Handbook of Analysis of Active Compounds in Functional Foods, Nollet, Leo M.L.
Автор: Wu Jianping Название: Eggs as Functional Foods and Nutraceuticals for Human Health ISBN: 1788012135 ISBN-13(EAN): 9781788012133 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Often described as `nature`s perfect food`, this book presents recent developments on the processing of eggs for nutritional applications and evidence regarding their healthy properties.
Автор: Nollet, Leo M.L. Название: Handbook of Muscle Foods Analysis ISBN: 1420045296 ISBN-13(EAN): 9781420045291 Издательство: Taylor&Francis Рейтинг: Цена: 265410.00 T Наличие на складе: Нет в наличии.
Название: Methods of Analysis of Food Components and Additives ISBN: 1138199141 ISBN-13(EAN): 9781138199149 Издательство: Taylor&Francis Рейтинг: Цена: 91860.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Автор: Otles, Semih Название: Methods of Analysis of Food Components and Additives ISBN: 1439815526 ISBN-13(EAN): 9781439815526 Издательство: Taylor&Francis Рейтинг: Цена: 244990.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Venugopal, Vazhiyil Название: Marine Products for Healthcare ISBN: 1420052632 ISBN-13(EAN): 9781420052633 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Нет в наличии.
Название: Functional Foods and Biotechnology ISBN: 0367429217 ISBN-13(EAN): 9780367429218 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: This second book in the Food Biotechnology series focuses on the biotransformation and analysis of functional foods and ingredients. It explores the diversity of plant food sources and innovations for functional food and ingredients and it covers biological functions and health benefits of various food ingredients.
Автор: Raghavan, Susheela Название: Handbook of Spices, Seasonings, and Flavorings ISBN: 0367390094 ISBN-13(EAN): 9780367390099 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
An A to Z Catalog of Innovative Spices and Flavorings
Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices--forms, varieties, properties, applications, and quality specifications -- with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.
While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice's varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice's folklore and traditional medicine usage, and provides translations of each spice's name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.
Going beyond the scope of most spice books, this reference describes ingredients found among the world's cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today's dynamic marketplace, this book is a complete guide to developing and marketing successful products.
Автор: Hurst, W. Jeffrey Название: Methods of Analysis for Functional Foods and Nutraceuticals ISBN: 084937314X ISBN-13(EAN): 9780849373145 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Chavez-Gonzalez, Monica L Название: Handbook of Research on Food Science and Technology ISBN: 1774635305 ISBN-13(EAN): 9781774635308 Издательство: Taylor&Francis Рейтинг: Цена: 84710.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Название: Handbook of Dairy Foods Analysis ISBN: 0367343134 ISBN-13(EAN): 9780367343132 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Невозможна поставка. Описание: Bringing together the foremost minds in dairy research, this book compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume.
Название: Phenolic Compounds In Food, Charact ISBN: 1498722962 ISBN-13(EAN): 9781498722964 Издательство: Taylor&Francis Рейтинг: Цена: 244990.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases. This is partially due to their antioxidant power since other interactions with cell functions have been discovered. What's more, phenolic compounds are involved in many functions in plants, such as sensorial properties, structure, pollination, resistance to pests and predators, germination, processes of seed, development, and reproduction.
Phenolic compounds can be classified in different ways, ranging from simple molecules to highly polymerized compounds. Phenolic Compounds in Food: Characterization and Analysis deals with all aspects of phenolic compounds in food.
In five sections, the 21 chapters of this book address the classification and occurrence of phenolic compounds in nature and foodstuffs; discuss all major aspects of analysis of phenolic compounds in foods, such as extraction, clean-up, separation, and detection; detail specific analysis methods of a number of classes of phenolic compounds, from simple molecules to complex compounds; describe the antioxidant power of phenolic compounds; and discuss specific analysis methods in different foodstuffs.
Автор: Alberto Cepeda Saez, Jose Manuel Miranda Lopez Название: Fats and Associated Compounds ISBN: 1788018850 ISBN-13(EAN): 9781788018852 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Нет в наличии. Описание: Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
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