Author: Mark Richard McLellanPublisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 148
Book Description
The Application of Anthocyanins as Colorants for Maraschino Type Cherries
Author: Mark Richard McLellanPublisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 148
Book Description
Carotenoids as Colorants and Vitamin A Precursors
Author: Publisher: Elsevier
ISBN: 0323139779
Category : Science
Languages : en
Pages : 982
Book Description
Carotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications presents the application of carotenoids to food and to the feed of animals, poultry, fish, and birds. This book discusses the use of carotenoids in medicine, in the coloring of cosmetic and pharmaceutical products, and their unique role as photoconductors. Organized into 10 chapters, this book begins with an overview of the growing preference for natural-type colors in countries around the world. This text then examines the potential level of use of various carotenoids in a variety of foods. Other chapters consider the types of carotenoids that are added to the diet of aquatic animals, which should be selected according to the species because of varying biosynthetic capabilities and expected final pigment content. This book discusses as well the mechanisms that control the assimilation and absorption of some carotenoids. The final chapter deals with determination of vitamin A value. This book is a valuable resource for industrial chemists and aquaculturists.
Processing Fruits
Author: Laszlo SomogyiPublisher: CRC Press
ISBN: 9781566763837
Category : Technology & Engineering
Languages : en
Pages : 576
Book Description
This Publication presents information about the latest developments in fruit processing. Volume 2 covers the important processed fruit and nut commodities and discusses the process technologies applied to them. The reader will find representative examples for each major fruit category, including: pome fruits, drupe fruits, grapes and other berries, citrus and other tropical and subtropical fruits, oil fruits, and nuts. The global character of the fruit industry is confirmed by the participation of contributing authors from six countries; each of the authors has first-hand academic research, or industrial experience related to their topics. We have made a concerted effort to provide the reader with comprehensive and current information on a wide variety of fruits and processes.
Foods and Food Production Encyclopedia
Author: Douglas M. ConsidinePublisher: Springer Science & Business Media
ISBN: 1468485113
Category : Technology & Engineering
Languages : en
Pages : 2324
Book Description
Masters Abstracts
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 900
Book Description
Food Science and Technology Abstracts
Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 936
Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Fennema's Food Chemistry
Author: Srinivasan DamodaranPublisher: CRC Press
ISBN: 148220813X
Category : Medical
Languages : en
Pages : 1107
Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Biological & Agricultural Index
Author: Modeling Thermal and Mechanical Degradation of Anthocyanins in Extrusion Processing
Author: Kathy P. K. LaiPublisher:
ISBN:
Category : Anthocyanins
Languages : en
Pages : 322
Book Description
Characterization of Polyphenol Oxidase from Stanley Plums and a Study of Its Involvement in Anthocyanin Loss in Plum Juice
Author: Muhammad SiddiqPublisher:
ISBN:
Category : Plum
Languages : en
Pages : 236
Book Description