Food chemistry / Food science Books

Book SynopsisMedical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), "Dr Stu" is a science and medical writer, presenter and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications. Stuart is also the founder and editor of online lifestyle-science magazine Guru.Table of Contents 1: Foreword 2: Taste and flavour 1: Why do we cook? 2: How do we taste? 3: Why does cooked food taste so good? 4: Why do some flavours go together so well? 3: Kitchen essentials 1: An essential guide to knives 2: An essential guide to pots and pans 3: An essential guide to utensils 4: Meat and poultry 1: In focus: meat 2: How can I tell if meat is good quality? 3: Should I avoid buying meat that has gone brown? 4: Why do different meats look and taste so different? 5: Is it better to choose organic meat? 6: Are purebred and heritage cattle breeds tastier? 7: Do larger chickens lack flavour? 8: How can an animal’s feed affect the taste and texture of its meat? 9: Is fillet steak from the tenderloin really the best cut of beef? 10: Why is it so expensive to buy Wagyu beef? 11: What is the difference between organic, free-range, and indoor chickens? 12: How can I tell if meat has been injected with water? 13: If I freeze meat, will it destroy the taste and texture? 14: Do I really need to pound meat? 15: The process of barbecuing 16: What are the benefits of marinating meat? 17: Should I season meat with salt well in advance or just before cooking? 18: How do I smoke meat at home? 19: Is it possible to age meat at home? 20: Should I trim all the fat off meat? 21: Does it matter if you cut meat across the grain or along it? 22: What is the secret to perfectly crispy pork crackling? 23: Should I cook meat from room temperature? 24: Does searing a steak really “seal in” juices? 25: How do I cook the perfect steak? 26: The process of slow cooking 27: How can I stop chicken or turkey from drying out? 28: What does basting do? 29: How can I tell when meat is done? 30: Why do I need to rest meat after cooking? 31: What can I do with overcooked meat? 32: What’s the secret of a tasty sauce? 33: Is it worth all the effort to make my own stock? 34: Why is it safe to eat rare beef, but not chicken or pork? 35: Why do so many foods taste like chicken? 5: Fish and seafood 1: In focus: fish 2: How do I know if fish is fresh? 3: Why is fish called “brain” food? 4: Why does salmon come in varying shades of orange? 5: Is farmed fish as good as wild? 6: Is it better to buy prawns with their heads on? 7: Is it better to buy prawns raw or pre-cooked, fresh or frozen? 8: Why do we eat oysters raw? 9: When is the best season for oysters? 10: The process of pan-frying 11: How can I preserve fish at home? 12: What happens when you salt bake fish? 13: Is it better to buy fresh or frozen fish? 14: Can I cook fish from frozen? 15: Should I bake fish in a parcel or uncovered? 16: How can I keep fish moist with different cooking methods? 17: Can fish go soggy if poached slowly? 18: The process of sous-vide 19: How do I cook fish to have crispy golden skin? 20: Why don’t you need to rest fish? 21: Can I eat sashimi safely? 22: How does citrus juice “cook” raw fish? 23: Why do shellfish change colour when cooked? 24: What are the rules when cooking mussels? 6: Eggs and dairy 1: In focus: eggs 2: Should I limit how many eggs I eat? 3: Are there more nutrients in free-range eggs? 4: Is it safe to eat raw eggs? 5: Where is the best place to store my eggs? 6: Why do rotten eggs smell bad? 7: How can I tell if an egg is fresh? 8: Is it true that only fresh eggs poach well? 9: How can I cook soft-boiled eggs with runny yolks? 10: What’s the best method to peel hard-boiled eggs? 11: How do I make the perfect scrambled eggs? 12: What is the secret of creamy, smooth custard? 13: Does it matter if yolk gets in my whipped egg whites? 14: How can I prevent split mayonnaise? 15: In focus: milk 16: Why do we pasteurize milk? 17: Can I cook successfully with low-fat dairy products? 18: Which type of cream should I use? 19: How can I heat milk without a skin forming? 20: Can I make ice cream at home without an ice-cream maker? 21: Do ice-cream makers make creamier ice cream than whisking by hand? 22: Is it worth making my own yogurt? 23: Why does yogurt split in spicy dishes? 24: Should I eat probiotic yogurt? 25: In focus: cheese 26: If the veins in blue cheese are mould, why is it edible? 27: Why are some cheeses so strong and smelly? 28: Why does some cheese go stringy? 29: Should I avoid processed cheese? 30: Can I make perfect soft cheese at home? 7: Rice, grains, and pasta 1: In focus: rice 2: How much water should I add to my rice? 3: How can I cook fluffy rice every time? 4: Is it okay to reheat cooked rice? 5: The process of pressure cooking 6: Why is wholegrain better than processed? 7: Do I really need to soak pulses before I cook them? 8: Why exactly is quinoa so special? 9: How can I stop beans giving me gas? 10: Is it true that uncooked kidney beans are poisonous? 11: Why does popcorn pop? 12: How can I make my own fresh pasta? 13: Is fresh pasta better than dried? 14: How does adding salt to my pasta water help? 15: Should I add oil to the cooking water to stop pasta sticking? 8: Vegetables, fruits, nuts, and seeds 1: Are organic fruit and vegetables better than non-organic? 2: Are heirloom varieties tastier? 3: Do vegetables lose nutrients as they age? 4: Is it better to eat vegetables raw? 5: Should I throw away the green tops? 6: Is it better to peel or scrub? 7: Can leaving mushrooms in the sun really increase their vitamin D content? 8: The process of steaming 9: How do I chop an onion without crying? 10: Why do different-coloured peppers taste different? 11: How do I roast vegetables without them going soggy? 12: How do I cook vegetables to optimize nutrients? 13: Does adding salt to the water cook vegetables faster? 14: What is the secret of the perfect vegetable stir-fry? 15: In focus: potatoes 16: How do I make fluffy mashed potatoes? 17: The process of microwaving 18: How does lemon juice stop sliced fruit from turning brown? 19: Is juicing a good substitute for whole fruit and vegetables? 20: How do bananas help ripen other fruit? 21: How do you use bananas at different stages of ripeness? 22: Can I cook soft fruit from frozen? 23: How can I cook fruit without it turning mushy? 24: Why are olives brined? 25: Are black olives really dyed? 26: In focus: nuts 27: How can I enjoy the freshest nuts? 28: Do nuts and seeds taste better cooked? 9: Herbs, spices, oils, and flavourings 1: In focus: herbs 2: What’s the best way to prepare fresh herbs? 3: How do I get the best from dried herbs? 4: When should I add herbs during cooking? 5: Can how I prepare garlic affect its strength? 6: How can I get the most flavour from spices? 7: Why do recipes often say to add spices to oil at the start? 8: Why is saffron so expensive? 9: In focus: chillies 10: How can I tame food that’s too hot? 11: What’s the best way to take away chilli heat? 12: In focus: oils and fats 13: Why are some olive oils better quality than others? 14: What’s the best way to store olive oil? 15: Why does food cook faster when it’s fried? 16: Why is fried food bad for your health? 17: How does alcohol enhance food? 18: What happens when I flambé food? 19: Does alcohol really evaporate when I cook with it? 20: How can I stop my salad dressing from splitting? 21: Is there much variance between different grades of balsamic vinegar? 22: In focus: salt 23: Can I salvage over-salted dishes? 24: Is it better to use light or dark soy sauce for cooking? 10: Baking and sweet things 1: In focus: flour 2: Why do I need to sift flour? 3: Why do baking recipes recommend adding salt? 4: Can I use baking powder instead of bicarbonate of soda? 5: Which is the best type of fat for baking? 6: How important is it to preheat the oven? 7: Why hasn’t my cake risen? 8: Why do cakes go hard and biscuits soft? 9: What is a sourdough starter? 10: What are the basics of a good bread dough? 11: Why do you need to prove dough before baking it? 12: The process of oven baking 13: Why doesn’t gluten-free bread rise very well? 14: Why isn’t home-made bread as light as shop-bought? 15: Why shouldn’t I “overwork” pastry? 16: Do I always need to chill pastry before rolling it out? 17: What’s the secret to light puff pastry? 18: How do I prevent my pie getting a “soggy bottom”? 19: In focus: sugar 20: Can I make fluffy marshmallows at home? 21: What is the secret behind caramelization? 22: How do I get my jam to set properly? 23: In focus: chocolate 24: Why does chocolate from different countries taste so different? 25: What is the difference between melting and tempering chocolate? 26: Can I still use chocolate that’s turned white? 27: How do I salvage melted chocolate that’s gone lumpy? 28: How do I make a chocolate ganache? 29: Can I make chocolate sauce that hardens on ice cream? 30: How do I master a chocolate soufflé? 11: Index and acknowledgments

