Biochemistry Of Foods PDF Download
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| Author | : N.A.M. Eskin |
| Publisher | : Elsevier |
| Total Pages | : 253 |
| Release | : 2012-12-02 |
| Genre | : Technology & Engineering |
| ISBN | : 032315896X |
Download Biochemistry of Foods Book in PDF, ePub and Kindle
Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
| Author | : Y. H. Hui |
| Publisher | : John Wiley & Sons |
| Total Pages | : 786 |
| Release | : 2008-02-15 |
| Genre | : Technology & Engineering |
| ISBN | : 0470276347 |
Download Food Biochemistry and Food Processing Book in PDF, ePub and Kindle
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
| Author | : Fatih Yildiz |
| Publisher | : CRC Press |
| Total Pages | : 522 |
| Release | : 2009-12-16 |
| Genre | : Medical |
| ISBN | : 1420007696 |
Download Advances in Food Biochemistry Book in PDF, ePub and Kindle
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
| Author | : Jose Perez-Castineira |
| Publisher | : Walter de Gruyter GmbH & Co KG |
| Total Pages | : 565 |
| Release | : 2020-09-07 |
| Genre | : Science |
| ISBN | : 3110593165 |
Download Chemistry and Biochemistry of Food Book in PDF, ePub and Kindle
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
| Author | : Frank D Gunstone |
| Publisher | : Elsevier |
| Total Pages | : 185 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 148314884X |
Download Lipids in Foods Book in PDF, ePub and Kindle
Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
| Author | : McGraw-Hill Education |
| Publisher | : Glencoe/McGraw-Hill |
| Total Pages | : 496 |
| Release | : 2002-01-01 |
| Genre | : Technology & Engineering |
| ISBN | : 9780078226038 |
Download Food Science: The Biochemistry of Food & Nutrition, Student Edition Book in PDF, ePub and Kindle
Enhance your program by offering a Food Science course! This high-interest Food Science text teaches students to use the scientific method as they study the biological and chemical bases of food and nutrition.
| Author | : Alam Zeb |
| Publisher | : Springer Nature |
| Total Pages | : 561 |
| Release | : 2021-09-27 |
| Genre | : Technology & Engineering |
| ISBN | : 3030747689 |
Download Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis Book in PDF, ePub and Kindle
Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a comprehensive overview of the chemistry, biochemistry and analysis of phenolic compounds present in a variety of foods. The text can be used as a singular source of knowledge for plant food science and technology, covering all of the important chemical, biochemical and analytical aspects needed for a thorough understanding of phenolic antioxidants in foods. Phenolic Antioxidants In Foods: Chemistry, Biochemistry, and Analysis is comprised of three sections. The first section covers the basic concepts of antioxidants, their chemistry and their chemical composition in foods, providing a detailed introduction to the concept. The second section covers the biochemical aspects of phenolic antioxidants, including their biosynthetic pathways, biological effects and the molecular mechanism of antioxidant effects in the biological system. This section promotes an understanding of the fundamental biochemical reactions that take place in foods and after digestion and absorption. The third section covers the analytical chemistry used in the analysis of phenolic antioxidants in foods, including the basic analytical procedures, methods for analysis and chromatographic and spectroscopic analyses. This section is significant for aspiring food chemists and manufacturers to evaluate the nature and chemistry of phenolic antioxidants in foods. Featuring helpful quizzes, section summaries, and key chapter points, this textbook is the perfect learning tool for advanced chemistry undergraduates and post-graduates looking to gain a fundamental understanding of phenolic antioxidants in food products.
| Author | : Gunnar Linden |
| Publisher | : CRC Press |
| Total Pages | : 396 |
| Release | : 1999-10-25 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849302602 |
Download New Ingredients in Food Processing Book in PDF, ePub and Kindle
The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.
| Author | : Manvesh Kumar Sihag |
| Publisher | : New India Publishing Agency |
| Total Pages | : 14 |
| Release | : 2019-07-05 |
| Genre | : Science |
| ISBN | : 9387973549 |
Download Biochemistry And Human Nutrition Book in PDF, ePub and Kindle
This textbook has been written for the students of B.Tech. (Dairy Technology) course being offered by different Dairy Science Colleges and various Agricultural and Deemed Universities across the country. The book will be helpful for those students, who study biochemistry and/or human nutrition as one of the subjects in Food Technology, Food Science and Technology, Food and Nutrition and other allied streams of under-graduate levels. This book is mainly divided into two sections: 1) Biochemistry; 2) Human Nutrition. First section comprises eight chapters based on metabolism of macronutrients (carbohydrates, proteins and lipids), basics of vitamins, enzymes, hormones and nucleic acids. Second section deals with the digestion & absorption of macronutrients, nutritional requirements of different age groups, analytical methods for qualitative & quantitative determination of nutrients, milk intolerance & hypersensitivity, safety aspects of food additives, toxic elements and radionuclides and various nutritional polices initiated by Government of India to combat malnutrition.
| Author | : Nathan S. Bryan |
| Publisher | : DEStech Publications, Inc |
| Total Pages | : 239 |
| Release | : 2010 |
| Genre | : Medical |
| ISBN | : 1932078843 |
Download Food, Nutrition, and the Nitric Oxide Pathway Book in PDF, ePub and Kindle
This book provides a scientific analysis of the effects of foods and nutrients on the NO pathway in humans. Contributors to the book clarify novel chemical and biochemical connections between dietary intake and nitric oxide, particularly in cases of NO deficiency. In this context, the book addresses how specific foods can restore nitric oxide production and bioactivity—without medical interventions. A variety of evidential data is presented showing how NO-rich dietary elements are implicated in disease prevention and modulation. The book offers new knowledge for food technologists, food manufacturers, nutrition researchers, and healthcare practitioners. From the Foreword by Louis J. Ignarro, Nobel Laureate in Physiology/Medicine "The body of work contained in this volume, linking NO to food and nutrition, may have revolutionary implications in terms of developing strategies to combat heart disease and many other contemporary diseases associated with NO deficiency. Proving that a natural and inexpensive regimen of foods rich in nitric oxide activity does restore NO homeostasis can have profound effects on human health…The research presented in this text provides an important expansion of NO work…(and) Dr. Nathan Bryan, the editor…is to be congratulated for…communicating new knowledge and assembling the world's experts in their fields."
