Springer, 2012. — 160 p. Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by...
John Wiley & Sons, Ltd., 2015. — 312 p. Encapsulation is a boon to the food industry thanks to its potential to transform unstable, but valuable, active compounds into stable and functional food ingredients. It has now been used for more than six decades, and it has offered enormous advantages in the protected delivery of nutritionally significant food components. Encapsulation...
Woodhead Publishing Limited, 2013. — 682 p. This book contains twenty-fi ve chapters that cover three major aspects offood powders. Within Part I, chapters 1 to 6 provide a general overview of powders (Chapter 1) and the principles, techniques, applications and limitations of the various powder manufacturing processes. This part of the book reviews a wide range of processing...
Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA, 2006. — 223 p. — ISBN: 978-3-527-31786-8 This introductory textbook provides a perfectly structured and concise overview of this fascinating class of natural products, together with their major applications. It covers both the structure, natural sources, biological and pharmacological effects, as well as selected total syntheses and...
Vancouver: Apple Publishing, 1994. – 27 p. Dr. Johanna Budwig is one of Germany's top biochemists nominated seven times for the Nobel Prize. Budwig was a pharmacist and held doctorate degrees in physics and chemistry. Based on her research on fatty acids she developed a lacto-vegetarian diet that she believed was useful in the treatment of cancer and other diseases. The diet...
Nova Science Publishers, 2014. — 284 p. Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is...
CRC Press, 2010. — 416 p. Prebiotics and probiotics have been proven to promote gastrointestinal health and immune function. The concept behind probiotics is to enhance good bacteria and discourage bad bacteria in the human gastrointestinal tract. Prebiotics, which enhance the growth of beneficial bacteria in the lower intestine, are primarily fibers naturally found in food....
3rd ed. Elsevier. 2008. 603 p. The third edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important...
5th ed. — Elsevier, 2017. — 630 p. — ISBN: 978-0-12-802965-7. Understanding the vitamins is key to understanding nutrition. The history of their discovery and the continuing elucidation of their roles in health is the history of the emergence of nutrition as a science from the areas of physiology, biochemistry, medicine, and agriculture. Capturing the understanding that grew...
Nova Science Publishers, 2011. — 184 p. Several epidemiological studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease. Clinical trials have found that consumption of various nuts such as almonds and walnuts can lower serum LDL cholesterol concentrations. Although nuts contain various substances thought to possess...
2nd Edition. — ITexLi, 2016. — 266 p. — ISBN: 953510067X. This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore...
InTech, 2012. — 268 p. This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential...
London: Food Standards Agency Publications, 2002. — 53 p. General guidance notes on food additives legislation Guidance notes on the Sweeteners in Food Regulations 1995 (as amended) Guidance notes on the Colours in Food Regulations 1995 (as amended) Guidance notes on the Miscellaneous Food Additives Regulations 1995 (as amended) These guidance notes on food additives...
Academic Press, 2019. — 358 p. — ISBN: 978-0-12-816495-2. This book explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging...
NOSB TAP Materials Database Compiled by OMRI. - 2002. - August 26 - 1-16 p. Summary. Glucono delta-lactone (GDL) was petitioned to be added to the National List as a tofu coagulant. It is produced by the oxidation of gluconic acid by a number of various methods. In addition to coagulation, GDL is used as an acidulant, leavening agent, and sequestrant. The NOSB was petitioned...
Food Ingredients. Health & Nutrition. - October/November. - 2008. - p.1-4. What is Glucono-delta-Lactone? Is it natural? Leavening agents. GdL’s benefits. Sodium reduction. Aluminium reduction. Phosphates do not meet users’ needs
Jungbunzlauer AG. - 2008. - 6 p. Controlled Release Acidifier in Dairy Products. Coagulant in Tofu. Curing Accelerator in Meat Products. Chelating Agent in Seafood. Leavening Agent in Bakery Products. Mild Acidulant and Preservative Agent Enhancer in Prepared Salads, Dressings and Sauces.
Wiley-Blackwell, 2018. — 384 p. — (IFT Press Series). — ISBN: 978-1-119-14934-7. A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient...
3rd edition. — Pharmaceutical Press, 2007. — 417 p. Since the second edition of this book was published five years ago, the UK and worldwide market for food supplements has continued to grow. Vitamins and minerals – in multipleingredient products and as single ingredients – remain very popular. Indeed, multivitamins and minerals have the largest share of the market in most...
Wiley, 2010. — 437 p. Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and...
Academic Press, 2019. — 526 p. — ISBN: 978-0-12-812491-8. Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today’s market. The book focuses on non-essential nutrients, animal extracts, yeast and fungi extracts, and plant and algae extracts used as supplements. Readers will find valuable insights on...
CRC; Taylor & Francis Group, LLC, 2005. — 501 p. This book broadly touches the following areas: Fundamental and practical information on importance of food powders to the food industry. It highlights problems associated with the use of food powder, and addresses the difficulties associated with their use in product development. Characteristics of particulate foods. A discussion...
Taylor & Francis Group, 2014. — 510 p. Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area. The book examines the sources and production of probiotics and prebiotics. It explores their use in gastrointestinal disorders, infections, cancer...
CRC Press, 2014. - 346 p. The nutritional and medicinal value of metals, such as zinc, calcium, and iron, has been known in traditional medicine for a long time. Other metals, such as silver and gold, may also have therapeutic and health benefits. Ancient medicines have long incorporated their use in the treatment of diseases, and they have also more recently been explored for...
Woodhead Publishing, 2001. 389 p. English language. Antioxidants in foods. Practical applications. Professor Jan Pokorny, Prague Institute of Chemical Technology Part 1 Antioxidants and food stability The development of oxidative rancidity in foods Dr Michael H. Gordon, The University of Reading - Introduction - Types and effects of rancidity - Mechanism of autoxidation -...
InTech, 2012. — 289 p. Phytochemicals are biologically active compounds present in plants used for food and medicine. A great deal of interest has been generated recently in the isolation, characterization and biological activity of these phytochemicals. This book is in response to the need for more current and global scope of phytochemicals. It contains chapters written by...
2nd edition. — Blackwell Science, 2004. — 221 p., ISBN: 0632055324. Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus...
Cambridge, England, Woodhead Publishing Limited, 2002. — 308 p. Control of food additives has been much discussed in newspapers and other parts of the media and yet, rather surprisingly, there have been few scientific books about additives. There have been detailed reports of the work of expert committees such as the Joint FAO/WHO Expert Committee on Food Additives (e.g. WHO,...
7th Ed. — Harmony, 2009. — 710 p. — (Consumer's Dictionary of Food Additives). — ISBN 9780307408921, ASIN 0307408922. An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated...
Royal Society of Chemistry, 2019. — 221 p. — (Food Chemistry, Function and Analysis 07). — ISBN: 978-1-78262-830-9. The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. Crop and Steviol Glycoside Improvement in Stevia Biosynthesis of Steviol Glycosides and Related Diterpenes in...
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