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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General

Barley - Properties, Functionality and Applications (Paperback): Sneh Punia Barley - Properties, Functionality and Applications (Paperback)
Sneh Punia
R5,214 Discovery Miles 52 140 Ships in 12 - 17 working days

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.

The Science and Technology of Chapatti and Other Indian Flatbreads (Hardcover): Anamika Banerji, Laxmi Ananthanarayan, Smita S.... The Science and Technology of Chapatti and Other Indian Flatbreads (Hardcover)
Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele
R5,083 Discovery Miles 50 830 Ships in 12 - 17 working days

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha, roomali roti, bhakri, thepla and puranpoli. Chapatti, the Indian counterpart of the western pan bread, is consumed widely as a staple to scoop up curries in Indian meals. Since the last few decades, researchers have turned their attention towards Indian flatbreads and have initiated studies on several aspects like nutrition, quality, staling and preservation. The changing dynamics of flatbread preparation and preservation have inspired many research studies. The Science and Technology of Chapatti and Other Indian Flatbreads collates available knowledge to date in a manner that is useful to students, researchers, food industry professionals, and food-based entrepreneurs alike. Key Features: Illustrated with multiple photographs of different types of Indian flatbreads, steps in preparation of chapatti, analytical instruments used, changes in dough/ chapatti appearance due to browning Includes multiple photographs of different flatbreads in varying stages, from creation to expiration Explores the changing dynamics of flatbread preparation and preservation Discusses the role of flour constituents and added ingredients on end product quality and the need to develop healthier variants With its nine chapters, the book takes the reader through a journey in which the gradual evolution of the preparation and consumption of chapatti and other Indian flatbreads has been explained, emphasizing the need for science and technology to support large scale production to keep up with the growing demand for ready- to- cook and ready-to-eat flatbreads. The book, written in simple but scientific language, covers different aspects ranging from introduction and preparation of flatbreads, the role of individual ingredients, particularly wheat variety and wheat composition, milling technique, dough rheology, quality characteristics of flatbreads and their measurement, to topics including staling and preservation of chapatti/flatbreads, nutritional and quality improvement, mechanization of flatbread production and scope for developing novel flour/ flatbread formulations. The authors, with their wide experience in flatbread science have attempted to capture the scientific and technological aspects of chapatti/flatbreads in depth, right from basic concepts to technological advances, supported by exhaustive compilation of scientific literature.

Metabolic Structure and Regulation - A Neoclassical Approach (Paperback): Raymond S. Ochs Metabolic Structure and Regulation - A Neoclassical Approach (Paperback)
Raymond S. Ochs
R1,421 Discovery Miles 14 210 Ships in 12 - 17 working days

There is a renewed interest in the fundamentals of energy metabolism, yet most people base their understanding on the views of generalists expressed in elementary textbooks. New techniques that enable analysis of thousands of metabolites provide useful data, but do not themselves substitute for an understanding of the fundamentals of metabolism. While classical ideas of metabolism are also valuable, some earlier ideas have not withstood further investigation. This book presents a personal philosophy but rests on what is broadly accepted by metabolic biochemists over the past few decades.

Yogurt - Roles in Nutrition and Impacts on Health (Paperback): Andre Marette, Eliane Picard-Deland, Melissa Anne Fernandez Yogurt - Roles in Nutrition and Impacts on Health (Paperback)
Andre Marette, Eliane Picard-Deland, Melissa Anne Fernandez
R1,532 Discovery Miles 15 320 Ships in 12 - 17 working days

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to date into a comprehensive reference book that explores yogurt's role in diet and health, its composition in micro- and macronutrients, and the potential mechanisms underlying its health benefits. Yogurt's composition as a unique blend of macronutrients, vitamins, minerals, and ferments makes yogurt a nutrient-dense food that is included by health authorities in food-based dietary guidelines. This book shows how regular yogurt consumption contributes to the intake of key nutrients, such as calcium and protein, and is associated with healthy dietary patterns and lifestyles. The authors review the current evidence linking yogurt consumption to cardiometabolic health and other health conditions, including its established benefits in lactose digestion, its promising role in the prevention of weight management and type 2 diabetes, and its potential impact on cardiometabolic risk factors. This reference book is a key resource for nutrition scientists, dairy researchers, dietitians, health professionals, and educational institutions looking for a state-of-the-art review of the scientific evidence on the role of yogurt in nutrition and health.

