Oxidation In Foods And Beverages And Antioxidant Applications

Oxidation In Foods And Beverages And Antioxidant Applications Book PDF
✏Book Title : Oxidation in Foods and Beverages and Antioxidant Applications
✏Author : Eric A Decker
✏Publisher : Elsevier
✏Release Date : 2010-09-22
✏Pages : 552
✏ISBN : 9780857090331
✏Available Language : English, Spanish, And French

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✏Oxidation in Foods and Beverages and Antioxidant Applications Book Summary : Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Oxidation In Foods And Beverages And Antioxidant Applications Book PDF
✏Book Title : Oxidation in Foods and Beverages and Antioxidant Applications
✏Author : Eric A Decker
✏Publisher : Elsevier
✏Release Date : 2010-09-27
✏Pages : 432
✏ISBN : 9780857090447
✏Available Language : English, Spanish, And French

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✏Oxidation in Foods and Beverages and Antioxidant Applications Book Summary : Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase Reviews the impact of oxidation on food flavour and the health aspects of oxidized fats Discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity

📒Lipid Oxidation ✍ Amy S. Logan

Lipid Oxidation Book PDF
✏Book Title : Lipid Oxidation
✏Author : Amy S. Logan
✏Publisher : Elsevier
✏Release Date : 2015-08-15
✏Pages : 548
✏ISBN : 9780988856516
✏Available Language : English, Spanish, And French

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✏Lipid Oxidation Book Summary : Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation

Food And Beverage Stability And Shelf Life Book PDF
✏Book Title : Food and Beverage Stability and Shelf Life
✏Author : David Kilcast
✏Publisher : Elsevier
✏Release Date : 2011-04-08
✏Pages : 864
✏ISBN : 9780857092540
✏Available Language : English, Spanish, And French

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✏Food and Beverage Stability and Shelf Life Book Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Nanotechnology In The Food Beverage And Nutraceutical Industries Book PDF
✏Book Title : Nanotechnology in the Food Beverage and Nutraceutical Industries
✏Author : Qingrong Huang
✏Publisher : Elsevier
✏Release Date : 2012-04-19
✏Pages : 480
✏ISBN : 9780857095657
✏Available Language : English, Spanish, And French

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✏Nanotechnology in the Food Beverage and Nutraceutical Industries Book Summary : Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike

Trends In Packaging Of Food Beverages And Other Fast Moving Consumer Goods Fmcg  Book PDF
✏Book Title : Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG
✏Author : Neil Farmer
✏Publisher : Elsevier
✏Release Date : 2013-02-26
✏Pages : 344
✏ISBN : 9780857098979
✏Available Language : English, Spanish, And French

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✏Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Summary : Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

📒Antioxidants In Food ✍ Jan Pokorny

Antioxidants In Food Book PDF
✏Book Title : Antioxidants in Food
✏Author : Jan Pokorny
✏Publisher : CRC Press
✏Release Date : 2001-04-12
✏Pages : 288
✏ISBN : 0849312221
✏Available Language : English, Spanish, And French

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✏Antioxidants in Food Book Summary : Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.

Antioxidants In Foods And Its Applications Book PDF
✏Book Title : Antioxidants in Foods and Its Applications
✏Author : Emad Shalaby
✏Publisher : BoD – Books on Demand
✏Release Date : 2018-07-11
✏Pages : 178
✏ISBN : 9781789233780
✏Available Language : English, Spanish, And French

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✏Antioxidants in Foods and Its Applications Book Summary : Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Handbook Of Antioxidants For Food Preservation Book PDF
✏Book Title : Handbook of Antioxidants for Food Preservation
✏Author : Fereidoon Shahidi
✏Publisher : Woodhead Publishing
✏Release Date : 2015-02-25
✏Pages : 514
✏ISBN : 9781782420972
✏Available Language : English, Spanish, And French

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✏Handbook of Antioxidants for Food Preservation Book Summary : Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

📒Natural Antioxidants ✍ Rituparna Banerjee

Natural Antioxidants Book PDF
✏Book Title : Natural Antioxidants
✏Author : Rituparna Banerjee
✏Publisher : CRC Press
✏Release Date : 2017-06-26
✏Pages : 414
✏ISBN : 9781315341699
✏Available Language : English, Spanish, And French

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✏Natural Antioxidants Book Summary : In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives have positive effects on the human body with documented health benefits. This valuable new book provides an overview of natural antioxidants, their sources, methods of extraction, regulatory aspects, and application techniques, specifically focusing on different foods of animal origin to improve their oxidative stability.

