Food Structure And Functionality

📒Food Structure And Functionality ✍ Charis M. Galanakis

Food Structure And Functionality Book PDF
✏Book Title : Food Structure and Functionality
✏Author : Charis M. Galanakis
✏Publisher : Academic Press
✏Release Date : 2020-11-17
✏Pages : 268
✏ISBN : 9780128214640
✏Available Language : English, Spanish, And French

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✏Food Structure and Functionality Book Summary : Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships

📒Starch In Food ✍ A-C Eliasson

Starch In Food Book PDF
✏Book Title : Starch in Food
✏Author : A-C Eliasson
✏Publisher : Elsevier
✏Release Date : 2004-08-01
✏Pages : 624
✏ISBN : 9781855739093
✏Available Language : English, Spanish, And French

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✏Starch in Food Book Summary : Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion. Starch in food is a standard reference book for those working in the food industry. Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

📒Starch In Food ✍ Malin Sjöö

Starch In Food Book PDF
✏Book Title : Starch in Food
✏Author : Malin Sjöö
✏Publisher : Woodhead Publishing
✏Release Date : 2017-11-25
✏Pages : 916
✏ISBN : 9780081008966
✏Available Language : English, Spanish, And French

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✏Starch in Food Book Summary : Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Starch Structure Functionality And Application In Foods Book PDF
✏Book Title : Starch Structure Functionality and Application in Foods
✏Author : Shujun Wang
✏Publisher : Springer Nature
✏Release Date :
✏Pages :
✏ISBN : 9789811506222
✏Available Language : English, Spanish, And French

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✏Starch Structure Functionality and Application in Foods Book Summary :

📒Food Materials Science ✍ José Miguel Aguilera

Food Materials Science Book PDF
✏Book Title : Food Materials Science
✏Author : José Miguel Aguilera
✏Publisher : Springer Science & Business Media
✏Release Date : 2007-10-24
✏Pages : 616
✏ISBN : 9780387719474
✏Available Language : English, Spanish, And French

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✏Food Materials Science Book Summary : Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Handbook Of Food Structure Development Book PDF
✏Book Title : Handbook of Food Structure Development
✏Author : Fotis Spyropoulos
✏Publisher : Royal Society of Chemistry
✏Release Date : 2019-10-31
✏Pages : 498
✏ISBN : 9781788012164
✏Available Language : English, Spanish, And French

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✏Handbook of Food Structure Development Book Summary : The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.

📒Designing Functional Foods ✍ D. Julian McClements

Designing Functional Foods Book PDF
✏Book Title : Designing Functional Foods
✏Author : D. Julian McClements
✏Publisher : Elsevier
✏Release Date : 2009-07-30
✏Pages : 744
✏ISBN : 9781845696603
✏Available Language : English, Spanish, And French

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✏Designing Functional Foods Book Summary : The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Food Colloids Biopolymers And Materials Book PDF
✏Book Title : Food Colloids Biopolymers and Materials
✏Author : Eric Dickinson
✏Publisher : Royal Society of Chemistry
✏Release Date : 2003
✏Pages : 416
✏ISBN : 0854048715
✏Available Language : English, Spanish, And French

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✏Food Colloids Biopolymers and Materials Book Summary : Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.

Structure And Functionality Of Food Products Book PDF
✏Book Title : Structure and Functionality of Food Products
✏Author : Jósef Fornal
✏Publisher :
✏Release Date : 1998
✏Pages : 167
✏ISBN : OCLC:247185910
✏Available Language : English, Spanish, And French

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✏Structure and Functionality of Food Products Book Summary :

Ultrasound Technologies For Food And Bioprocessing Book PDF
✏Book Title : Ultrasound Technologies for Food and Bioprocessing
✏Author : Hao Feng
✏Publisher : Springer Science & Business Media
✏Release Date : 2010-11-17
✏Pages : 668
✏ISBN : 1441974725
✏Available Language : English, Spanish, And French

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✏Ultrasound Technologies for Food and Bioprocessing Book Summary : Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

📒Practical Food Rheology ✍ Ian T. Norton

Practical Food Rheology Book PDF
✏Book Title : Practical Food Rheology
✏Author : Ian T. Norton
✏Publisher : John Wiley & Sons
✏Release Date : 2010-12-01
✏Pages : 320
✏ISBN : 1444391054
✏Available Language : English, Spanish, And French

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✏Practical Food Rheology Book Summary : Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

📒Food Structure ✍ J. M. V. Blanshard

Food Structure Book PDF
✏Book Title : Food Structure
✏Author : J. M. V. Blanshard
✏Publisher : Elsevier
✏Release Date : 2016-07-29
✏Pages : 514
✏ISBN : 9781483165318
✏Available Language : English, Spanish, And French

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✏Food Structure Book Summary : Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

Chemical And Functional Properties Of Food Components Second Edition Book PDF
✏Book Title : Chemical and Functional Properties of Food Components Second Edition
✏Author : Zdzislaw E. Sikorski
✏Publisher : CRC Press
✏Release Date : 2002-06-27
✏Pages : 384
✏ISBN : 1587161494
✏Available Language : English, Spanish, And French

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✏Chemical and Functional Properties of Food Components Second Edition Book Summary : An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.