Organic Production and Use of Alternative Crops (Paperback): Franc Bavec, Martina Bavec Organic Production and Use of Alternative Crops (Paperback)
Franc Bavec, Martina Bavec
R1,770 Discovery Miles 17 700 Ships in 12 - 17 working days

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and neglected crops suitable for growth in temperate climates, each chapter covers the botany, climate conditions, cultivars, production and yield, growth and ecology, organic cultivation, harvesting, handling and storage, and utilization where the information is available and applicable to the crop under discussion. Other topics include organic production systems, the nutritional and health benefits of products, food processing, and suggestions for some homemade foods. The authors have a wide range of experience in the growing and processing of alternative crops, the management of the processing projects, and the marketing of organic products. They have worked in close cooperation with many small scale processing activities on farms and in the food industry. Drawing on their combined experience, they provide a summary of the major problems and the knowledge base for utilization of alternative crops in new products. The broad range of coverage and interdisciplinary approach make this book a comprehensive reference and useful tool not only for the production of alternative crops but also for the development of new niche market products.

Image Analysis of Food Microstructure (Paperback): John C. Russ Image Analysis of Food Microstructure (Paperback)
John C. Russ
R1,842 Discovery Miles 18 420 Ships in 9 - 15 working days

Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food items, including macroscopic images of meat and finished products such as pizza, and the microstructures of cheeses, dough and baked goods, ice cream, fruits and vegetables, emulsions, foams, and gels. The book informs food scientists about the image processing and measurement tools used to characterize a variety of microstructures in foods, using high-quality image techniques to illustrate chemical composition, thermo-mechanical processing, and genetic and structural properties. These different types of images used to measure various aspects of structure include: macroscopic light photography, confocal light microscopy, electron microscopy, atomic force microscope images, magnetic resonance, and computed tomography. Then the text explains how to interpret images to produce data, plot the results in different graphs, and identify trends. Examples using these image analysis techniques show typical results that researchers can expect and recreate. Image Analysis of Food Microstructure summarizes the basic procedures that can be useful in various aspects of food research, from nutraceuticals to cooking and food processing. It presents the processing of images and mathematical principles needed for image analyses in a step-by-step approach to extract key information from the images obtained.

Phytosterols as Functional Food Components and Nutraceuticals (Paperback): Paresh C. Dutta Phytosterols as Functional Food Components and Nutraceuticals (Paperback)
Paresh C. Dutta
R1,798 Discovery Miles 17 980 Ships in 12 - 17 working days

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Flavonoids in Health and Disease (Paperback, 2nd edition): Catherine Rice-Evans, Lester Packer Flavonoids in Health and Disease (Paperback, 2nd edition)
Catherine Rice-Evans, Lester Packer
R1,802 Discovery Miles 18 020 Ships in 12 - 17 working days

Revised and expanded, this blue-ribbon reference emphasizes the latest developments in the identification, utilization, and analysis of flavonoids for the prevention of disease and maintenance of good health. The book examines the processes involved in the absorption, metabolism, distribution, and excretion of these compounds and the impact of biotransformation on flavonoid function.The Second Edition contains new discussions on the potential of dietary flavonoids to attenuate neurological dysfunction and degeneration, developments in gene expression and genomics for identification of therapeutic targets and markers of disease, and the mechanisms regulating flavonoid bioavailability.

Handbook of Dietary Fiber (Paperback): Susan Sungsoo Cho Handbook of Dietary Fiber (Paperback)
Susan Sungsoo Cho
R1,767 Discovery Miles 17 670 Ships in 12 - 17 working days

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes. Examines food applications and the efficacy and safety of psyllium, sugar beet fiber, pectin, alginate, gum arabic, and rice bran.

Nutrient Interactions (Paperback): Bodwell Nutrient Interactions (Paperback)
Bodwell
R1,790 Discovery Miles 17 900 Ships in 12 - 17 working days

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research findings from human and animal studies.

