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Author : Michael J. Wade
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.:/5 (385 download)
Download or read book Review of the Recent Literature on the Health Aspects of Lecithin as a Food Ingredient written by Michael J. Wade and published by . This book was released on 1977 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tentative Evaluation of the Health Aspects of Lecithin as a Food Ingredient written by and published by . This book was released on 1978 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Federation of American Societies for Experimental Biology. Life Sciences Research Office
Publisher :
ISBN 13 :
Total Pages : 31 pages
Book Rating : 4.:/5 (726 download)
Download or read book Evaluation of the Health Aspects of Lecithin as a Food Ingredient written by Federation of American Societies for Experimental Biology. Life Sciences Research Office and published by . This book was released on 1979 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Review of the Recent Literature on the Health Aspects of Gases as Food Ingredients written by and published by . This book was released on 1976 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Commerce Clearing House
Publisher :
ISBN 13 :
Total Pages : 1548 pages
Book Rating : 4.F/5 ( download)
Download or read book Food, Drug, Cosmetic Law Reporter written by Commerce Clearing House and published by . This book was released on 1950 with total page 1548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 030905088X
Total Pages : 560 pages
Book Rating : 4.3/5 (9 download)
Download or read book Food Components to Enhance Performance written by Institute of Medicine and published by National Academies Press. This book was released on 1994-02-01 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: The physiological or psychological stresses that employees bring to their workplace affect not only their own performance but that of their co-workers and others. These stresses are often compounded by those of the job itself. Medical personnel, firefighters, police, and military personnel in combat settingsâ€"among othersâ€"experience highly unpredictable timing and types of stressors. This book reviews and comments on the performance-enhancing potential of specific food components. It reflects the views of military and non-military scientists from such fields as neuroscience, nutrition, physiology, various medical specialties, and performance psychology on the most up-to-date research available on physical and mental performance enhancement in stressful conditions. Although placed within the context of military tasks, the volume will have wide-reaching implications for individuals in any job setting.
Author :
Publisher :
ISBN 13 :
Total Pages : 260 pages
Book Rating : 4.3/5 (121 download)
Download or read book Federal Register written by and published by . This book was released on 2013 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309065542
Total Pages : 592 pages
Book Rating : 4.3/5 (9 download)
Download or read book Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline written by Institute of Medicine and published by National Academies Press. This book was released on 2000-07-15 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1941, Recommended Dietary Allowances (RDAs) has been recognized as the most authoritative source of information on nutrient levels for healthy people. Since publication of the 10th edition in 1989, there has been rising awareness of the impact of nutrition on chronic disease. In light of new research findings and a growing public focus on nutrition and health, the expert panel responsible for formulation RDAs reviewed and expanded its approachâ€"the result: Dietary Reference Intakes. This new series of references greatly extends the scope and application of previous nutrient guidelines. For each nutrient the book presents what is known about how the nutrient functions in the human body, what the best method is to determine its requirements, which factors (caffeine or exercise, for example) may affect how it works, and how the nutrient may be related to chronic disease. This volume of the series presents information about thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Based on analysis of nutrient metabolism in humans and data on intakes in the U.S. population, the committee recommends intakes for each age groupâ€"from the first days of life through childhood, sexual maturity, midlife, and the later years. Recommendations for pregnancy and lactation also are made, and the book identifies when intake of a nutrient may be too much. Representing a new paradigm for the nutrition community, Dietary Reference Intakes encompasses: Estimated Average Requirements (EARs). These are used to set Recommended Dietary Allowances. Recommended Dietary Allowances (RDAs). Intakes that meet the RDA are likely to meet the nutrient requirement of nearly all individuals in a life-stage and gender group. Adequate Intakes (AIs). These are used instead of RDAs when an EAR cannot be calculated. Both the RDA and the AI may be used as goals for individual intake. Tolerable Upper Intake Levels (ULs). Intakes below the UL are unlikely to pose risks of adverse health effects in healthy people. This new framework encompasses both essential nutrients and other food components thought to pay a role in health, such as dietary fiber. It incorporates functional endpoints and examines the relationship between dose and response in determining adequacy and the hazards of excess intake for each nutrient.
Author :
Publisher :
ISBN 13 :
Total Pages : 94 pages
Book Rating : 4.:/5 (319 download)
Download or read book GRAS (Generally Recognized as Safe) Food Ingredients (Jan 78 - Present) written by and published by . This book was released on 1995 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1112 pages
Book Rating : 4.:/5 (3 download)
Download or read book Government Reports Annual Index written by and published by . This book was released on 1980 with total page 1112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Suzanne Corkin
Publisher :
ISBN 13 :
Total Pages : 560 pages
Book Rating : 4.3/5 (91 download)
Download or read book Alzheimer's Disease written by Suzanne Corkin and published by . This book was released on 1982 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Moghis U. Ahmad
Publisher : Elsevier
ISBN 13 : 1630670456
Total Pages : 549 pages
Book Rating : 4.6/5 (36 download)
Download or read book Polar Lipids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2015-08-13 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Author : Viggo Norn
Publisher : John Wiley & Sons
ISBN 13 : 0470670630
Total Pages : 379 pages
Book Rating : 4.4/5 (76 download)
Download or read book Emulsifiers in Food Technology written by Viggo Norn and published by John Wiley & Sons. This book was released on 2015-01-20 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Author : Yechezkel Barenholz
Publisher : CRC Press
ISBN 13 : 1351081179
Total Pages : 368 pages
Book Rating : 4.3/5 (51 download)
Download or read book Handbook of Nonmedical Applications of Liposomes written by Yechezkel Barenholz and published by CRC Press. This book was released on 2018-01-31 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function. They are thoroughly studied in several applications, such as drug delivery systems in medical applications and as controlled release systems, microencapsulating media, signal carriers, support matrices, and solubilizers in other applications. While medical applications have been extensively reviewed in recent literature, there is a need for easily accessible information on applications for liposomes beyond pharmacology and medicine. The Handbook of Nonmedical Applications of Liposomes fills this void. This unique new handbook series presents recent developments in the use of liposomes in many scientific disciplines, from studies on the origin of life, protein function, and vesicle shapes, to applications in cosmetics, diagnostics, ecology, bioreclamation, and the food industry. In these volumes many of the top experts contribute extensive reviews of their work.
Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author : N.J. Zuidam
Publisher : Springer Science & Business Media
ISBN 13 : 1441910085
Total Pages : 402 pages
Book Rating : 4.4/5 (419 download)
Download or read book Encapsulation Technologies for Active Food Ingredients and Food Processing written by N.J. Zuidam and published by Springer Science & Business Media. This book was released on 2009-10-30 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
