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Quality Evaluation Of Plant Derived Foods
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Book Synopsis Quality Evaluation of Plant-Derived Foods by : Ivo Vaz de Oliveira
Download or read book Quality Evaluation of Plant-Derived Foods written by Ivo Vaz de Oliveira and published by . This book was released on 2021 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new MDPI book compiles several manuscript highlighting the complexity of “Quality Evaluation of Plant-Derived Foods”. It should be of interest for students, researchers, and professors, as important data and methodologies are presented. Results available include not only fruit and plant characteristics, but also by-products valorization and pre-harvest application of coumpounds for fruit and plant quality.
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9789251030974 Total Pages :76 pages Book Rating :4.0/5 (39 download)
Book Synopsis Protein Quality Evaluation by : Food and Agriculture Organization of the United Nations
Download or read book Protein Quality Evaluation written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1991 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Publisher :Food & Agriculture Org. ISBN 13 :9251391130 Total Pages :120 pages Book Rating :4.2/5 (513 download)
Download or read book written by and published by Food & Agriculture Org.. This book was released on with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evaluation Technologies for Food Quality by : Jian Zhong
Download or read book Evaluation Technologies for Food Quality written by Jian Zhong and published by Woodhead Publishing. This book was released on 2019-04-16 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. - Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies - Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry - Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Book Synopsis Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients by : Dario Donno
Download or read book Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients written by Dario Donno and published by MDPI. This book was released on 2020-12-03 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.
Book Synopsis Functionality of Plant Proteins by : Janitha P.D. Wanasundara
Download or read book Functionality of Plant Proteins written by Janitha P.D. Wanasundara and published by Elsevier. This book was released on 2024-06-22 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten. Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation. - Provides fundamentals of the properties that contribute to functionality (nutritional and techno-functional properties) of proteins in food systems and their relationship to protein molecular structure - Describes fundamentals of the assessment of functional properties of protein with existing definitions and food systems - Explores fundamentals of modification strategies employed to alter nutritional and techno-functional properties to enhance value of proteins in food - Includes examples of plant protein-based products (in food systems) in which the role of nutritional and techno-functional properties is described
Download or read book Botanicals written by Kurt Reynertson and published by CRC Press. This book was released on 2015-01-13 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: The international trade in plants is growing steadily as the worldwide demand for natural and botanical raw materials increases. Customers value natural products and botanicals as "green" alternatives-safer ingredients for their families which also represent an environmentally and socially responsible choice for the planet. In order to build assura
Book Synopsis Dietary Protein Quality Evaluation in Human Nutrition by : [Anonymus AC10747383]
Download or read book Dietary Protein Quality Evaluation in Human Nutrition written by [Anonymus AC10747383] and published by . This book was released on 2013 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Plant Food Phytochemicals by : Brijesh K. Tiwari
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.
Book Synopsis Human Dynamics, Product Evaluation and Quality by : Zhizhong Li
Download or read book Human Dynamics, Product Evaluation and Quality written by Zhizhong Li and published by AHFE Conference. This book was released on 2024-07-24 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the 15th International Conference on Applied Human Factors and Ergonomics and the Affiliated Conferences, Nice, France, 24-27 July 2024.
Book Synopsis Food and Nutrition Security: Underutilized Plant and Animal-Based Foods by : Yasmina Sultanbawa
Download or read book Food and Nutrition Security: Underutilized Plant and Animal-Based Foods written by Yasmina Sultanbawa and published by Frontiers Media SA. This book was released on 2022-02-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prof. Dharini Sivakumar was previously an Associate Partner at Simfresh International an agribusiness development company. All other Topic Editors declare no competing interests with regard to the Research Topic subject.
Book Synopsis Foods of Plant Origin by : Michael E. Netzel
Download or read book Foods of Plant Origin written by Michael E. Netzel and published by MDPI. This book was released on 2020-04-02 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.
Download or read book Agri-food Quality II written by M. Hägg and published by Woodhead Publishing. This book was released on 1999 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The proceedings of an international conference in Turku, Finland, April 1998 on the quality management of plant-based food materials throughout the production chain from field to table. The 89 papers discuss developments in improving vegetable and fruit quality through plant breeding, modifying cultivation technology, and optimizing practices both before and after the harvest. The sessions cover quality challenges in the future, consumer attitudes to improving the quality of crops and food, sustainable production, the effects of post-harvest and pre- harvest practices on quality, quality assessment, and quality improvements and functional foods. Distributed in the US by Springer-Verlag at some $25 above the British price. Annotation copyrighted by Book News, Inc., Portland, OR
Book Synopsis Poultry Quality Evaluation by : Massimiliano Petracci
Download or read book Poultry Quality Evaluation written by Massimiliano Petracci and published by Woodhead Publishing. This book was released on 2017-08-01 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. - Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation - Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values - Contains contributions from editors who are very well known and highly respected in the field
Author :Management Association, Information Resources Publisher :IGI Global ISBN 13 :1799853551 Total Pages :1318 pages Book Rating :4.7/5 (998 download)
Book Synopsis Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security by : Management Association, Information Resources
Download or read book Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security written by Management Association, Information Resources and published by IGI Global. This book was released on 2020-09-17 with total page 1318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.
Book Synopsis Plant Protein Foods by : Annamalai Manickavasagan
Download or read book Plant Protein Foods written by Annamalai Manickavasagan and published by Springer Nature. This book was released on 2022-03-28 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
Book Synopsis Sensory Evaluation of Food by : Harry T. Lawless
Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