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Book SynopsisCheese puffs. Coffee. Sunscreen. Vapes. George Zaidan reveals what will kill you, what won't, and why-explained with high-octane hilarity, hysterical hijinks, and other things that don't begin with the letter H.Trade Review'If you crossed Bill Nye with Stephen Colbert, you'd get George Zaidan. Ingredients is a masterful piece of science writing' Daniel H. Pink, author of When and Drive'If you ever thought that chemistry might be really interesting (it is), but your eyes glazed over in high school chem class, this is the book for you. George Zaidan will keep you laughing out loud as he shares the wonders of our most useful, practical science, with brilliant analogies that even an 11-year old can understand' Daniel J. Levitin, author of Successful Aging and This is Your Brain on Music'I'm going to go out on a limb here and say that food is very important, and yet we are terrible at talking about it. Nutrition is a mess of marketing, classism, science, truth, guilt, confusion, and outright hucksterism. Ingredients lifts the film from our eyes with humour and reassurance' Hank Green, author of An Absolutely Remarkable Thing'At last, a book on nutrition that tries to make you understand how little we know instead of offering blanket prognostications. If instead of a simple solution, you want a guide to how to think about health, this is it' Zach and Kelly Weinersmith, New York Times bestselling authors of Soonish'If you are looking for a guide in understanding the everyday chemistry of our lives, you could not do better than George Zaidan. And his book, Ingredients, is everything that should lead you to expect: funny, edgy, fascinating, dismaying, reassuring, and overall, just incredibly smart' Deborah Blum, Pulitzer prize-winning author of The Poison Squad'By all means, pick up George Zaidan's high-octane Ingredients if you want to know more about Cheetos, sunscreen, butter substitutes, and other fascinating bits of everyday chemistry. But above all, you should buy Ingredients because it teaches you how to think better—like a smart, informed, and wickedly funny scientist' Sam Kean, author of The Disappearing Spoon and The Bastard Brigade'Omfg this book is FABULOUS! It's hilarious, insightful, sassy, and reassuring. A delightful roller-coaster of science communication' Kallie Moore, Co-host of PBS Eons'George Zaidan’s mix of razor-sharp wit and pin-point accuracy are rarer in science than a T-Rex performing nuclear fusion. Ingredients has the answers to age-old questions—how many Oreos is too many Oreos?—and many more you never thought to ask. Like an optometrist performing stand-up, Zaidan is eye-opening and hilarious' Daniel Stone, author of The Food Explorer'Everything in our lives is made of chemicals. But unfortunately very few of us are chemists. Ingredients is a road map for navigating the confusing polysyllabic world we find in product labels and in viral news stories. Zaidan’s blend of humor and science will not only make you a better-informed consumer of all things chemical. Ingredients will also make you appreciate the chemistry that makes our world possible' Joe Hanson, creator, writer and host of It's Okay to Be Smart'Through incredibly weird and wonderful analogies (and delightfully nerdy wit), George helps you understand how scientists work toward the truth. I wish he'd rewrite all of my high school science textbooks!' Emily Calandrelli, author of the Ada Lace Adventures'Ingredients is a friendly introduction to the chemistry behind our health, but it's also a compelling portrait of how science is conducted and knowledge is built. Turns out, Cheetos and the scientific method have something in common: there's a lot going on, and not everyone knows what. George does a masterful job of showing where chemistry can answer questions about our health and environment, and where it—as well science in general—is lead by politics, culture and even *gasp* opinion' Mike Rugnetta, host of Idea Channel'When I taught a writing intensive course for nutrition and food science seniors, the main objectives were how to read scientific papers critically and how to argue effectively in print. I thought several times while reading this book that, rather than using peer-reviewed papers, I wish I could have had this book for my students. Pick any argument George makes and tell me, with references, why you agree or disagree. They probably would have learned more that way and certainly would have enjoyed their reading more' David Klurfeld, former Professor and Chair of Nutrition and Food Science at Wayne State University'Ingredients has all the ingredients I’m looking for in a science book: it’s chock full of interesting information, it reveals the science behind an everyday subject—and it’s written in a breezy, easy-to-understand voice—and it’s funny! I can’t recommend it enough' Brian Malow, Science comedian

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Book Synopsis''I cannot recommend this book enough'' Dr Rupy Aujla''Your diet affects your body but it also affects your brain.Brain Food uses cutting-edge research to highlight the connection between nutrition and our brain''s health, busting through pseudoscience and demonstrating how we can all change our diet most effectively. Based partly on her own discoveries, and using emerging science, for example on the connection between the brain and the gut, Dr Lisa Mosconi, an expert in both neuroscience and nutrition, reveals the foods and drinks that can prevent dementia, stress, cognitive decline and memory loss - no matter how old we are.Innovative and timely, and with accompanying brain-boosting recipes and lists of what to eat and what to avoid, Brain Food provides the ultimate plan for maximizing our brain power.Reveals the foods that will keep your brain in tip-top shape AND prevent dementia''Daily Mail''A criTrade ReviewBrain Food is a critically important book. Food is medicine or it is poison. The brain uses 20-30% of the calories you consume. If you want to keep and save your brain you have to get your food right. Brain Food will help you do just that in a delicious, easy way. -- Daniel G. Amen, MD, Founder, Amen Clinics and author of Memory RescueIf we knew what our brains looked like, we'd take better care of them. Often surprising, always accessible, this fascinating book not only reveals the science behind neuro-nutrition, it shows us what we could be eating for maximum brain power. -- Sara Gottfried MD, New York Times bestselling author of Younger, The Hormone Reset Diet, and The Hormone CureThis is one of the most exciting reads on brain health that I have ever come across. As well as the fascinating and relatable science, Dr Mosconi has expertly complemented the wealth information with delicious recipes influenced by her work and emerging research into gut health. A doctor after my own heart! I cannot recommend this book enough and it gives yet further evidence about the true power of nutrition on our health. -- Rupy Aujla, author of The Doctor’s KitchenNatural food, rooted in the Mediterranean style and gut-friendly, is the miracle pill we have the opportunity to ingest 3 x a day for a healthy brain and body. Dr Lisa Mosconi explains the science and how to reap the benefits of foods in all their complexities and synergies eaten with pleasure at each meal. -- Jeannette Hyde, Author of The Gut MakeoverCan a Mediterranean diet help avert Alzheimer's? Mosconi's persuasive account of the surprising connection between food and brain health sparkles with well-researched nutritional evidence. Brain Food offers culinary wisdom and reasons for hope in equal measure. -- Richard Wrangham, PhD, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching FireOver the years, I have learned so much from the work of Dr. Mosconi, whose accomplished credentials spanning both neuroscience and nutrition are wholly unique. This book represents the first time her studies on the interaction between food and long-term cognitive function reach a general audience. Dr. Mosconi always makes the point that we would eat differently and treat our brains better if only we could see what we are doing to them. From the lab to the kitchen, this is extremely valuable and urgent advice, complete with recommendations that any one of us can take. -- Dr. Richard S. Isaacson, MD, author of The Alzheimer's Prevention and Treatment Diet, and Alzheimer's Treatment Alzheimer's Prevention: A Patient & Family GuideScientists know that diet plays a huge role in brain health - and now Brain Food distils this research into a practical guide. Dr. Mosconi provides accessible advice and lots of options for fuelling your brain and ageing well. This is an empowering resource for anyone who wants to take their brain health into their own hands (and spoons, and forks). -- Kelly McGonigal, PhD, author of The Willpower Instinct and The Upside of Stress