📒Natural Antioxidants ✍ Fereidoon Shahidi

Natural Antioxidants Book PDF
✏Book Title : Natural Antioxidants
✏Author : Fereidoon Shahidi
✏Publisher : The American Oil Chemists Society
✏Release Date : 1997
✏Pages : 414
✏ISBN : 0935315772
✏Available Language : English, Spanish, And French

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✏Natural Antioxidants Book Summary : This book provides state-of-the-art discussion of natural antioxidants from dietary sources, their occurrence, health effects, chemistry, and methodologies. The book summarizes data on the occurrence of antioxidative compounds in cereals and legumes, oilseeds, herbs and spices, vegetables, teas, muscle foods, and other commodities. The antioxidant vitamins and enzymes also are thoroughly discussed. The potential beneficial effects of dietary antioxidants, the chemistry of food antioxidants, and methodologies to assess lipid oxidation and antioxidant activity also have been covered.

📒Food Lipids ✍ Casimir C. Akoh

Food Lipids Book PDF
✏Book Title : Food Lipids
✏Author : Casimir C. Akoh
✏Publisher : CRC Press
✏Release Date : 2002-04-17
✏Pages : 1028
✏ISBN : 0203908813
✏Available Language : English, Spanish, And French

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✏Food Lipids Book 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

Antioxidants In Muscle Foods Book PDF
✏Book Title : Antioxidants in Muscle Foods
✏Author : Eric A. Decker
✏Publisher : John Wiley & Sons
✏Release Date : 2000-02-14
✏Pages : 512
✏ISBN : 0471314544
✏Available Language : English, Spanish, And French

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✏Antioxidants in Muscle Foods Book Summary : A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality

Off Flavors In Foods And Beverages Book PDF
✏Book Title : Off Flavors in Foods and Beverages
✏Author : G. Charalambous
✏Publisher : Elsevier
✏Release Date : 2013-10-22
✏Pages : 764
✏ISBN : 9781483291024
✏Available Language : English, Spanish, And French

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✏Off Flavors in Foods and Beverages Book Summary : This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, biochemistry, microbiology, nutritional, processing, packaging, storage, computer applications, and chemometrics. Twenty six specialists were invited to discuss the present state of knowledge in their particular fields. Together with their co-workers (totalling over sixty well known researchers) the authors were drawn from the international spectrum of academia, government institutes, and industry. Their presentations included original research results, background reviews, and comprehensive bibliographies. This informative and well documented book goes a long way to improving the current knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.

Biomarkers For Antioxidant Defense And Oxidative Damage Book PDF
✏Book Title : Biomarkers for Antioxidant Defense and Oxidative Damage
✏Author : Giancarlo Aldini
✏Publisher : John Wiley & Sons
✏Release Date : 2011-06-09
✏Pages : 380
✏ISBN : 9780470961759
✏Available Language : English, Spanish, And French

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✏Biomarkers for Antioxidant Defense and Oxidative Damage Book Summary : Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications critically evaluates the basic concepts and methodologies of conventional biomarkers as well as current state-of-the-art assays for measuring antioxidant activity/oxidative stress and their practical applications. . Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications will be of a great interest to scientists who are involved in basic research on oxidation, applied scientists evaluating the effects of nutraceuticals or pharmaceutical compounds on antioxidant activity/oxidative stress, and physicians who want to understand the degree of oxidative damage in patients with certain chronic diseases. Discovering sensitive and specific biomarkers for systemic oxidative damage is essential to understand the role of oxidative stress in human disease. Once these roles are clearly understood, we are able to identify novel drug and nutraceutical targets. This volume goes beyond conventional analytical methods of measuring overall antioxidant activity and provides insight to the discovery of biomarkers that reveal information on specific areas of oxidative stress. Contributed by an international list of experts, Biomarkers for Antioxidant Defense and Oxidative Damage: Principles and Practical Applications describes both conventional biomarkers and recent developments in this area. Special Features: Discusses conventional biomarkers as well as recent advances for measuring antioxidants and oxidative stress Biomarkers for lipid peroxidation: isoprostane, hydroxyloctadecaenoic acid, oxysterols, and reactive carbonyl species from lipid peroxidation Biomarkers for protein oxidation: carbonylation, tyrosine oxidation, ubiquitin-conjugation Biomarkers for DNA oxidative damage: comet assay, hydroxylated nucleotides, and exocylcic DNA adducts Recently developed biomarkers from cutting-edge technology

Autoxidation In Food And Biological Systems Book PDF
✏Book Title : Autoxidation in Food and Biological Systems
✏Author : M.G. Simic
✏Publisher : Springer Science & Business Media
✏Release Date : 2013-06-29
✏Pages : 659
✏ISBN : 9781475793512
✏Available Language : English, Spanish, And French

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✏Autoxidation in Food and Biological Systems Book Summary : The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.

