Download Physical Chemical Properties Of Foods Book PDF

Download full Physical Chemical Properties Of Foods books PDF, EPUB, Tuebl, Textbook, Mobi or read online Physical Chemical Properties Of Foods anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Physical-Chemical Properties of Foods

Physical-Chemical Properties of Foods
  • Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
  • Publisher :Unknown
  • Release Date :2015-09-18
  • Total pages :106
  • ISBN : 9780081008065
GET BOOK HERE

Summary : 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. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Properties of Foods

Physical Properties of Foods
  • Author : Serpil Sahin,Servet Gülüm Sumnu
  • Publisher :Unknown
  • Release Date :2007-05-27
  • Total pages :254
  • ISBN : 9780387308081
GET BOOK HERE

Summary : This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher :Unknown
  • Release Date :2002-10-08
  • Total pages :832
  • ISBN : 9780824743260
GET BOOK HERE

Summary : Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Physical-Chemical Properties of Foods

Physical-Chemical Properties of Foods
  • Author : Aïchatou Musavu Ndob,Malik Melas,André Lebert
  • Publisher :Unknown
  • Release Date :2015-09-18
  • Total pages :106
  • ISBN : 9780081008065
GET BOOK HERE

Summary : 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. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
  • Author : Zdzislaw E. Sikorski
  • Publisher :Unknown
  • Release Date :2006-10-25
  • Total pages :544
  • ISBN : 9781420009613
GET BOOK HERE

Summary : 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 bioche

Food Carbohydrates

Food Carbohydrates
  • Author : Steve W. Cui
  • Publisher :Unknown
  • Release Date :2005-05-23
  • Total pages :432
  • ISBN : 9780203485286
GET BOOK HERE

Summary : Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Encapsulated and Powdered Foods

Encapsulated and Powdered Foods
  • Author : Charles Onwulata
  • Publisher :Unknown
  • Release Date :2005-05-26
  • Total pages :528
  • ISBN : 9781420028300
GET BOOK HERE

Summary : Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
  • Author : Zdzislaw E. Sikorski
  • Publisher :Unknown
  • Release Date :2001-06-22
  • Total pages :504
  • ISBN : 1566769604
GET BOOK HERE

Summary : Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Carotenoid Esters in Foods

Carotenoid Esters in Foods
  • Author : Adriana Z Mercadante
  • Publisher :Unknown
  • Release Date :2019-02-19
  • Total pages :466
  • ISBN : 9781788012423
GET BOOK HERE

Summary : 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.

Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :466
  • ISBN : 9781461312277
GET BOOK HERE

Summary : Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.

Food Flavors

Food Flavors
  • Author : Henryk Jelen
  • Publisher :Unknown
  • Release Date :2011-10-25
  • Total pages :504
  • ISBN : 9781439814918
GET BOOK HERE

Summary : Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher :Unknown
  • Release Date :2010-04-23
  • Total pages :824
  • ISBN : 9781845699260
GET BOOK HERE

Summary : For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Food Colorants

Food Colorants
  • Author : Carmen Socaciu
  • Publisher :Unknown
  • Release Date :2007-10-24
  • Total pages :648
  • ISBN : 1420009281
GET BOOK HERE

Summary : Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

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
GET BOOK HERE

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

Properties of Water in Foods

Properties of Water in Foods
  • Author : D. Simatos,J.L. Multon
  • Publisher :Unknown
  • Release Date :2012-12-06
  • Total pages :694
  • ISBN : 9789400951037
GET BOOK HERE

Summary : Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Dietary Fibre — A Component of Food

Dietary Fibre — A Component of Food
  • Author : Thomas F. Schweizer,Christine A. Edwards
  • Publisher :Unknown
  • Release Date :2013-03-07
  • Total pages :354
  • ISBN : 9781447119289
GET BOOK HERE

Summary : Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

Food & Process Engineering Technology

Food & Process Engineering Technology
  • Author : Luther R. Wilhelm,Dwayne Allen Suter,Gerald H. Brusewitz
  • Publisher :Unknown
  • Release Date :2004-01-01
  • Total pages :315
  • ISBN : 1892769433
GET BOOK HERE

Summary : Anyone can view the abstracts; access to the full text is via ASAE membership or site license.

Engineering Properties of Foods, Fourth Edition

Engineering Properties of Foods, Fourth Edition
  • Author : M.A. Rao,Syed S.H. Rizvi,Ashim K. Datta,Jasim Ahmed
  • Publisher :Unknown
  • Release Date :2014-04-22
  • Total pages :812
  • ISBN : 9781466556423
GET BOOK HERE

Summary : It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition
  • Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
  • Publisher :Unknown
  • Release Date :2010-11-04
  • Total pages :512
  • ISBN : 1439802386
GET BOOK HERE

Summary : 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 Zdzisław E. Sikorski and Anna Kołakowska, 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.

Food Physics

Food Physics
  • Author : Ludger Figura,Arthur A. Teixeira
  • Publisher :Unknown
  • Release Date :2007-08-24
  • Total pages :550
  • ISBN : 9783540341949
GET BOOK HERE

Summary : This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

A Framework to Guide Selection of Chemical Alternatives

A Framework to Guide Selection of Chemical Alternatives
  • Author : National Research Council,Division on Earth and Life Studies,Board on Environmental Studies and Toxicology,Board on Chemical Sciences and Technology,Committee on the Design and Evaluation of Safer Chemical Substitutions: A Framework to Inform Government and Industry Decisions
  • Publisher :Unknown
  • Release Date :2014-10-29
  • Total pages :280
  • ISBN : 9780309310161
GET BOOK HERE

Summary : Historically, regulations governing chemical use have often focused on widely used chemicals and acute human health effects of exposure to them, as well as their potential to cause cancer and other adverse health effects. As scientific knowledge has expanded there has been an increased awareness of the mechanisms through which chemicals may exert harmful effects on human health, as well as their effects on other species and ecosystems. Identification of high-priority chemicals and other chemicals of concern has prompted a growing number of state and local governments, as well as major companies, to take steps beyond existing hazardous chemical federal legislation. Interest in approaches and policies that ensure that any new substances substituted for chemicals of concern are assessed as carefully and thoroughly as possible has also burgeoned. The overarching goal of these approaches is to avoid regrettable substitutions, which occur when a toxic chemical is replaced by another chemical that later proved unsuitable because of persistence, bioaccumulation, toxicity, or other concerns. Chemical alternative assessments are tools designed to facilitate consideration of these factors to assist stakeholders in identifying chemicals that may have the greatest likelihood of harm to human and ecological health, and to provide guidance on how the industry may develop and adopt safer alternatives. A Framework to Guide Selection of Chemical Alternatives develops and demonstrates a decision framework for evaluating potentially safer substitute chemicals as primarily determined by human health and ecological risks. This new framework is informed by previous efforts by regulatory agencies, academic institutions, and others to develop alternative assessment frameworks that could be operationalized. In addition to hazard assessments, the framework incorporates steps for life-cycle thinking - which considers possible impacts of a chemical at all stages including production, use, and disposal - as well as steps for performance and economic assessments. The report also highlights how modern information sources such as computational modeling can supplement traditional toxicology data in the assessment process. This new framework allows the evaluation of the full range of benefits and shortcomings of substitutes, and examination of tradeoffs between these risks and factors such as product functionality, product efficacy, process safety, and resource use. Through case studies, this report demonstrates how different users in contrasting decision contexts with diverse priorities can apply the framework. This report will be an essential resource to the chemical industry, environmentalists, ecologists, and state and local governments.