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Book SynopsisThere are ingredients, and then there are Ingredients. An ingredient is what we're used to thinking about in the kitchen things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat.Ingredient isn't a book of recipes instead, it's about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they've been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the in

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Book SynopsisTrade Review"One of New Scientist's best science books to read in 2021""A New Scientist Book of the Year""A Choice Outstanding Academic Title of the Year""Engrossing and novel. . . . [A] fascinating and fact-filled book."---Marc Bekoff, Psychology Today"An eye-opening and mouth-watering new book."---Bill Thompson, Post and Courier"An engaging trip through time, science, and food."---Amy Halloran, Times Union"Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry."---Grace Rajendran, Shelf Awareness"Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe. . . . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path." * Kirkus Reviews *"Fascinating, unusual and truly ‘delicious’ (in more than one sense)"---Vitali Vitaliev, Engineering and Technology"Dunn and Sanchez are scrupulous in the way they present their evidence and arguments. . . . a charming book."---Simon Ings, New Scientist"[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. . . . An insightful narrative spiced with witty asides and relatable notes."---M. H. Albro, Choice"Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative."---P.D. Smith, The Guardian

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Book SynopsisTrade Review"One of New Scientist's best science books to read in 2021""A New Scientist Book of the Year""A Choice Outstanding Academic Title of the Year""Engrossing and novel. . . . [A] fascinating and fact-filled book."---Marc Bekoff, Psychology Today"An eye-opening and mouth-watering new book."---Bill Thompson, Post and Courier"An engaging trip through time, science, and food."---Amy Halloran, Times Union"Dunn and Sanchez are indeed the perfect hosts, guiding readers, with humor and expertise, through a feast of entertaining anecdotes in fields such as ecology, agriculture, psychology, art and chemistry."---Grace Rajendran, Shelf Awareness"Our hosts at this empirical dinner party envision a new future for the study of flavor, with seats for the curious of every stripe. . . . A persuasive, entertaining argument about how our avid pursuit of deliciousness helped shape our evolutionary path." * Kirkus Reviews *"Fascinating, unusual and truly ‘delicious’ (in more than one sense)"---Vitali Vitaliev, Engineering and Technology"Dunn and Sanchez are scrupulous in the way they present their evidence and arguments. . . . a charming book."---Simon Ings, New Scientist"[Dunn and Sanchez] draw from anthropology, ecology, food science, chemistry, biology, and other fields to create a compelling perspective on how flavor has driven diets and food choices in the past and continues to do so now. . . . An insightful narrative spiced with witty asides and relatable notes."---M. H. Albro, Choice"Written with an entertaining mix of anecdotes from the authors’ culinary travels as well as findings from the latest research, Dunn and Sanchez stir together a rich variety of ingredients to create a highly satisfying and indeed flavoursome narrative."---P.D. Smith, The Guardian

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Book SynopsisThe history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster model of native starch granules is now generally accepted. The remaining problems concerning physics and chemistry, biochemistry and genetics, and processing and modification of starches are dealt with annually at different conferences and symposiums by experts in various fields. The numerous questions concerning structural organisation of starch granules, their behaviour in different thermodynamic conditions (temperature, water content, pressure) during biosynthesis and in different solvents at processing of both starch and starch containing raw material deserve further study because they are not yet entirely understood.

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Book SynopsisVitamin E was discovered in 1922 by Evans and Bishop as an essential micronutrient for reproduction in rats. The active substance was isolated in 1936 by Evans and was named tocopherol, although the tocopherols and tocotrienols are actually a group of eight isomeric molecules that are characterized by a chromanol ring structure and a side chain. Providing an overview of the state-of-the-art of the chemistry of vitamin E, this book reflects the issues stemming from the complexity of the role and actions in vivo as well as in vitro. It summarizes information on the properties and function of vitamin E, the current understanding of the advantages and limitations of it, and also its application in promotion of health and prevention of diseases. Based on sound, solid scientific evidence, this is a timely addition to the literature as the centennial anniversary of the discovery of this important vitamin approaches.Table of ContentsVitamin E: Structure, Properties and Functions; Tocotrienols: From Bench to Bedside; The Behaviour of Vitamin E in Membranes; Chemical Reactivity and Cellular Uptake of Tocopherols and Tocotrienols; α-Tocopherol Transfer Protein; Tocopheryl Phosphate; Novel Functions of Vitamin E Nicotinate; Reactive Oxygen Species in Biological Systems; Lipid Peroxidation: Role of Vitamin E; Antioxidant Defense Network and Vitamin E; Vitamin E Inspired Synthetic Antioxidants; Action of Vitamin E Against Lipid Peroxidation and Cell Death; Oxidation Products of Vitamin E with Lipid-derived Free Radicals; Metabolism of Vitamin E; Analysis of Vitamin E Metabolites; Essentiality, Bioavailability, and Health Benefits of α-Tocopherol Stereoisomers; Vitamin E Deficiency and Inadequacy; Insights Using Zebrafish, Lipidomics and Metabolomics; Interference Effect of Vitamin E on Vitamin K Metabolism

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Book SynopsisCarotenoids are found in some food plants, flowers and animals, in free form and also esterified with fatty acids. Recent research has concentrated on the extent of carotenoid esters in these sources, how to assess their presence and the amount available for potential health effects. Focusing on the occurrence and assembly in foods, biosynthesis, analytical methods for identification and quantification, dietary intake and metabolism, the most recent research is represented and a balanced overview of what is known about carotenoid esters is provided. As the first book to address this topic in a comprehensive way, it ensures a better understanding of the importance of carotenoid esters to both food and health, and provides one source for researchers in food science, nutrition, natural products and the food and pharmaceutical industries. Carotenoid Esters in Foods will be a valued addition to the literature, specifically for those conducting research into carotenoids and carotenoid esters in foods. It is a unique contribution and a must-have source for those in this community.Table of ContentsStructures, Nomenclature and General Chemistry of Carotenoids and Their Esters; Carotenoid Assembly in Fruits and Vegetables; Chemical Synthesis of Carotenoid Esters; General Overview of Carotenoid Biosynthesis; Biosynthesis and Esterification of Carotenoids During Fruit Ripening; Occurrence and Metabolism of Carotenoid Esters in Marine Organisms; Occurrence of Carotenoid Esters in Foods; Extraction and Cleanup of Xanthophyll Esters; Separation; Identification of Carotenoids and Carotenoid Esters; Quantification and Method Validation; Dietary Intake of Carotenoids: Nutritional Status Assessment and the Importance of Considering Free and Ester Forms in Foods; Bioavailability and Metabolism of Carotenoid Esters; In Vitro Digestion Protocols: The Benchmark for Estimation of In Vivo Data; Carotenoid Esters: Opening New Perspectives and Trends