📒Antioxidant Polymers ✍ Giuseppe Cirillo

Antioxidant Polymers Book PDF
✏Book Title : Antioxidant Polymers
✏Author : Giuseppe Cirillo
✏Publisher : John Wiley & Sons
✏Release Date : 2012-06-07
✏Pages : 520
✏ISBN : 9781118445518
✏Available Language : English, Spanish, And French

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✏Antioxidant Polymers Book Summary : Antioxidant Polymers is an exhaustive overview of the recent developments in the field of polymeric materials showing antioxidant properties. This research area has grown rapidly in the last decade because antioxidant polymers have wide industry applications ranging from materials science to biomedical, pharmaceuticals and cosmetics.

📒Antioxidant Measurement And Applications ✍ American Chemical Society. Meeting

Antioxidant Measurement And Applications Book PDF
✏Book Title : Antioxidant Measurement and Applications
✏Author : American Chemical Society. Meeting
✏Publisher : Amer Chemical Society
✏Release Date : 2007
✏Pages : 456
✏ISBN : UOM:39015069194028
✏Available Language : English, Spanish, And French

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✏Antioxidant Measurement and Applications Book Summary : Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will cover mechanisms of action of antioxidants and analytical procedures and furthers the potential health benefits of antioxidants and their role in disease risks.

📒Sulfur Dioxide ✍ Louis C. Schroeter

Sulfur Dioxide Book PDF
✏Book Title : Sulfur Dioxide
✏Author : Louis C. Schroeter
✏Publisher : Elsevier
✏Release Date : 2015-07-14
✏Pages : 356
✏ISBN : 9781483185668
✏Available Language : English, Spanish, And French

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✏Sulfur Dioxide Book Summary : Sulfur Dioxide discusses in detail the preparation and oxidation of sulfur dioxide. The book also covers the effect of the substance on organic and inorganic mixtures. The pharmaceutical application, safety, and effectiveness of the substance in the form of sulfites in food and beverage are comprehensively explained. A section of the book focuses on the physiological effects of sulfur dioxide in plants, animals, and humans. The book highlights the properties of sulfur dioxide in gaseous state and in aqueous solutions, with expanded section covering its ionic structure and spectral characteristics. Methods for determining trace amounts of sulfur dioxide in the atmosphere are summarized along with ways to identify the substance in complex mixtures such as food. The text is an excellent source of information about sulfur dioxide complexes and clathrates. The book will be a useful tool for pharmacists, scientists and chemists in the fields of medicine, and students doing research and experiment on the effect of sulfur dioxide on other compounds.

📒Food Lipids ✍ David B. Min

Food Lipids Book PDF
✏Book Title : Food Lipids
✏Author : David B. Min
✏Publisher : CRC Press
✏Release Date : 2008-03-17
✏Pages : 928
✏ISBN : 9781420046649
✏Available Language : English, Spanish, And French

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✏Food Lipids Book Summary : Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

📒Pathology ✍ Victor R. Preedy

Pathology Book PDF
✏Book Title : Pathology
✏Author : Victor R. Preedy
✏Publisher : Academic Press
✏Release Date : 2020-05-02
✏Pages : 300
✏ISBN : 9780128159729
✏Available Language : English, Spanish, And French

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✏Pathology Book Summary : Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists who have divergent skills. This is important as oxidative stress can be ameliorated with pharmacological, nutraceutical or natural agents. While pathologists and clinical workers understand the processes in disease, they are less conversant in the science of nutrition and dietetics. Conversely, nutritionists and dietitians are less conversant with the detailed clinical background and science of pathology. This book helps to fill those gaps.

Marine Carbohydrates Fundamentals And Applications Part B Book PDF
✏Book Title : Marine Carbohydrates Fundamentals and Applications Part B
✏Author :
✏Publisher : Academic Press
✏Release Date : 2014-10-01
✏Pages : 248
✏ISBN : 9780128003657
✏Available Language : English, Spanish, And French

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✏Marine Carbohydrates Fundamentals and Applications Part B Book Summary : Marine Carbohydrates: Fundamentals and Applications brings together the diverse range of research in this important area which leads to clinical and industrialized products. The volume, number 73, focuses on marine carbohydrates in isolation, biological, and biomedical applications and provides the latest trends and developments on marine carbohydrates. Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Volumes provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. Includes the isolation techniques for the exploration of the marine habitat for novel polysaccharides Discusses biological applications such as antioxidant, antiallergic, antidiabetic, antiobesity and antiviral activity of marine carbohydrates Provides an insight into present trends and approaches for marine carbohydrates

Applications In Food Sciences Book PDF
✏Book Title : Applications in Food Sciences
✏Author : Atta-ur-Rahman
✏Publisher : Bentham Science Publishers
✏Release Date : 2016-04-12
✏Pages : 290
✏ISBN : 9781681081434
✏Available Language : English, Spanish, And French

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✏Applications in Food Sciences Book Summary : Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture. The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used to test food quality, food color analysis, the role of Tannins in wine taste as well as NMR studies on lipid oxidation and large protein complexes.

