Your cart is empty
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.
"Flour and Breads and their Fortification in Health and Disease
Prevention" provides a single-volume reference to the healthful
benefits of a variety of flours and flour products, and guides the
reader in identifying options and opportunities for improving
health through flour and fortified flour products.
Examines those flour and bread related agents that affect metabolism and other health-related conditions.
Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique.
Includes methods for analysis of flours and bread-related compounds in other foods.
Pulses are nutritionally diverse crops that can be successfully
utilized as a food ingredient or a base for new product
development. They provide a natural food grade ingredient that is
rich in lysine, dietary fiber, complex carbohydrates, protein and
B-vitaminssuggesting that pulses can provide a variety of health
benefits such as reducing heart disease and diabetes. Interest in
the use of pulses and their ingredients in food formulations is
growing and several factors are contributing to this drive. Pulse
Foods: Processing, Quality and Nutraceutical Applicationsis the
first book toprovide up-to-date information on novel and emerging
technologies for the processing of whole pulses, techniques for
fractionating pulses into ingredients, their functional and
nutritional properties, as well as their potential applications, so
that the food industry can use this knowledge to incorporate pulses
into new food products.
First reference bringing together essential information on the processing technology of pulses
Addresses processing challenges relevant to legume and pulse grain processors
Delivers insights into the current state-of-art and emerging processing technologies
In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"
Over the years, approaches to obesity prevention and treatment have
gone from focusing on genetic and other biological factors to
exploring a diversity of diets and individual behavior modification
interventions anchored primarily in the power of the mind, to the
recent shift focusing on societal interventions to design
"temptation-proof" physical, social, and economic environments. In
spite of repeated calls to action, including those of the World
Health Organization (WHO), the pandemic continues to progress. WHO
recently projected that if the current lifestyle trend in young and
adult populations around the world persist, by 2012 in countries
like the USA, health care costs may amount to as much as 17.7% of
the GDP. Most importantly, in large part due to the problems of
obesity, those children may be the first generation ever to have a
shorter life expectancy than that of their parents.
A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.
Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " "
Written and endorsed by the "European Federation of Food Science
and Technology "thisbook compares a variety of purification
systems. There is a growing evidence base on targeting water
quality improvements to maximize health benefits, and it is
believed that 4% of the global disease burden could be prevented by
improving water supply, sanitation, and hygiene. Better tools and
procedures to improve and protect drinking-water quality at the
community and urban level, for example, through Water Safety Plans
include the availability of simple and inexpensive approaches to
treat and safely store water at the household-level.
*Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments
*Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems
*Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"
A selected compilation of writings by IUFoST organization
supporters, Global Themes in Food Science and Technology were those
identified as representing the most important and relevant subjects
facing food scientists and technologists today. Chosen by an
international editorial board, these subjects offer insights into
current research and developments and were selected to stimulate
additional interest and work in these key areas.
The preservation processes for foods have evolved over several
centuries, but recent attention to non-thermal technologies
suggests that a new dimension of change has been initiated.
The rapidly expanding world of nutrition, functional foods and
nutraceuticals, is increasingly complex. This Guide to Nutritional
Supplements provides a concise and complete reference to the most
common nutritionally significant elements. Including dietary
guidelines, intake measurements and other contextual information,
this Guide is the ideal reference for nutritionsts and dieticians
facing an increasing public awareness of supplements and who many
be augmenting their diets with OTC supplements.
Focused on the nutritional values, impacts and interactions of supplements
Provides a science-based approach to determining the appropriate selection and application of supplements for improved diet and nutrition
"Advances in Food and Nutrition Research" recognizes the
integral relationship between the food and nutritional sciences and
brings together outstanding and comprehensive reviews that
highlight this relationship. Contributions detail scientific
developments in the broad areas of food science and nutrition and
are intended to provide those in academia and industry with the
latest information on emerging research in these constantly
*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
Industrialists developing new food and pharmaceutical products face
the challenge of innovation in an increasingly competitive market
that must consider incredient cost, product added-value,
expectations of a healthy life-style, improved sensory impact,
controlled delivery of active compounds and last, but not lease,
product stability. While much work has been done to explore,
understand, and address these issues, a gap has emerged between
recent advances in fundamental knowledge and its direct application
to product situations with a growing need for scientific input.