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Book SynopsisThere are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety. This book provides a description of antibody-based technologies used in food analysis. It focuses on key applications, outlining the approaches used, their advantages and limitations, and describes future areas for development. Chapters are written by experts in the field, critically examining each of the currently used methodologies and highlighting new evolving technologies, such as lab-on-chip and microfluidics-based devices and biosensors. Case studies demonstrating the utility of each of the methods described are included. Important introductory chapters cover sample preparation for analysis and statistical sampling necessary for quality control for verification of results. An overview chapter highlighting major analytical issues and areas that have specific requirements, e.g. food authentication, is provided. Researchers and scientists in the field who have to acquire, verify and use technologies for food analysis, food producers and processors, food safety and testing laboratories, and government agencies will all find this a useful addition to their library.Table of ContentsIntroduction to Antibody-based Food Analysis; Production and Use of Antibodies; The Importance of Bioanalytical Parameters and Statistical Analysis in Immunoassays for Food Analytes; Designing the Appropriate Immunoassays for Food Analysis; Targeting Marine Toxins and Other Adulterants in Fish; Mycotoxins - Contamination, Control and Analyses; New Chip-Based Technologies for Rapid Analysis of Food Contaminants; Applications of Immuno-electrochemical Detection Strategies for Food Analysis; The Use of Flow-based Technologies for Food Analysis; Novel Recombinant Antibody and Protein-based Approaches for Analysis of Food and Food Contaminants of Particular Relevance to Asia; Optical and Acoustic Label-free Instrumentation for Molecular Detection with a Focus on Food; Applications of Recent Developments in Microfluidics for Rapid Analysis of Food Safety and Quality; Antibody-Based Sensors for the Detection of Pathogens of Potato and Barley; Detection of Food Taints and Contaminants Using Novel Engineered Antibodies; New and Evolving Challenges and Strategies for Effective Food Analysis

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Book SynopsisNutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. This book is a comprehensive look at two themes in the area: technical and biological considerations. Technical considerations include an in-depth look at the process of bioactive identification and extraction and factors controlling bioactive concentrations in food. It also includes details of how these products are regulated and the steps necessary to utilize these products in human populations. Biological considerations include looking at how these products can be used in the prevention and treatment of chronic diseases, and a discussion on the process of formulations and how these influence bioavailability. This will be the first book to comprehensively examine the entire process of nutraceutical development from food to supplement creation and all the important considerations in between. This serves as an excellent and up-to-date reference for food scientists, food chemists, researchers in nutraceuticals and human nutrition.Table of ContentsNutraceuticals; Regulation of Nutraceuticals in Canada and the United States; Effects of Growing Conditions on Plant Medicinal Bioactives; Extraction Technologies for Plant-derived Nutraceuticals and Natural Health Products; Analytical Approaches for Characterization of Bioactives in Plant-based Natural Health and Food Products; Encapsulation of Nutraceuticals; Coffee and Solid Tumors; Nutraceuticals in Hematological Malignancies; Nutraceuticals as Metabolic Modulators for the Treatment of Obesity and Associated Diseases; Nutraceuticals in Neurodegenerative Diseases; Probiotic Supplements - Basic Concepts of the Gut Microbiome and the Role of Probiotics to Sustain Health; Clinically-relevant Herb-Drug Interactions: Current Status and Practical Considerations

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Book SynopsisA precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.Table of ContentsBiogenic Amines Formation, Toxicity, Regulations in Food; Microorganisms Able to Produce Biogenic Amines and Factors Affecting Their Activity; Controlling Biogenic Amine Formation in Food; Biogenic Amines in Fermented Fish; Biogenic Amines in Non-fermented Food; Fermented Sausages: A Potential Source of Biogenic Amines; Occurrence of Biogenic Amines in Cheese: An Overview; Biogenic Amines in Global Beverages; Biogenic Amines in Baby Foods; Occurrence of Biogenic Amines in Fermented and Non-fermented Soybean Products; Impact of Processing Meat on the Formation of Heterocyclic Amines and Risk of Cancer; Sample Preparation Methods for the Analysis of Biogenic Amines; Derivatization Strategies for the Determination of Biogenic Amines with Chromatographic Techniques; Chromatographic and Capillary Electrophoretic Methods for the Determination of Biogenic Amines; Miscellaneous Methods for the Detection of Biogenic Amines

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Book SynopsisCoffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it? This book covers how health is influenced by the consumption of coffee from protective effects and potential contributions of bioactive compounds to health to potential risks involved. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how production and chemistry influence the quality of coffee, these titles provide an impactful and accessible guide to the current research in the field and information on the health aspects for nutritionists and other health professionals.Table of ContentsCoffee Consumption and Health Impacts: A Brief History of Changing Conceptions; Coffee Antioxidants in Chronic Diseases; Anti-inflammatory Activity of Coffee; DNA Protective Properties of Coffee: From Cells to Humans: Preventive Effect of Coffee Against Cardiovascular Diseases; Coffee in the Development, Progression and Management of Type 2 Diabetes; Caffeine and Parkinson's Disease: From Molecular Targets to Epidemiology and Clinical Trials; Coffee and Alzheimer's Disease; Hepatoprotective Effect of Coffee; Antimicrobial Activity of Coffee; Effect of Coffee on Oral Bacteria Involved in Dental Caries and Periodontal Disease; Effect of Coffee on Weight Management; Potential Prebiotic Effect of Coffee; Caffeine Consumption; Caffeine Metabolism and Health Effects; Chlorogenic Acids: Daily Consumption Through Coffee, Metabolism and Potential Health Effects; Potential Effects of Coffee Isoflavones and Lignans on Health; Potential Effects of Trigonelline and Derivatives on Health; Potential Anti-carcinogenic Effects of Coffee Diterpenes; Potential Effects of B-Carbolines on Human Health; Potential Effects of Coffee Melanoidins on Health; Potential Beneficial Effects of Bioactive Amines on Health; Potential Negative Effects of Caffeine Consumption on Health; Potential Detrimental Effects of Acrylamide on Health; Potential Effects of Furan and Related Compounds on Health; The Dyslipidemic Effect of Coffee Diterpenes; Potential Adverse Effects of Coffee Bioactive Amines to Human Health; Potential Mycotoxin Effects on Coffee Consumers' Health; Carcinogenic Effects of Polycyclic Aromatic Hydrocarbons and Modulation by Coffee Compounds; Potential Effects of Pesticides Residues on Health; Subject Index

