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Author : Danusia Krawczyk
Publisher :
ISBN 13 :
Total Pages : 138 pages
Book Rating : 4.:/5 (152 download)
Download or read book Investigation of a Protein Fortified Fruit Beverage written by Danusia Krawczyk and published by . This book was released on 1992 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Factors Regulating Astringency of Whey Protein-fortified Beverages written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Whey proteins are added to a variety of foods and beverages for functionality and added nutrition. A rapidly growing area of whey protein use in foods and beverages is the sports drink category. There are two categories of whey protein-fortified drinks: those at neutral pH and those at low pH. The drinks at low pH have a clear and refreshing appearance, compared to the shake-style drinks at neutral pH. Astringency is very pronounced at low pH. Thought to be caused by compounds in foods that bind with precipitate salivary proteins, astringency at high levels is an undesirable characteristic in foods and beverages. The mechanism of astringency of whey proteins is not understood and has not been investigated. Salivary flow rate, viscosity, and pH are a few variables that have been reported to alter perceived astringency of red wine, tannic acid, alum, chitosan, and cranberry juice. In order to investigate factors regulating astringency of whey proteins, a market survey was conducted and a model beverage was formulated. Trained sensory panelists evaluated the viscosity and pH effects on astringency of whey protein-fortified model drinks (n=8). Changes in optical density of saliva and drink mixtures before and after centrifugation were also investigated to see if a relationship existed between aggregation, precipitation, and astringency. Increasing viscosity (1.6 mPa s - 7.7 mPa s) did not alter maximum intensity, time to maximum, duration, or area under the curve of astringency time-intensity profile. Significant changes were observed over the pH range investigated (pH 2.6 - 6.8). Acidic drinks were higher in astringency and sourness compared to the drink at neutral pH. Astringency decreased from pH 3.4 to pH 2.6. Saliva and drink mixtures showed that aggregation and precipitation were taking place, and the degree of precipitation correlated with perceived astringency. Electrostatic interactions between positively charged whey proteins at low pH and saliva p.
Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000405117
Total Pages : 1702 pages
Book Rating : 4.0/5 (4 download)
Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2022-02-28 with total page 1702 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Author :
Publisher : ScholarlyEditions
ISBN 13 : 1481686542
Total Pages : 333 pages
Book Rating : 4.4/5 (816 download)
Download or read book Chlorides—Advances in Research and Application: 2013 Edition written by and published by ScholarlyEditions. This book was released on 2013-06-21 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chlorides—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Cadmium Chloride. The editors have built Chlorides—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Cadmium Chloride in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Chlorides—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author : Steve Taylor
Publisher : Elsevier
ISBN 13 : 9780120164448
Total Pages : 468 pages
Book Rating : 4.1/5 (644 download)
Download or read book Advances in Food and Nutrition Research written by Steve Taylor and published by Elsevier. This book was released on 2002-02-22 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. This serial was established in 1948, and continues to publish top quality articles on emerging research and developments. Some of the topics in this volume include special processing methods for high-acid liquid foods, structure and properties of fat crystal networks, taste and smell perception in the elderly, edible coatings and films, and the composition and processing of buckwheat.
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276487
Total Pages : 712 pages
Book Rating : 4.4/5 (72 download)
Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.
Author :
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.:/5 (3 download)
Download or read book Agricultural Research written by and published by . This book was released on 1973 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Brijesh K. Tiwari
Publisher : John Wiley & Sons
ISBN 13 : 1118464680
Total Pages : 510 pages
Book Rating : 4.1/5 (184 download)
Download or read book Handbook of Plant Food Phytochemicals written by Brijesh K. Tiwari and published by John Wiley & Sons. This book was released on 2013-01-02 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.
Author : Ingrid Aguilo-Aguayo
Publisher : John Wiley & Sons
ISBN 13 : 1118929373
Total Pages : 338 pages
Book Rating : 4.1/5 (189 download)
Download or read book Innovative Technologies in Beverage Processing written by Ingrid Aguilo-Aguayo and published by John Wiley & Sons. This book was released on 2017-08-07 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Author : Jagrani Minj
Publisher : Springer Nature
ISBN 13 : 9811526087
Total Pages : 358 pages
Book Rating : 4.8/5 (115 download)
Download or read book Dairy Processing: Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.