"What Can Nanotechnology Learn From Biotechnology?" presents
diverse perspectives on biotechnology and nanotechnologies.
Avoiding extreme perspectives, unwarranted hype and absolute
rejection, this book explores the diverse territory of proponents
and opponents of challenging but potentially risky technologies.
Contributions from recognized experts in their fields represent the
perspectives of a diverse range of stakeholders.
Laboratory Methods in Food Microbiology describes a wide range of
methods for use in the microbiological analysis of foods, including
approaches to counting and detection procedures for microorganisms,
identification of bacteria, yeasts and fungi, microbiological
analysis for the main food commodity groups, and safety in the food
microbiology laboratory. The book also discusses specific food
poisoning outbreaks in the United States.
Polysaccharides are the subject of heightened interest today, and
this book is a concise and fully up-to-date study of the properties
of food polysaccharides, describing their interaction with water,
the mass-volume-pressure-relationship, various types of
mathematical modeling, and the common phenomenology under different
combinations of stimuli. New empirical and theoretical equations,
which are not often identified with food technologies, are used to
support the findings. Polysaccharide Dispersions: Chemistry and
Technology in Food is written in a simple, nontechnical style and
should be equally comprehensible to the student, the researcher,
the plant manager, and the casual observer with only a modest
The area of food toxicology currently has a high profile of
interest in the food industry, universities, and government
agencies, and is certainly of great concern to consumers. There are
many books which cover selected toxins in foods (such as plant
toxins, mycotoxins, pesticides, or heavy metals), but this book
represents the first pedagogic treatment of the entire range of
toxic compounds found naturally in foods or introduced by
industrial contamination or food processing methods. Featuring
coverage of areas of vital concern to consumers, such as
toxicological implications of food adulteration (as seen in
ethylene glycol in wines or the Spanish olive oil disaster) or
pesticide residues, Introduction to Food Toxicology will be of
interest to students in toxicology, environmental studies, and
dietetics as well as anyone interested in food sources and public
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.
This is the second edition of Horse Feeding and Nutrition which was
originally published in 1980. It provides the latest information
available for those interested in the feeding and nutrition of
horses. This new edition has been entirely revised to include the
large amount of new research information that has become available
since publication of the first edition. Three new chapters have
been added, entitled Feeding and Health-Related Problems, The
Complexity of Proper Bone Formation, and Exercise Physiology. New
feed and food crops, improved methods of production and processing,
increased productivity of animals and crops, changes in animal
products including more lean and less fat in meat and less fat in
milk, longer shelf-life requirements of animal food products, and a
myriad of new technological developments have resulted in a need to
continually re-evaluate nutrient requirements and supplementation.
This book describes the basic principles of food packaging, as well
as recent advances in new materials. The Japanese are world leaders
in this area, and detailed information on certain aspects of their
industry are presented in this volume.
This comprehensive volume examines the interrelationships of
nitrogen and energy nutrition of ruminants. It provides exhaustive
coverage of basic concepts, applications, and new research
Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on experimental design and incomplete block experimental designs. The book touches on factorial experiments and response surface designs and analysis. Topics include fitting of response surface design considerations, simple confounding and fractional factorial experiments, composite and rotatable designs, and response surface analysis approach for sensory data. The manuscript then examines shelf life testing experiments, nonparametric statistical methods, and sensory difference tests and selection of panel members. The publication is a dependable source material for researchers, instructors, and applied statisticians.
