Functional Polymers in Food Science - From Technology to Biology, Cirillo
Автор: Vinderola, Gabriel ; Ouwehand, Arthur ; Salminen, Название: Lactic Acid Bacteria: Microbiological and Functional Aspects ISBN: 1032399384 ISBN-13(EAN): 9781032399386 Издательство: Taylor&Francis Рейтинг: Цена: 275610.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Zied Название: Edible and Medicinal Mushrooms: Technology and App lications ISBN: 111914941X ISBN-13(EAN): 9781119149415 Издательство: Wiley Рейтинг: Цена: 184750.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market.
Название: Chemical, Biological, and Functional Aspects of Food Lipids ISBN: 0367383446 ISBN-13(EAN): 9780367383442 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Название: Chemical and Functional Properties of Food Components ISBN: 036739006X ISBN-13(EAN): 9780367390068 Издательство: Taylor&Francis Рейтинг: Цена: 61240.00 T Наличие на складе: Нет в наличии. Описание: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials.
Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.
New in the third edition-
The rheological behavior and the interactions among different food constituents
The interactions of food components in storage and processing and their effects on product quality
The safety and biological aspects of foods
Discussions of allergenic activity, pre- and probiotics, children's nutrition, and the effect of food on mood and health
The biological effects of food components on human health and chronic disease
Complete revisions of nearly every chapter with references to the most current publications
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting
Автор: Madhavi, D.L. , Deshpande, S.S. , Salunkhe, D. Название: Food Antioxidants ISBN: 0367401533 ISBN-13(EAN): 9780367401535 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for identification."
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: Phytosterols as Functional Food Components and Nutraceuticals ISBN: 0367446626 ISBN-13(EAN): 9780367446628 Издательство: Taylor&Francis Рейтинг: Цена: 63280.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume covers a wide range of issues related to plant sterols, including occurrence, biological effects, available functional foods containing phytosterols, and the prospects of increasing phytosterol levels in plants. It discusses recent developments in the area of phytosterols and cancer.
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.
Автор: Smith, Jim Название: Functional food product development ISBN: 1405178760 ISBN-13(EAN): 9781405178761 Издательство: Wiley Рейтинг: Цена: 199530.00 T Наличие на складе: Невозможна поставка. Описание: The global market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs.
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.
Название: Functional Foods and Biotechnology ISBN: 0367390299 ISBN-13(EAN): 9780367390297 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Невозможна поставка. Описание:
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for the improvement of the functional aspects of food and food ingredients in an effort to manage the current and emerging health care challenges.
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods with targeted health benefits and increased nutrient value. Applying molecular, biochemical, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of major nutrients such as starch, lipids, vitamins, and minerals; and the use of specific phenolic metabolites from common botanical species that have been found effective in disease prevention. Many chapters are concerned with the role of ingredients in oxidation-linked disease, which is the core basis for the major chronic diseases. Specialty topics include non-nutritive sweeteners, immune factors from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides conceptual insights to key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values and functional aspects of food for better human health. Introducing key concepts in biotechnology and the improvement of functional foods and nutrient sources, Functional Foods and Biotechnology addresses specific strategies and potential solutions to poor nutrition, be it caloric excess or deficiency, and the related health challenges facing the world today.
Название: Chemical and functional properties of food components ISBN: 0849396751 ISBN-13(EAN): 9780849396755 Издательство: Taylor&Francis Рейтинг: Цена: 234790.00 T Наличие на складе: Нет в наличии. Описание: Emphasizing the interactions of chemical properties during processing and storage, this volume reviews the knowledge of the resulting affect on the sensory, nutritional and safety aspects of food quality. This work includes a collection of monographs on rheological behavior and the safety and biological aspects of foods.
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