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Book SynopsisProviding detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind. Uniquely, it will review the hands-on aspects of food processing from a largely non-academic viewpoint. It is written in non-technical language and covers everything from the basic science of why food is processed to a description of the main methods used. Coverage includes all current technologies that are used at the small-scale such as why food is processed, the historical development of food processing, background skills, heating and cooling in food processing, thermal processing basics and specialised calculations, drying food materials, statistical manufacturing control and sugar solution calculations in beverage making The target audience for this book is vastly under-served with appropriate information and the abundant use of photographs, showing the various concepts described in the text, makes this book appealing to those required to understand their food process operations.Table of ContentsWhy Food Is Processed; Historical Development of Food Processing; Background Skills for Food Processing; Heating and Cooling in Food Processing; Thermal Processing Basics; Thermal Processing – Specialized Calculations; Basics of Drying Food Materials; Developing and Using Mathematical Drying Models; Industrial Dryers and Home Food Dehydrators; Solar Dryers and Open-Air Food Drying; Statistical Manufacturing Control; Sugar Solution Calculations in Beverage Making

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Book SynopsisThis book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.Table of ContentsFood Protein Structures, Functionality and Product Development; Research Advances in Food Protein Digestibility; Food Protein Allergenicity: Characterization, Epitope Mapping and Deactivation; Food Proteins as Biomaterial for Delivery Functions; Controlled Protein-based Aggregates as Interfacial Stabilizers: Fabrication, Mechanism and Potential Application as Food Ingredients; Chemistry and Functional Roles of Food Protein Hydrogels; Protein-based Bioplastics for Food and Pharmaceutical Packaging; Protein Modifications and the Food Matrix: Consequences, Chemistry and Characterization; Therapeutic Protein Production from Genetically Modified Foods; Stability of Bioactive Peptides During Processing; Transport, Cellular Uptake and Bioavailability of Food Peptides; Food-derived Peptides in Lipid Metabolism; Food Peptides in Energy Metabolism; Food Proteins in Controlling Satiety; Food Peptides in Blood Pressure Regulation; Chemistry and Function of Antimicrobial Peptides; Advances in the Use of Bioinformatics to Discover Biofunctional Food Peptides; Chemistry and Biological Mechanisms of Peptides That Modulate Taste; Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples

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Book SynopsisPresenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. The second section is focused on the main applications of omics to food safety issues, such as chemical hazards, foodborne pathogens, phages, food authentication or GMO detection. The third section is focused on specific food groups and how omics have revolutionized the investigation of dairy and meat products, seafood, agricultural and fermented food products. Finally, the fourth section is devoted to the link between foodomics and health: hot topics such as nutrimetabolomics, food allergy or probiotics are reviewed here. The book brings together work from top international scientists to produce the most significant academic book for some years on omics and food for a broad audience. It presents unique features not covered so far by other books, such as a detailed description of different strategies and applications of omics techniques to many food sectors and provides a welcome addition to the cutting-edge literature in this area for researchers and professionals in food science and food chemistry.Table of ContentsFoodomics: State of the Art and Future Trends; Application of Omics to Unveil Ancient Dietary and Culinary Habits; DNA-based Omics in Food Science; Protein-based Omics in Food Science; Application of Chemometrics in Food Analysis; Omics for the Identification and Characterization of Foodborne Pathogens; Omics for the Investigation of Bacteriophages in Foodborne Bacteria; Omics and Their Application in Food Safety; Omics and Food Authentication; Application of Omics-based Miniaturized Systems in Food Quality and Safety; Omics-based Detection, Identification and Quantification of GM Food and Feed: Current Challenges and Perspectives; Omics of Lactic Acid Bacteria for Fermented Food Production; Application of Omics in Dairy Science; Application of Omics in Meat Science; Application of Proteomics to Food Quality and Safety in Fishery and Aquaculture; Applications of Omics in Agricultural Sciences; Nutrimetabolomics: Concepts and Applications; Application of Metabolomics to Food Systems; Application of Omics to Probiotic Bacteria for Human Nutrition and Health: A Case of Bifidobacteria; Application of Omics to the Investigation of Food Allergy

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Book SynopsisFood additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU. The law covering food additives in the EU, which was harmonised in 1989, has been revised a number of times, most recently by the publication of Regulations 1333/2008 and 1129/2011. These Regulations have been amended a number times with additives being removed or added. This fifth edition of the Guide brings it up to date with a revision of every chapter to reflect the current situation. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is in their food will find this a practical book full of fascinating details.Table of ContentsFood Additives and Why They Are Used; Safety of Food Additives in Europe; European Union Controls on Food Additives - A Historical Overview; Food Additive Regulations in Europe; Individual Additives: Additives Permitted in the EU in 2020

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Book SynopsisCulinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.Table of ContentsAn Introduction to Culinary Herbs and Spices: A Global Guide; Allspice – Jamaican Pepper, Pimenta, Newspice (Pimenta dioica, Pimenta officinalis Lindl); Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum); Bay Leaf (Laurus nobilis); Black Pepper (Piper nigrum L); Caraway (Carum carvi); Cardamom – Small Cardamom, Green Cardamom, True Cardamom, Ceylon Cardamom, Malabar Cardamom (Elettaria cardamomum); Chives (Allium schoenoprasum); Cinnamon: Cinnamomum verum (syn Cinnamomum zeylanicum), Cinnamomum cassia (syn Cinnamomum aromaticum), Cinnamomum burmanni, Cinnamomum loureiroi; Clove (Syzygium aromaticum, Eugenia aomaticum, Eugenia caryophyllata); Coriander or Cilantro Coriander/Chinese Parsley (Coriandrum sativum); Cumin (Cuminum cyminum); Dill (Anethum graveolens, Anethum foeniculum, Peucedanum graveolens, Anethum sowa); Fennel (Foeniculum vulgare); Fenugreek (Trigonella foenum-graecum); Ginger (Zingiber officinale); Lemon Grass (Cymbopogon citratus/Cymbopogon flexuosus); Mint – Mentha piperita (Peppermint), Mentha spicata (Spearmint), Mentha aquatica (Water Mint), Mentha arvensis (Corn, Field, Wild Mint, Japanese Mint, Marsh Mint); Nutmeg (Myristica fragrans); Oregano – Oregano/Mediterranean Oregano (Origanum vulgare) and Mexican Oregano (Lippia graveolens, Lippia palmeri, Hedeoma patens, Poliomintha longiflora) (Also Referred to as Rosemary Mint); Paprika (Capsicum annuum or Capsicum tetragonum); Parsley (Petroselinum crispum/Petroselinum Hortense/Petroselinum sativum); Rosemary (Rosmarinus officinalis syn, Salvia rosmarinus); Saffron (Crocus sativus var. kashmiriana); Sage/Common Sage (Salvia officinalis); Star Anise/Chinese Anise (Illicium Verum); Sumac (Rhus Coriaria L., Rhus glabra L., Rhus typhina L.); Sweet Marjoram (Origanum majorana/marjorama hortensis); Tarragon (Artemisia dracunculus); Thyme (Thymus vulgaris); Turmeric (Curcuma longa, Curcuma domestica)

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Book SynopsisThe physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.Table of ContentsConcentrated O/W Emulsions Stabilized by Proteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats; Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams; Use of High-intensity Ultrasound to Structure Edible Fats; Pulse and Oilseed Protein-based Oil Structuring for Baking Application; Physicochemical Properties and Polymorphic Behavior of Tropical Fats: Their Potential and Practical Use in Trans-free Food Systems; Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator; On the Applicability of the Oryzanol–Sitosterol Structuring System; Structuring Vegetable Oils with Monoglycerides and Monoglyceride–Lecithin or Monoglyceride–Ethylcellulose Mixtures; Functionality of Natural Waxes in Hybrid Fat Crystal Networks; Glycerolysis-structured Lipid Systems; Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats; Sensory Properties and Aromatics Profile of Edible Oleogels;

