Food composition and analysis : methods and strategies / editors, A. K. Haghi, Elizabeth Carvajal-Millan.

Format:

Book

Contributor:

Haghi, A. K., editor.

Carvajal-Millan, Elizabeth, editor.

Language:

English

Subjects (All):

Food--Composition.

Food.

Food--Analysis.

Food--Composition--Methodology.

Food industry and trade.

Physical Description:

1 online resource (xviii, 406 pages) : illustrations

Edition:

First edition.

Place of Publication:

Waretown, NJ : Apple Academic Press, Inc. ; Boca Raton, FL : CRC Press, [2014]

Language Note:

English

Summary:

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.

Contents:

Front Cover; About The Editors; Contents; List Of Contributors; List Of Abbreviations; Preface; Chapter 1 Vegetable Oils As Platform Chemicals For Synthesis Of Thermoplastic Bio-based Polyurethanes; Chapter 2 Antioxidant Activity Of Maize Bran Arabinoxylan Microspheres; Chapter 3 Comparative Estimation Of Kalanchoe Juice Antioxidant Properties; Chapter 4 Enzymes For Flavor, Dairy, And Baking Industries; Chapter 5 Membrane Technology In Food Processing; Chapter 6 Tenderization Of Meat And Meat Products: A Detailed Review; Chapter 7 Biological Properties Of mushrooms

Chapter 8 Molecular And Immunological Approaches For The Detection Of Important Pathogens In Foods Of Animal Origin Chapter 9 Cross-linking Of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheology and Microstructure Of The Gel; Chapter 10 Free And Ester-linked Ferulicacid Content In A Hard-to-cook Pinto Bean (phaseolus Vulgarisl.) Variety; Chapter 11 Polyacrylamide-grafted Gelatin: Swellable Hydrogel Delivery System For Agricultural Applications

Chapter 12 The Dynamics Of Bacteriaand Pathogenic Fungi In Soil Microbiocenosis Under The Influence Of Biopreparations Use During Potato Cultivation Chapter 13 Irradiation Of Fruits, vegetables, And Spices For Better Preservation And Quality; Chapter 14 Antioxidant Properties Of Various Alcohol Drinks; Chapter 15 A Study On The Potential of Oilseeds As A Sustainable Source Of Oil And Protein For Aquaculture Feed; Chapter 16 Electrochemical Methods For Estimation Of Antioxidant Activity Of Various Biological objects; Chapter 17 Ozonolysis Of Chemical And Biochemical Compounds

Chapter 18 Antioxidant Activity Of Mint Chapter 19 Wild Orchids Of Colchis Forests and Save Them As Objects Of Ecoeducation, And Producers Of Medicinal Substances; Chapter 20 Fixation Of Proteins On Mnps; Chapter 21 Antimicrobial Packaging For Food Applications; Back Cover

Notes:

Description based upon print version of record.

Includes bibliographical references.

Description based on print version record.

ISBN:

0-429-06939-1

1-4822-3166-2

9780429069390

OCLC:

880455963