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With contributions from a broad range of leading researchers, this
book focuses on advances and innovations in rice aroma, flavor, and
fragrance research. Science and Technology of Aroma, Flavor, and
Fragrance in Rice is specially designed to present an abundance of
recent research, advances, and innovations in this growing field.
Aroma is one of the diagnostic aspects of rice quality that can
determine acceptance or rejection of rice before it is tested.
Aroma is also considered as an important property of rice that
indicates its preferable high quality and price in the market. An
assessment of known data reveals that more than 450 chemical
compounds have been documented in various aromatic and non-aromatic
rice cultivars. The primary goal of research is to identify the
compounds responsible for the characteristic rice aroma. Many
attempts have been made to search for the key compounds
contributing to rice aroma, but any single compound or group of
compounds could not reported that are fully responsible. There is
no single analytical technique that can be used for investigation
of volatile aroma compounds in rice samples although there are
currently many technologies available for the extraction of rice
volatile aroma compounds. These technologies have been modified
from time to time according to need, and many of them are helping
the emergence of a new form, particularly in the distillation,
extraction, and quantification concept. This new volume helps to
fill a void in the research by focusing solely on aroma, flavor,
and fragrance of rice, helping to meet an important need in rice
research and production. Key features of this volume: * provides an
overview of aromatic rice from different countries * looks at
traditional extraction methods for chemicals associated with rice
aroma, flavor, and fragrance * presents new and modern approaches
in extraction of rice aroma chemicals * explores genetic
engineering for fragrance in rice
The functional foods market represents one of the fastest growing
and most fascinating areas of investigation and innovation in the
food sector. This new volume focuses on recent findings, new
research trends, and emerging technologies in bioprocessing: making
use of microorganisms in the production of food with health and
nutritional benefits. The volume is divided into three main parts.
Part I discusses functional food production and human health,
looking at some newly emerged bioprocessing technological advances
in the functional foods (chocolates, whey beverages) in conjunction
their prospective health benefits. Part II, on emerging
applications of microorganism in safe food production, covers
recent breakthroughs in food safety in microbial bioprocessing.
Chapters discuss spoilage issues, harmful/pathogenic
microorganisms, genetically modified microorganisms, stability and
functionality, and potential of food-grade microbes for
biodegradation of toxic compounds, such as mycotoxins, pesticides,
and polycyclic hydrocarbons. Chapters in Part III, on emerging
scope and potential application in the dairy and food industry,
explore and investigate the current shortcomings and challenges of
the microbially mediated processes at the industrial level. The
editors have brought together a group of outstanding international
contributors at the forefront of bioprocessing technology to
produce a valuable resource for researchers, faculty, students,
food nutrition and health practitioners, and all those working in
the dairy, food, and nutraceutical industries, especially in the
development of functional foods.
This book, Microbiology for Food and Health: Technological
Developments and Advances, highlights the innovative
microbiological approaches and advances made in the field of
microbial food industries. The volume covers the most recent
progress in the field of dairy and food microbiology, emphasizing
the current progress, actual challenges, and successes of the
latest technologies. This book looks at technological advances in
starter cultures, prospective applications of food-grade
microorganisms for food preservation and food safety, and
innovative microbiological approaches and technologies in the food
industry. The first series of chapters discuss the types,
classification, and systematic uses of various starter cultures in
addition to probiotics for various commercial fermentation
processes. The book goes on to covers recent breakthroughs in
microbial bioprocessing that can be employed in the food and health
industry, such as, for an example, prospective antimicrobial
applications of inherently present fermentative microflora against
spoilage and pathogenic type microorganisms; the use of potential
probiotic LAB biofilms for the control of formation of pathogenic
biofilms by exclusion mechanisms, and more.
This new volume provides a comprehensive overview of thermal and
nonthermal processing of food with new and innovative technologies.
Recent innovations in thermal as well as nonthermal technologies,
which are specifically applied for potable water and fluid foods
(milk, juice, soups, etc.), are well documented for their high
bioavailability of macro- and micronutrients and are very
promising. This volume brings together valuable information on
fluid and microbial characteristics and quality dynamics that
facilitate the adoption of new technology for food processing. Some
new technologies and methods covered include the application of
microwaves in heating, drying, pasteurization, sterilization,
blanching, baking, cooking, and thawing; microwave-assisted
extraction of compounds; using low-electric fields; alternation of
temperature and pressure of supercritical carbon dioxide;
ultrasound-assisted osmotic dehydration; hydrodynamic cavitation;
high-pressure processing; gamma-irradiation; and more. The
nonthermal technologies discussed have been developed as an
alternative to thermal processing while still meeting required
safety or shelf-life demands and minimizing the effects on
nutritional and quality attributes.
A significant crop in our global society, rice is a staple food
product for over half of the world's population. New technologies
are being researched and utilized for increasing the overall
production of strong rice crops throughout the world. This book
focuses on the new areas of research on the most recent
biotechnological and molecular techniques to aid in this endeavor.
The researchers who have contributed to this compendium are
international leaders in their respective fields. The original
research included in the volume is strengthened through the
addition of surveys, reviews, success stories, and other aspects
that impact the global agricultural industry.
This volume addresses three important agricultural aspects of rice:
physical characteristics, physico-chemical characteristics, and the
organoleptic aspects. Divided into sections, the book first
examines recent trends and advances for higher production and
quality improvement, focusing on the effects of climate on rice
cultivation and climate-resilient agricultural practices in rice.