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Book SynopsisNatural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional and emerging extraction techniques are discussed in detail. New topics include enzymes, pulsed electric energy, and on-line/in-line analysis. Written for academics and industrialists working in both natural product extraction and green chemistry, this new edition provides a valuable update on current trends in the field.Table of ContentsUses and Applications of Extracts from Natural Sources;Extraction of Natural Products: Principles and Fundamental Aspects;Ultrasound-assisted Extraction;Microwave-assisted Extraction;Supercritical Fluid Extraction;Superheated Liquid Extraction;Enzyme-assisted Extraction of Bioactive Ingredients;Pulsed Electric Energy-assisted Extraction;Integration of Pressurized Fluids-based Technologies for Natural Products Processing;On-line and In-line Analysis of Natural Extracts;Recent Trends and Perspectives for the Extraction of Natural Products;Isolation and Purification of Natural Products;Post-extraction Processes: Improvement of Functional Characteristics of Extracts;Scale-up of Extraction Processes;Economic Evaluation of Natural Product Extraction

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Book SynopsisIn recent years, consumers have been concentrating on the health benefits and nutrition from food to preserve a healthy lifestyle. They are looking for colorants derived from natural sources to enhance the nutritional and antioxidant value of foods. Coloured cereals (wheat, rice, barley, oat, maize, sorghum, and millets) contain many phytochemicals, including anthocyanins and carotenoids associated with numerous health benefits. This book presents a comprehensive overview of the bioactive potential, food applications, and health benefits of coloured cereal grains. Novel approaches to the integration of coloured grain into food in the food processing industries are included, reviewing high-value pigments in the bran layer which can easily be extracted and utilized as functional foods and natural colorants. Aimed at researchers carrying out innovative studies, food regulatory and safety authorities and food processing industries who are trying to minimize synthetic food colorants and dyes, this book provides a novel approach to the use of substitute synthetic dyes which can improve the nutritional value, appearance, texture, flavour, and storage properties of food products.Table of ContentsPigmented Wheat: Nutrition Scenario and Health Benefits;Pigmented Rice: Composition and Health Effects;Pigmented Maize: Nutritional Properties and Bioactive Profile;Pigmented Barley: Photochemical Composition, β-Glucan Content, and Applications;Pigmented Sorghum: Functional Properties and Bioactive Diversity;Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems;Pigmented Millets: Nutritional Quality and Potential Benefits in Human Health;Pigmented and Non-pigmented Cereals: Comparative Study of Properties;Pigment in Cereals: Extraction, Quantifications and Characterization;Pigmented Cereals: Key Influencing Factors;Anthocyanins in Colored Cereals: Measurement and Composition;Pigmented Cereals as a Source of Carotenoids;Pigmented Cereal: Dietary and Health Importance;Role of Biotechnology in Production of Pigmented Cereals;Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products

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Book SynopsisAs a result of their unique physical properties, biological membrane mimetics such as biopolymers are used in a broad range of scientific and technological applications. This comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products. All the major food biopolymers are included, from plant, animal and marine sources. Coverage also includes biopolymer-based drug delivery mechanisms intended for biological applications such as bio-detection of pathogens, fluorescent biological labels, and drug and gene delivery. This is the first interdisciplinary book to address this area specifically and is essential reading for those who produce the functional biopolymer materials as well as those who seek to incorporate them into appropriate nutraceutical, food and drug delivery products.Table of ContentsBasic Aspects and Properties of Biopolymers; Recent Progress in Biopolymer-based Delivery Systems and Coatings for Improving Stability, Bioavailability and Efficacy of Nutraceutical Products; Food-grade Biopolymers as Platforms for Nutrient Delivery; Bioavailability and Delivery Mechanisms in Nutraceuticals by Nanoparticles Derived from Biopolymers; Plant-based Bioactive Components as Encapsulating Agents for Functional Food Applications; Adulteration and Safety Issues in Nutraceuticals and Functional Foods; Potential of Biobased Technologies in Nutraceuticals for the Prevention and Treatment of Cancer; Microencapsulation Liposomal Technologies in Bioactive Functional Foods and Nutraceuticals; Physiochemical Properties, Characterizations, and Quantitative Analysis on Biopolymer-based Functional Foods and Nutraceuticals in Industrial Scale; Plant- and Marine-based Biopolymers for Efficient Nutrient Delivery; Industrial Wastes and By-products: A Source of Functional Foods, Nutraceuticals and Biopolymers; Recent Progress on Biopolymer-based Technologies on Nutraceutical and Natural Plant-based Extracts; Biopolymer-based Food Additives and their Uses;Applications of Biopolymers as Encapsulating and Binding Agents in Bioactive Compounds and Functional Food Products; Application of Biopolymers in Controlled Delivery Systems for Nutraceutical Products and Functional Foods; Food-based Polymers for Encapsulation and Delivery of Bioactive Compounds; Nanotechnology-based Formulation for Alternative Medicines and Natural Products: An Introduction with Clinical Studies

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Book SynopsisSince 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value. The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “… filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all …” Comprehensive Reviews in Food Science and Safety.Table of ContentsSugars;Polysaccharides;Lipids;Proteins;Colours;Flavours;Vitamins;Preservatives;Undesirables;Minerals;Enzymes;Water

