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Biochemistry Of Foods

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Biochemistry of Foods

Biochemistry of Foods Book
Author : N.A. Michael Eskin
Publisher : Academic Press
Release : 2012-12-02
ISBN : 0080918085
Language : En, Es, Fr & De

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Book Description :

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing Book
Author : Leo M. L. Nollet,Fidel Toldrá,Gopinadhan Paliyath,Soottawat Benjakul,Y. H. Hui
Publisher : John Wiley & Sons
Release : 2012-07-10
ISBN : 081380874X
Language : En, Es, Fr & De

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Book Description :

Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing Book
Author : Y. H. Hui
Publisher : John Wiley & Sons
Release : 2008-02-15
ISBN : 0470276347
Language : En, Es, Fr & De

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Book Description :

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.

Advances in Food Biochemistry

Advances in Food Biochemistry Book
Author : Fatih Yildiz
Publisher : CRC Press
Release : 2009-12-16
ISBN : 1420007696
Language : En, Es, Fr & De

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Book Description :

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Food Science The Biochemistry of Food Nutrition Student Edition

Food Science  The Biochemistry of Food   Nutrition  Student Edition Book
Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
Publisher : McGraw-Hill Education
Release : 2005-01-12
ISBN : 9780078690815
Language : En, Es, Fr & De

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Book Description :

In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment. Measurement, use of equipment, problem solving, reasoning skills and writing are emphasized. This flexible text format is adaptable to a one or two semester course.

Food Frying

Food Frying Book
Author : Alam Zeb
Publisher : Wiley
Release : 2019-03-11
ISBN : 1119468515
Language : En, Es, Fr & De

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Book Description :

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Food

Food Book
Author : David S. Robinson
Publisher : Longman Publishing Group
Release : 1987
ISBN : 9780582495067
Language : En, Es, Fr & De

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Book Description :

Download Food book written by David S. Robinson, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Biochemistry

Food Biochemistry Book
Author : Charles Alais
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 146152119X
Language : En, Es, Fr & De

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Book Description :

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection.

Handbook of Nutritional Biochemistry

Handbook of Nutritional Biochemistry Book
Author : Sondre Haugen,Simen Meijer
Publisher : Nova Biomedical Books
Release : 2010-01-01
ISBN : 9781607419167
Language : En, Es, Fr & De

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Book Description :

Nutritional biochemistry is one of the academic foundations that make up nutritional sciences, a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology, health, and behaviour. This book introduces recent findings concerning the biochemical and molecular actions of food factors on bone metabolism in vitro and their preventive effects on osteoporosis in animals in vivo and human subjects. The extraction methods applied in food processing are also examined, from fundamental theory to optimum practical application through using the relevant equipment, solvents, and the appropriate methods of process optimisation. Discussed also is the nutritional value of the proteins and lipids recovered with isoelectric processing and their potential use in food products for human consumption as well as animal feeds. Additionally, other chapters in this book review various extracts and secondary metabolites from foods of plant origin with no inhibitory activity that can be focused for drug development programs.

Functional Foods

Functional Foods Book
Author : John Shi,Giuseppe Mazza,Marc Le Maguer
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1420012878
Language : En, Es, Fr & De

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Book Description :

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidem

Fermented Foods Part I

Fermented Foods  Part I Book
Author : Didier Montet,Ramesh C. Ray
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1498740812
Language : En, Es, Fr & De

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Book Description :

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

Postharvest Physiology and Biochemistry of Fruits and Vegetables

Postharvest Physiology and Biochemistry of Fruits and Vegetables Book
Author : Elhadi M. Yahia,Armando Carrillo-Lopez
Publisher : Woodhead Publishing
Release : 2018-10-31
ISBN : 0128132795
Language : En, Es, Fr & De

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Book Description :

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops. The book is written specifically for those interested in preharvest and postharvest crop science and the impact of physiological and biochemical changes on their roles as functional foods. Deals with the developmental aspects of the lifecycle in whole fruits Describes issues, such as the morphology and anatomy of fruits, beginning with the structural organization of the whole plant and explaining the fruit structure and its botanical classification Addresses biotechnological concepts that control firmness, quality and the nutritional value of fruits

Physico Chemical Aspects of Food Processing

Physico Chemical Aspects of Food Processing Book
Author : S.T. Beckett
Publisher : Springer Science & Business Media
Release : 1995
ISBN : 9780751402407
Language : En, Es, Fr & De

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Book Description :

This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Lipids in Foods

Lipids in Foods Book
Author : Frank D Gunstone,Frank A. Norris
Publisher : Elsevier
Release : 2013-10-22
ISBN : 148314884X
Language : En, Es, Fr & De

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Book Description :

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.

Food Biotechnology

Food Biotechnology Book
Author : Y. H. Hui,George G. Khachatourians
Publisher : John Wiley & Sons
Release : 1995-01-18
ISBN : 9780471185703
Language : En, Es, Fr & De

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Book Description :

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.

Food Chemistry Third Edition

Food Chemistry  Third Edition Book
Author : Owen R. Fennema
Publisher : CRC Press
Release : 1996-06-19
ISBN : 9780824796914
Language : En, Es, Fr & De

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Book Description :

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Nutritional Biochemistry

Nutritional Biochemistry Book
Author : S. Ramakrishnan,S. Venkat Rao
Publisher : International Specialized Book Service Incorporated
Release : 1995
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

In this book, caloric value of food BMR, SDA, protein quality, protein requirement, nutritional value of carbohydrates, proteins and lipids, essential amino acids, essential fatty acids, protein calorie malnutrition (kwashiorkor and marasmus), importance of fibre in the diet, vitamins, minerals milk, egg, safety aspects of food, nutritional disorders in India, nutritional value of Indian foods, nutrition situation in India and topics on nutrition of special interest have been described.

Food Quality And Standards Volume I

Food Quality And Standards   Volume I Book
Author : Radomir Lasztity
Publisher : EOLSS Publications
Release : 2009-04-14
ISBN : 1905839413
Language : En, Es, Fr & De

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Book Description :

Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

A Dictionary of Food and Nutrition

A Dictionary of Food and Nutrition Book
Author : David A. Bender
Publisher : Oxford University Press
Release : 2014-01-23
ISBN : 0192518429
Language : En, Es, Fr & De

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Book Description :

This leading dictionary contains over 8,000 entries covering all aspects of food and nutrition, diet and health. Jargon-free definitions clearly explain even the most technical of nutritional terms. From absinthe to zymogens, it covers types of food (including everyday foods and little-known foods, e.g. payusnaya), nutritional information, vitamins, minerals, and key scientific areas including metabolism and genomics. An essential online A-Z for nutritionists, food manufacturers, caterers, health-care students, food science/technology students, and anyone who has an interest in, or enjoys, food and wants to find out more about what they eat.

Food Chemistry

Food Chemistry Book
Author : Lillian Hoagland Meyer
Publisher : Unknown
Release : 1960
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Development of food chemistry. Fats and other lipids. Carbohydrates. Proteins in foods. The flavor and aroma of food. Meat and products. Vegetables and fruits. Milk and milk products. cereals and their use. Food additives.