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Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of Food in the human body including MRI and metabonomics studies; Food quality covering animal metabonomics, structure of food systems, food stability and authentication; Food processing with emphasis on dynamic processes - including water migration and phase transformations; New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis.

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Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material and intermediate and final products and the interactions between products and processing equipment.Softcover. DLC: Dairy processing. ... Read more

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This indispensable, single-source reference offers comprehensive coverage of the latest information on preharvest and postharvest handling and production of fruits grown in tropic, subtropic, and temperate regions throughout the world. ... Read more

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This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science.
A description is given of the way each dairy product's physical structure is built up, showing how this affects its rheological behavior.Emphasis throughout is on principle rather than on technological detail.
Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.
Food scientists, food technologists, and food engineers in industry and academe will find this singular book a valuable resource in their work. ... Read more

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Bacteriocins have become the focus of intense interest among researchers in food science, microbiology, and biochemistry. Interest in "natural" food preservatives, mouth-care products, and other products has never been greater. The dairy industry's loss is in the billions due to mastitic contamination of milk. With the FDA approval of the use of nisin (this bacteriocin has been legally used in Europe for many years), research into bacteriocins has increased. Their potential is seen as virtually unlimited. In addition to the keen interest of food scientists in these agents, there is much energy being put into understanding the molecular basis for the incredibly potent and specific antimicrobial properties of bacteriocins. Much has been said about these compounds, and "Bacteriocins of Lactic Acid Bacteria" sets forth all phases of the current understanding of bacteriocins. It also discusses their potential for development in the food industry. This book aims to serve as a reference, bringing together the current knowledge on all fronts of bacteriocin research.The focus is on the application of these substances for use as commercial food preservatives, as well as on the ecology, function, molecular biology, and potential for further development via biotechnological manipulation. ... Read more

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I'm interested to know about bacteriocins. What is bacteriocins? how it works? Whay it is important? why LAB produce it? What is the contant of bacteriocins? is bacteriocins anti-microbial properties? Thanks.. ... Read more

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Drawing on laboratory and farm studies, the book reviews in detail the current state-of-the-art scientific research knowledge of fish and crustacean nutrition, from larvae to juvenile fish, through to the final stages of harvesting. Topics covered include issues surrounding the formulation, manufacture and delivery of feedstuffs to fish farms and the text provides a dual focus on fish and shrimp feeding requirements addressing practical applications as appropriate for the European aqualculture industry. ... Read more

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The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins. ... Read more

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Applying recent advances in biological and physical sciences, food scientists have created "novel food ingredients" enzymatically, chemically or microbiologically.Chief among these are "novel proteins and polysaccharides" which, like the more established traditional macromolecules, can perform multifunctional roles such as thickening, stabilization, gelation or encapsulation and in this way determine to a large extent the shelf life, texture and nutritional value of natural and processed foods.
Featuring the latest advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", with an emphasis on fundamental structure-function relationships, this book will be valuable to all those working in product development and fundamental food research.
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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail ... Read more

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FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations.

A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages.This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references.All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory. ... Read more

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Anthocyanins as food colors
The book describe methods used to obtain and identify antocyanins extracts, likevise the isolation,purification and chemical proprieties of chemical structure of these pigments. ... Read more

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Food and Energy Resources
Food and energy resources are basic to the survival and well-being of humanity. The abundance of both is affected by the magnitude of the human population and standard of living desired.

Although food is the energy needed for the maintenance of body processes, not all energy is food. Solar energy powers the growth of plants, and crustal action slowly forms fossil fuels. In the past, conversion of energy from its available form to useful products has been left to these natural processes.

Now with heavy demands on our fossil fuel supplies, particularly rapid depletion of oil, there is renewed interest in finding substitute fuels. One possibility would be to use solar-powered, biological resources for fuel. If use were instituted on a large scale, additional stress would be put upon these biological resources, because they are now heavily used throughout the world for food, fiber, and shelter. Hence, a concern arises regarding the feasibility as well as the ethics of diverting plant foods as grains for fuel.

The rapidly expanding human population needs more nutritious food. Our ability to produce more food depends on sufficient arrable land, water, and various forms of energy. Supplies of these basic agricultural resources are under presure from the human population, because, as it grows, more land is required for forests, houses, and roads as well as for agriculture. At the same time, demands on energy supplies increaase for various activities that include production of food crops. To some extent, energy in the form of fertilizers of irrigation water can be substituted for more land, or land can be substituted for energy inputs in crop production. These trade-offs are complex and illustrate not only the close interrelationships among the various factors but also the interdependence of these reltionships.

Contributors from several disciplines have drawn on their experiences to try to put in perspective the influence that energy, land and water resources have on food production. Clearly, future supplies of energy resources will have a major impact on the ability of humans to provide themselves with food. A better understanding of these issues will help society make sound choices and enable government leaders to develop and organize the necessary programs for the effective use of energy and food resources.

We hope tht this book will provide engineers, economists, agriculturists, geographers, ecologists, nutritionists, sociologists, and natural resource specialists a perspective that allow us to work jointly on the problem of providing food for people while protecting our natural resources. Our objective is to give the reader a clearer understanding of the food and energy resource issues and to the reader a clearer understanding of the food and energy resource issues and to serve as a background for making dificult policy decisions for the future.
--- from books Preface ... Read more