Автор: Alam Zeb Название: Food Frying: Chemistry, Biochemistry, and Safety ISBN: 1119468515 ISBN-13(EAN): 9781119468516 Издательство: Wiley Рейтинг: Цена: 174190.00 T Наличие на складе: Невозможна поставка. Описание: A wide-ranging exploration of the science and practice of food frying Frying is one of the worlds most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Автор: Wesley Jerrod Название: Food Processes, Biochemistry and Technology ISBN: 1682861333 ISBN-13(EAN): 9781682861332 Издательство: Неизвестно Цена: 155550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food science is a multidisciplinary field of study that incorporates principles and concepts of various disciplines like biochemistry, engineering, etc. This book aims to study and analyze various food and biochemical processes and provide significant information to help develop a good understanding of various topics such as food chemistry and physical properties, characterization and profiling of different food products and components, food rheology, etc. The chapters included herein aim to equip students and experts with the advanced topics and upcoming concepts in this area.
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products.
Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Название: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food ISBN: 1782628304 ISBN-13(EAN): 9781782628309 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.
Автор: B. J. F. Hudson Название: Biochemistry of food proteins ISBN: 1468498975 ISBN-13(EAN): 9781468498974 Издательство: Springer Рейтинг: Цена: 95770.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Developments in the understanding of food protein structure, behaviour and applications continue apace. However, instead of assembling, some- what at random, food protein topics from quite disparate fields in indi- vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject.
Название: Edible Oil Structuring: Concepts, Methods and Applications ISBN: 1782628290 ISBN-13(EAN): 9781782628293 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
Название: Anthocyanins from natural sources ISBN: 1788012151 ISBN-13(EAN): 9781788012157 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Название: Good Enough to Eat?: Next Generation GM Crops ISBN: 178801085X ISBN-13(EAN): 9781788010856 Издательство: Royal Society of Chemistry Рейтинг: Цена: 33790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
So long as you have food in your mouth, you have solved all questions for the time being. So begins Good Enough to Eat?, which challenges Kafka's culinary sentiments and proceeds to unravel our complex and deeply personal relationship with food.
Including interviews from both sides of the (farmyard) fence; from biologists to farmers and nutritionists to activists, Good Enough to Eat? charts the history of GM foods from the laboratory to the global dinner plate. Equally informative and entertaining, Godwin chronicles the social, political and philosophical arguments for and against GM crops, and the science and knowledge behind the battle for global food security and sustainability.
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