Water in Foods and Biological Materials PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Water in Foods and Biological Materials PDF full book. Access full book title Water in Foods and Biological Materials by R. Roger Ruan. Download full books in PDF and EPUB format.
Author: R. Roger Ruan Publisher: CRC Press ISBN: 9781566765893 Category : Technology & Engineering Languages : en Pages : 316
Book Description
This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials. Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials. Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage. This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.
Author: R. Roger Ruan Publisher: CRC Press ISBN: 9781566765893 Category : Technology & Engineering Languages : en Pages : 316
Book Description
This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI. This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and: * chemical reactivity * microbial activity * physiochemical properties and changes * structural properties and changes in foods and biological materials In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials. Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials. Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage. This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.
Author: Maria del Pilar Buera Publisher: CRC Press ISBN: 1420001183 Category : Technology & Engineering Languages : en Pages : 789
Book Description
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of
Author: Jasim Ahmed Publisher: John Wiley & Sons ISBN: 1118935713 Category : Technology & Engineering Languages : en Pages : 494
Book Description
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Author: Vassilis Gekas Publisher: Routledge ISBN: 1351406973 Category : Technology & Engineering Languages : en Pages : 252
Book Description
Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and semi-empirical models. It examines cell structure and descriptions of other non-traditional models, such as those based on irreversible thermodynamics or those focused on the use of the chemical and electrochemical potential as the driving forces of transport. Other topics discussed include the source term (important for the coupling transport phenomena-reaction or other intentional/unintentional phenomena) and the connections between transport phenomena modeling and design aspects. Some 100 tables provide useful summaries of the characteristics of each model and provide data about the transport properties of an extensive variety of foods. Transport Phenomena of Foods and Biological Materials will benefit a broad audience of chemists, biochemists, biotechnologists, and other scientists in the academic and industrial realm of foods and biological materials.
Author: Yrjö H. Roos Publisher: Academic Press ISBN: 0080538738 Category : Technology & Engineering Languages : en Pages : 375
Book Description
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content - Details the effects of water on the state and stability of foods - Includes information on changes occuring in state and physicochemical properties during processing and storage - The only book on phase and state transitions written specifically for the applications in food industry, product development, and research - No recent competition
Author: D. Julian McClements Publisher: Elsevier ISBN: 1845693671 Category : Technology & Engineering Languages : en Pages : 793
Book Description
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Author: David S. Reid Publisher: John Wiley & Sons ISBN: 0470959568 Category : Technology & Engineering Languages : en Pages : 802
Book Description
This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide
Author: Hanna Staroszczyk Publisher: CRC Press ISBN: 1000864545 Category : Technology & Engineering Languages : en Pages : 561
Book Description
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
Author: Zdzislaw E. Sikorski Publisher: CRC Press ISBN: 1420009613 Category : Technology & Engineering Languages : en Pages : 546
Book Description
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
Author: Jan Gliński Publisher: Springer Science & Business Media ISBN: 9048135842 Category : Technology & Engineering Languages : en Pages : 1075
Book Description
This Encyclopedia of Agrophysics will provide up-to-date information on the physical properties and processes affecting the quality of the environment and plant production. It will be a "first-up" volume which will nicely complement the recently published Encyclopedia of Soil Science, (November 2007) which was published in the same series. In a single authoritative volume a collection of about 250 informative articles and ca 400 glossary terms covering all aspects of agrophysics will be presented. The authors will be renowned specialists in various aspects in agrophysics from a wide variety of countries. Agrophysics is important both for research and practical use not only in agriculture, but also in areas like environmental science, land reclamation, food processing etc. Agrophysics is a relatively new interdisciplinary field closely related to Agrochemistry, Agrobiology, Agroclimatology and Agroecology. Nowadays it has been fully accepted as an agricultural and environmental discipline. As such this Encyclopedia volume will be an indispensable working tool for scientists and practitioners from different disciplines, like agriculture, soil science, geosciences, environmental science, geography, and engineering.
Author: R. Roger Ruan
Author: R. Roger Ruan
Author: Maria del Pilar Buera
Author: Jasim Ahmed
Author: Vassilis Gekas
Author: Yrjö H. Roos
Author: D. Julian McClements
Author: David S. Reid
Author: Hanna Staroszczyk
Author: Zdzislaw E. Sikorski
Author: Jan Gliński