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Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher :Unknown
  • Release Date :2012-12-02
  • Total pages :539
  • ISBN : 9780080918082
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Summary : Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher :Unknown
  • Release Date :2008-02-15
  • Total pages :769
  • ISBN : 9780470276341
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Summary : The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Leo M. L. Nollet,Fidel Toldrá,Gopinadhan Paliyath,Soottawat Benjakul,Y. H. Hui
  • Publisher :Unknown
  • Release Date :2012-07-10
  • Total pages :912
  • ISBN : 9780813808741
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Summary : Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher :Unknown
  • Release Date :2009-12-16
  • Total pages :522
  • ISBN : 9781420007695
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Summary : Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Food Science: The Biochemistry of Food & Nutrition, Student Edition

Food Science: The Biochemistry of Food & Nutrition, Student Edition
  • Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
  • Publisher :Unknown
  • Release Date :2005-01-12
  • Total pages :496
  • ISBN : 0078690811
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Summary : In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.

Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher :Unknown
  • Release Date :2019-03-11
  • Total pages :456
  • ISBN : 9781119468516
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Summary : A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Introduction to the Biochemistry of Foods

Introduction to the Biochemistry of Foods
  • Author : Joseph B. Braverman
  • Publisher :Unknown
  • Release Date :1976
  • Total pages :315
  • ISBN : OCLC:490385836
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Summary :

Food Biochemistry

Food Biochemistry
  • Author : Charles Alais
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :222
  • ISBN : 9781461521198
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Summary : What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.

Fermented Foods, Part I

Fermented Foods, Part I
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :413
  • ISBN : 9781498740814
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Summary : Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :184
  • ISBN : 9781483148847
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Summary : Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables
  • Author : Elhadi M. Yahia,Armando Carrillo-Lopez
  • Publisher :Unknown
  • Release Date :2018-10-31
  • Total pages :510
  • ISBN : 9780128132791
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Summary : Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Functional Foods

Functional Foods
  • Author : John Shi,Giuseppe Mazza,Marc Le Maguer
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :432
  • ISBN : 9781420012873
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Summary : Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidem

Biochemistry of Milk Products

Biochemistry of Milk Products
  • Author : A T Andrews,J R Varley
  • Publisher :Unknown
  • Release Date :1994-09-01
  • Total pages :182
  • ISBN : 9780857093066
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Summary : Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way. Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh,David B. Min
  • Publisher :Unknown
  • Release Date :2002-04-17
  • Total pages :1028
  • ISBN : 0203908813
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Summary : Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher :Unknown
  • Release Date :2020-01-30
  • Total pages :430
  • ISBN : 9780128117262
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Summary : Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Food

Food
  • Author : David S. Robinson
  • Publisher :Unknown
  • Release Date :1987
  • Total pages :554
  • ISBN : 0582495067
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Summary :

Tannins

Tannins
  • Author : Cheryl Anne Combs
  • Publisher :Unknown
  • Release Date :2016-01-01
  • Total pages :175
  • ISBN : 1634841506
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Summary : Tannins constitute a heterogeneous group of polyphenolic compounds, present in a considerable number of vegetable foods. The term tannin is derived from the properties of these compounds to interact and precipitate macromolecules, such as proteins, make them able to tan animal leather. Subsequently a general definition for tannins emerged, referring them as high molecular weight polyphenols that precipitate protein from solution. The first chapter of this book begins with a discussion on the adsorbent biopolymers from tannin extracts for water treatment. The second chapter presents the influences of sensory and psychosocial factors on the intake of tannin-rich foods and beverages. Chapter three investigates condensed tannins derived from grapes and their antioxidant and antimicrobial activity. Chapter four provides a review of the latest research in the extraction of tannins from grapes and how tannin structure can influence wine astringency. The tannin chemistry diversity and its occurrence in ruminant diets, as well as its beneficial and adverse effects on ruminants will be briefly reviewed in chapter five, and aspects related to oral cavity physiology, saliva production/composition and postingestive effects will be also be referred. The final chapter evaluates milk composition of crossbred dairy goats fed Tifton 85 grass replaced by flemingia.

Food Protein Chemistry

Food Protein Chemistry
  • Author : Joe Regenstein
  • Publisher :Unknown
  • Release Date :2012-12-02
  • Total pages :368
  • ISBN : 9780323153867
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Summary : Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.

Handbook of Nutritional Biochemistry

Handbook of Nutritional Biochemistry
  • Author : Sondre Haugen,Simen Meijer
  • Publisher :Unknown
  • Release Date :2010-01-01
  • Total pages :538
  • ISBN : 1607419165
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Summary : Nutritional biochemistry is one of the academic foundations that make up nutritional sciences, a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology, health, and behaviour. This book introduces recent findings concerning the biochemical and molecular actions of food factors on bone metabolism in vitro and their preventive effects on osteoporosis in animals in vivo and human subjects. The extraction methods applied in food processing are also examined, from fundamental theory to optimum practical application through using the relevant equipment, solvents, and the appropriate methods of process optimisation. Discussed also is the nutritional value of the proteins and lipids recovered with isoelectric processing and their potential use in food products for human consumption as well as animal feeds. Additionally, other chapters in this book review various extracts and secondary metabolites from foods of plant origin with no inhibitory activity that can be focused for drug development programs.

Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher :Unknown
  • Release Date :2000-09-19
  • Total pages :384
  • ISBN : 9781420036657
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Summary : Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

Food Allergens

Food Allergens
  • Author : Tanja Ćirković Veličković,Marija Gavrović-Jankulović
  • Publisher :Unknown
  • Release Date :2014-06-24
  • Total pages :208
  • ISBN : 9781493908417
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Summary : A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.