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Book SynopsisThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.Table of ContentsCHAPTER 1 WATER 4 1.1 INTRODUCTION 4 1.2 WATER STRUCTURE 4 1.3 HYDROGEN BONDING OF WATER 5 1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6 1.5 COLLIGATIVE PROPERTIES 8 1.6 WATER ACTIVITY 9 1.7 REVIEW QUESTIONS 14 CHAPTER 2 CARBOHYDRATES 16 2.1 INTRODUCTION 16 2.2 MONOSACCHARIDE STRUCTURE 16 2.3 MONOSACCHARIDE REACTIONS 23 2.4 DISACCHARIDES-OLIGOSACCHARIDES 26 2.5 POLYSACCHARIDES 28 2.5.1 Starch 29 2.5.2 Carrageenan 33 2.5.3 Alginates 34 2.5.4 Pectin 35 2.5.5 Cellulose 35 2.5.6 Galactomannans 36 2.5.7 Gum Arabic 36 2.5.8 Xanthan 37 2.5.9 Chitin 37 2.5.10 Dietary fibre 38 2.6 REVIEW QUESTIONS 39 CHAPTER 3 PROTEINS-ENZYMES 42 3.1 INTRODUCTION 42 3.2 AMINO ACIDS 43 3.3 PROTEINS 48 3.3.1 Protein classification 48 3.3.2 Protein structure 48 3.3.3 Changes in protein structure: denaturation and hydrolysis 52 3.3.4 Functional properties of proteins 55 3.4 ENZYMES 56 3.4.1 Mechanism of enzymic reactions 57 3.4.2 Enzyme nomenclature and classification 61 3.4.3 Food enzymes 62 3.5 REVIEW QUESTIONS 67 CHAPTER 4 LIPIDS 70 4.1 INTRODUCTION 70 4.2 FATTY ACIDS 70 4.3 TRIACYLGLYCEROLS (TAGS) 74 4.4 LIPID OXIDATION 79 4.5 FAT CRYSTALLISATION 82 4.5.1 Crystal formation 82 4.5.2 TAG conformation and polymorphism 84 4.5.3 Other properties of fats 87 4.6 REVIEW QUESTIONS 89 CHAPTER 5 BROWNING REACTIONS 91 5.1 INTRODUCTION 91 5.2 ENZYMIC BROWNING 91 5.2.1 Deactivation strategies 93 5.2 NON-ENZYMIC BROWNING 94 5.3.1 Caramelisation 94 5.3.2 Ascorbic acid browning 95 5.3.3 Maillard reaction 96 5.3.4 Control of Maillard browning 99 5.4 REVIEW QUESTIONS 100 CHAPTER 6 VITAMINS-MINERALS 102 6.1 INTRODUCTION 102 6.2 FAT SOLUBLE VITAMINS 102 6.3 WATER SOLUBLE VITAMINS 105 6.4 MINERALS 109 6.5 REVIEW QUESTIONS 112 CHAPTER 7 COLOUR CHEMISTRY 7.1 INTRODUCTION 7.2 INTERACTION OF LIGHT WITH FOOD 7.3 COLOUR MEASUREMENT 7.4 PIGMENT CHEMISTRY 7.4.1 Myoglobin 7.4.2 Chlorophyll 7.4.3 Carotenoids 7.4.4 Anthocyanins 7.4.5 Betalains 7.4.6 Artificial pigments 7.5 REVIEW QUESTIONS CHAPTER 8 FLAVOUR CHEMISTRY 8.1 INTRODUCTION 8.2. FLAVOUR CHEMISTRY 8.3 FLAVOUR GENERATION AND SOURCES 8.4 FLAVOUR DELIVERY 8.5 FLAVOUR INTERACTIONS AND STABILITY 8.6 REVIEW QUESTIONS

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Book SynopsisThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.Table of ContentsCHAPTER 1 WATER 4 1.1 INTRODUCTION 4 1.2 WATER STRUCTURE 4 1.3 HYDROGEN BONDING OF WATER 5 1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6 1.5 COLLIGATIVE PROPERTIES 8 1.6 WATER ACTIVITY 9 1.7 REVIEW QUESTIONS 14 CHAPTER 2 CARBOHYDRATES 16 2.1 INTRODUCTION 16 2.2 MONOSACCHARIDE STRUCTURE 16 2.3 MONOSACCHARIDE REACTIONS 23 2.4 DISACCHARIDES-OLIGOSACCHARIDES 26 2.5 POLYSACCHARIDES 28 2.5.1 Starch 29 2.5.2 Carrageenan 33 2.5.3 Alginates 34 2.5.4 Pectin 35 2.5.5 Cellulose 35 2.5.6 Galactomannans 36 2.5.7 Gum Arabic 36 2.5.8 Xanthan 37 2.5.9 Chitin 37 2.5.10 Dietary fibre 38 2.6 REVIEW QUESTIONS 39 CHAPTER 3 PROTEINS-ENZYMES 42 3.1 INTRODUCTION 42 3.2 AMINO ACIDS 43 3.3 PROTEINS 48 3.3.1 Protein classification 48 3.3.2 Protein structure 48 3.3.3 Changes in protein structure: denaturation and hydrolysis 52 3.3.4 Functional properties of proteins 55 3.4 ENZYMES 56 3.4.1 Mechanism of enzymic reactions 57 3.4.2 Enzyme nomenclature and classification 61 3.4.3 Food enzymes 62 3.5 REVIEW QUESTIONS 67 CHAPTER 4 LIPIDS 70 4.1 INTRODUCTION 70 4.2 FATTY ACIDS 70 4.3 TRIACYLGLYCEROLS (TAGS) 74 4.4 LIPID OXIDATION 79 4.5 FAT CRYSTALLISATION 82 4.5.1 Crystal formation 82 4.5.2 TAG conformation and polymorphism 84 4.5.3 Other properties of fats 87 4.6 REVIEW QUESTIONS 89 CHAPTER 5 BROWNING REACTIONS 91 5.1 INTRODUCTION 91 5.2 ENZYMIC BROWNING 91 5.2.1 Deactivation strategies 93 5.2 NON-ENZYMIC BROWNING 94 5.3.1 Caramelisation 94 5.3.2 Ascorbic acid browning 95 5.3.3 Maillard reaction 96 5.3.4 Control of Maillard browning 99 5.4 REVIEW QUESTIONS 100 CHAPTER 6 VITAMINS-MINERALS 102 6.1 INTRODUCTION 102 6.2 FAT SOLUBLE VITAMINS 102 6.3 WATER SOLUBLE VITAMINS 105 6.4 MINERALS 109 6.5 REVIEW QUESTIONS 112 CHAPTER 7 COLOUR CHEMISTRY 7.1 INTRODUCTION 7.2 INTERACTION OF LIGHT WITH FOOD 7.3 COLOUR MEASUREMENT 7.4 PIGMENT CHEMISTRY 7.4.1 Myoglobin 7.4.2 Chlorophyll 7.4.3 Carotenoids 7.4.4 Anthocyanins 7.4.5 Betalains 7.4.6 Artificial pigments 7.5 REVIEW QUESTIONS CHAPTER 8 FLAVOUR CHEMISTRY 8.1 INTRODUCTION 8.2. FLAVOUR CHEMISTRY 8.3 FLAVOUR GENERATION AND SOURCES 8.4 FLAVOUR DELIVERY 8.5 FLAVOUR INTERACTIONS AND STABILITY 8.6 REVIEW QUESTIONS