📒Food Proteins And Their Applications ✍ Srinivasan Damodaran

Food Proteins And Their Applications Book PDF
✏Book Title : Food Proteins and Their Applications
✏Author : Srinivasan Damodaran
✏Publisher : CRC Press
✏Release Date : 1997-03-12
✏Pages : 694
✏ISBN : 0824798201
✏Available Language : English, Spanish, And French

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✏Food Proteins and Their Applications Book Summary : Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

📒Food Quality And Consumer Value ✍ Monika J.A. Schröder

Food Quality And Consumer Value Book PDF
✏Book Title : Food Quality and Consumer Value
✏Author : Monika J.A. Schröder
✏Publisher : Springer Science & Business Media
✏Release Date : 2003-01-16
✏Pages : 330
✏ISBN : 3540439145
✏Available Language : English, Spanish, And French

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✏Food Quality and Consumer Value Book Summary : The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts.

Functionality Of Proteins In Food Book PDF
✏Book Title : Functionality of Proteins in Food
✏Author : Joseph F. Zayas
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 373
✏ISBN : 9783642591167
✏Available Language : English, Spanish, And French

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✏Functionality of Proteins in Food Book Summary : The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .

📒Food Carbohydrates ✍ Steve W. Cui

Food Carbohydrates Book PDF
✏Book Title : Food Carbohydrates
✏Author : Steve W. Cui
✏Publisher : CRC Press
✏Release Date : 2005-05-23
✏Pages : 432
✏ISBN : 9780203485286
✏Available Language : English, Spanish, And French

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✏Food Carbohydrates Book 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.

📒Food Processing Handbook ✍ James G. Brennan

Food Processing Handbook Book PDF
✏Book Title : Food Processing Handbook
✏Author : James G. Brennan
✏Publisher : John Wiley & Sons
✏Release Date : 2012-05-07
✏Pages : 826
✏ISBN : 9783527634378
✏Available Language : English, Spanish, And French

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✏Food Processing Handbook Book Summary : The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: "This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods." Journal of Dairy Technology, August 2008 "This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." CHOICE, September 2006

Chemical And Functional Properties Of Food Proteins Book PDF
✏Book Title : Chemical and Functional Properties of Food Proteins
✏Author : Zdzislaw E. Sikorski
✏Publisher : CRC Press
✏Release Date : 2001-06-22
✏Pages : 504
✏ISBN : 1566769604
✏Available Language : English, Spanish, And French

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✏Chemical and Functional Properties of Food Proteins Book 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.

Chemical And Functional Properties Of Food Saccharides Book PDF
✏Book Title : Chemical and Functional Properties of Food Saccharides
✏Author : Piotr Tomasik
✏Publisher : CRC Press
✏Release Date : 2003-10-20
✏Pages : 440
✏ISBN : 0203495721
✏Available Language : English, Spanish, And French

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✏Chemical and Functional Properties of Food Saccharides Book Summary : This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

📒Functional Food Carbohydrates ✍ Costas G. Biliaderis

Functional Food Carbohydrates Book PDF
✏Book Title : Functional Food Carbohydrates
✏Author : Costas G. Biliaderis
✏Publisher : CRC Press
✏Release Date : 2006-10-10
✏Pages : 570
✏ISBN : 9781420003512
✏Available Language : English, Spanish, And French

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✏Functional Food Carbohydrates Book Summary : Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial nonnutritive effects of carbohydrates on human health. Furthermore, there is a need to establish definitive relations among the structure, physical property, and physiological function of these bioactive compounds. As more of the benefit and functional versatility of carbohydrates is revealed, it is clear that any future research and recommendation must be based on a solid synthesis of multidisciplinary findings including epidemiological, metabolic, and clinical nutritional data. Through clinical and epidemiological studies, Functional Food Carbohydrates addresses the specific classes of carbohydrates that seem to exert health-enhancing effects. The text begins with in-depth treatments of the chemistry, physical properties, processing technology, safety and health benefits of a variety of carbohydrates including cereal beta-glucans, microbial polysaccharides, chitosan, arabinoxylans, resistant starch, and other polysaccharides of plant origin. The authors then discuss the physiological and metabolic effects that a variety of carbohydrates have on specific chronic diseases such as cancer, diabetes, cardiovascular disease, obesity, and various gastrointestinal disorders. The final chapters discuss the regulatory and technological aspects of using carbohydrates as functional foods. Specifically, the authors consider the safety and efficacy of pre-, pro-, and synbiotics, and the potential use of carbohydrates as delivery vehicles for other bioactive compounds. With contributions from experts specializing in food chemistry and technology, as well as human nutrition and physiology, this text illuminates the link between the behavior of carbohydrate compounds and their beneficial end-result on human health.

