Ingredients Extraction By Physicochemical Methods In Food

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Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112026
Size: 27.61 MB
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Ingredients Extraction By Physicochemical Methods In Food by Alexandru Mihai Grumezescu

Original Title: Ingredients Extraction By Physicochemical Methods In Food

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds. Offers advanced knowledge and skills of physiochemical analysis for ingredient extraction Presents various methods for food component analysis to evaluate structure function relations in changing environments Discusses the importance of enzymes during processing and storage of foods Includes methods to evaluate and enhance extraction, such as ultrasound, to produce novel foods more efficiently

Wheat Antioxidants

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Author: Liangli L. Yu
Publisher: John Wiley & Sons
ISBN: 9780470228326
Size: 34.72 MB
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Wheat Antioxidants by Liangli L. Yu

Original Title: Wheat Antioxidants

This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant properties of wheat grains and fractions and their phytochemical compositions and covers the effects of genotype, growing conditions, post-harvest treatment, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists, food processors, nutritionists, and others maximize the health benefits of wheat-based foods.

Biotechnology For Fuels And Chemicals

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Author: Jonathan R. Mielenz
Publisher: Springer Science & Business Media
ISBN: 9781603271813
Size: 15.39 MB
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Biotechnology For Fuels And Chemicals by Jonathan R. Mielenz

Original Title: Biotechnology For Fuels And Chemicals

In Biotechnology for Fuels and Chemicals: The Twenty-Eighth Symposium, leading researchers exchange cutting-edge technical information and update current trends in the development and application of biotechnology for sustainable production of fuels and chemicals. This symposium emphasizes advances in biotechnology to produce high-volume, low-price products from renewable resources, while improving the environment.

Functional Food Ingredients And Nutraceuticals

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Author: John Shi
Publisher: CRC Press
ISBN: 9781420004076
Size: 22.53 MB
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Functional Food Ingredients And Nutraceuticals by John Shi

Original Title: Functional Food Ingredients And Nutraceuticals

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very latest information emerging in the literature. Functional Foods and Nutraceuticals: Processing Technologies consolidates the wealth of information currently available into a single reference to help food engineers better understand and utilize the latest developments and technologies. Providing a sequential study of the key factors in the preparation of functional foods, the book covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. Individual properties of compounds are examined with regard to their influence on, and suitability of, the method chosen for processing and production. The chapters emphasize applications of processing and technologies, including high pressure, microencapsulation, and molecular distillation; stability of bioactive components and antioxidative properties during processing and shelf life; improvement of bioavailability; and mechanisms of antioxidant action with clinical and epidemiological evidences of functionality. Experts from various fields representing five continents bring together the science, technology, and processing expertise needed to accelerate the integration of the latest approaches and innovations into the production processes of tomorrow.

How Flavor Works

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Author: Nak-Eon Choi
Publisher: John Wiley & Sons
ISBN: 1118865456
Size: 54.37 MB
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How Flavor Works by Nak-Eon Choi

Original Title: How Flavor Works

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Magnetic Resonance In Food Science

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Author: María Guđjónsdóttir
Publisher: Royal Society of Chemistry
ISBN: 0854041176
Size: 50.67 MB
Format: PDF, Docs
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Magnetic Resonance In Food Science by María Guđjónsdóttir

Original Title: Magnetic Resonance In Food Science

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. This book is part of the continuing series of proceedings of the biennial conferences on applications of magnetic resonance to food science. As always, the aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The speakers came from Europe, North and South America, Asia and Australasia giving a global perspective to the event. The range of the conference was broad covering sensory science, authenticity, functionality, solid state methods and new methods. Magnetic Resonance in Food Science is a global survey written by leading authorities. It provides readers with an awareness of current activity in the field and potential applications.

Physico Chemical Characteristics Of Pectin Extracted From Mango Peels As Plant Wastes In Malaysia

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Author: Abeer Talaq S. Alotaibi
Size: 36.92 MB
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Physico Chemical Characteristics Of Pectin Extracted From Mango Peels As Plant Wastes In Malaysia by Abeer Talaq S. Alotaibi

Original Title: Physico Chemical Characteristics Of Pectin Extracted From Mango Peels As Plant Wastes In Malaysia

Gelatin is one of the most widely used food ingredients. Its applications in food industries are very broad including enhancing the elasticity, consistency and stability of food products. Gelatin is also used as a stabilizer, particularly in dairy products and as a fat substitute that can be used to reduce the energy content of food without negative effects on the taste. Besides the food industry, gelatin is also useful in medicine, pharmaceutical and photographic industries. It was reported that 41% of the gelatin produced in the world is sourced from pig skin, 28.5% from bovine hides and 29.5% from bovine bones. However, factors such as the outbreak of BSE (a.k.a. mad cow disease) and increasing demand for non-mammalian gelatin for halal and kosher food markets have revived the interest in gelatin replacers from plant. In this study, valuable pectin has been successfully extracted from various types of plant wastes, which are mango peel, orange peel, guava rind and seeds, mangosteen rind and peel, banana peel and watermelon rind and peel. Pectin is a high value functional food ingredient widely used as a gelling agent and stabilizer. It is also an abundant, ubiquitous and multifunctional component of the cell walls of all land plants. Mango peel was screened as the ideal source of the highest quantity (36.6%) and acceptable quality of pectin, which can be utilized as a gelatin replacer. Results were shown that citric acid was found to be the best solution for recovery of pectin from mango peels. This investigation has revealed that mango peel pectin is low methoxyl pectin, which can be an effective gelatin replacer of non halal sources. An extraction temperature of 90°C and pH 2 were selected as optimum conditions for maximum production of pectin according to statistical data. The resulting Crude Mango Peel Pectin (CMPP) was analyzed for some physicochemical parameters. The results indicated values of ash content (0.0412%), moisture content (0.303%), viscosity (45.18%), galacturonic acid content from carbazole method at 100°C (36.8), from carbazole method at 85°C (40%) and from M-hydroxy-diphenyl method (37.2%). Degree of esterification of CMPP were (38.3-41%) by using FT-IR spectroscopy and titrimetric method, respectively. CMPP has a potential to be applied in food industry as a low methoxly pectin and a cheap source of gelatin replacer in jam preparation and fruit-flavoured confectionery jelly as a gelling agent, which proven and accepted by analytical method and sensory evaluation.

Usp 30

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Author: United States Pharmacopeial Convention
Publisher: United States Pharmacopeial
ISBN: 9781889788470
Size: 25.21 MB
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Usp 30 by United States Pharmacopeial Convention

Original Title: Usp 30

Includes free CD ROM - Using the new USP-NF print with interactive presentation. On cover: The official compendia of standards. Supplements are included in the price and will be issued in February and June 2007. Supersedes USP 29/NF 24 (print ed.) (ISBN 1889788392). The CD-ROM version is also available (ISBN 1889788511)

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