| Author | : |
| Publisher | : Academic Press |
| Total Pages | : 332 |
| Release | : 2017-03-17 |
| Genre | : Health & Fitness |
| ISBN | : 0128119179 |
Approx.318 pagesApprox.318 pages
Probiotics and Prebiotics in Foods
| Author | : Adriano Gomes da Cruz |
| Publisher | : Elsevier |
| Total Pages | : 348 |
| Release | : 2021-03-26 |
| Genre | : Health & Fitness |
| ISBN | : 0128196629 |
Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages. The book presents up-to-date, novel and extensive information regarding recent research and applications in probiotics and prebiotics in food. Sections address probiotics, prebiotics, paraprobiotics and postbiotics, probiotics, prebiotics and bucal health, probiotics, prebiotics and obesity, probiotics, prebiotics and sleep quality, in vitro and in vivo assays for selection of probiotics, probiotics and mycotoxins, edible films added to probiotic and prebiotics, predictive microbiology applied to development of probiotic foods, non-bovine milk products as probiotic and prebiotic foods, emerging technologies, and much more. Written for food scientists, nutritionists, health professionals, food product developers, microbiologists, those working in food safety, and graduate students and researchers working in academia, this book is a welcomed resource on the topics discussed. Includes coverage of both dairy and non-dairy probiotics, prebiotics and symbiotic food products Discusses the efficacy of food substrate in probiotic and prebiotic delivery Presents predictive microbiology models
Advances in Food Authenticity Testing
| Author | : Gerard Downey |
| Publisher | : Woodhead Publishing |
| Total Pages | : 812 |
| Release | : 2016-08-08 |
| Genre | : Medical |
| ISBN | : 0081002335 |
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods
Advances in Food Biochemistry
| Author | : Fatih Yildiz |
| Publisher | : CRC Press |
| Total Pages | : 522 |
| Release | : 2009-12-16 |
| Genre | : Medical |
| ISBN | : 1420007696 |
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
Advances in Food and Beverage Labelling
| Author | : Paul Berryman |
| Publisher | : Elsevier |
| Total Pages | : 267 |
| Release | : 2014-12-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1782420932 |
Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues. The EU Food Information Regulation will come into force in December 2014 and the book is designed to provide timely and useful information to manufacturers in this area, as well as on a global scale. Part one covers the different types of information that can, or must be present on a food label. Part two looks at recent developments in food labelling technology, regulations and enforcement. - Brings together contributions from industry, trade bodies, government and academia. - Offers timely advice for those concerned with the legal framework for food labelling, with information about the EU Food Information Regulation, as well as the US market. - Reviews issues surrounding nutrition and health claims and GM, ethical and environmental labelling.
Research and Technological Advances in Food Science
| Author | : Bhanu Prakash |
| Publisher | : Elsevier |
| Total Pages | : 496 |
| Release | : 2021-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 0128243694 |
The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities
Application of Polyphenols in Foods and Food Models
| Author | : |
| Publisher | : Academic Press |
| Total Pages | : 334 |
| Release | : 2021-09-08 |
| Genre | : Technology & Engineering |
| ISBN | : 0128225076 |
Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources. However, the abundance and differences in chemical structure, solubility, toxicological safety and, therefore, bioactivity and functional effects in humans. This book covers the basic chemical composition and structure of phenolic compounds and focus on their technological applications in food models and products: nondairy and dairy beverages, bakery, and meat-based foods. Additionally, food preservation aspects, including the effects of polyphenols additions on the product's shelf-life, processing and recovery of polyphenols from plant materials, antioxidant and antiproliferative aspects of polyphenol-rich extracts are considered and holistically debated. - Toxicological safety of polyphenols in foods is explained and discussed - Application of polyphenols in dairy and nondairy foods is discussed - Effects of polyphenols on food preservation/shelf-life are explained
Advances in Food and Nutrition Research
| Author | : Steve Taylor |
| Publisher | : Elsevier |
| Total Pages | : 330 |
| Release | : 2005-05-04 |
| Genre | : Technology & Engineering |
| ISBN | : 0080490123 |
Advances in Food and Nutrition Research is an eclectic serial established in 1948. The serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. - Series established since 1948 - Advisory Board consists of 8 respected scientists - Unique series as it combines food science and nutrition research
Advances in Food Science and Technology, Volume 1
| Author | : Visakh P. M. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 336 |
| Release | : 2013-03-04 |
| Genre | : Technology & Engineering |
| ISBN | : 1118121023 |
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications. Specifically, this important book details: New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods Chemical and functional properties of food components Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
