Resultados de Pesquisa

INGLÊS

Food Colorants - Chemical And Functional Properties

~~351,13€~~ 280,90€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.
INGLÊS

Methods Of Analysis Of Food Components And Additives

~~125,86€~~ 100,69€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives.Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications.This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
INGLÊS

Fermentation - Effects On Food Properties

~~125,86€~~ 100,69€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
INGLÊS

Toxins In Food

~~291,50€~~ 233,20€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. Toxins in Food presents the current state of knowledge on the content, chemical properties, mode of action, and biological effects of toxins occurring in food. Chapters are based on the research of highly qualified specialists from the US and Europe and on the critical evaluation of recent world literature. Following an introduction to the current toxicological hazards related to food, the text describes the toxins that occur naturally in raw materials, as well as those found in food due to defects during processing and as a result of environmental and raw material contamination. It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food. This comprehensive volume updates our knowledge and increases our awareness of the toxins found in food. It is a valuable source of information for anyone interested in improving the safety and nutritional quality of the food supply.
INGLÊS

Food Oxidants And Antioxidants - Chemical, Biological, And Functional Properties

~~125,86€~~ 100,69€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of natur
INGLÊS

Environmental Effects On Seafood Availability, Safety, And Quality

~~311,38€~~ 249,10€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 Addressing various aspects of seafood quality, this title focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. It explains how to enhance the desirable sensory quality and health effects of various marine food products.
INGLÊS

Food Flavors - Chemical, Sensory And Technological Properties

~~125,86€~~ 100,69€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu
INGLÊS

Chemical And Functional Properties Of Food Components

~~91,41€~~ 73,13€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.
INGLÊS

Meat Quality - Genetic And Environmental Factors

~~125,86€~~ 100,69€ 20% IMEDIATO

DISPONIBILIDADE IMEDIATA

 One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc
INGLÊS

Chemical And Functional Properties Of Food Proteins

de Zdzislaw E. (Gdansk University Of Technology, Poland) Sikorski

portes grátis

ESGOTADO OU NÃO DISPONÍVEL

 Covers the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, this book describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing.

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