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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.
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.
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
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"
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.
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.
Now fully revised and updated, with contributing authors from
around the world, the third edition of Biochemistry of Foods once
again presents the most current science available. The first
section addresses the biochemical changes involved in the
development of raw foods such as cereals, legumes, fruits and
vegetables, milk, and eggs. Section II reviews the processing of
foods such as brewing, cheese and yogurt, oilseed processing as
well as the role of non-enzymatic browning. Section III on spoilage
includes a comprehensive review of enzymatic browning, lipid
oxidation and milk off-flavors. The final section covers the new
and rapidly expanding area of rDNA technologies. This book provides
transitional coverage that moves the reader from concept to
Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modifi cation, and lipid oxidation
Offers expanded and updated material throughout, including valuable illustrations
Edited and authored by award-winning scientists"
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
Understanding what the consumer wants and will accept are two of
the most significant hurdles faced by anyone in new product
development. Whether the concern is the proper mouth-feel of a
potato chip, the sense of freshness" evoked by a chewing gum, or
the weight and texture of a cosmetic, if the consumer doesn't find
the product acceptable, it won't sell. Sensory evaluation testing
is the process that establishes the consumer acceptability of a
product. It can help identify issues before general production is
begun and potentially bring to light issues that hadn't previously
been considered a factor in the success of the project.
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.
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"
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.
"Flour and Breads and their Fortification in Health and Disease
Prevention" provides a single-volume reference to the healthful
benefits of a variety of flours and flour products, and guides the
reader in identifying options and opportunities for improving
health through flour and fortified flour products.
Examines those flour and bread related agents that affect metabolism and other health-related conditions.
Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique.
Includes methods for analysis of flours and bread-related compounds in other foods.
The rapidly expanding world of nutrition, functional foods and
nutraceuticals, is increasingly complex. This Guide to Nutritional
Supplements provides a concise and complete reference to the most
common nutritionally significant elements. Including dietary
guidelines, intake measurements and other contextual information,
this Guide is the ideal reference for nutritionsts and dieticians
facing an increasing public awareness of supplements and who many
be augmenting their diets with OTC supplements.
Focused on the nutritional values, impacts and interactions of supplements
Provides a science-based approach to determining the appropriate selection and application of supplements for improved diet and nutrition
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.
While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit.
This book presents a comprehensive look at the compounds in
black, green, and white teas, their reported benefits (or toxicity
risks) and also explores them on a health-condition specific level,
providing researchers and academics with a single-volume resource
to help in identifying potential treatment uses. No other book on
the market considers all the varieties of teas in one volume, or
takes the disease-focused approach that will assist in directing
further research and studies.
* Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases
* Assists in identifying therapeutic benefits for new product development
*Includes coverage and comparison of the most important types of tea green, black and white"
"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. Contributions detail scientific
developments in the broad areas of food science and nutrition and
are intended to provide those in academia and industry with the
latest information on emerging research in these constantly
*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
Industrialists developing new food and pharmaceutical products face
the challenge of innovation in an increasingly competitive market
that must consider incredient cost, product added-value,
expectations of a healthy life-style, improved sensory impact,
controlled delivery of active compounds and last, but not lease,
product stability. While much work has been done to explore,
understand, and address these issues, a gap has emerged between
recent advances in fundamental knowledge and its direct application
to product situations with a growing need for scientific input.
More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume.
This book has implications for the whole innovation team -
innovators such as product developers, designers, creative chiefs,
and marketers; strategists such as line managers; and researchers
such as sensory and marketing researchers.
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.
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
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