published by Edward Elgar Publishing. This book was released on 2013-12-27 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rural development policies have historically focused primarily on increasing agricultural productivity, but this volume demonstrates the need for a much broader approach as rural producers become increasingly integrated into the global economy. Followi

Handbook of Food Engineering

Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 0429831560
Total Pages : 1310 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1310 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

The Oxford Handbook of the Economics of Food Consumption and Policy

Author : Jayson L. Lusk
Publisher : Oxford Handbooks
ISBN 13 : 0199681325
Total Pages : 923 pages
Book Rating : 4.1/5 (996 download)

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Book Synopsis The Oxford Handbook of the Economics of Food Consumption and Policy by : Jayson L. Lusk

Download or read book The Oxford Handbook of the Economics of Food Consumption and Policy written by Jayson L. Lusk and published by Oxford Handbooks. This book was released on 2013-08-15 with total page 923 pages. Available in PDF, EPUB and Kindle. Book excerpt: First reference on food consumption and policy.

The Oxford Handbook of Food History

Author : Jeffrey M. Pilcher
Publisher : Oxford University Press
ISBN 13 : 019972993X
Total Pages : 537 pages
Book Rating : 4.1/5 (997 download)

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Book Synopsis The Oxford Handbook of Food History by : Jeffrey M. Pilcher

Download or read book The Oxford Handbook of Food History written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2012-11-08 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: The final chapter in this section explores the uses of food in the classroom.

Food Processing Handbook

Author : James G. Brennan
Publisher : John Wiley & Sons
ISBN 13 : 3527634371
Total Pages : 829 pages
Book Rating : 4.5/5 (276 download)

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Book Synopsis Food Processing Handbook by : James G. Brennan

Download or read book Food Processing Handbook written by James G. Brennan and published by John Wiley & Sons. This book was released on 2012-05-07 with total page 829 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

The Oxford Handbook of Food Fermentations

Author : Charles W. Bamforth
Publisher : Oxford University Press
ISBN 13 : 0190200669
Total Pages : 864 pages
Book Rating : 4.1/5 (92 download)

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Book Synopsis The Oxford Handbook of Food Fermentations by : Charles W. Bamforth

Download or read book The Oxford Handbook of Food Fermentations written by Charles W. Bamforth and published by Oxford University Press. This book was released on 2014-07-17 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Structured Foods

Author : Gnana Moorthy Eswaran U
Publisher :
ISBN 13 : 9781032399485
Total Pages : 0 pages
Book Rating : 4.3/5 (994 download)

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Book Synopsis Structured Foods by : Gnana Moorthy Eswaran U

Download or read book Structured Foods written by Gnana Moorthy Eswaran U and published by . This book was released on 2024-08-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scientists in academic, industrial, and government spheres.