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Author : Michael Witty
Publisher : Springer
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.3/5 (91 download)
Download or read book Thaumatin written by Michael Witty and published by Springer. This book was released on 1994-07-12 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : P. R. Shewry
Publisher : Cambridge University Press
ISBN 13 : 9780521417617
Total Pages : 366 pages
Book Rating : 4.4/5 (176 download)
Download or read book Plant Protein Engineering written by P. R. Shewry and published by Cambridge University Press. This book was released on 1992-08-20 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first volume of the plant and microbial biotechnology series introduces the concepts and potential of plant protein engineering and gives an account of current research in the field. An essential purchase for academic and industrial research institutions and professional biotechnologists.
Author : D. Eric Walters
Publisher :
ISBN 13 : 9780989109208
Total Pages : 102 pages
Book Rating : 4.1/5 (92 download)
Download or read book The Sweetener Book written by D. Eric Walters and published by . This book was released on 2013-03 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: You want to make the right choice for you and your family... But which sweetener is really the best? In reality, there is not a one-size-fits-all answer to this question. The right answer depends on a number of factors, because each sweetener has its pros and cons. Which sweeteners have a low glycemic index? Which ones can upset your digestive system? Which one can aggravate high blood pressure? Which ones work best for baking? This book gives you the science-based information you need to make the sweetener choice that's best for you and your family. This book tells you the advantages and disadvantages of sucrose, brown sugar, turbinado, molasses, fructose, glucose, lactose, isomaltulose, corn syrup, high fructose corn syrup (HFCS), honey, agave nectar, sorbitol, isomalt, lactitol, maltitol, mannitol, xylitol, inulin, fructooligosaccharides, tagatos, erythritol, glycerol, acesulfame, aspartame, neohesperidin dihydrochalcone, neotame, saccharin, sucralose, cyclamate, alitame, stevia (stevioside and rebaudioside), luo han guo (mogrosides), glycyrrhizin, thaumatin, brazzein, monellin, mabinlin, curculin, and miraculin. It tells you about the taste quality, calories, glycemic index, stability, and safety of each of these sweeteners.
Author : A.J. Mitchell
Publisher : Springer Science & Business Media
ISBN 13 : 9780442302870
Total Pages : 390 pages
Book Rating : 4.3/5 (28 download)
Download or read book Formulation and Production Carbonated Soft Drinks written by A.J. Mitchell and published by Springer Science & Business Media. This book was released on 1990 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an integrated appraisal of the production of carbonated soft drinks. It provides a basis for experienced technicians who wish to specialize further in a particular field. It is intended for personnel involved with distribution, sales, marketing and finance within the soft drink industry.
Author : Leo M. L. Nollet
Publisher : CRC Press
ISBN 13 : 9780824750374
Total Pages : 898 pages
Book Rating : 4.7/5 (53 download)
Download or read book Handbook of Food Analysis: Residues and other food component analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume reference compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. Volume 2 evaluates methods for: establishing the presence of mycotoxins and phycotoxins identifying growth promoters and residual antibacterials tracking residues left by fungicides and herbicides discerning carbamate and urea pesticide residues confirming residual amounts of organochlorine and organophosphate pesticides detecting dioxin, polychlorobiphenyl (PCB), and dioxin-like PCB residues ascertaining n-nitroso compounds and polycyclic aromatic hydrocarbons tracing metal contaminants in foodstuffs
Author : Geza Hrazdina
Publisher : IOS Press
ISBN 13 : 9781586030193
Total Pages : 268 pages
Book Rating : 4.0/5 (31 download)
Download or read book Use of Agriculturally Important Genes in Biotechnology written by Geza Hrazdina and published by IOS Press. This book was released on 2000 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the 45 years of communist regimes in Hungary, Poland and Slovakia, agriculture was centrally directed without regard of quality factors and market needs, and was heavily subsidized. Democratization of the countries and adoption of market driven economies, including agriculture, created conditions that require new thinking and approaches to find market areas that will fill the needs of each country, and provide produce that is not redundant for the Common Market. The aim of this book is to facilitate solving common agricultural problems using the tools of biotechnology. The book addresses five themes: Plant Transformations, Plant Genomics, Breeding Plants for Resistance and Legal Aspects of Biotechnology, including risk assessment. Some specific topics dealt with are: The way from fundamental research to start-up company, Crop improvement by transgenic technology; Strategies for improving resistance; Current procedures for applying risk assessment in genetically modified crops; Questions arising from the implementation of the Hungarian gene technology law; Public perception and legislation of Biotechnology in Poland.
