File Name: handbook of indices of food quality and authenticity .zip
- Handbook of Food Chemistry
- Handbook of Indices of Food Quality and Authenticity
- Handbook of Indices of Food Quality and Authenticity - E-bog
Food quality and authenticity indicators; Cereal grains; Fruit and vegetables; Dairy products; Meat, fish and poultry; Oils and fats; Spices, flavourants and condiments; Tea, coffee and cocoa; Quality indicators for processed foods.
Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent pasthowever, new analyticalMoreFood quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. During the recent pasthowever, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst.
Handbook of Food Chemistry
Peter C. His research is focused on the structure and function of dietary fibre. He has particular interest in the chemical structure and biological functions of mushroom and fungal polysaccharides, especially their antioxidant, antitumor, immunomodulatory and prebiotic activities.
Pages General Properties of Major Food Components. General Properties of Minor Food Components. Classical Wet Chemistry Methods. Sampling and Sample Preparation. Instrumental Food Analysis. Chemical Composition of Bakery Products. Chemical Composition of Beverages and Drinks. Chemical Composition of Cereals and Their Products. Chemical Composition of Eggs and Egg Products. Chemical Composition of Fat and Oil Products.
Jill K. Winkler-Moser, Bhavbhuti M. Chemical Composition of Fish and Fishery Products. Wilna Jansen-van-Rijssen, E. Jane Morris. Chemical Composition of Meat and Meat Products. Chemical Composition of Milk and Milk Products. Chemical Composition of Organic Food Products.
Chemical Composition of Sugar and Confectionery Products. Chemical Composition of Vegetables and Their Products. Agricultural Chemical Pollutants. April R. Van Scoy, James N. Seiber, Ronald S. Contamination from Industrial Toxicants. Corey M. Griffith, Nausheena Baig, James N. Plant-Associated Natural Food Toxins. Steven M. Colegate, Dale R. Gardner, Stephen T.
Natural Food Toxins of Bacterial Origin. Luisa W. Cheng, Kirkwood M. Land, Larry H. Antonio Torres. Bioactive Substances of Plant Origin. Bioactive Substances of Animal Origin. Bioactive Substances of Microbial Origin. Synthetic Bioactive Substances. An Introduction to Food Nanotechnology. Advances of Nanomaterials for Food Processing.
Back Matter Pages About this book Introduction This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products.
Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotechnology.
This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Editors and affiliations. Mehta 2 1. Dairy Chemistry Department Sheth M. About the editors Prof. Dairying i n the field of dairy chemistry as a major subject and dairy microbiology as a minor subject; as well as Ph.
He teaches various subjects on dairy and food chemistry at undergraduate as well as post-graduate levels. His major specialty is on various physico-chemical changes process-induced changes taking place during processing of milk and milk products and to food chemistry in general. His research interests also include lipid oxidation and its prevention natural antioxidants , methods to measures various oxidative deterioration, functional food ingredients and neutraceuticals e.
Handbook of Indices of Food Quality and Authenticity
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Handbook of Indices of Food Quality and Authenticity - E-bog
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Peter C. His research is focused on the structure and function of dietary fibre. He has particular interest in the chemical structure and biological functions of mushroom and fungal polysaccharides, especially their antioxidant, antitumor, immunomodulatory and prebiotic activities. Bhavbhuti M.
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