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Encapsulation and controlled release technologies in food systems / [edited by] Jamileh M Lakkis
Chichester, West Sussex, UK ; Hoboken, New Jersey : John Wiley & Sons Ltd., 2016.
411 pages. : illustrations
Ký hiệu phân loại (DDC): 664.024
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.
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Food analysis /[edited by] Suzanne Nielsen.
Switzerland : Springer, 2017
xx, 649 pages. : illustrations (some color) ; 29 cm.
Ký hiệu phân loại (DDC): 664.07
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.
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Food biochemistry and food processing / Benjamin K Simpson ...[et al]
Ames, Iowa : Wiley-Blackwell, 2012
xii, 896 pages : illustrations ; 29 cm
Ký hiệu phân loại (DDC): 664
Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens
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Food chemistry /H.-D. Belitz, W. Grosch, P. Schieberle
Berlin : Springer, 2009
xliv, 1070 pages. : ill. ;25 cm
Ký hiệu phân loại (DDC): 641.3
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. This provides student and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.
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