Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99,
Название: Functional Food Ingredients & Nutra ISBN: 1482240645 ISBN-13(EAN): 9781482240641 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer`s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components.
Автор: Huang, Sidi Название: Steamed Breads ISBN: 0081007159 ISBN-13(EAN): 9780081007150 Издательство: Elsevier Science Рейтинг: Цена: 116780.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. . Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Название: Korean Functional Foods ISBN: 1498799655 ISBN-13(EAN): 9781498799652 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries.
Автор: S Featherstone Название: A Complete Course in Canning and Related Processes ISBN: 0857096796 ISBN-13(EAN): 9780857096791 Издательство: Elsevier Science Рейтинг: Цена: 194260.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes.
Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage.
The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.
Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.
Автор: Jagarlamudi, Lakshmi Название: Bakery and Confectionery Products ISBN: 1032428368 ISBN-13(EAN): 9781032428369 Издательство: Taylor&Francis Рейтинг: Цена: 132710.00 T Наличие на складе: Нет в наличии.
Автор: Mathuravalli S. M. D. Название: Handbook of Bakery and Confectionery ISBN: 1032151269 ISBN-13(EAN): 9781032151267 Издательство: Taylor&Francis Рейтинг: Цена: 112290.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Название: Functional food ingredients from plants ISBN: 0128165677 ISBN-13(EAN): 9780128165676 Издательство: Elsevier Science Рейтинг: Цена: 141480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Researchseries, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.
Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
Encompasses a broad view of the topics at hand
Название: Konjac Glucomannan ISBN: 1138367176 ISBN-13(EAN): 9781138367173 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This is the first book in English that collects and synthesizes all the information on Konjac Glucomannan, a high-molecular-weight, water-soluble, non-cellulosic polysaccharide. The book introduces konjac, and glucomannan extracted from konjac, discussing its origin, evolution, cultivation, industrial production, and potential food applications.
Название: Functional Foods ISBN: 0367400413 ISBN-13(EAN): 9780367400415 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.
Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.
Автор: Ahmed, Jasim Название: Novel Food Processing ISBN: 142007119X ISBN-13(EAN): 9781420071191 Издательство: Taylor&Francis Рейтинг: Цена: 234790.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Doona Christopher, Kustin Kenneth, Feeherry Florence Название: Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling ISBN: 0081014821 ISBN-13(EAN): 9780081014820 Издательство: Elsevier Science Рейтинг: Цена: 238050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.
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