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Books > Academic & Education > Professional & Technical > Food Science
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
Due to the adverse stress conditions typical of olive cultivation
in desert conditions, the olive tree is responding with production
of high levels of antioxidant substances. Among these substances
are polyphenols, tocopherols, and phytosterols. Studies have shown
that saline irrigated varieties of olives have demonstrated
advantages over those irrigated with tap water. *Addresses olive cultivation methods for semi-arid environments *Focuses on intensive cultivation using saline and municipal waste recycled irrigation water and their significant impact on the production and nutritional value of olive oil *Integrated and multidisciplinary approaches providing a comprehensive view of the desert olive industry *Provides key considerations including ecological, biotechnological, agricultural and political impacts
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.
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.
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"
Nutrition in the Prevention and Treatment of Disease has been proving itself in the classroom for nearly 10 years and is praised as being accessible, applicable and a valuable textbook. It focuses specifically on the relationship between disease and nutrition, an area of ever increasing interest and concern as health care costs and availability continue to be an issue worldwide. Now reaching beyond just the individual healthcare concern, the potential for nutritional interventions to improve health status is also of heightened interest to public health professionals who are faced with an aging, obese, at-risk-of-diabetes population who may or may not have access to insurance. This textbook is the foundation of understanding how nutrition can be used to improve health status. New to this edition: 100% overall new material. 26 new authors or co-authors and all chapters have been completed updated 4 completely new chapters: " Surgery for Severe Obesity Snacking and Energy Balance in Humans Phytochemicals in the Prevention and Treatment of Obesity and Its Related Cancers Bioavailability and Metabolism of Bioactive Compounds from Foods " New section on "Dietary Bioactive Compounds for Health" explores bioactive components present in edible plants of particular interest for the prevention of disease New to the obesity section is a chapter on the management of
patients who have undergone surgical treatment for obesity
More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team -
innovators such as product developers, designers, creative chiefs,
and marketers; strategists such as line managers; and researchers
such as sensory and marketing researchers.
"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
evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948
Taking into account toxicity levels at normal consumption levels,
intake per kg bodyweight and other acknowledged considerations,
each chapter in this book will be based on one or more proven
examples. It is intended to provide specific examples and potential
improvements to the safety of the world's food supply, while also
increasing the amount of food available to those in undernourished
countries. This book is designed to to provide science-based tools
for improving legislation and regulation.
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.
Written by an international panel of professional and academic
peers, the book provides the engineer and technologist working in
research, development and operations in the food industry with
critical and readily accessible information on the art and science
of infrared spectroscopy technology. The book should also serve as
an essential reference source to undergraduate and postgraduate
students and researchers in universities and research institutions.
In recent years, there has been a great deal of progress in the
understanding and management of milk proteins across the production
chain. This book takes a uniquely comprehensive look at those
developments and presents them in a one-source overview.
With the increasing awareness of food safety and quality, consumers
continuously demand the reassurance of origin and content of their
foods. Furthermore, manufacturers must be able to confirm the
authenticity of components of their products in order to comply
with government legislation. Protection of the rights of consumers,
genuine food processors, and prevention of fraudulent or deceptive
practices and the adulteration of food is an important and
challenge facing the food industry.
Gluten Free Cereals and Beverages presents the latest work in the
development of gluten free products, including description of the
disease, the detection of gluten and the labeling of gluten free
products, as well as exploring the raw materials and ingredients
used to produce gluten free products.
The continuously increasing human population, has resulted in a
huge demand for processed and packaged foods. As a result of this
demand, large amounts of water, air, electricity and fuel are
consumed on a daily basis for food processing, transportation and
preservation purposes. Although not one of the most heavily
polluting, the food industry does contribute to the increase in
volume of waste produced as well as to the energy expended to do
so. For the first time, nine separate food industry categories are
thoroughly investigated in an effort to help combat this already
acute problem. The current state of environmental management
systems is described, offering comparisons of global legislation
rarely found in other resources. An extensive review of commercial
equipment, including advantages and disadvantages per employed
waste management technique, offers a unique perspective for any
academic, student, professional, and/or consultant in the food,
agriculture and environmental industries.
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.
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
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.
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.
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
"Food Industry Wastes: Assessment and Recuperation of Commodities" presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from around the world, this book provides a guide for implementing bioprocessing techniques. It also helps researchers develop new options for the recuperation of these wastes for community benefit. More than 34 million tons of food waste was generated in the United States in 2009, at a cost of approximately $43 billion. And while less than three percent of that waste was recovered and recycled, there is growing interest and development in recovering and recycling food waste. These processes have the potential not only to reduce greenhouse gases, but to provide energy and resources for other purposes. This book examines these topics in detail, starting with
sources, characterization and composition of food wastes, and
development of green production strategies. The book then turns to
treatment techniques such as solid-state fermentation and anaerobic
digestion of solid food waste for biogas and fertilizer. A deep
section on innovative biocatalysts and bioreactors follows,
encompassing hydrogen generation and thermophilic aerobic
bioprocessing technologies. Rounding out the volume are extensive
sections on water footprints, including electricity generation from
microbial fuel cells (MFCs), and life cycle assessments.
In the past 35 years, the use of commercial enzymes has grown from
an insignificant role in the food industry to an important aspect
of food processing. This Third Edition of Enzymes in Food
Processing explores recent and extensive changes in the use of
enzymes as well as the discovery of new enzymes and their uses.
Included in the book is a history of the role of enzymes in food
processing, enzyme characterization, a discussion of different
classes of enzymes including lipases and proteases, commercial
enzyme production, and the processing of particular foods such as
meat, vegetables, fruit, baked goods, milk products, and beer.
Unlike earlier editions, it provides basic information on enzymes
and their uses not adequately described in the current literature.
Food technologists will find in this edition a description of the
properties of those enzymes that are important in food processing,
as well as a description of the properties of those enzymes that
are important in food processing, as well as a description of the
many applications of enzymes in the foods processing industry. The
book is intended for food technologists, and will be of value to
the microbiologist and enzyme chemist as well. This treatise
provides a comprehensive treatment of enzymes used in food
processing.
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.
The flavor of a food is often the most desirable quality
characteristic for the consumer, yet the understanding of flavour
is a fascinatingly complicated subject, which calls for
interdisciplinary research efforts. This latest volume presents the
proceedings of the 11th Weurman Flavour Research Symposium and
describes the most recent and original research advances related to
the flavour of foods and beverages with contributions of experts
from 25 countries world-wide. |
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