Автор: McClements David Julian, Grossmann Lutz Название: Next-Generation Plant-based Foods: Design, Production, and Properties ISBN: 3030967638 ISBN-13(EAN): 9783030967635 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry.
Название: Physical properties of foods ISBN: 113819848X ISBN-13(EAN): 9781138198487 Издательство: Taylor&Francis Рейтинг: Цена: 102080.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food.
The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response--which can be applied to a wide range of foods.
With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry--all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
Автор: Kristberg Kristbergsson; Semih Otles Название: Functional Properties of Traditional Foods ISBN: 1489976604 ISBN-13(EAN): 9781489976604 Издательство: Springer Рейтинг: Цена: 139750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.
Автор: Salvatore Parisi; Sara M. Ameen; Shana Montalto; A Название: Maillard Reaction in Foods ISBN: 3030225550 ISBN-13(EAN): 9783030225551 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
Автор: Mercadante Adriana Z. Название: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties ISBN: 1788012429 ISBN-13(EAN): 9781788012423 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.
Автор: David Reid Название: The Properties of Water in Foods ISOPOW 6 ISBN: 1461379911 ISBN-13(EAN): 9781461379911 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings.
Название: Testing and analysis of gmo-containing foods and feed ISBN: 1138036382 ISBN-13(EAN): 9781138036383 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book describes the techniques and instruments to detect, identify, and quantify GM ingredients in foods and feed.
Название: Tea as a food ingredient ISBN: 036768571X ISBN-13(EAN): 9780367685713 Издательство: Taylor&Francis Рейтинг: Цена: 173530.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.
Автор: Saravacos, George D. Название: Transport Properties of Foods ISBN: 0824706137 ISBN-13(EAN): 9780824706135 Издательство: Taylor&Francis Рейтинг: Цена: 275610.00 T Наличие на складе: Нет в наличии.
Автор: Punia Bangar Название: Functional Cereals and Cereal Foods ISBN: 3031056108 ISBN-13(EAN): 9783031056109 Издательство: Springer Рейтинг: Цена: 102480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.
Автор: Aichatou, Musavu Ndob Название: Physical-Chemical Properties of Foods ISBN: 1785480073 ISBN-13(EAN): 9781785480072 Издательство: Elsevier Science Рейтинг: Цена: 61760.00 T Наличие на складе: Поставка под заказ. Описание: The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption.This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved.The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.
Название: Analysis of Sensory Properties in Foods ISBN: 3039214330 ISBN-13(EAN): 9783039214334 Издательство: Неизвестно Рейтинг: Цена: 46010.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.
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