Arama Sonuçları - preparation of food

Nano- and microencapsulation for foods /

İçindekiler: “…5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals.…”
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Traditional Foods History, Preparation, Processing and Safety /

İçindekiler: “…Traditional Foods: Overview -- Arab Traditional Foods: Preparation, Processing and Nutrition -- GCC Traditional Foods: Preparation and Processing -- Traditional foods in Maghreb: Production and Research Progress -- Chinese Traditional Foods: Preparation, Processing and Nutrition -- Indian Traditional Foods: Preparation, Processing and Nutrition -- Mediterranean Foods and Human Health -- Safety, Nutrition and Functionality of the Traditional Foods -- Laws and Regulations of Traditional Foods: Past, Present and Future -- Traditional Foods, Sensory Excitements and Pleasure -- Index.…”
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Food Analysis

İçindekiler: “…Introduction to Food Analysis -- United States Government Regulations and International Standards Related to Food Analysis -- Nutrition Labeling -- Evaluation of Analytical Data Sampling and Sample Preparation -- Basic Principles of Spectroscopy -- Ultraviolet, Visible, and Fluorescence Spectroscopy -- Infrared and Raman Spectroscopy -- Atomic Absorption Spectroscopy, Atomic Emission Spectroscopy, and Inductively Coupled Plasma-Mass Spectrometry -- Nuclear Magnetic Resonance -- Mass Spectrometry -- Basic Principles of Chromatography -- High Performance Liquid Chromatography -- Gas Chromatography -- Moisture and Total Solids Analysis -- Ash Analysis -- Fat Analysis -- Protein Analysis -- Carbohydrate Analysis -- Vitamin Analysis -- Traditional Methods for Mineral Analysis -- pH and Titratable Acidity -- Fat Characterization -- Protein Separation and Characterization Procedures -- Determination of (Total) Phenolics and Antioxidant Capacity in Food and Ingredients -- Application of Enzymes in Food Analysis.…”
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Food Allergens Best Practices for Assessing, Managing and Communicating the Risks /

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Principles of Food Sanitation Yazar: Marriott, Norman G., Schilling, M. Wes, Gravani, Robert B.

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Polymers for Food Applications

İçindekiler: “…Polymers for food applications - News -- Edible films -- The potential of vegetal and animal proteins to develop more sustainable food packaging -- Properties of micro- and nano-reinforced biopolymers for food applications -- Recent trends on nano-biocomposite polymers for food packaging -- Surface properties of biodegradable polymers for food packaging -- Transport phenomena in edible films -- Antimicrobial films and coatings incorporated with food preservatives of microbial origin -- Postharvest application of biopolymer-based edible coatings to improve the quality of fresh horticultural produce -- Edible foams stabilized by food-grade polymers -- Foams for food applications -- Biodegradable foams in the development of food packaging -- Composite foams made from edible and biodegradable polymers for food packaging applications -- Nano and microencapsulation using food grade polymers -- Food-grade biopolymers as efficient delivery systems for nutrients: An overview -- Current processing methods in the development of micro- and nanoencapsulation from edible polymers -- Biopolymers for the nano-microencapsulation of bioactive ingredients by electrohydrodynamic processing -- Food gel emulsions: structural characteristics and viscoelastic behavior -- Polymers for structure design of dairy foods -- Partially hydrolyzed guar gum: preparation & properties -- Development of hydrogels from edible polymers -- Food grade polymers for the gelation of edible oils envisioning food applications -- Current applications in food preservation based on marine biopolymers -- Functional carbohydrate polymers - Prebiotics -- Role of different polymers on the development of gluten-free baked goods -- 3D Food Printing - Perspectives -- Sensors based on conducting polymers for the analysis of food products.…”
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Peanut Processing Characteristics and Quality Evaluation Yazar: Wang, Qiang

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Composites materials for food packaging /

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Novel Foods in the European Union Yazar: Pisanello, Daniele, Caruso, Giorgia

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Food Analysis Laboratory Manual Yazar: Nielsen, S. Suzanne

İçindekiler: “…Laboratory Standard Operating Procedures -- Preparation of Reagents and Buffers -- Dilution and Concentration Calculations -- Use of Statistics in Food Analysis -- Nutritional Labeling Using a Computer Program -- Accuracy and Precision Assessment -- High Performance Liquid Chromatography -- Gas Chromatography -- Mass Spectometry with High Performance Liquid Chromatography -- Moisture Content Determination -- Ash Content Determination -- Fat Content Determination -- Protein Nitrogen Determination -- Total Carbohydrate by Phenol-Sulfuric Acid Method -- Vitamin C Determination by Indophenol Method -- Water Hardness Testing by Complexometric Determination of Calcium -- Phosphorus Determination by Murphy-Riley Method -- Iron Determination by Ferrozine Method -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Proteins: Extraction, Quantitation, and Electrophoresis -- Glucose Determination by Enzyme Analysis -- Gliadin Detection by Immunoassay -- Viscosity Measurements of Fluid Food Products -- CIE Color Specifications Calculated from Reflectance or Transmittance Spectra -- Extraneous Matter Examination -- Answers to Practice Problems.…”
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Chemistry and Hygiene of Food Additives Yazar: Laganà, Pasqualina, Avventuroso, Emanuela, Romano, Giovanni, Gioffré, Maria Eufemia, Patanè, Paolo, Parisi, Salvatore, Moscato, Umberto, Delia, Santi