Author : Israel Goldberg
Publisher : Springer Science & Business Media
ISBN 13 : 9780442002725
Total Pages : 596 pages
Book Rating : 4.0/5 (27 download)
Download or read book Biotechnology and Food Ingredients written by Israel Goldberg and published by Springer Science & Business Media. This book was released on 1991-02-28 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the successful cases of developing food ingredients by biotechnological processes, as a sort of catalogue for people in the food industry. Describes the production of proteins, vitamins, enzymes, flavors, colors, and other ingredients, using traditional, genetic-engineering, and entirely new technologies. Chapters discuss the various products and sources, methodologies, and regulation. Annotation copyrighted by Book News, Inc., Portland, OR
Author : Stephen Nottingham
Publisher : Zed Books
ISBN 13 : 9781842773475
Total Pages : 260 pages
Book Rating : 4.7/5 (734 download)
Download or read book Eat Your Genes written by Stephen Nottingham and published by Zed Books. This book was released on 2003-04 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety scares such as salmonella in eggs or BSE in beef continue to cause public concern, but far more unnoticed is the way that genetically engineered food is entering our diet. This book looks at how this situation came about, revealing those responsible for driving genetically modified foods so rapidly on to the market. Stephen Nottingham argues that consumer pressure could decide whether these new products succeed or fail. His book gives us the facts: what these new foods are, how they are produced, why they remain unlabelled and how they are arriving on our plates unannounced. Never before has science been likely to have quite such a huge impact on our lives - after all, we are what we eat. Here is an issue every thinking person needs to apply their mind to. This is the book to help you do it.
Author : Byong H. Lee
Publisher : John Wiley & Sons
ISBN 13 : 9780471186168
Total Pages : 452 pages
Book Rating : 4.1/5 (861 download)
Download or read book Fundamentals of Food Biotechnology written by Byong H. Lee and published by John Wiley & Sons. This book was released on 1996-07-11 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.
Author : Beatrice Trum Hunter
Publisher : Turner Publishing Company
ISBN 13 : 1591205611
Total Pages : 412 pages
Book Rating : 4.5/5 (912 download)
Download or read book The Sweetener Trap & How to Avoid It written by Beatrice Trum Hunter and published by Turner Publishing Company. This book was released on 2008-06-15 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: With this expaned revision of the 1982 classic, The Sugar Trap, Beatrice Trum Hunter, noted writer on food issues, brings readers invaluable help for avoid the sweetener trap. She exposes facts about today's many sweeteners, from aspartame to stevia, sucralose, and xlitol. With carefl research and well-weighed advice, Hunter explains why it is important to limit all added sugares.
Author : S. Bielecki
Publisher : Elsevier
ISBN 13 : 0080531814
Total Pages : 447 pages
Book Rating : 4.0/5 (85 download)
Download or read book Food Biotechnology written by S. Bielecki and published by Elsevier. This book was released on 2000-07-19 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the following four chapters; GMO in Food Biotechnology, Food Process and Food Products, Measurements and Quality Control, Legal and Social Aspects of Food Biotechnology. Special attention has focused on plant biotechnology during the last decade because transgenic plants can offer an increase in crop yield and are very economical sources of proteins and other products for industrial, pharmaceutical, veterinary and agricultural use. The content of this book covers many aspects of food biotechnology and presents the main trends and interdisciplinary information in this area.
Author : Anthony Pometto
Publisher : CRC Press
ISBN 13 : 1420027972
Total Pages : 2011 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Biotechnology written by Anthony Pometto and published by CRC Press. This book was released on 2005-10-11 with total page 2011 pages. Available in PDF, EPUB and Kindle. Book excerpt: Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Author : Kalidas Shetty
Publisher : CRC Press
ISBN 13 : 1000754669
Total Pages : 237 pages
Book Rating : 4.0/5 (7 download)
Download or read book Functional Foods and Biotechnology written by Kalidas Shetty and published by CRC Press. This book was released on 2019-12-23 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits. FEATURES: Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume. The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being. A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.
Author : S. Marie
Publisher : Springer Science & Business Media
ISBN 13 : 1475753802
Total Pages : 316 pages
Book Rating : 4.4/5 (757 download)
Download or read book Handbook of Sweeteners written by S. Marie and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Author : Elisabeth Guichard
Publisher : John Wiley & Sons
ISBN 13 : 111892939X
Total Pages : 424 pages
Book Rating : 4.1/5 (189 download)
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-10-26 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Author : Karl A. D. Swift
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854048212
Total Pages : 248 pages
Book Rating : 4.0/5 (482 download)
Download or read book Advances in Flavours and Fragrances written by Karl A. D. Swift and published by Royal Society of Chemistry. This book was released on 2002 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemistry of flavours and fragrances is of great interest to academics and industrialists alike. Bringing together international contributors, this book presents the most recent research in this key area. Diverse topics such as structure-activity relationships; analytical techniques; natural products and essential oils; and organic and bioorganic chemistry are discussed, along with flavours and foods. Advances in Flavours and Fragrances: From the Sensation to the Synthesis will be a welcome addition to the bookshelves of all practitioners with a common interest in this fascinating area.
Author : Robert H. Cagan
Publisher : CRC Press
ISBN 13 : 1000714551
Total Pages : 241 pages
Book Rating : 4.0/5 (7 download)
Download or read book Neural Mechanisms in Taste written by Robert H. Cagan and published by CRC Press. This book was released on 2020-02-03 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The focus is on two major themes--peripheral mechanisms and neural processing at the central level. Every chapter is written by an expert on the subject matter, including definitive updates on the status of each topic. This work is not only useful to researchers in taste, but also to basic and applied scientists in related fields (such as food technology), doctoral and postdoctoral students.
