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Consideration of the interactions between decisions made at one
point in the supply chain and its effects on the subsequent stages
is the core concept of a systems approach. Postharvest Handling is
unique in its application of this systems approach to the handling
of fruits and vegetables, exploring multiple aspects of this
important process through chapters written by experts from a
variety of backgrounds.
Pulses are nutritionally diverse crops that can be successfully
utilized as a food ingredient or a base for new product
development. They provide a natural food grade ingredient that is
rich in lysine, dietary fiber, complex carbohydrates, protein and
B-vitaminssuggesting that pulses can provide a variety of health
benefits such as reducing heart disease and diabetes. Interest in
the use of pulses and their ingredients in food formulations is
growing and several factors are contributing to this drive. Pulse
Foods: Processing, Quality and Nutraceutical Applicationsis the
first book toprovide up-to-date information on novel and emerging
technologies for the processing of whole pulses, techniques for
fractionating pulses into ingredients, their functional and
nutritional properties, as well as their potential applications, so
that the food industry can use this knowledge to incorporate pulses
into new food products.
First reference bringing together essential information on the processing technology of pulses
Addresses processing challenges relevant to legume and pulse grain processors
Delivers insights into the current state-of-art and emerging processing technologies
In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"
While everyone knows fruits and vegetables are beneficial to good
health, it's increasingly seen as important to know which ones can
be effective in treating specific illnesses. For example, which are
good for cardiac care? Which can help combat and treat asthma? What
are the safety concerns to be aware of when using herbs in
combination with traditional medicines?
A selected compilation of writings by IUFoST organization
supporters, Global Themes in Food Science and Technology were those
identified as representing the most important and relevant subjects
facing food scientists and technologists today. Chosen by an
international editorial board, these subjects offer insights into
current research and developments and were selected to stimulate
additional interest and work in these key areas.
Assembling recent research and theories, this book describes the
phase and state transitions that affect technological properties of
biological materials occurring in food processing and storage. It
covers the role of water as a plasticizer, the effect of
transitions on mechanical and chemical changes, and the application
of modeling in predicting stability rates of changes. The volume
presents methods for detecting changes in the physical state and
various techniques used to analyze phase behavior of biopolymers
and food components. This book should become a valuable resource
for anyone involved with food engineering, processing, storage, and
quality, as well as those working on related properties of
pharmaceuticals and other biopolymers.
In the past 35 years, the use of commercial enzymes has grown from
an insignificant role in the food industry to an important aspect
of food processing. This Third Edition of Enzymes in Food
Processing explores recent and extensive changes in the use of
enzymes as well as the discovery of new enzymes and their uses.
Included in the book is a history of the role of enzymes in food
processing, enzyme characterization, a discussion of different
classes of enzymes including lipases and proteases, commercial
enzyme production, and the processing of particular foods such as
meat, vegetables, fruit, baked goods, milk products, and beer.
Unlike earlier editions, it provides basic information on enzymes
and their uses not adequately described in the current literature.
Food technologists will find in this edition a description of the
properties of those enzymes that are important in food processing,
as well as a description of the properties of those enzymes that
are important in food processing, as well as a description of the
many applications of enzymes in the foods processing industry. The
book is intended for food technologists, and will be of value to
the microbiologist and enzyme chemist as well. This treatise
provides a comprehensive treatment of enzymes used in food
A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.
Over the years, approaches to obesity prevention and treatment have
gone from focusing on genetic and other biological factors to
exploring a diversity of diets and individual behavior modification
interventions anchored primarily in the power of the mind, to the
recent shift focusing on societal interventions to design
"temptation-proof" physical, social, and economic environments. In
spite of repeated calls to action, including those of the World
Health Organization (WHO), the pandemic continues to progress. WHO
recently projected that if the current lifestyle trend in young and
adult populations around the world persist, by 2012 in countries
like the USA, health care costs may amount to as much as 17.7% of
the GDP. Most importantly, in large part due to the problems of
obesity, those children may be the first generation ever to have a
shorter life expectancy than that of their parents.
The preservation processes for foods have evolved over several
centuries, but recent attention to non-thermal technologies
suggests that a new dimension of change has been initiated.
Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " "
Written and endorsed by the "European Federation of Food Science
and Technology "thisbook compares a variety of purification
systems. There is a growing evidence base on targeting water
quality improvements to maximize health benefits, and it is
believed that 4% of the global disease burden could be prevented by
improving water supply, sanitation, and hygiene. Better tools and
procedures to improve and protect drinking-water quality at the
community and urban level, for example, through Water Safety Plans
include the availability of simple and inexpensive approaches to
treat and safely store water at the household-level.
*Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments
*Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems
*Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"
Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.
The topics in the book have been sequenced identically with the
steps of the winemaking process. Thus, the book describes the most
salient compounds involved in each vinification process, their
properties and their balance; also, theoretical knowledge is
matched with its practical application. The primary aim is to
enable the reader to identify the specific compounds behind
enological properties and processes, their chemical balance and
their influence on the analytical and sensory quality of wine, as
well as the physical, chemical and microbiological factors that
affect their evolution during the winemaking process.
* Organized according to the winemaking process, guiding reader clearly to application of knowledge
* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Nutrigenomics is the rapidly developing field of science that
studies nutrient-gene interaction. This field has broad
implications for understanding the interaction of human genomics
and nutrition, but can also have very specific implications for
individual dietary recommendations in light of personal genetics.