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Food and industrial bioproducts and bioprocessing /

İçindekiler: “…Front Matter -- Colour Plates -- Traditional and Emerging Feedstocks for Food and Industrial Bioproduct Manufacturing / Nurhan Turgut Dunford -- Recent Processing Methods for Preparing Starch-based Bioproducts / George F Fanta, Frederick C Felker, Randal L Shogren -- Protein Processing in Food and Bioproduct Manufacturing and Techniques for Analysis / Joyce Irene Boye, Chockry Barbana -- Advancements in Oil and Oilseed Processing / Nurhan Turgut Dunford -- Food-grade Microemulsions As Nano-scale Controlled Delivery Vehicles / Natasha Berry, Rickey Yada, Ďrick Rousseau -- Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods / Umut Yucel, Ryan J Elias, John N Coupland -- Fermentation / Mark R Wilkins, Hasan Atiyeh -- Fungal Cell Factories / Sue A Karagiosis, Scott E Baker -- Microalgae: A Renewable Source of Bioproducts / Susan I Blackburn, John K Volkman -- Bioprocessing Approaches to Synthesize Bio-based Surfactants and Detergents / Douglas G Hayes -- Biopolymers / Oguz Turunc, Michael A R Meier -- Lignocellulosic Biomass Processing / Fei Yu, Jonathan Y Chen -- Recent Developments in Non-thermal Processess / Fernando Sampedro, Howard Q Zhang -- Enzymes as Biocatalysts for Lipid-based Bioproducts Processing / Ling-zhi Cheong, Zheng Guo, Sergey N Fedosov, Bena-marie Lue, Ram C R Jala, Gunduz Guzel, Xuebing Xu -- Index.…”
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Green Bio-processes Enzymes in Industrial Food Processing /

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Advances in food science and technology /

İçindekiler: “…1 Food Chemistry and Technology; 1.1 Food Security; 1.2 Nanotechnology in Food Applications; 1.3 Frozen Food and Technology; 1.4 Chemical and Functional Properties of Food Components; 1.5 Food: Production, Properties and Quality; 1.6 Safety of Enzyme Preparations Used in Food; 1.7 Trace Element Speciation in Food; 1.8 Bio-nanocomposites for Natural Food Packaging; References; 2 Food Security: A Global Problem; 2.1 Food Security: Definitions and Basic Concepts; 2.2 Main Causes of Food Insecurity; 2.2.1 Social Issues.…”
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Ethnic Fermented Foods and Alcoholic Beverages of Asia

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Rheology of Biological Soft Matter Fundamentals and Applications /

İçindekiler: “…Bridging the gap between single molecule unbinding properties and macromolecular rheology -- Zero-Shear Viscosities of Polysaccharide Solutions -- Gel-Solvent Friction -- Swallowing and the rheological properties of soft drink and agar gel -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Rheological Studies on Gelation Kinetics of Powdered Soybean in the presence of Glucono-δ-Lactone -- Linkage between food rheology and human physiology during oral processing -- Gelation characteristics of heat-induced gels mixed meat with fish proteins -- Rheology modifiers for the management of dysphagia -- The effect of Preparation Conditions on the rheological properties of Gomatofu (Sesame tofu) -- Rheology control agents for cosmetics -- Rheological Properties of Personal Lubricants -- Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage -- Physical Properties of Pig Vitreous Body. .…”
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Handbook of Trace Analysis Fundamentals and Applications /

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Minimally Processed Refrigerated Fruits and Vegetables

İçindekiler: “…Health and Food Safety -- Chapter 19. Microorganisms Found in/on of MPR Packaged Produce and Their Detection Methods -- Chapter 20. …”
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Applications of Radiation Chemistry in the Fields of Industry, Biotechnology and Environment

İçindekiler: “…Preparation Method -- Application of Radiation Chemistry to Some Selected Technological Issues Related to the Development of Nuclear Energy -- Upgrading and Refining of Crude Oils and Petroleum Products by Ionizing Irradiation -- The Use of Gamma Radiation for the Treatment of Cultural Heritage in the Argentine National Atomic Energy Commission: Past, Present, and Future -- Electron Beam Technology and Other Irradiation Technology Applications in the Food Industry -- Applications of Accelerators and Radiation Sources in the Field of Space Research and Industry.<.…”
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Green Biopolymers and their Nanocomposites

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