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This Brief provides an overview of different analytical methods and
techniques for the qualitative and quantitative evaluation of
Maillard Reactions and their reaction products in foods during
processing and storage. Reliable methodology for the investigation
of Maillard Reactions and their products are of utmost importance
in food analysis: since Maillard Reactions can on the one hand be
desirable and advantageous, influencing the colors, flavors and
odors of food products, they can on the other hand also produce
detrimental compounds afflicting the consumers' health (e.g.
furfurals, furosine, or acrylamide). This Brief introduces
different analytical methods, which can be used to investigate and
characterize Maillard Reactions and their products in foods,
including for example capillary electrophoresis, high performance
liquid chromatography, gas chromatography with mass spectrometric
detection, UV-VIS spectrophotometry, fluorescence, electronic nose,
gravimetric systems, and many more. The chapters exemplify how the
analytical techniques can be applied for assessing and evaluating
different Maillard Reaction products in foods. Readers will find
basic information, as well as practical hints and guidelines for
application in their own laboratory.
This brief outlines the state-of-art of the food industry within
the Indian Sub-continent, providing a detailed insight into the
current science of nutrition and industrial technology. The
Hygiene, Integrity, Traceability and Sharing (HITS) strategy has
been proposed recently as a coordinated and powerful tool to
contextualize the plethora of different menaces for the food
consumer. The book examines this approach from eight different
perspectives, with a particular emphasis on the Indian
Subcontinent. Topics such as food additives, the importance of
water in the food industry, the use of antioxidants, and novel food
preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and
undergraduate courses covering food production, food safety, and
the training of teachers working in these science areas.
This book discusses the scope and limitations of the antimicrobial
and antioxidant properties of foods as medicines or medicinal
coadjuvants in traditional Indian herbal therapies. The first
chapter introduces readers to the relevance of the Ayurveda system,
its holistic classification approach, applications of selected
herbs and the demonstrable efficacy of herbal extracts in terms of
antimicrobial susceptibility. In turn, the second chapter discusses
the antimicrobial properties and kinetic mechanisms of inhibition
ascribed to selected vegetable extracts. The third chapter
addresses the antioxidant power of phenolic compounds from
vegetable products and herbal extracts. The book closes with a
review of natural antioxidant agents' role in the treatment of
metabolic disorders. Written from an Indian perspective, this book
unravels the chemistry of the traditional Indian diet and its
impact on health. Further, it can serve as a reference for other
traditional products with similar health claims.
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Paperback
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R398
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Discovery Miles 3 300
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