Structural Modified Food Fats

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Structural Modified Food Fats

Author : Armond B. Christophe
Publisher : The American Oil Chemists Society
ISBN 13 : 9780935315936
Total Pages : 264 pages
Book Rating : 4.3/5 (159 download)

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Book Synopsis Structural Modified Food Fats by : Armond B. Christophe

Download or read book Structural Modified Food Fats written by Armond B. Christophe and published by The American Oil Chemists Society. This book was released on 1998-08-30 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focuses on fats which have recently been synthesized and which are currently used in diseased states or have potential for clinical nutrition such as partial glycerides, structural lipids, salatrims, and triglycerides with specified fatty acid combinations or enriched in specific fatty foods. Chapters address technological aspects of fat modification, the synthesis of foods with specific nutritional properties, aspects of the metabolism of structural modified lipids, and the effect of fat structure on lipemia and lipoproteinemia. Annotation copyrighted by Book News, Inc., Portland, OR

Structured and Modified Lipids

Author : Frank D. Gunstone
Publisher : CRC Press
ISBN 13 : 9780824702533
Total Pages : 568 pages
Book Rating : 4.7/5 (25 download)

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Book Synopsis Structured and Modified Lipids by : Frank D. Gunstone

Download or read book Structured and Modified Lipids written by Frank D. Gunstone and published by CRC Press. This book was released on 2001-04-27 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.

Food Structure and Functionality

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214538
Total Pages : 268 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-12-03 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

Diet and Health

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Diet and Health by : National Research Council

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.

Fat Detection

Author : Jean-Pierre Montmayeur
Publisher : CRC Press
ISBN 13 : 1420067761
Total Pages : 646 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Fat Detection by : Jean-Pierre Montmayeur

Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

Nutraceutical and Specialty Lipids and their Co-Products

Author : Fereidoon Shahidi
Publisher : CRC Press
ISBN 13 : 1420015915
Total Pages : 579 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Nutraceutical and Specialty Lipids and their Co-Products by : Fereidoon Shahidi

Download or read book Nutraceutical and Specialty Lipids and their Co-Products written by Fereidoon Shahidi and published by CRC Press. This book was released on 2006-03-14 with total page 579 pages. Available in PDF, EPUB and Kindle. Book excerpt: While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor

Healthful Lipids

Author : Casimir C. Akoh
Publisher : CRC Press
ISBN 13 : 143982228X
Total Pages : 769 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Healthful Lipids by : Casimir C. Akoh

Download or read book Healthful Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2019-05-08 with total page 769 pages. Available in PDF, EPUB and Kindle. Book excerpt: Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl

Essentials of Food Science

Author : Vickie A. Vaclavik
Publisher : Springer Science & Business Media
ISBN 13 : 0387699406
Total Pages : 565 pages
Book Rating : 4.3/5 (876 download)

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Book Synopsis Essentials of Food Science by : Vickie A. Vaclavik

Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Food biopolymers: Structural, functional and nutraceutical properties

Author : Adil Gani
Publisher : Springer Nature
ISBN 13 : 3030270610
Total Pages : 441 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Food biopolymers: Structural, functional and nutraceutical properties by : Adil Gani

Download or read book Food biopolymers: Structural, functional and nutraceutical properties written by Adil Gani and published by Springer Nature. This book was released on 2021-02-11 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.

Supercritical Fluids Technology in Lipase Catalyzed Processes

Author : Sulaiman Al-Zuhair
Publisher : CRC Press
ISBN 13 : 0429596332
Total Pages : 177 pages
Book Rating : 4.4/5 (295 download)

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Book Synopsis Supercritical Fluids Technology in Lipase Catalyzed Processes by : Sulaiman Al-Zuhair

Download or read book Supercritical Fluids Technology in Lipase Catalyzed Processes written by Sulaiman Al-Zuhair and published by CRC Press. This book was released on 2018-10-08 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents concise, but thorough, discussion on lipases catalyzed reactions and their industrial applications Discusses cutting-edge technologies Contains tabulated data, useful to anyone working in enzymatic reactions Introduces seminal book devoted to using supercritical technology in enzymatic reactions systems

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author : Miguel Angelo Parente Ribei Cerqueira
Publisher : Academic Press
ISBN 13 : 0323898033
Total Pages : 448 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira

Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. - Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design - Includes a broad vision of food trends and their impact in new product development - Features the newest methodologies and techniques for the analysis of developed food products

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 146650787X
Total Pages : 3539 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Handbook of Food Science, Technology, and Engineering - 4 Volume Set by : Y. H. Hui

Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3539 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Dictionary of Food Compounds with CD-ROM

Author : Shmuel Yannai
Publisher : CRC Press
ISBN 13 : 142008352X
Total Pages : 2346 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Dictionary of Food Compounds with CD-ROM by : Shmuel Yannai

Download or read book Dictionary of Food Compounds with CD-ROM written by Shmuel Yannai and published by CRC Press. This book was released on 2012-10-23 with total page 2346 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availabil

Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health

Download Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health PDF Online Free

Author : Qiang Xia
Publisher : Frontiers Media SA
ISBN 13 : 2832506666
Total Pages : 134 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health by : Qiang Xia

Download or read book Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Structured Foods

Author : Gnana Moorthy Eswaran U
Publisher : CRC Press
ISBN 13 : 1040087906
Total Pages : 308 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Structured Foods by : Gnana Moorthy Eswaran U

Download or read book Structured Foods written by Gnana Moorthy Eswaran U and published by CRC Press. This book was released on 2024-08-07 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.

Handbook of Industrial Biocatalysis

Author : Ching T. Hou
Publisher : CRC Press
ISBN 13 : 1420027964
Total Pages : 616 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Industrial Biocatalysis by : Ching T. Hou

Download or read book Handbook of Industrial Biocatalysis written by Ching T. Hou and published by CRC Press. This book was released on 2005-06-09 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now, no comprehensive handbook on industrial biocatalysis has been available. Soliciting chapters on virtually every aspect of biocatalysis from international experts most actively researching the field, the Handbook of Industrial Biocatalysis fills this need. The handbook is divided into three sections based on types of substrates. T

Bioactive Molecules in Food

Author : Jean-Michel Mérillon
Publisher : Springer Nature
ISBN 13 : 3319780301
Total Pages : 2353 pages
Book Rating : 4.3/5 (197 download)

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Book Synopsis Bioactive Molecules in Food by : Jean-Michel Mérillon

Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.