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Extraction of Organic Analytes from Food: A Manual of Methods
Extraction of Organic Analytes from Food: A Manual of Methods

This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods.

Beginning with an...

Food Composition and Analysis: Methods and Strategies
Food Composition and Analysis: Methods and Strategies

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization...

Food Allergy: Adverse Reaction to Foods and Food Additives
Food Allergy: Adverse Reaction to Foods and Food Additives

Edited by world-renowned experts in the field, Food Allergy covers pediatric and adult adverse reactions to foods and food additives in one comprehensive volume. Designed to be a practical, readable reference for use in the hospital or private practice setting, the text is organized into five sections covering basic and clinical...

Nutrition for Foodservice and Culinary Professionals
Nutrition for Foodservice and Culinary Professionals

THIS BOOK IS WRITTEN FOR students in hotel, restaurant, and institution management programs and culinary programs. Practicing management and culinary professionals will find it useful as well. As with previous editions, this is meant to be a practical how-to book tailored to the needs of students and professionals. It is written for those who...

Food Carbohydrate Chemistry
Food Carbohydrate Chemistry
Carbohydrates are major components of foods, accounting for more than 90% of the dry matter of fruits and vegetables and providing for 70-80% of human caloric intake worldwide (BeMiller and Huber 2008). Thus, from a quantitative perspective alone, carbohydrates warrant the attention of food chemists. From the standpoint of food...
Food Irradiation Research and Technology
Food Irradiation Research and Technology

The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health...

Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)
Ultraviolet Light in Food Technology: Principles and Applications (Contemporary Food Engineering)

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more sophisticated and diverse than current practices. Exploring one of these emerging solutions, Ultraviolet Light in Food Technology:...

Diabetes: Oxidative Stress and Dietary Antioxidants
Diabetes: Oxidative Stress and Dietary Antioxidants

Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes. The book covers, in a single volume, the science of oxidative stress in diabetes and the potentially therapeutic use of natural antioxidants in the...

Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
Functional foods and nutraceuticals encompasses a wide variety of topics ranging from foods with positive health attributes to even dietary supplements. The analysis of this diverse category can create its own set of challenges since sometimes it is not known what is the active agent. Hence an analyst looks for a marker compound,...
An Introduction to the Physical Chemistry of Food (Food Science Text Series)
An Introduction to the Physical Chemistry of Food (Food Science Text Series)

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...

Functional Foods and Biotechnology (Food Science and Technology)
Functional Foods and Biotechnology (Food Science and Technology)

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in...

Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)
Dried Fruits: Phytochemicals and Health Effects (Hui: Food Science and Technology)

Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge...

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