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| Author | : A. A. J. Jansen |
| Publisher | : [email protected] |
| Total Pages | : 516 |
| Release | : 1990 |
| Genre | : Food |
| ISBN | : 9789820200609 |
This two volume set is devoted to a historical review of Fiji's food resources, past and present, and the approach to nutrition-related diseases and their prevention.
| Author | : Tim Hutton |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 124 |
| Release | : 2002 |
| Genre | : Science |
| ISBN | : 9780905942506 |
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
| Author | : R. A. McCance |
| Publisher | : |
| Total Pages | : |
| Release | : 1978 |
| Genre | : |
| ISBN | : |
| Author | : Heather Greenfield |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 308 |
| Release | : 2003 |
| Genre | : Technology & Engineering |
| ISBN | : 9789251049495 |
Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.
| Author | : A. A. J. Jansen |
| Publisher | : |
| Total Pages | : |
| Release | : 1990 |
| Genre | : |
| ISBN | : |
| Author | : H. Greenfield |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 241 |
| Release | : 2013-03-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1461535441 |
About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of the driving forces behind the development of the Eurofoods initiative in the 1980's when those people in Europe interested in data on food composition began working together. This initiative received further impetus with the establishment of the Eurofoods-Enfant Concerted Action Project within the framework of the FLAIR (Food-Linked Agro-Industrial Research) Programme of the Commission of the European Communities. It was quickly recognised that the draft guidelines for the production, management and use of food composition data which had been prepared under the aegis of INFOODS (International Network of Food Data Systems, a project of the United Nations University), would be especially applicable to the objectives of the Concerted Action. The guidelines have been written by two recognised experts. Many people associated with FLAIR Eurofoods-Enfant have added constructive criticism and advice to that offered previously by those associated with INFOODS. Thus the guidelines are backed by a consensus in the community of those responsible for the production and use of food composition tables and nutrient data bases.
| Author | : Victor R Preedy |
| Publisher | : Academic Press |
| Total Pages | : 725 |
| Release | : 2014-05-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0124047092 |
From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods Explores advances in analytical and methodological science within each chapter
| Author | : Robert Alexander McCance |
| Publisher | : |
| Total Pages | : 168 |
| Release | : 1947 |
| Genre | : Food |
| ISBN | : |
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 765 |
| Release | : 1989-01-01 |
| Genre | : Medical |
| ISBN | : 0309039940 |
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
| Author | : Visakh P. M. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 566 |
| Release | : 2013-11-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1118865634 |
This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including: Potato production, composition, and starch processing Milk and different types of milk products Processing and preservation of meat, poultry, and seafood Food ingredients including additives and natural plant-based ingredients Fruits and fruit processing Antioxidant activity of phytochemicals and their method of analysis The effect of food processing on bioactive compounds Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients Trends in sensory characterization of food products Ultrasound applications in food technology Transformations of food flavor including aroma compounds and chemical reactions that influence flavor Storage technologies for fresh fruits
