This book contains papers from the symposium "e;Critical Issues, Current and Emerging Technologies for Determination of Crude Fat Content in Food, Feed and Seeds,"e; held in 2003 at the AOCS Annual Meeting in Kansas City, Missouri.
Responding to government regulations that require declaration of the amount of trans fat present in foods, Trans Fats Alternatives provides cutting-edge research and insights into this major industry issue.
Useful to nutritionists, physicians, and public health professionals as well as food scientists and technologists, and process engineers, this book reviews the metabolism and health benefits as well as international safety and regulatory information of diacylglycerol oils.
Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids.
Demonstrating the quantum leap genomics represents in technology, this book documents the initial research strategies, the development of genomic tools and resources, and the legume-community consensus on the research objectives that will guide the genomic characterization of major legume crops.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control.
About the Second Edition:"e; a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace.
Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives.
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques.
Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety.
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process.
While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product.
Bioactive peptides are used to enhance the body's antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite.
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever.
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adri,as been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.
Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features.
The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest.
The second book in a four-part series, this text is an in-depth review of state-of-the-art molecular detection and identification methods for human bacterial pathogens.
Despite being recognized and fought against over countless centuries, human viral pathogens continue to cause major public health problems worldwide-killing millions of people and costing billions of dollars in medical care and lost productivity each year.
Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas.
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.
Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed.
An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids.
Using antibiotics to promote growth, increase feed efficiency, and reduce mortality in indoor poultry farming is unsustainable and has been implicated in increased antibiotic resistance in humans.
This new book explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae and other marine botanicals, omega polyunsaturated fatty acids, glucosamine and chondroitin sulphate, plant-based gum, vitamins and oils, probiotic supplements, and others in the treatment and management of arthritis and psoriasis.
A purveyor of fine wines takes readers on a guided tour of the wine industry in this biography-"e;A warm, personal, eloquent celebration of the people and places where tradition survives"e; (The New York TimesBook Review).
This book begins with a concise introduction to one of the oldest biotechnological processes - food fermentation - including its history and global varieties.
The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one.
A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins.
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods.
Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules.
An A-to-Z look at the world of small fruits While there are many books on small fruit culture, their focus is often very specific or confined to just a few species.
Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods.
