Phosphates As Food Ingredients

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Phosphates As Food Ingredients

Author : R.H. Ellinger
Publisher : CRC Press
ISBN 13 : 1351083961
Total Pages : 204 pages
Book Rating : 4.3/5 (51 download)

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Book Synopsis Phosphates As Food Ingredients by : R.H. Ellinger

Download or read book Phosphates As Food Ingredients written by R.H. Ellinger and published by CRC Press. This book was released on 2018-01-18 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods. No attempt has been made to review every publication, as such an exhaustive review would require a sizeable book. Anyone interested in further details on any topic covered in this treatise should consult the references listed at the end of the chapter. The bibliographies provided in the references for each topic should provide more thorough coverage. It is hoped that the references cited are those with the most useful information on the phosphate applications and their effects on foods.

Phosphates in Food

Author : RicardoA. Molins
Publisher : Routledge
ISBN 13 : 1351424998
Total Pages : 280 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Phosphates in Food by : RicardoA. Molins

Download or read book Phosphates in Food written by RicardoA. Molins and published by Routledge. This book was released on 2018-05-04 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Phosphates as Food Ingredients

Author : Rudolph H. Ellinger
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (721 download)

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Book Synopsis Phosphates as Food Ingredients by : Rudolph H. Ellinger

Download or read book Phosphates as Food Ingredients written by Rudolph H. Ellinger and published by . This book was released on 1972 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Gras (generally Recognized as Safe) Food Ingredients

Author : Franklin Institute Research Laboratories
Publisher :
ISBN 13 :
Total Pages : 77 pages
Book Rating : 4.:/5 (725 download)

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Book Synopsis Gras (generally Recognized as Safe) Food Ingredients by : Franklin Institute Research Laboratories

Download or read book Gras (generally Recognized as Safe) Food Ingredients written by Franklin Institute Research Laboratories and published by . This book was released on 1973 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt:

CRC Phosphates as Food Ingredients

Author : Rudolph H. Ellinger
Publisher :
ISBN 13 :
Total Pages : 190 pages
Book Rating : 4.:/5 (559 download)

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Book Synopsis CRC Phosphates as Food Ingredients by : Rudolph H. Ellinger

Download or read book CRC Phosphates as Food Ingredients written by Rudolph H. Ellinger and published by . This book was released on 1972 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Evaluation of the Health Aspects of Phosphates as Food Ingredients

Author : United States. Food and Drug Administration. Bureau of Foods
Publisher :
ISBN 13 :
Total Pages : 37 pages
Book Rating : 4.:/5 (133 download)

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Book Synopsis Evaluation of the Health Aspects of Phosphates as Food Ingredients by : United States. Food and Drug Administration. Bureau of Foods

Download or read book Evaluation of the Health Aspects of Phosphates as Food Ingredients written by United States. Food and Drug Administration. Bureau of Foods and published by . This book was released on 1975 with total page 37 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Questions and Answers about Phosphates in Food

Author : Stauffer Chemical Company. Food Ingredients Division
Publisher :
ISBN 13 :
Total Pages : 28 pages
Book Rating : 4.:/5 (539 download)

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Book Synopsis Questions and Answers about Phosphates in Food by : Stauffer Chemical Company. Food Ingredients Division

Download or read book Questions and Answers about Phosphates in Food written by Stauffer Chemical Company. Food Ingredients Division and published by . This book was released on 1976 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Phosphates in Food

Author : RicardoA. Molins
Publisher : Routledge
ISBN 13 : 1351425005
Total Pages : 272 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Phosphates in Food by : RicardoA. Molins

Download or read book Phosphates in Food written by RicardoA. Molins and published by Routledge. This book was released on 2018-05-04 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Ingredients in Meat Products

Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Ingredients in Meat Products by : Rodrigo Tarté

Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Symposium: Phosphates in Food Processing, University of Guelph, Ontario, Canada, 1970

Author : John M. DeMan
Publisher : Westport, Conn. : Avi Publishing Company
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Symposium: Phosphates in Food Processing, University of Guelph, Ontario, Canada, 1970 by : John M. DeMan

Download or read book Symposium: Phosphates in Food Processing, University of Guelph, Ontario, Canada, 1970 written by John M. DeMan and published by Westport, Conn. : Avi Publishing Company. This book was released on 1971 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Additive Toxicology

Author : Maga
Publisher : CRC Press
ISBN 13 : 9780824792459
Total Pages : 560 pages
Book Rating : 4.7/5 (924 download)

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Book Synopsis Food Additive Toxicology by : Maga

Download or read book Food Additive Toxicology written by Maga and published by CRC Press. This book was released on 1994-09-13 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods."

