by
Martinez-Mayorga, Karina.
Call Number
664.07
Publication Date
2014
Summary
The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmaceutical field, are general and can be applied to other types of chemical data sets, such as those containing food chemicals. While the use of chemical information methodologies to address food-related challenges is still in its infancy, interest is growing and will continue to do so as the methods prove useful, particularly for providing practical solutions to food industry challenges. Foodinformatics gives an overview of basic concepts, applications, tools and perspectives of the emerging field of foodinformatics. The book is an important addition to the literature and will be of interest of food chemists, nutritionists, informaticians and scientists of related fields. About the Editors Karina Martínez-Mayorga, Instituto de Química, UNAM, Mexico City, México and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, México City, México, and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA.
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0.0707
by
Rajah, Kanes K.
Call Number
664.07
Publication Date
2014
Summary
This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. This volume will be useful to anyone in industry and research establishments who has an interest in the technology of fat-
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0.0743
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by
Semenova, Maria Germanovna.
Call Number
664.06
Publication Date
2014
Summary
The book provides a link between the physical chemistry and self-assembly of biopolymer-based dispersed systems and the increasing requirement of the food technologist to use modern colloid science in product formulation.
Format:
Electronic Resources
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0.0649
by
Barbieri, Giampiero.
Call Number
641.3
Publication Date
2014
Summary
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of "alternative" versions of the same food.
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Electronic Resources
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0.0658
by
Kim, Se-Kwon.
Call Number
664.94
Publication Date
2014
Summary
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption. These topics provide a platform to develop various aquaculture/biotechnology studies. The book is essential reading for the novice and expert in marine-related fields such as aquaculture, as well as those in biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.
Format:
Electronic Resources
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0.0730
by
Vliet, Ton van.
Call Number
664.07
Publication Date
2013
Summary
<P>INTRODUCTION<BR>Rheology and fracture mechanics in food science and technology<BR>PHENOMENOLOGY<BR>Basic Notions<BR>Rheological quantities, types of deformation<BR>Descriptive rheology<BR>Yielding and fracture behaviour<BR>EXPERIMENTAL EVALUATION<BR>Introduction<BR>Measuring methods<BR>Measuring apparatus<BR>RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES<BR>General aspects<BR>Dispersions<BR>Dilute dispersions<BR>Macromolecular solutions<BR>Gels<BR>Filled gels<BR>Solids<BR>Foam / Sponge structures<BR>Wet cellular materials</P>
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Electronic Resources
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0.0743
by
Schuck, Pierre.
Call Number
664.07
Publication Date
2012
Summary
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is
Format:
Electronic Resources
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0.0617
by
Msagati, Titus A. M.
Call Number
641.308
Publication Date
2012
Summary
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book cove
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Electronic Resources
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0.0632
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
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Electronic Resources
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0.0590
by
Wang, Dongfeng.
Call Number
664.07
Publication Date
2012
Format:
Electronic Resources
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0.0943
by
Aguilera, Jos� Miguel.
Call Number
664
Publication Date
2012
Summary
Understanding the science behind cooking has become all the rage. In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.
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Electronic Resources
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0.0730
by
Haghi, K.
Call Number
664
Publication Date
2011
Summary
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
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Electronic Resources
Relevance:
0.0784
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