Author : D. Suresh Kumar
Publisher : CRC Press
ISBN 13 : 1498777333
Total Pages : 210 pages
Book Rating : 4.4/5 (987 download)
Download or read book Herbal Bioactives and Food Fortification written by D. Suresh Kumar and published by CRC Press. This book was released on 2015-09-25 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation provides information on all aspects of the extraction o
Author :
Publisher :
ISBN 13 :
Total Pages : 168 pages
Book Rating : 4.:/5 (319 download)
Download or read book CSIRO Food Research Quarterly written by and published by . This book was released on 1991 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology
Publisher :
ISBN 13 :
Total Pages : 1190 pages
Book Rating : 4.0/5 (18 download)
Download or read book Agricultural Research and Development, Special Oversight Hearings written by United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology and published by . This book was released on 1975 with total page 1190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Anthony Galea
Publisher : Gildan Media LLC aka G&D Media
ISBN 13 : 1722520574
Total Pages : pages
Book Rating : 4.7/5 (225 download)
Download or read book The Real Secret to Optimal Health written by Anthony Galea and published by Gildan Media LLC aka G&D Media. This book was released on 2018-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: World renowned sports medicine physician Dr. Anthony Galea reveals the secret to optimum mental and physical health. With Dr. Galea's background in science he helps the reader understand how their body works and how to reach its full potential. You will learn How to turn back the age clock by understanding how spirituality, diet, and exercise all work together to create the perfect working machine What star athletes such as Tiger Woods, A-Rod, or the Olympic athletes follow in their diet and exercise How to balance your blood chemistry and hormone levels Why diets fail How to develop a perfect eating plan that's easy to follow, effective, and won't leave you feeling hungry What foods that have a positive effect on your body and those you should avoid Exercises you can begin at any fitness level and will only take minutes a day to follow Causes and treatments of common injuries How 10 minutes of meditation a will help give you a more youthful appearance
Author : Agnieszka Saeid
Publisher : CRC Press
ISBN 13 : 1351230832
Total Pages : 336 pages
Book Rating : 4.3/5 (512 download)
Download or read book Food Biofortification Technologies written by Agnieszka Saeid and published by CRC Press. This book was released on 2017-11-22 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added to food can increase the content of nutrients but the use of biofortified foods with nutrients also may deliver the compounds in a more available form, as well as boost the overall relative effectiveness of these foods in raising nutrients status. Food Biofortification Technologies presents the state of the art in the field of novel methods of fortification and agricultural treatments as a way to improve the quality of obtained food products or compounds enriched with valuable nutrients. The book deals with fortification methods and agricultural treatments, which can improve the quality of food products or other agricultural compounds, providing them with a higher density of valuable nutrients. The utilization of novel products, such as feed additives and fertilizers, can avert nutrients depletion in food products. The book describes new and conventional methods of introducing valuable compounds into food components and presents the application of biosorption, bioaccumulation, and utilization of fertilizers in obtaining designer food. Attention is paid to the use of biomass as the carrier of nutrients such as microelements into the food components. The chapters are dedicated to specific food products and their nutrient components. The first chapter discusses the agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other chapters present the fortification of animal foodstuffs such as meat, fish, milk, and eggs as well as the fortification of plant foodstuffs such as vegetables, fruits, and cereals. The book also explores advances in food fortification with vitamins and co-vitamins, essential minerals, essential fatty and amino acids, phytonutrients, and enzymes.
Author : Maria Saarela
Publisher : Elsevier
ISBN 13 : 0857092553
Total Pages : 671 pages
Book Rating : 4.8/5 (57 download)
Download or read book Functional Foods written by Maria Saarela and published by Elsevier. This book was released on 2011-04-30 with total page 671 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
Author : United States. Agricultural Research Service. Western Regional Research Laboratory
Publisher :
ISBN 13 :
Total Pages : 512 pages
Book Rating : 4.E/5 ( download)
Download or read book List of Publications & Patents with Abstracts written by United States. Agricultural Research Service. Western Regional Research Laboratory and published by . This book was released on 1969 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
