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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.
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
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 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 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.
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
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.
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 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.
Book Synopsis The use of plant protection products in the European Union by :
Download or read book The use of plant protection products in the European Union written by and published by . This book was released on 2007 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Innovative Food Processing Technologies by :
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Book Synopsis Essential Oils in Food Processing: Chemistry, Safety and Applications by : Seyed Mohammed Bagher Hashemi
Download or read book Essential Oils in Food Processing: Chemistry, Safety and Applications written by Seyed Mohammed Bagher Hashemi and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
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 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 Vegetarian and Plant-Based Diets in Health and Disease Prevention by : François Mariotti
Download or read book Vegetarian and Plant-Based Diets in Health and Disease Prevention written by François Mariotti and published by Academic Press. This book was released on 2017-05-23 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses both the overall benefits of plant-based diets on health and the risk of disease and issues concerning the status in certain nutrients of the individuals, while providing overall consideration to the entire spectrum of vegetarian diets. Broken into five sections, the first provides a general overview of vegetarian / plant-based diets so that readers have a foundational understanding of the topic. Dietary choices and their relation with nutritional transition and sustainability issues are discussed. The second and third sections provide a comprehensive description of the relationship between plant-based diets and health and disease prevention. The fourth section provides a deeper look into how the relationship between plant-based diets and health and disease prevention may differ in populations with different age or physiological status. The fifth and final section of the book details the nutrients and substances whose intakes are related to the proportions of plant or animal products in the diet. - Discusses the links between health and certain important characteristics of plant-based diets at the level of food groups - Analyzes the relation between plant-based diet and health at the different nutritional levels, i.e. from dietary patterns to specific nutrients and substances - Provides a balanced evidence-based approach to analyze the positive and negative aspects of vegetarianism - Addresses the different aspects of diets predominantly based on plants, including geographical and cultural variations of vegetarianism
Book Synopsis 32nd Scientific-Expert Conference of Agriculture and Food Industry by : Muhamed Brka
Download or read book 32nd Scientific-Expert Conference of Agriculture and Food Industry written by Muhamed Brka and published by Springer Nature. This book was released on 2023-12-11 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina. It reports on the application of molecular, nano- and engineering technologies for food sciences, and plant and animal production. It discusses important agricultural economics and social and environmental issues, proposings some answers to current and future challenges. The chapters reflect the special focus of this conference edition, which was on discussing strategies for developing a more resilient and sustainable agrifood systems. Offering a timely snapshot of cutting-edge and multidisciplinary research and methods, this book addresses researchers, professionals, and stakeholders in the broad field of agriculture and food sciences, biotechnology, and bio- and nanoengineering.