Radionuclide Concentrations in Food and the Environment (Paperback): Michael Poschl, Leo M.L. Nollet Radionuclide Concentrations in Food and the Environment (Paperback)
Michael Poschl, Leo M.L. Nollet
R1,799 Discovery Miles 17 990 Ships in 12 - 17 working days

As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide Concentrations in Food and the Environment addresses the key issues concerning the relationship between natural and manmade sources of environmental radioactivity, their transportation through the ecosystem, and the subsequent radionuclide concentrations in foods and the human population. The book discusses the negative effects of environmental radioactivity on plants and animals, as well as the effects of radiocontaminated food on human health, and perspectives for transfer prevention. Beginning with the fundamentals of matter and the behavior of particles, the text lays a solid foundation for discussions on the source of radionuclides and their concentrations in air, water, and soil. Using predictive modeling, the authors examine the transfer of radionuclides through ecosystems and their effects on individual substances. The book provides up-to-date information on monitoring programs and legislation, detailed descriptions of detection systems, and evaluations of safety protocols in radioanalytical laboratories and in food processing. The authors devote considerable attention to the nuclear and radiological terrorist threat, illicit trafficking and masking of radioactive materials, event scenarios, and radiological forensics.

Soy in Health and Disease Prevention (Paperback): Michihiro Sugano Soy in Health and Disease Prevention (Paperback)
Michihiro Sugano
R1,778 Discovery Miles 17 780 Ships in 12 - 17 working days

While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing the science of this oil-rich bean. The Fuji Foundation for Protein Research was established to support soybean studies, which have resulted in a considerable amount of profound literature on the soy-wellness connection. Unfortunately for westerners, very little of this information has been presented in English. Soy in Health and Disease Prevention, edited by the highly distinguished Michihiro Sugano, brings the west up to speed on the latest findings concerning this common, yet most powerful health aid. Perhaps, the most authoritative book on the subject available in any language, Soy in Health and Disease Prevention presents the very latest health and nutrition research and findings available on soy products. Functional food experts from Japan, as well as other parts of the world,explore the action and diverse health effects of the common soybean. Included is the latest information with regard to soy's impact on * Cancer prevention * Immune system function * Osteoporosis * Atherosclerosis * Aging and longevity This book is essential reading for all researchers and students involved with the study and production of functional foods. Dr. Sugano who is the current director of the Fuji Foundation has published over 400 journal articles, as well as 80 book chapters. His primary area of research is in food functional factors, predominantly regulation of lipid metabolism.

Food-Drug Synergy and Safety (Paperback): Lilian U Thompson, Wendy E. Ward Food-Drug Synergy and Safety (Paperback)
Lilian U Thompson, Wendy E. Ward
R1,802 Discovery Miles 18 020 Ships in 12 - 17 working days

Scientists, health professionals, and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic, Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food, between several foods, or between foods and drugs consumed together, in which the potential health benefit is greater than the effect of the single component, food, or drug. Each chapter follows a consistent framework and addresses the health benefits, mechanisms of action, and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups, such as cardiovascular disease, cancer, osteoporosis, inflammatory diseases, hypertension, and obesity, for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers, including caffeine, creatine, and ephedrine/ephedra, and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food, nutrition, medicine, and pharmaceutical sciences.

Reviews in Food and Nutrition Toxicity, Volume 3 (Paperback): Victor R. Preedy Reviews in Food and Nutrition Toxicity, Volume 3 (Paperback)
Victor R. Preedy
R1,773 Discovery Miles 17 730 Ships in 12 - 17 working days

Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science. Topics covered in Volume Three include: MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods Examples of published safety data, drug interactions, and problems with formulated products Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.

Histopathology of Seed-Borne Infections (Paperback): Dalbir Singh, S.B. Mathur Histopathology of Seed-Borne Infections (Paperback)
Dalbir Singh, S.B. Mathur
R1,774 Discovery Miles 17 740 Ships in 12 - 17 working days

"Histopathology of Seed-Borne Infections is the first book to provide comprehensive coverage of seed infection and disease. It includes an up-to-date account on the development and structure of seed, pointing out the structural variations in seeds of the plant families to which most crop plants belong. The text presents techniques and advice for histopathological studies, as well as a discussion on physiogenic seed disorders and the penetration of ovule/seed by fungi. Featuring an extensive bibliography, this book serves as a springboard for further research in seed biology and provides a literature review in a field where it is difficult to access older sources. It will be a valuable resource for seed and plant scientists, plant pathologists, crop scientists, ecologists, and seed chemists, as well as researchers and students involved in seed and plant pathology, seed technology, and agriculture. Features

Control of Foodborne Microorganisms (Paperback): Vijay K. Juneja, John N. Sofos Control of Foodborne Microorganisms (Paperback)
Vijay K. Juneja, John N. Sofos
R1,812 Discovery Miles 18 120 Ships in 12 - 17 working days