📒Protein Functionality In Food Systems ✍ Navam S. Hettiarachchy

Protein Functionality In Food Systems Book PDF
✏Book Title : Protein Functionality in Food Systems
✏Author : Navam S. Hettiarachchy
✏Publisher : CRC Press
✏Release Date : 1994-05-10
✏Pages : 536
✏ISBN : 0824791975
✏Available Language : English, Spanish, And French

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✏Protein Functionality in Food Systems Book Summary : This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.

Chemical And Functional Properties Of Food Lipids Book PDF
✏Book Title : Chemical and Functional Properties of Food Lipids
✏Author : Zdzislaw Z. E. Sikorski
✏Publisher : CRC Press
✏Release Date : 2010-12-12
✏Pages : 400
✏ISBN : 1420031996
✏Available Language : English, Spanish, And French

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✏Chemical and Functional Properties of Food Lipids Book Summary : Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

📒Starch ✍ P. J. Frazier

Starch Book PDF
✏Book Title : Starch
✏Author : P. J. Frazier
✏Publisher : Royal Society of Chemistry
✏Release Date : 1997
✏Pages : 277
✏ISBN : 0854047425
✏Available Language : English, Spanish, And French

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✏Starch Book Summary : Starch is the basis of a huge global industry. Research in this fast moving field is documented in Starch: Structure and Functionality. Focusing on the three key areas of diet and health, physico-chemical aspects of starch and genetic and agronomic questions, this unique book provides discussion of the latest research in a multidisciplinary setting, with the spectrum of contributions ranging from genetic modification to the end use of starch. Following developments in scientists' abilities to manipulate plant genes, and hence enzymatic pathways, it is important that these manipulations improve the structure and functionality of starch, particularly for researchers in the food industry. Starch: Structure and Functionality will broaden the knowledge base in this important area, and will be of great interest to physicists, chemists, biologists and medical experts alike.

Nutraceutical And Functional Food Processing Technology Book PDF
✏Book Title : Nutraceutical and Functional Food Processing Technology
✏Author : Joyce I. Boye
✏Publisher : John Wiley & Sons
✏Release Date : 2014-12-03
✏Pages : 400
✏ISBN : 9781118504970
✏Available Language : English, Spanish, And French

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✏Nutraceutical and Functional Food Processing Technology Book Summary : For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

📒Calorimetry In Food Processing ✍ Gönül Kaletunç

Calorimetry In Food Processing Book PDF
✏Book Title : Calorimetry in Food Processing
✏Author : Gönül Kaletunç
✏Publisher : John Wiley & Sons
✏Release Date : 2009-08-06
✏Pages : 384
✏ISBN : 9780813805948
✏Available Language : English, Spanish, And French

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✏Calorimetry in Food Processing Book Summary : Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.

Food Structures Digestion And Health Book PDF
✏Book Title : Food Structures Digestion and Health
✏Author : Mike Boland
✏Publisher : Academic Press
✏Release Date : 2014-03-24
✏Pages : 538
✏ISBN : 9780124046856
✏Available Language : English, Spanish, And French

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✏Food Structures Digestion and Health Book Summary : This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

📒Life Food And Environment ✍ Kyōto Daigaku. Nōgakubu

Life Food And Environment Book PDF
✏Book Title : Life Food and Environment
✏Author : Kyōto Daigaku. Nōgakubu
✏Publisher :
✏Release Date : 2000
✏Pages :
✏ISBN : MINN:31951P00792913T
✏Available Language : English, Spanish, And French

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✏Life Food and Environment Book Summary :

Water Properties In Food Health Pharmaceutical And Biological Systems Book PDF
✏Book Title : Water Properties in Food Health Pharmaceutical and Biological Systems
✏Author : David S. Reid
✏Publisher : John Wiley & Sons
✏Release Date : 2010-11-29
✏Pages : 804
✏ISBN : 0470959568
✏Available Language : English, Spanish, And French

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✏Water Properties in Food Health Pharmaceutical and Biological Systems Book Summary : This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

📒Food Hydrocolloids ✍ K. Nishinari

Food Hydrocolloids Book PDF
✏Book Title : Food Hydrocolloids
✏Author : K. Nishinari
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-12-06
✏Pages : 510
✏ISBN : 9781461524861
✏Available Language : English, Spanish, And French

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✏Food Hydrocolloids Book Summary : It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.