Predicted applications for nutrigenomics include genomics-based
dietary guidelines and personalized nutrition based on individual
genetic tests. These developments have sweeping ethical, legal and
regulatory implications for individuals, corporations and
"What Can Nanotechnology Learn From Biotechnology?" presents
diverse perspectives on biotechnology and nanotechnologies.
Avoiding extreme perspectives, unwarranted hype and absolute
rejection, this book explores the diverse territory of proponents
and opponents of challenging but potentially risky technologies.
Contributions from recognized experts in their fields represent the
perspectives of a diverse range of stakeholders.
The flavor of a food is often the most desirable quality
characteristic for the consumer, yet the understanding of flavour
is a fascinatingly complicated subject, which calls for
interdisciplinary research efforts. This latest volume presents the
proceedings of the 11th Weurman Flavour Research Symposium and
describes the most recent and original research advances related to
the flavour of foods and beverages with contributions of experts
from 25 countries world-wide.
This volume will be a collection of chapters from authors with wide
experience in their research field. The purpose is to produce a
coherent book that reflects the common theme of theory in medical
thinking and multidisciplinary research practice. In this context
"theory" relates to frameworks of concepts, facts, models etc that
help to inform practitioners (clinicians, scientists and engineers)
both within their own fields and as they seek to share dialogue
with colleagues from other fields.
*similar biomedical area (e.g., immunity, neuroscience,
endocrinology, pathology, oncology, haematology, ...)
Laboratory Methods in Food Microbiology describes a wide range of
methods for use in the microbiological analysis of foods, including
approaches to counting and detection procedures for microorganisms,
identification of bacteria, yeasts and fungi, microbiological
analysis for the main food commodity groups, and safety in the food
microbiology laboratory. The book also discusses specific food
poisoning outbreaks in the United States.
Polysaccharides are the subject of heightened interest today, and
this book is a concise and fully up-to-date study of the properties
of food polysaccharides, describing their interaction with water,
the mass-volume-pressure-relationship, various types of
mathematical modeling, and the common phenomenology under different
combinations of stimuli. New empirical and theoretical equations,
which are not often identified with food technologies, are used to
support the findings. Polysaccharide Dispersions: Chemistry and
Technology in Food is written in a simple, nontechnical style and
should be equally comprehensible to the student, the researcher,
the plant manager, and the casual observer with only a modest
This treatise embraces all of the various efforts to reduce fat in
meat. Establishing methods such as breeding and feeding to control
fatness are covered, but emphasis is on emerging technologies
including meat processing and partitioning agents to reduce fat.
Human implicaitons, such as health, social, ethical, and economic
factors, are given special attention. Sensory charcteristics of
low-fat meat, animal well being, and two new directions for the
future are also discussed. Low-Fat Meats: Design Strategies and
Human Implications provides an up-to-date overview of the
technologies to produce low-fat meat, with a balanced discussion of
The area of food toxicology currently has a high profile of
interest in the food industry, universities, and government
agencies, and is certainly of great concern to consumers. There are
many books which cover selected toxins in foods (such as plant
toxins, mycotoxins, pesticides, or heavy metals), but this book
represents the first pedagogic treatment of the entire range of
toxic compounds found naturally in foods or introduced by
industrial contamination or food processing methods. Featuring
coverage of areas of vital concern to consumers, such as
toxicological implications of food adulteration (as seen in
ethylene glycol in wines or the Spanish olive oil disaster) or
pesticide residues, Introduction to Food Toxicology will be of
interest to students in toxicology, environmental studies, and
dietetics as well as anyone interested in food sources and public
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
Postharvest Handling: A Systems Approach introduces a new concept
in the handling of fresh fruits and vegetable. Traditional
treatments have been either physiologically based with an emphasis
on biological tissue or technologically based with an emphasis on
storage and handling. This book integrates all processes from
production practices through consumer consumption with an emphasis
on understanding market forces and providing fresh product that
meets consumer expectations. Postharvest physiologists and
technologists across the disciplines of agricultural economics,
agricultural engineering, food science and horticulture along with
handlers of minially-processed products within the fresh produce
fruit and vegetable processing industries will find this to be an
invaluable source of information.
This book describes the basic principles of food packaging, as well
as recent advances in new materials. The Japanese are world leaders
in this area, and detailed information on certain aspects of their
industry are presented in this volume.
This is the second edition of Horse Feeding and Nutrition which was
originally published in 1980. It provides the latest information
available for those interested in the feeding and nutrition of
horses. This new edition has been entirely revised to include the
large amount of new research information that has become available
since publication of the first edition. Three new chapters have
been added, entitled Feeding and Health-Related Problems, The
Complexity of Proper Bone Formation, and Exercise Physiology. New
feed and food crops, improved methods of production and processing,
increased productivity of animals and crops, changes in animal
products including more lean and less fat in meat and less fat in
milk, longer shelf-life requirements of animal food products, and a
myriad of new technological developments have resulted in a need to
continually re-evaluate nutrient requirements and supplementation.
Since the first edition of Biochemistry of Foods was published
there have been a number of introductory texts in Food
Chemistry/Biochemistry. This book is unique in that it approaches
the subject in far more detail and from the "in vivo" perspective.
In response to user comments, the second edition has added
additional chapters, expanded its coverage, and incorporated major
breakthroughs in food science knowledge, such as ethylene
biosynthesis and non-enzymatic browning. No other test provides the
reader with state-of-the-art information in this area in a concise,
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