Author: Luke F. LaBordePublisher:
ISBN:
Category :
Languages : en
Pages : 666
Book Description
Zinc Complex Formation with Chlorophyll Derivatives and Color Improvement in Canned Green Vegetables
Zinc Complex Formation with Chlorophyll Derivatives in an Ideal System and Vegetable Purees
Author: Luke F. LaBordeFormation and Stability of Zinc Complexes of Chlorophyll Derivatives
Author: Linda Holstad TonucciPublisher:
ISBN:
Category :
Languages : en
Pages : 396
Book Description
Dissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 788
Book Description
Natural Colorants for Food and Nutraceutical Uses
Author: Francisco Delgado-VargasPublisher: CRC Press
ISBN: 1420031716
Category : Technology & Engineering
Languages : en
Pages : 344
Book Description
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as t
Fennema's Food Chemistry
Author: Srinivasan DamodaranPublisher: CRC Press
ISBN: 1420020528
Category : Technology & Engineering
Languages : en
Pages : 1158
Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. 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. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style 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, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Plant Pigments, Flavors and Textures
Author: N.A.M. EskinPublisher: Elsevier
ISBN: 0323159532
Category : Technology & Engineering
Languages : en
Pages : 236
Book Description
Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables. Since much of the information presented is scattered in the scientific literature, an attempt has been made to integrate the material into a concise yet comprehensive text. The book is organized into three sections that deal separately with pigments, flavors, and textures. Section I discusses pigment degradation during processing and storage as well as attempts to prevent color deterioration. Section II examines the biogenesis of several groups of compounds that contribute to flavor. Section III deals with the chemistry and biochemistry of plant cell wall components and their relation to texture. This book will be useful to food scientists as well as those interested in foods. The extensive references cited in the text will enable the reader to pursue any of the topics discussed, in more depth.
Methods of Analysis for Functional Foods and Nutraceuticals
Author: W. Jeffrey HurstPublisher: CRC Press
ISBN: 1420014676
Category : Technology & Engineering
Languages : en
Pages : 414
Book Description
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals
Quality Factors of Fruits and Vegetables
Author: Joseph J. JenPublisher:
ISBN:
Category : Science
Languages : en
Pages : 432
Book Description
Color. Flavor. Texture. Storage and light processing. Further processing. Newer technology.
Food Chemistry, Third Edition
Author: Owen R. FennemaPublisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."