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Gran Área: Ingeniería, ciencia y tecnología
Área: Ingeniería química
Subárea: Alimentos (ingeniería, ciencia y tecnología)

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Resultado: 206 registro(s)

16926

Bioactive Foods in Promoting Health

Probiotics and Prebiotics

 

Academic Press, 2010.

ISBNs 9780123749383

Colección: ScienceDirect

Resumen (en inglés):

Bioactive Foods in Health Promotion: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease.

Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies.



Feature: Heavy emphasis on clinical applications (benefits and/or lack thereof) as well as future biomedical therapeutic uses identified in animal model studies
Benefits: Focused on therapies and data supporting them for application in clinical medicine as complementary and alternative medicines

Feature: Key insights into gut flora and the potential health benefits thereof.
Benefit: Health scientists and nutritionists will use this information to map out key areas of research. Food scientists will use it in product development.

Feature:Information on pre-and probiotics as important sources of micro-and macronutrients
Benefit: Aids in the development of methods of bio-modification of dietary plant molecules for health promotion.

Feature: Coverage of a broad range of bacterial consituents
Benefits: Nutritionists will use the information to identify which of these constituents should be used as dietary supplements based on health status of an individual

Feature: Science-based information on the health promoting characteristics of pre-and probiotics
Benefits: Provides defense of food selections for individual consumption based on health needs and current status

Feature: Diverse international authoring team experienced in studying prebiotics and probiotics for medical practice
Benefits: Unusally broad range of experiences and newly completed clinical and animal studies provides extended access to latest information


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511

Biochemical Mechanisms of Detoxification in Higher Plants

Basis of Phytoremediation

 

13th ed. Berlin, Heidelberg: Springer-Verlag, 2006.

ISBNs 9783540289968 9783540289975

Colección: SpringerLink


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16939

Biochemistry of Foods

 

3rd ed. Academic Press, 2013.

ISBNs 9780122423529

Colección: ScienceDirect

Resumen (en inglés):

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry.

Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as cereals, legumes, fruits and vegetables, milk, and eggs. Section II reviews the processing of foods such as brewing, cheese and yogurt, oilseed processing as well as the role of non-enzymatic browning. Section III on spoilage includes a comprehensive review of enzymatic browning, lipid oxidation and milk off-flavors. The final section covers the new and rapidly expanding area of rDNA technologies. This book provides transitional coverage that moves the reader from concept to application.

  • Features new chapters on rDNA technologies, legumes, eggs, oilseed processing and fat modification, and lipid oxidation
  • Offers expanded and updated material throughout, including valuable illustrations
  • Edited and authored by award-winning scientists


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17046

Biotechnology and Safety Assessment

 

3rd ed. Academic Press, 2003.

ISBNs 9780126887211

Colección: ScienceDirect

Resumen (en inglés): A comprehensive treatise on new developments in biotechnology, the authors of Biotechnology and Safety Assessment, 3e, bring readers an up-to-date review of food safety issues, pre-clinical safety and development of new foods and drugs, plant biotechnology, food allergies and safety assessment, and consumer benefits with regard to genetically modified food.

Tomorrow's foods will be obtained from genetically modified crops, offering consumers higher nutritional value and more of it. Our medications will be obtained through a variety of biotechnological procedures yielding more potent and specific medications for diseases and vaccines. In order to make this view of the future come to light, John A. Thomas and Roy L. Fuchs have updated their classic in order to keep readers one step ahead.

Written by internationally recognized molecular biologists, plant agronomists, microbiologists, toxicologists, nutritionists, and regulatory authorities, this third edition is an excellent and authoritative resource, making it a valuable resource to any biomedical library or scientific bookshelf.

Key Features
* Provides timely coverage on topics of agribiotechnology and biotherapeutics
* Describes the recent progress in genetically modified crops and their safety
* Presents an update of the newer developments in therapeutic agents
* Discusses role of genetically modified microorganisms in the development of new food products
* Outlines various global regulatory issues relating to GM crops
* Addresses environmental and ecological topics related to GM crops


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17057

Biscuit Baking Technology

Processing and Engineering Manual

 

2nd ed. Academic Press, 2016.

ISBNs 9780128042113

Colección: ScienceDirect

Resumen (en inglés):

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.

Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.

  • Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance;
  • The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated;
  • Provides details of best industry practice for safety, hygiene and maintenance of ovens;
  • Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings;
  • Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits.


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17091

Breakthrough Food Product Innovation Through Emotions Research

 

Academic Press, 2012.

ISBNs 9780123877123

Colección: ScienceDirect

Resumen (en inglés):

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume.

This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers.

  • Presents a behaviour-driven approach to innovation for the development of breakthrough food products
  • Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights
  • Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights
  • Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact
  • Explains research methods that get to the "so whats" of insights through emotions research
  • Provides case studies and examples proving the value of the behavior-driven approach to food product innovation


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17098

Brewing Materials and Processes

A Practical Approach to Beer Excellence

 

Academic Press, 2016.

ISBNs 9780127999548

Colección: ScienceDirect

Resumen (en inglés):

Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control.

Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations.

Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective.

  • Focuses on the practical approach to delivering beer quality, beginning with raw ingredients
  • Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality
  • Provides a hands-on reference work for daily use
  • Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere


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9814

Case Studies in Food Safety and Environmental Health

Vol. 6

 

13th ed. Boston, MA: Springer Science+Business Media, 2007.

Título de la serie/colección: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development.

ISBNs 9780387335148 9780387456799

Colección: SpringerLink


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17226

Characterization of Food

Emerging Methods

 

Elsevier Science B.V., 1995.

ISBNs 9780444814999

Colección: ScienceDirect

Resumen (en inglés): Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.

The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.

This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.


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7028

Chemical Sensors

An Introduction for Scientists and Engineers

 

13th ed. Berlin, Heidelberg: Springer-Verlag, 2007.

ISBNs 9783540457428 9783540457435

Colección: SpringerLink


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