Название: Nutraceutical and Specialty Lipids and their Co-Products ISBN: 0367391058 ISBN-13(EAN): 9780367391058 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.
Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.
Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.
Название: Specialty foods ISBN: 0367381346 ISBN-13(EAN): 9780367381349 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety.
The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls.
Next, the book presents sharply focused chapters on specific foods:
Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods
Specialty condiments, dressings, and sauces
Jams, jellies, and other jelly products
Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher
Dairy products, including specialty cheese, yogurt, and other cultured products
Juices and functional drinks
Specialty fruit and vegetable products
Specialty entrees, meats, convenience foods, soups, and other miscellaneous items
The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the sp
Название: State-of-the-art technologies in food science ISBN: 1774630524 ISBN-13(EAN): 9781774630525 Издательство: Taylor&Francis Рейтинг: Цена: 84710.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and Specialty Topics, provides a global perspective of the current state of food and health research, innovation, and emerging trends. It explores topics of food for better health, including functional foods and nutraceutical f
Автор: Richter Reis Felipe, Eleutйrio Dos Santos Caroline Mongruel Название: Volatile Compounds Formation in Specialty Beverages ISBN: 0367631903 ISBN-13(EAN): 9780367631901 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.
Автор: Barbosa-Canovas Название: Water Activity in Foods: Fundamentals and Applicat ions ISBN: 1118768310 ISBN-13(EAN): 9781118768310 Издательство: Wiley Рейтинг: Цена: 210090.00 T Наличие на складе: Нет в наличии. Описание:
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life.
The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Автор: Katsuyoshi Nishinari Название: Textural Characteristics of World Foods ISBN: 1119430690 ISBN-13(EAN): 9781119430698 Издательство: Wiley Рейтинг: Цена: 177350.00 T Наличие на складе: Нет в наличии. Описание:
A complete guide to the textural characteristics of an international array of traditional and special foods
It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.
Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:
Provides an overview of the textural characteristics of a wide range of foods
Includes descriptions of textures and key points of flavor release
Examines the relationships between the texture, taste, and aroma of each food presented
Is structured by geographic region
Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.
Название: Functional Foods and Biotechnology, Two Volume Set ISBN: 0367426366 ISBN-13(EAN): 9780367426361 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: The two volume set of Functional Foods and Biotechnology illuminates the role of metabolic and biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value.
Название: The Role of Phytoconstitutents in Health Care ISBN: 1771888202 ISBN-13(EAN): 9781771888202 Издательство: Taylor&Francis Рейтинг: Цена: 141890.00 T Наличие на складе: Нет в наличии. Описание: This new volume provides new insights with scientific evidence on the uses of medicinal plants in the treatment of certain diseases. It reviews various therapies with herbal phytoconstituents for certain types of disorders, modes of action, and pharmacological screening.
Название: Functional foods and biotechnology ISBN: 0367435225 ISBN-13(EAN): 9780367435226 Издательство: Taylor&Francis Рейтинг: Цена: 183750.00 T Наличие на складе: Невозможна поставка. Описание: Functional Foods and Biotechnology illuminates the role of metabolic and biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value.
Название: Asian functional foods ISBN: 0367393239 ISBN-13(EAN): 9780367393236 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functional foods found in the traditional Asian diet, from fundamental concepts of biochemistry, nutrition, and physiology to food science and technology.
The book covers a wide range of topics, beginning with an introduction to the source, history, functionality, and chemical, physical, and physiological properties of traditional Asian functional foods, followed by the health benefits, mechanisms of antioxidant action, anticancer and antiaging properties, supported by clinical and epidemiological evidence. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control during processing. They explore stability, shelf life, and storage criteria for traditional functional food products, industrial production, home-made products, consumer and marketing issues, and social and economical impact. As Asian functional foods continue to gain popularity worldwide, a solid understanding of these functional foods will help food scientists take advantage of them to better maintain and promote health. Examining the scientific and social issues impacting their development, this book provides that understanding.
Название: Probiotic Foods in Health and Disease ISBN: 1138451983 ISBN-13(EAN): 9781138451988 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Невозможна поставка. Описание: WINNER 2009 CHOICE AWARD OUTSTANDING ACADEMIC TITLE! The typical introduction to physics leaves readers with the impression that physics is about 30 different, unconnected topics such as motion, forces, gravity, electricity, light, heat, energy, and atoms. More often than not, these readers are left to conclude that physics is mostly about boring, lifeless numbers.Questioning the Universe: Concepts in Physics offers the nonscientist an alternative view: one that demonstrates how physics is perpetually evolving and shows how so many seemingly diverse concepts are intimately connected. In fact, one could argue that the most important ideas in modern physics are all about unification, and that these ideas are as fascinating as they are elegant.Physicists today believe that Mother Nature is remarkably efficient and requires only a relatively small number of laws to keep her universe in working order. We may not yet know all of these laws; but at the center of physics is a faith that she is indeed understandableand that someday, we will see her full beauty. The purpose of this book is to tell readers the story of what we have learned about nature so far and how we have done it. Written to arouse curiosity, this compelling and readable work:Delves into the most basic laws regarding motion and energy, waves and particlesIntroduces modern theories, including relativity, quantum mechanics, and particle physicsDescribes the key role played by that elemental building block, the atomDiscusses the evolution of the universe, including the formation of stars and the mystery of dark matter and dark energyThis book is not for those doing physics but is aimed at those who simply want to learn about physics, so it requires only the most minimal math. What it
Название: Microbial Safety of Minimally Processed Foods ISBN: 1138426520 ISBN-13(EAN): 9781138426528 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Невозможна поставка. Описание: Explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors and researchers. This work discusses research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation.
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