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Polysaccharide Gums From Agricultural Products
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Book Synopsis Polysaccharide Gums from Agricultural Products by : Steve W. Cui
Download or read book Polysaccharide Gums from Agricultural Products written by Steve W. Cui and published by CRC Press. This book was released on 2000-10-26 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums.
Book Synopsis Polysaccharide Gums from Agricultural Products by : Steve W. Cui
Download or read book Polysaccharide Gums from Agricultural Products written by Steve W. Cui and published by CRC Press. This book was released on 2000-10-26 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresse
Download or read book Industrial Gums written by Roy Whistler and published by Elsevier. This book was released on 2012-12-02 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.
Book Synopsis Industrial Galactomannan Polysaccharides by : N. K. Mathur
Download or read book Industrial Galactomannan Polysaccharides written by N. K. Mathur and published by CRC Press. This book was released on 2016-04-19 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how galactomannans are currently produced commercially and how they
Book Synopsis Gums and Stabilisers for the Food Industry 11 by : Peter A Williams
Download or read book Gums and Stabilisers for the Food Industry 11 written by Peter A Williams and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt: The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Book Synopsis Food Carbohydrates by : Steve W. Cui
Download or read book Food Carbohydrates written by Steve W. Cui and published by CRC Press. This book was released on 2005-05-23 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Book Synopsis Encyclopedia of Food Grains by : Colin W Wrigley
Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Book Synopsis Annual Plant Reviews, Plant Polysaccharides by : Peter Ulvskov
Download or read book Annual Plant Reviews, Plant Polysaccharides written by Peter Ulvskov and published by John Wiley & Sons. This book was released on 2010-11-18 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plant Polysaccharides, an exceptional new volume in Wiley-Blackwell’s successful Annual Plant Reviews series, covers the polysaccharides and proteins that form the fundamental architecture of the plant cell wall, and the genes that encode the cellular machinery that synthesizes them. The volume focuses on the evolution of the many families of genes whose products are required to make a particular kind of polysaccharide, bringing attention to the specific biochemical properties of the proteins to the level of kinds of sugar linkages they make. Beautifully illustrated in full colour throughout, this exceptional new volume provides cutting edge up-to-date information on such important topics as cell wall biology, composition and biosynthesis, glycosyltransferases, hydroxyproline-rich glycoproteins, enzymatic modification of plant cell wall polysaccharides, glycan engineering in transgenic plants, and polysaccharide nanobiotechnology. Drawing together some of the world’s leading experts in these areas, the editor, Peter Ulvskov, has provided a landmark volume that is essential reading for plant and crop scientists, biochemists, molecular biologists and geneticists. All libraries in universities and research establishments where plant sciences, agriculture, biological, biochemical and molecular sciences are studied and taught should have copies of this important volume.
Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Book Synopsis Research Methodology in Food Sciences by : C. O. Mohan
Download or read book Research Methodology in Food Sciences written by C. O. Mohan and published by CRC Press. This book was released on 2018-06-26 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.
Book Synopsis Functional Food Carbohydrates by : Costas G. Biliaderis
Download or read book Functional Food Carbohydrates written by Costas G. Biliaderis and published by CRC Press. This book was released on 2006-10-10 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease. It provides the most up-to-date information available on the chemistry, physical properties, processing effects, production, and physiological function of these food constituents. The volume discusses the specific classes of carbohydrates in foods that seem to exert health-enhancing effects based on clinical and/or epidemiological studies and reviews the physiological and metabolic roles that different carbohydrates have in disease prevention and management, focusing on chronic diseases.
Book Synopsis Functional Foods by : Navnidhi Chhikara
Download or read book Functional Foods written by Navnidhi Chhikara and published by John Wiley & Sons. This book was released on 2022-03-29 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Book Synopsis Flour and Breads and their Fortification in Health and Disease Prevention by : Victor R Preedy
Download or read book Flour and Breads and their Fortification in Health and Disease Prevention written by Victor R Preedy and published by Academic Press. This book was released on 2011-02-17 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. - Examines those flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique - Includes methods for analysis of flours and bread-related compounds in other foods
Download or read book Food Australia written by and published by . This book was released on 2002 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fibre-Rich and Wholegrain Foods by : Jan A Delcour
Download or read book Fibre-Rich and Wholegrain Foods written by Jan A Delcour and published by Elsevier. This book was released on 2013-03-26 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements.Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition.With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. - Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products - Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods - Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres
Book Synopsis Handbook of Biopolymers by : Sabu Thomas
Download or read book Handbook of Biopolymers written by Sabu Thomas and published by Springer Nature. This book was released on 2023-04-29 with total page 1535 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book on biopolymers offers a comprehensive source for biomaterial professionals. It covers all elementary topics related to the properties of biopolymers, the production, and processing of biopolymers, applications of biopolymers, examples of biopolymers, and the future of biopolymers. Edited by experts in the field, the book highlights international professionals’ longstanding experiences and addresses the requirements of practitioners and newcomers in this field in finding a solution to their problems. The book brings together several natural polymers, their extraction/production, and physio-chemical features. The topics covered in this book are biopolymers from renewable sources, marine prokaryotes, soy protein and humus oils, biopolymer recycling, chemical modifications, and specific properties. The book also focuses on the potential and diverse applications of biogenic and bio-derived polymers. The content includes industrial applications of natural polymeric molecules and applications in key areas such as material, biomedical, sensing, packaging, biomedicine, and biotechnology, and tissue engineering applications are discussed in detail. The objective of this book is to fill the gap between the researchers working in the laboratory to cutting-edge technological applications in related industries. This book will be a very valuable reference material for graduates and post-graduate students, academic researchers, professionals, research scholars, and scientists, and for anyone who has a flavor for doing biomaterial research. The books are designed to serve as a bridge between undergraduate textbooks in biochemistry and professional literature. The book provides universal perspectives for an emerging field where classical polymer science blends with molecular biology with highlights on recent advances.
