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Author : Elena Ibañez
Publisher : Frontiers Media SA
ISBN 13 : 2832514049
Total Pages : 146 pages
Book Rating : 4.8/5 (325 download)
Download or read book Insights in Nutrition and Food Science Technology written by Elena Ibañez and published by Frontiers Media SA. This book was released on 2023-02-08 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tejpal Dhewa
Publisher : John Wiley & Sons
ISBN 13 : 1394229097
Total Pages : 437 pages
Book Rating : 4.3/5 (942 download)
Download or read book Nutritional Science and Technology written by Tejpal Dhewa and published by John Wiley & Sons. This book was released on 2023-08-29 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: NUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals. Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
Author : Gustavo V. Barbosa-Canovas
Publisher : Academic Press
ISBN 13 : 0080920810
Total Pages : 515 pages
Book Rating : 4.0/5 (89 download)
Download or read book Global Issues in Food Science and Technology written by Gustavo V. Barbosa-Canovas and published by Academic Press. This book was released on 2009-07-22 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. The latest insights into the topics of greatest concern to today's food science and technology professionals Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting
Author : Monika Thakur
Publisher : Springer
ISBN 13 : 9789811525582
Total Pages : 287 pages
Book Rating : 4.5/5 (255 download)
Download or read book Emerging Technologies in Food Science written by Monika Thakur and published by Springer. This book was released on 2021-06-03 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview of the food industry, while the second explores food safety in various segments, with an interesting account of street food safety – an important, yet often neglected aspect for safety parameters. The third section, on nutritional security and sustainability, explores various ways of maximizing nutrition and optimizing waste management in the food industry. The book closes with a section on emerging technologies and innovations, which introduces readers to some of the latest technologies in the food industry, including advances in food processing, packaging, nanotechnology, etc. The topics have been divided into 25 different chapters, which offer a diverse blend of perspectives on innovations in the developing world. Ideally suited for students and researchers in the food sciences, the book is also an interesting read for industry experts in Food Science and Technology.
Author : Srinivasan Damodaran
Publisher : CRC Press
ISBN 13 : 148220813X
Total Pages : 1107 pages
Book Rating : 4.4/5 (822 download)
Download or read book Fennema's Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128172657
Total Pages : 368 pages
Book Rating : 4.1/5 (281 download)
Download or read book Trends in Personalized Nutrition written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-05-23 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in the book cover epigenetics, nutrigenomics, predicting glycemic response, and metabolomics and the role of bacteria. In addition, the book explores diet, obesity and personalized nutrition for athletes, women, and infants and children, along with a section on the role of modern technology in the promotion of personalized nutrition. Nutritionists, food technologists, food chemists, new product developers, academics, and researchers and physicians working in the field of nutrition will find this to be a great reference. Addresses consumer acceptance, policies and cognitive dissonance in nutrition Discusses epigenetics, nutrigenomics, how to predict glycemic response, and metabolomics and the role of bacteria Explores diet and obesity Considers personalized nutrition for athletes, women, infants and children Contemplates the role of modern technology in personalized nutrition
Author : Norman N. Potter
Publisher : Springer Science & Business Media
ISBN 13 : 9401572623
Total Pages : 749 pages
Book Rating : 4.4/5 (15 download)
Download or read book Food Science written by Norman N. Potter and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 749 pages. Available in PDF, EPUB and Kindle. Book excerpt: Almost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This response has encouraged me to adhere to prior objectives in preparing this fourth edition. The book continues to be aimed primarily at those with no previous instruction in food sci ence. Its purpose is to introduce and to survey the complex and fasci nating interrelationships between the properties of food materials and the changing methods of handling and manufacturing them into an al most unlimited number of useful products. The book especially ad dresses the needs for insight and appreciation of the broad scope of food science by students considering this field as a profession, as well as those by professionals in allied fields that service or interface with the food industry in ever-increasing ways. The literature of food science and food technology has rapidly ma tured from earlier articles to books to encyclopedias. Where technolog ical capabilities once were limited, rapid advances in many fields contin ually raise questions on the responsible management of technology and its environmental, social, and economic consequences. Changes in em phasis have been many. Affluent countries have become more con cerned with the health effects of nutrient excesses than with deficien cies, while hungry nations continue to suffer shortages.
Author : International Food Information Service
Publisher : John Wiley & Sons
ISBN 13 : 1405187409
Total Pages : 489 pages
Book Rating : 4.4/5 (51 download)
Download or read book IFIS Dictionary of Food Science and Technology written by International Food Information Service and published by John Wiley & Sons. This book was released on 2009-05-18 with total page 489 pages. Available in PDF, EPUB and Kindle. Book excerpt: “When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS
Author : George F. Stewart
Publisher :
ISBN 13 :
Total Pages : 322 pages
Book Rating : 4.3/5 (91 download)
Download or read book Introduction to Food Science and Technology written by George F. Stewart and published by . This book was released on 1973 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evolution of food processing. World food situation. Food quality an its measurements. Human nutrition and food science. Food processing and preservation. packaging food. Food safety and environmental sanitation. Food laws and regulations. Careers inf food science and technology.
