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Introduction to Food Chemistry, Second Edition

Posted By: AvaxGenius

Date: 19 Apr 2024 02:04:39

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.

Science Food Chemistry Chemistry Food Science Industrial Chemistry Chemical Engineering Food Microbiology Analytical Chemistry

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3D Printing of Sustainable Insect Materials

Posted By: AvaxGenius

Date: 11 Jun 2023 02:43:55

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing.

Science Entomophagy Drosophila materials Sustainable food Insect foods Customized food Food Science Food Security Food Engineering Food Studies Food Chemistry

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Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products

Posted By: AvaxGenius

Date: 24 Mar 2023 00:57:12

This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products. Several oilseeds, vegetables, and fruits are cultivated for their oils and fats, wherein the oil extraction industry generates a huge amount of waste (meal or cake). The valorisation of this waste would be very beneficial not only from the economic and environmental perspectives, but also for the potential applications in food, cosmetics and pharmaceutical industries, in which phytochemicals derived from vegetable oil and oilseed processing by-products play an important role in, for instance, extending the shelf life of several products and providing added-value properties with their antioxidant and antimicrobial properties.

Science Phytochemicals Recycling Wastes Recycling Biowastes Natural products Bioactive Compounds Functional foods Natural Products Chemical Engineering Food Chemistry Environmental Chemistry Waste Management Waste Technology Pharmacology

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Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, Volume 1

Posted By: l3ivo

Date: 20 Mar 2023 08:49:50

Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, Volume 1

Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise M. Smith, Peter Sporns, "Handbook of Food Analytical Chemistry: Water, Proteins, Enzymes, Lipids, and Carbohydrates, Volume 1"
English | 2004 | ISBN: 0471663786 | 1303 pages | PDF | 140.8 MB

Science Food Chemistry Chemistry Education

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Metabolism of Nutrients by Gut Microbiota

Posted By: readerXXI

Date: 8 Feb 2023 23:20:07

Food Chemistry Biochemistry Nutrition Microbiology

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Metabolism of Nutrients by Gut Microbiota

Posted By: readerXXI

Date: 30 Jan 2023 15:48:58

Food Chemistry Biochemistry Nutrition Microbiology

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Coconut Water: A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits

Posted By: AvaxGenius

Date: 16 Oct 2022 04:58:45

Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond.

Science Coconut Water Coconut Food Science Food Chemistry Nutrition Food Safety

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Advances in Food Chemistry: Food Components, Processing and Preservation

Posted By: AvaxGenius

Date: 7 Oct 2022 01:29:02

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Science food composition Food Additives food biochemistry nutrition Gelatinization Food Chemistry Chemistry Molecular Biology Food Science Food Analysis Food Studies

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Food Chemistry (Repost)

Posted By: AvaxGenius

Date: 14 Feb 2022 11:49:50

Food Chemistry by Hans-Dieter Belitz
English | PDF | 2009 | 1114 Pages | ISBN : 3540699333 | 36.5 MB

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.