Understanding what the consumer wants and will accept are two of
the most significant hurdles faced by anyone in new product
development. Whether the concern is the proper mouth-feel of a
potato chip, the sense of freshness" evoked by a chewing gum, or
the weight and texture of a cosmetic, if the consumer doesn't find
the product acceptable, it won't sell. Sensory evaluation testing
is the process that establishes the consumer acceptability of a
product. It can help identify issues before general production is
begun and potentially bring to light issues that hadn't previously
been considered a factor in the success of the project.
Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.
The topics in the book have been sequenced identically with the
steps of the winemaking process. Thus, the book describes the most
salient compounds involved in each vinification process, their
properties and their balance; also, theoretical knowledge is
matched with its practical application. The primary aim is to
enable the reader to identify the specific compounds behind
enological properties and processes, their chemical balance and
their influence on the analytical and sensory quality of wine, as
well as the physical, chemical and microbiological factors that
affect their evolution during the winemaking process.
* Organized according to the winemaking process, guiding reader clearly to application of knowledge
* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them
* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development
Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.
Microbiology has long been recognized as a key tool in studying
wine production, however only recently have wine microbiology
studies been addressed at a molecular level, increasing
theunderstanding of how microbiology impacts not only the flavor
quality of the wine, but alsoits safety. Understanding, at a
molecular level, how a starter culture can impact ethanol,
glycerol, volatile phenols, mannoproteins, biogenic aminesor
ochratoxin A of a wine are just some of the core points that must
be considered in order to achieve maximium consumer acceptability
while addressing safety concerns during processing and storage.
While other books offer insights into thetechnological aspects of
enology, this book is written by expert microbiologists, who
explore the positive and negative impacts of gene function in
theproduction of wine, from a microbiological point of view.
Presenting both the concerns and problems of beer consumption as
well as the emerging evidence of benefit, Handbook of Beer Health
and Disease Prevention offers a balanced view of today's findings
and the potential of tomorrow's research.
Winner of the 2009 Best Drinks and Health Book in the World - "Gourmand World Cookbook Awards
"*The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health *Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns Presents a holistic view from beer brewing to the isolation of beer-related compounds. *Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals *Consistent organization of each chapter provides easy-access to key points and summaries *Self-contained chapters written by subject matter experts
This treatise embraces all of the various efforts to reduce fat in
meat. Establishing methods such as breeding and feeding to control
fatness are covered, but emphasis is on emerging technologies
including meat processing and partitioning agents to reduce fat.
Human implicaitons, such as health, social, ethical, and economic
factors, are given special attention. Sensory charcteristics of
low-fat meat, animal well being, and two new directions for the
future are also discussed. Low-Fat Meats: Design Strategies and
Human Implications provides an up-to-date overview of the
technologies to produce low-fat meat, with a balanced discussion of
You may like...
Multidisciplinary Approaches to Theory…
Ray Paton, Laura McNamara Hardcover R3,206 Discovery Miles 32 060
Gluten-Free Cereal Products and…
Elke Arendt, Fabio Dal Bello Hardcover
Milk Proteins - From Expression to Food
Abby Thompson, Mike Boland, … Hardcover
Flavour Science, Volume 43 - Recent…
Wender L.P. Bredie, Mikael Agerlin Petersen Hardcover R3,216 Discovery Miles 32 160
Modern Techniques for Food…
Da-Wen Sun Hardcover
Antioxidant Food Supplements in Human…
Lester Packer, Midori Hiramatsu, … Hardcover
Beer - A Quality Perspective
Graham Stewart Hardcover
Olives and Olive Oil in Health and…
Victor R. Preedy, Ronald Watson Hardcover R4,913 Discovery Miles 49 130
Tea in Health and Disease Prevention
Victor R. Preedy Hardcover R4,139 Discovery Miles 41 390
Comprehensive Handbook of Iodine…
Victor R. Preedy, Gerard N. Burrow, … Hardcover R6,110 Discovery Miles 61 100