Author : Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed
Publisher : SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA
ISBN 13 : 9785223167
Total Pages : 153 pages
Book Rating : 4.7/5 (852 download)
Download or read book ADVANCES IN FOOD SCIENCE AND NUTRITION written by Abulude, F.O., Ndamitso, M.M., and Yusuf, Abdulrasheed and published by SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE, NIGERIA. This book was released on 2013-06-10 with total page 153 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response. Chapter 1 It contains an introduction to general aspects which covers the chemical properties for food, nutritional properties of proteins and functional properties of foods. It covers some factors that affect the functionality of protein. The paper discusses the importance of these functions when preparing food formulations. Chapter 2 This chapter is mainly focused on pasting properties of starch. It includes determining its applications in food processing and other industries. Details of the RVA as tool for obtaining information related to apparent viscosity. Pasting properties have been used to predict the end use quality of various products. Chapter 3 Chapter includes the details of various types of phenolic compounds, extraction, significance and antioxidative action of phenolic compounds. This topic based on natural phenolic compounds with antioxidant activity such as grape seed extract, rosemary extract, tea, catechin and tannins etc. The main purpose of using an antioxidant as a food additive is to maintain the quality of that food and to extend its shelf life rather than improving the quality of the food. Chapter 4 The chapter includes basic information on edible film-coating formulation, Specific requirements, properties, methods of application to food surfaces. Topic will also give information about the advantages and disadvantages of edible film. Chapter 5 The chapter has more focus on carrot production, cultivation, harvesting and post harvest management. It gives information about nutritional significance and changes occur during storage. Chapter 6 The chapter gives more information about the application of integrated nutrigenomics approach in nutritional sciences. It also emphasized for accelerated implementation of mechanistic knowledge in food design. It gives an application and modification approaches of proteomic to analyze the complexity of food protein modification in the area of general food science and quality assurance. Chapter 7 The topic includes the details of coping difficult conditions in the Sahel by mobile pastoralist communities in the Lake Chad area. It gives the basic recommendations for Food Insecurity in Africa and particularly in Sahel area. Chapter 8 The topic concludes spirulina share his remarkable qualities, ease of culture and safety can be an effective and lasting solution to the problems of malnutrition. It gives the details of the pilot project for the development of industry of “Dihe”. Chapter 9 The chapter includes raw materials, process, packaging, PFA specification, types, and health benefits of Pickles. It gives an idea to overcome protein based malnutrition by providing nutrient security by means of pickle. Dr. YASHI SRIVASTAVA Editor- In- Chief Queen’s College of Food Technology & Research Foundation Aurangabad, India-431001
Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
ISBN 13 : 0470673427
Total Pages : 581 pages
Book Rating : 4.4/5 (76 download)
Download or read book Food Science and Technology written by Geoffrey Campbell-Platt and published by John Wiley & Sons. This book was released on 2017-11-29 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Author :
Publisher : IFIS Publishing
ISBN 13 : 0860141713
Total Pages : 454 pages
Book Rating : 4.8/5 (61 download)
Download or read book FSTA Thesaurus written by and published by IFIS Publishing. This book was released on 2007 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: The FSTA Thesaurus is an invaluable search aid for users of the FSTA database, and an excellent reference tool for food and nutrition libraries. This eighth edition contains 10,246 carefully chosen keywords that relate to the fields of food science, food technology and food-related human nutrition, and includes the Latin names of many microbial, plant and animal species. For more information on the products and services from IFIS Publishing visit our website, www.foodsciencecentral.com.
Author : Vickie A. Vaclavik
Publisher : Springer
ISBN 13 : 9783030468132
Total Pages : 500 pages
Book Rating : 4.4/5 (681 download)
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer. This book was released on 2021-01-03 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular “Culinary Alert!” features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman’s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman’s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition – Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.
Author : Sabu Thomas
Publisher : CRC Press
ISBN 13 : 1351360264
Total Pages : 571 pages
Book Rating : 4.3/5 (513 download)
Download or read book Innovative Food Science and Emerging Technologies written by Sabu Thomas and published by CRC Press. This book was released on 2018-09-03 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.
Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 357 pages
Book Rating : 4.3/5 (192 download)
Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends
Author : Yiu H. Hui
Publisher : CRC Press
ISBN 13 : 0849398487
Total Pages : 900 pages
Book Rating : 4.8/5 (493 download)
Download or read book Handbook of Food Science, Technology, and Engineering written by Yiu H. Hui and published by CRC Press. This book was released on 2006 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : W.M.F. Jongen
Publisher : BRILL
ISBN 13 : 9086866662
Total Pages : 399 pages
Book Rating : 4.0/5 (868 download)
Download or read book Innovation in agri-food systems written by W.M.F. Jongen and published by BRILL. This book was released on 2023-09-04 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.