What Leavening Does for Food

Author : Stauffer Chemical Company. Food Ingredients Division
Publisher :
ISBN 13 :
Total Pages : 10 pages
Book Rating : 4.:/5 (539 download)

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Book Synopsis What Leavening Does for Food by : Stauffer Chemical Company. Food Ingredients Division

Download or read book What Leavening Does for Food written by Stauffer Chemical Company. Food Ingredients Division and published by . This book was released on 1975 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:

CRC Handbook of Food Additives, Second Edition

Author : Thomas E. Furia
Publisher : CRC Press
ISBN 13 : 9780849305429
Total Pages : 1020 pages
Book Rating : 4.3/5 (54 download)

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Book Synopsis CRC Handbook of Food Additives, Second Edition by : Thomas E. Furia

Download or read book CRC Handbook of Food Additives, Second Edition written by Thomas E. Furia and published by CRC Press. This book was released on 1973-01-02 with total page 1020 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Evaluation of the Health Aspects of Glycerophosphates as Food Ingredients

Author :
Publisher :
ISBN 13 :
Total Pages : 38 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Evaluation of the Health Aspects of Glycerophosphates as Food Ingredients by :

Download or read book Evaluation of the Health Aspects of Glycerophosphates as Food Ingredients written by and published by . This book was released on 1976 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Clinical Aspects of Natural and Added Phosphorus in Foods

Author : Orlando M. Gutiérrez
Publisher : Springer
ISBN 13 : 1493965662
Total Pages : 273 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Clinical Aspects of Natural and Added Phosphorus in Foods by : Orlando M. Gutiérrez

Download or read book Clinical Aspects of Natural and Added Phosphorus in Foods written by Orlando M. Gutiérrez and published by Springer. This book was released on 2017-05-16 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive reference covers the impact of dietary phosphorus in phosphorus physiology, public health and the pathogenesis of disease. Divided into three parts, the first section is an overview of the history of phosphorus and the regulation of phosphorus homeostasis. The second section focuses on specific matters related to phosphorus in the food supply. Clinical applications of the material presented in the preceding sections are pulled together in the third section - including the importance of both phosphorus excess and phosphorus deficiency for the pathogenesis of a wide variety of disease including kidney, cardiovascular, bone and oncologic diseases. Clinical Aspects of Natural and Added Phosphorus in Foods is an indispensable resource for understanding the growing importance of dietary phosphorus content in health and disease, enhancing patient care and moving forward the field of phosphorus science.

Brenner and Rector's The Kidney E-Book

Author : Karl Skorecki
Publisher : Elsevier Health Sciences
ISBN 13 : 0323550851
Total Pages : 2748 pages
Book Rating : 4.3/5 (235 download)

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Book Synopsis Brenner and Rector's The Kidney E-Book by : Karl Skorecki

Download or read book Brenner and Rector's The Kidney E-Book written by Karl Skorecki and published by Elsevier Health Sciences. This book was released on 2019-09-25 with total page 2748 pages. Available in PDF, EPUB and Kindle. Book excerpt: Put the world’s most well-known kidney reference to work in your practice with the 11th Edition of Brenner & Rector’s The Kidney. This two-volume masterwork provides expert, well-illustrated information on everything from basic science and pathophysiology to clinical best practices. Addressing current issues such as new therapies for cardiorenal syndrome, the increased importance of supportive or palliative care in advanced chronic kidney disease, increasing live kidney donation in transplants, and emerging discoveries in stem cell and kidney regeneration, this revised edition prepares you for any clinical challenge you may encounter. Extensively updated chapters throughout, providing the latest scientific and clinical information from authorities in their respective fields. Lifespan coverage of kidney health and disease from pre-conception through fetal and infant health, childhood, adulthood, and old age. Discussions of today’s hot topics, including the global increase in acute kidney injury, chronic kidney disease of unknown etiology, cardiovascular disease and renal disease, and global initiatives for alternatives in areas with limited facilities for dialysis or transplant. New Key Points that represent either new findings or "pearls" of information that are not widely known or understood. New Clinical Relevance boxes that highlight the information you must know during a patient visit, such as pertinent physiology or pathophysiology. Hundreds of full-color, high-quality photographs as well as carefully chosen figures, algorithms, and tables that illustrate essential concepts, nuances of clinical presentation and technique, and clinical decision making. A new editor who is a world-renowned expert in global health and nephrology care in underserved populations, Dr. Valerie A. Luyckx from University of Zürich. Board review-style questions to help you prepare for certification or recertification.

Handbook of Food Toxicology

Author : S.S. Deshpande
Publisher : CRC Press
ISBN 13 : 0824743903
Total Pages : 919 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Handbook of Food Toxicology by : S.S. Deshpande

Download or read book Handbook of Food Toxicology written by S.S. Deshpande and published by CRC Press. This book was released on 2002-08-29 with total page 919 pages. Available in PDF, EPUB and Kindle. Book excerpt: From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.