Physical Chemical Properties of Foods Book

Physical Chemical Properties of Foods

  • Author : Aïchatou Musavu Ndob
  • Publisher : Elsevier
  • Release Date : 2015-09-18
  • Genre: Technology & Engineering
  • Pages : 106
  • ISBN 10 : 9780081008065

Physical Chemical Properties of Foods Excerpt :

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation. Describes the construction of a tool to allow you to predict the physical-chemical properties of foods and bacterial broths Shows you how to apply this tool with complex medias to predict water activity and pH levels and how to integrate this tool with a process simulator Full with theoretical equations and examples to help you apply the content to your data

Physical Properties of Foods Book

Physical Properties of Foods

  • Author : Serpil Sahin
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-05-27
  • Genre: Technology & Engineering
  • Pages : 254
  • ISBN 10 : 9780387308081

Physical Properties of Foods Excerpt :

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.

Physical Chemistry of Foods Book
Score: 4
From 1 Ratings

Physical Chemistry of Foods

  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • Genre: Technology & Engineering
  • Pages : 834
  • ISBN 10 : 0203910435

Physical Chemistry of Foods Excerpt :

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Physical Properties of Foods Book

Physical Properties of Foods

  • Author : Ignacio Arana
  • Publisher : CRC Press
  • Release Date : 2012-02-27
  • Genre: Technology & Engineering
  • Pages : 420
  • ISBN 10 : 9781439835371

Physical Properties of Foods Excerpt :

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively clas

Physical Properties of Foods and Food Processing Systems Book

Physical Properties of Foods and Food Processing Systems

  • Author : M J Lewis
  • Publisher : Elsevier
  • Release Date : 1990-01-01
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9781845698423

Physical Properties of Foods and Food Processing Systems Excerpt :

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Chemical and Functional Properties of Food Components Book

Chemical and Functional Properties of Food Components

  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release Date : 2006-10-25
  • Genre: Technology & Engineering
  • Pages : 544
  • ISBN 10 : 9781420009613

Chemical and Functional Properties of Food Components Excerpt :

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Encapsulated and Powdered Foods Book

Encapsulated and Powdered Foods

  • Author : Charles Onwulata
  • Publisher : CRC Press
  • Release Date : 2005-05-26
  • Genre: Technology & Engineering
  • Pages : 528
  • ISBN 10 : 9781420028300

Encapsulated and Powdered Foods Excerpt :

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Food Carbohydrates Book

Food Carbohydrates

  • Author : Steve W. Cui
  • Publisher : CRC Press
  • Release Date : 2005-05-23
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9780203485286

Food Carbohydrates Excerpt :

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, product development, and research. The editor incorporates information on analytical methods, the structural analysis of polysaccharides, physical properties, molecular conformation and characterization, and industrial applications of polysaccharide gums. The analytical methods and structural analysis of polysaccharides are rarely presented in books on food carbohydrates - topics this text fully illustrates. It also presents particulars on starch and starch modification, with a focus on reaction principles, improved functional properties, and practical applications. Food Carbohydrates: Chemistry, Physical Properties and Applications is the only known current reference to include basic chemistry, analytical methodologies, structural analysis, conformation and functional properties, and rheological and thermal properties of food carbohydrates all in one text. This book is ideal as a professional reference for researchers, engineers, and those interested in food carbohydrates, as well as a textbook for graduate students.

Introduction to the Chemistry of Food Book

Introduction to the Chemistry of Food

  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Genre: Technology & Engineering
  • Pages : 430
  • ISBN 10 : 9780128117262

Introduction to the Chemistry of Food Excerpt :

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Chemical and Functional Properties of Food Proteins Book
Score: 5
From 2 Ratings

Chemical and Functional Properties of Food Proteins

  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release Date : 2001-06-22
  • Genre: Technology & Engineering
  • Pages : 506
  • ISBN 10 : 1566769604

Chemical and Functional Properties of Food Proteins Excerpt :

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Carotenoid Esters in Foods Book

Carotenoid Esters in Foods

  • Author : Adriana Z Mercadante
  • Publisher : Royal Society of Chemistry
  • Release Date : 2019-02-19
  • Genre: Medical
  • Pages : 466
  • ISBN 10 : 9781788012423

Carotenoid Esters in Foods Excerpt :

As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.

Chemical  Biological  and Functional Aspects of Food Lipids  Second Edition Book
Score: 2.5
From 2 Ratings

Chemical Biological and Functional Aspects of Food Lipids Second Edition

  • Author : Zdzislaw Z. E. Sikorski
  • Publisher : CRC Press
  • Release Date : 2010-11-04
  • Genre: Technology & Engineering
  • Pages : 512
  • ISBN 10 : 1439802386

Chemical Biological and Functional Aspects of Food Lipids Second Edition Excerpt :

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. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

Chemical Properties of Starch Book

Chemical Properties of Starch

  • Author : Anonim
  • Publisher : BoD – Books on Demand
  • Release Date : 2020-03-11
  • Genre: Science
  • Pages : 166
  • ISBN 10 : 9781838801151

Chemical Properties of Starch Excerpt :

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Applied Food Protein Chemistry Book

Applied Food Protein Chemistry

  • Author : Zeynep Ustunol
  • Publisher : John Wiley & Sons
  • Release Date : 2014-12-19
  • Genre: Technology & Engineering
  • Pages : 528
  • ISBN 10 : 9781118860618

Applied Food Protein Chemistry Excerpt :

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Physicochemical Aspects of Food Engineering and Processing Book

Physicochemical Aspects of Food Engineering and Processing

  • Author : Sakamon Devahastin
  • Publisher : CRC Press
  • Release Date : 2011-06-03
  • Genre: Technology & Engineering
  • Pages : 382
  • ISBN 10 : 9781439857748

Physicochemical Aspects of Food Engineering and Processing Excerpt :

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.