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Osmotic Dehydration and Vacuum Impregnation - Applications in Food Industries (Paperback): Pedro Fito, Amparo Chiralt, Walter E... Osmotic Dehydration and Vacuum Impregnation - Applications in Food Industries (Paperback)
Pedro Fito, Amparo Chiralt, Walter E L Spiess, Jose Manuel Barat
R1,772 Discovery Miles 17 720 Ships in 12 - 17 working days

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts report on the improvement of osmotic processes at atmospheric pressure for fruits and vegetables, current applications of vacuum impregnation and osmotic dehydration processes and their industrial significance for fruits and vegetables, and applications of atmospheric and vacuum salting treatments for cheese, fish, and meat processes.

Pulsed Electric Fields in Food Processing - Fundamental Aspects and Applications (Paperback): Q.Howard Zhang, Gustavo V.... Pulsed Electric Fields in Food Processing - Fundamental Aspects and Applications (Paperback)
Q.Howard Zhang, Gustavo V. Barbosa-Canovas
R1,774 Discovery Miles 17 740 Ships in 12 - 17 working days

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wide range of microorganisms, and enzymes. It also offers the opportunity to develop new food products not feasible through conventional thermal processing. Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications presents wide-ranging research and the latest developments in this emerging technology. This volume in the Food Preservation Technology Series includes 17 contributions by leading research groups, covering both fundamental and applied aspects of pulsed electric fields. Topics include engineering aspects, key physical properties with measured values in specific foods, detailed studies on the pulsed electric field inactivation of enzymes and microorganisms, comparisons with other technologies for microbial inactivation, shelf stability, sensory analysis, and volatile flavor profile, and an industrial perspective on pulsed electric food processing in relation to safety assurance.

Food Hypersensitivity and Adverse Reactions - A Practical Guide for Diagnosis and Management (Paperback): Marianne Frieri Food Hypersensitivity and Adverse Reactions - A Practical Guide for Diagnosis and Management (Paperback)
Marianne Frieri
R1,811 Discovery Miles 18 110 Ships in 12 - 17 working days

Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for treatment and patient care.

Processing Foods - Quality Optimization and Process Assessment (Paperback): Fernanda A.R. Oliveira, Jorge C. Oliveira Processing Foods - Quality Optimization and Process Assessment (Paperback)
Fernanda A.R. Oliveira, Jorge C. Oliveira
R1,795 Discovery Miles 17 950 Ships in 12 - 17 working days

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires. The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.

The Packaging Development Process - A Guide for Engineers and Project Managers (Paperback): Kristine Demaria The Packaging Development Process - A Guide for Engineers and Project Managers (Paperback)
Kristine Demaria
R1,836 Discovery Miles 18 360 Ships in 12 - 17 working days

The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book. It does so by explaining each step of how a packaging project evolves from the business plan to product launch, with an emphasis on the financial and human resources necessary to move the project forward.Included are extended case studies and detailed flow charts. The case studies create an interesting, informative and understandable read, while the flow charts explain concepts. The text is intended to give package engineers and managers the tools they need to realize new package ideas and to revamp existing packaging in the framework of business teams.

Seafood - Effects of Technology on Nutrition (Paperback): George M. Pigott, Barbara Tucker Seafood - Effects of Technology on Nutrition (Paperback)
George M. Pigott, Barbara Tucker
R1,875 Discovery Miles 18 750 Ships in 12 - 17 working days

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut

Frying of Food - Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second... Frying of Food - Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition (Paperback, 2nd edition)
Dimitrios Boskou, Ibrahim Elmadfa
R1,867 Discovery Miles 18 670 Ships in 12 - 17 working days

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants. This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.

Flavor Development for Functional Foods and Nutraceuticals (Hardcover): M. Selvamuthukumaran, Yashwant V Pathak Flavor Development for Functional Foods and Nutraceuticals (Hardcover)
M. Selvamuthukumaran, Yashwant V Pathak
R5,237 Discovery Miles 52 370 Ships in 12 - 17 working days

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by OEzlem Tokusoglu (ISBN 978-1-4822-2437-5)

Yeast Strain Selection (Paperback): Chandra J. Panchal Yeast Strain Selection (Paperback)
Chandra J. Panchal
R1,873 Discovery Miles 18 730 Ships in 12 - 17 working days

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea

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