The volume goes on to cover nutrient management for rice production
and quality improvement. Chapters also address weed management and
postharvest processing practices for improved rice production. With
chapters from renowned scientists, researchers, and professors,
this book will be a useful reference for rice researchers working
in the area of agronomic practices, postharvest processing, and
quality improvement in rice.
In agricultural education and research, the study of agricultural
microbiology has undergone tremendous changes in the past few
decades, leading to today's scientific farming that is a backbone
of economy all over the globe. Microorganisms in Sustainable
Agriculture, Food, and the Environment fills the need for a
comprehensive volume on recent advances and innovations in
microbiology. The book is divided into four main parts: food
microbiology; soil microbiology; environmental microbiology, and
industrial microbiology and microbial biotechnology.
This new volume provides a comprehensive overview of thermal and
nonthermal processing of food with new and innovative technologies.
Recent innovations in thermal as well as nonthermal technologies,
which are specifically applied for potable water and fluid foods
(milk, juice, soups, etc.), are well documented for their high
bioavailability of macro- and micronutrients and are very
promising. This volume brings together valuable information on
fluid and microbial characteristics and quality dynamics that
facilitate the adoption of new technology for food processing. Some
new technologies and methods covered include the application of
microwaves in heating, drying, pasteurization, sterilization,
blanching, baking, cooking, and thawing; microwave-assisted
extraction of compounds; using low-electric fields; alternation of
temperature and pressure of supercritical carbon dioxide;
ultrasound-assisted osmotic dehydration; hydrodynamic cavitation;
high-pressure processing; gamma-irradiation; and more. The
nonthermal technologies discussed have been developed as an
alternative to thermal processing while still meeting required
safety or shelf-life demands and minimizing the effects on
nutritional and quality attributes.
In agricultural education and research, the study of agricultural
microbiology has undergone tremendous changes in the past few
decades, leading to today's scientific farming that is a backbone
of economy all over the globe. Microorganisms in Sustainable
Agriculture, Food, and the Environment fills the need for a
comprehensive volume on recent advances and innovations in
microbiology. The book is divided into four main parts: food
microbiology; soil microbiology; environmental microbiology, and
industrial microbiology and microbial biotechnology.
This book, Microbiology for Food and Health: Technological
Developments and Advances, highlights the innovative
microbiological approaches and advances made in the field of
microbial food industries. The volume covers the most recent
progress in the field of dairy and food microbiology, emphasizing
the current progress, actual challenges, and successes of the
latest technologies. This book looks at technological advances in
starter cultures, prospective applications of food-grade
microorganisms for food preservation and food safety, and
innovative microbiological approaches and technologies in the food
industry. The first series of chapters discuss the types,
classification, and systematic uses of various starter cultures in
addition to probiotics for various commercial fermentation
processes. The book goes on to covers recent breakthroughs in
microbial bioprocessing that can be employed in the food and health
industry, such as, for an example, prospective antimicrobial
applications of inherently present fermentative microflora against
spoilage and pathogenic type microorganisms; the use of potential
probiotic LAB biofilms for the control of formation of pathogenic
biofilms by exclusion mechanisms, and more.
A significant crop in our global society, rice is a staple food
product for over half of the world's population. New technologies
are being researched and utilized for increasing the overall
production of strong rice crops throughout the world. This book
focuses on the new areas of research on the most recent
biotechnological and molecular techniques to aid in this endeavor.
The researchers who have contributed to this compendium are
international leaders in their respective fields. The original
research included in the volume is strengthened through the
addition of surveys, reviews, success stories, and other aspects
that impact the global agricultural industry.
This volume addresses three important agricultural aspects of rice:
physical characteristics, physico-chemical characteristics, and the
organoleptic aspects. Divided into sections, the book first
examines recent trends and advances for higher production and
quality improvement, focusing on the effects of climate on rice
cultivation and climate-resilient agricultural practices in rice.
The volume goes on to cover nutrient management for rice production
and quality improvement. Chapters also address weed management and
postharvest processing practices for improved rice production. With
chapters from renowned scientists, researchers, and professors,
this book will be a useful reference for rice researchers working
in the area of agronomic practices, postharvest processing, and
quality improvement in rice.
The functional foods market represents one of the fastest growing
and most fascinating areas of investigation and innovation in the
food sector. This new volume focuses on recent findings, new
research trends, and emerging technologies in bioprocessing: making
use of microorganisms in the production of food with health and
nutritional benefits. The volume is divided into three main parts.
Part I discusses functional food production and human health,
looking at some newly emerged bioprocessing technological advances
in the functional foods (chocolates, whey beverages) in conjunction
their prospective health benefits. Part II, on emerging
applications of microorganism in safe food production, covers
recent breakthroughs in food safety in microbial bioprocessing.
Chapters discuss spoilage issues, harmful/pathogenic
microorganisms, genetically modified microorganisms, stability and
functionality, and potential of food-grade microbes for
biodegradation of toxic compounds, such as mycotoxins, pesticides,
and polycyclic hydrocarbons. Chapters in Part III, on emerging
scope and potential application in the dairy and food industry,
explore and investigate the current shortcomings and challenges of
the microbially mediated processes at the industrial level. The
editors have brought together a group of outstanding international
contributors at the forefront of bioprocessing technology to
produce a valuable resource for researchers, faculty, students,
food nutrition and health practitioners, and all those working in
the dairy, food, and nutraceutical industries, especially in the
development of functional foods.
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