New Techniques And Applications In Lipid Analysis Book PDF
✏Book Title : New Techniques and Applications in Lipid Analysis
✏Author : Richard E. McDonald
✏Publisher : The American Oil Chemists Society
✏Release Date : 1997
✏Pages : 401
✏ISBN : 0935315802
✏Available Language : English, Spanish, And French

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✏New Techniques and Applications in Lipid Analysis Book Summary : New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book.

Biosensors In Food Processing Safety And Quality Control Book PDF
✏Book Title : Biosensors in Food Processing Safety and Quality Control
✏Author : Mehmet Mutlu
✏Publisher : CRC Press
✏Release Date : 2016-04-19
✏Pages : 358
✏ISBN : 1439819866
✏Available Language : English, Spanish, And French

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✏Biosensors in Food Processing Safety and Quality Control Book Summary : This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural toxins in food and for pesticides and foodborne pathogens, electrochemical biosensors as a tool for the determination of phenolic compounds and antioxidant capacity in foods and beverages, and the role of neural networks in the field of sensors.

📒Quality In Frozen Food ✍ Marilyn C. Erickson

Quality In Frozen Food Book PDF
✏Book Title : Quality in Frozen Food
✏Author : Marilyn C. Erickson
✏Publisher : Springer Science & Business Media
✏Release Date : 1997-11-30
✏Pages : 484
✏ISBN : 0412070413
✏Available Language : English, Spanish, And French

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✏Quality in Frozen Food Book Summary : Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

Recent Advances In Plant Biotechnology And Its Applications Book PDF
✏Book Title : Recent Advances in Plant Biotechnology and Its Applications
✏Author : Karl-Hermann Neumann
✏Publisher : I. K. International Pvt Ltd
✏Release Date : 2008-01-01
✏Pages : 694
✏ISBN : 9788189866099
✏Available Language : English, Spanish, And French

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✏Recent Advances in Plant Biotechnology and Its Applications Book Summary : The present book is divided into five sections. The first section deals with the methodology and bioresource generation, techniques related to genetic engineering, and gene transfer to the nuclear genome and chloroplast genome. The new techniques of genome profiling and gene silencing are also presented. The second section of the book deals with the classical aspect of plant biotechnology viz. tissue culture and micropropagation. Use of genetic engineering via Agrobacterium and direct transfer of DNA via particle bombardment to develop transformed plants in Artemesia, castor and orchids, and production of recombinant proteins in plant cells have been dealt with in the third section. The fourth section deals with the abiotic and biotic stress tolerance in plants. The basic biology of some of the stress responses, and designing plants for stress tolerance is discussed in this section. The fifth section deals with medicinal plants and alkaloid production.

Applied Food Protein Chemistry Book PDF
✏Book Title : Applied Food Protein Chemistry
✏Author : Zeynep Ustunol
✏Publisher : John Wiley & Sons
✏Release Date : 2014-12-19
✏Pages : 528
✏ISBN : 9781118860618
✏Available Language : English, Spanish, And French

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✏Applied Food Protein Chemistry Book Summary : Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

📒Handbook Of Food Preservation ✍ M. Shafiur Rahman

Handbook Of Food Preservation Book PDF
✏Book Title : Handbook of Food Preservation
✏Author : M. Shafiur Rahman
✏Publisher : CRC Press
✏Release Date : 2007-07-16
✏Pages : 1088
✏ISBN : 9781420017373
✏Available Language : English, Spanish, And French

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✏Handbook of Food Preservation Book Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Activated Carbon Applications In The Food And Pharmaceutical Industries Book PDF
✏Book Title : Activated Carbon Applications in the Food and Pharmaceutical Industries
✏Author : Glenn M. Roy
✏Publisher : CRC Press
✏Release Date : 1994-12-20
✏Pages : 193
✏ISBN : 1566761980
✏Available Language : English, Spanish, And French

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✏Activated Carbon Applications in the Food and Pharmaceutical Industries Book Summary : Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. This book provides a comprehensive, scientific survey of activated carbon applications based on existing literature. A valuable resource for all technical personnel involved in the processes discussed.