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Book SynopsisCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond. Coconut Water: Processing, Distribution & Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers. Table of ContentsChapter 1 Introduction1.1 Introduction 1.2 Stages of Development of Coconut Fruit 1.3 Harvesting and Handling of Coconut Fruit Chapter 2.Global Scenario of Coconut and Coconut Water 2.1 Global Market for Coconut Water Concentrate 2.2 Global Market for Packaged Coconut Water 2.3 Global Market for Organic Coconut Water 2.4 Coconut Water to Reduce Sugar in Fruit Juices 2.5 Country-wise Trend in Coconut Water Use Brazil United States of America Europe The United Kingdom France Spain Germany Italy The Netherlands Chapter 3 Tender Coconut Varieties 3.1 The Philippines 3.1.1 Makapuno Coconut 3.2 Thailand 3.2.1 The Aromatic Coconut 3.2.2 Nam Hom Coconut 3.2.3 Kelapa Pandan Wangi 3.3 Sri Lanka 3.3.1 The King Coconut 3.4 Indonesia 3.4.1 Wulung Coconut 3.4.2 Kebumen Entog Dwarf Coconut 3.5 India 3.5.1 Gangabondam Green Dwarf 3.5.2 Chowghat Orange Dwarf 3.5.3 Chowghat Green Dwarf 3.5.4 Kalparaksha 3.6 Malaysia 3.6.1 Malayan Dwarf Coconuts 3.7. Vietnam 3.7.1 Sap Coconut 3.8 Other Special Varieties/Preparations 3.8.1 Curd Coconut (CC) 3.8.2 Burnt Fruit/Roasted Coconut 3.8.3 Coconut in Bali Chapter 4 Composition, Properties and Reactions of Coconut Water 4.1 Composition 4.1.1 Amino Acids 4.1.2 Antimicrobial Peptides 4.1.3 Aromatic Compounds 4.1.4 Carbohydrates 4.1.5 Enzymes 4.1.6 Fat 4.1.7 Ketones 4.1.8 Electrolytes 4.1.9 Fluoride 4.1.10 Phytohormones Auxin Cytokinins 4.1.11 Polyphenols 4.1.12 Proteins 4.1.13 Sugars 4.1.14 Vitamins 4.1.15 Sulfites 4.1.16 Total Soluble Solids (TSS) 4.2 Properties and Reactions of Coconut Water 4.2.1 Flavour 4.2.2 Rancidity 4.2.3 Turbidity 4.2.4 Appearance/Colour 4.2.5 pH and acidity pH Acidity 4.2.6 Nucleic Acids, RNA 4.2.7 Instrumental Methods of Analysis Chapter 5 Processing of Coconut Water 5.1 Thermal Processing of Coconut Water 5.1.1 Microwave Processing of Coconut Water 5.1.2 Ohmic Heating 5.1.3 Pressure-Assisted Thermal Processing of Coconut Water 5.1.4 Spray Drying of Coconut Water 5.1.5 German Technology for Coconut Water Concentrate 5.1.6 Ultra-High Temperature Processing 5.1.7 Pasteurization of Coconut Water 5.2 Non-thermal Methods of Processing 5.2.1 Membrane Techniques in Coconut Water Processing 5.2.2 High Pressure Processing 5.2.3 Plasma Processing or Cold Plasma Processing 5.2.4 High Voltage Atmospheric Pressure Cold Plasma 5.2.5 Ultra Violet Irradiation 5.2.6 Ultrasound Processing 5.2.7 Ozonation 5.2.8 Pulsed Electric Field (Electroporation) 5.2.9 Pulsed Light Treatment 5.2.10 High Pressure Carbon Dioxide Processing 5.3 Other methods of Processing 5.3.1 Freeze Drying of Coconut Water 5.3.2 Hurdle Technology 5.3.3 Reverse Osmosis Processing 5.3.4 Carbonation of Coconut Water 5.3.5 Cold Sterilisation of Coconut Water 5.3.6 High Current Impulse Generator Treatment 5.3.7 Irradiation 5.3.8 Upgradation and Preservation of Mature Coconut Water (RRL Technology) 5.4 Minimal Processing of Tender Coconuts 5.5 Machineries used in Coconut Water 5.5.1 Tender nut Punch cum Splitter 5.5.2 Tender nut Trimming Machines 5.5.3 Cut Opening of Coconuts 5.5.4 De-husking Machines for Mature nuts 5.6 Thermophysical Properties of Coconut Water in Relation to Processing Chapter 6 Packing, Storage and Transport of Coconut Water 6.1 Packaging/ Bottling of Coconut Water 6.2 Packaged Tender Coconut Water 6.3 Storing of Fruits for Tender Coconut Water 6.3.1 Storing Coconut Fruits 6.3.2 Storage of Coconut Water 6.3.2.1 Storage of Tender Coconut Water 6.3.2.2 Storage of Mature Coconut Water 6.3.2.3 Storage Temperature of Coconut Water 6.3.3 Use of Additives and Shelf- life 6.3.3.1 Ascorbic Acid (Vitamin C) 6.3.3.2 Sodium Metabisulphite (SMB) 6.3.3.3 Nisin 6.3.3.4 Other Additives 6.3.4 Pink Discolouration of Coconut Water 6.4 Transporting Coconut Water 6.5 Trading of Tender Coconut Water Chapter 7 Standards of Coconut Water 7.1 The Codex Alimentarius Standard 7.2 Guyana National Bureau of Standards 7.3 European Fruit Juice Association 7.4 Jamaican Standard 7.5 Indian Standard 7.6 Philippine National Standard (PNS) 7.7 The CARICOM Regional Code of Practice for Packaged Natural Coconut Water 7.8 Thai Standard Chapter 8 Value addition in Coconut Water 8.1 Value added Products from Coconut Water 8.1.1 Coconut Water Beverages 8.1.2 Blended Beverages 8.1.3 Coconut Water as Rehydration Drink 8.1.4 Coconut Water as Sports Drink 8.1.5 Use of Coconut Water in Plant Biotechnology 8.1.6 Use of Coconut Water in Animal Biotechnology 8.1.7 Use of Powdered Coconut Water 8.1.8 Use of Coconut Water as a Biocatalyst 8.1.9 Coconut Water and Bio Products 8.1.10 Nata de coco from Mature Coconut Water 8.1.10.1 Properties of Nata de coco 8.1.10.2 Preparation Nata de coco 8.1.10.3 Drying of Nata de coco 8.1.10.4 Uses of Nata de coco a. Use in food b. Non-food uses c. Use in health aspects d. Use in Mask Preparation 8.1.11 Coconut Water Vinegar 8.1.11.1 Preparation of Coconut Vinegar 8.1.11.2 Quality Aspects 8.1.11.3 Uses of Coconut Water Vinegar 8.1.11.4 Health Benefits of Coconut Water Vinegar 8.1.11.5 Standards of Coconut Water Vinegar A. Sri Lanka Standard for Coconut Water Vinegar B. Philippine Food and Drug Administration recommended the Standard for Vinegar 8.1.11.6 Chinese Patent and Coconut Water Vinegar 8.2 Innovative Valued Added Products of Coconut Water 8.2.1 Coconut Lassi (Tender Coconut Beverage) 8.2.2 Coconut Honey (MCW Concentrate) 8.2.3 Coconut Spread from MCW Concentrate 8.2.4 Coconut Soufflé 8.2.5 Coconut Water Concentrate Powder 8.2.6 Freeze-Concentrated CW 8.2.7 Coconut Water Yoghurt 8.2.8 Coconut Sugar 8.2.9 Coconut Wine 8.2.10 Exopolysaccharides 8.2.11 Docosahexaenoic Acid 8.2.12 Probiotics and Coconut Water 8.2.13 Coconut Water Kefir 8.2.14 Coconut Water and Gama- Aminobutyric Acid 8.2.15 Microencapsulation of Coconut Water 8.2.16 Succinic Acid 8.2.17 Bacterial Cellulose 8.2.18 Carbon Dots 8.2.19 Mannosylerythritol Lipids 8.2.20 Dihydropyrimidinone 8.2.21 Coconut Water and Nanotechnology 8.2.22 Coconut Water and Protein Foods 8.2.23 Endophytic Bacteria 8.2.24 Protein 8.2.25 Coconut Water Solids 8.2.26 As Anti-corrosion 8.2.27 Coconut Water Coating 8.2.28 Snow Ball Tender Nut Chapter 9 Health Benefits of Coconut Water 9.1 Diabetes and Coconut Water 9.2 Glycemic Index of Coconut Sugar 9.3 Cardioprotective Activity of Coconut Water 9.4 Alzheimer's Disease 9.5 Coconut Water and Antioxidant 9.6 Anti-microbial Property of Coconut Water 9.7 Anticancer Effect of Coconut Water 9.8 Anti-inflammatory Effect of Coconut Water 9.9 Antidepressant Effect of Coconut Water 9.10 Blood Pressure and Coconut Water 9.11 Antihypertensive Effect of Coconut Water 9.12 Hepatoprotective Effect of Coconut Water 9.13 Coconut Water for treating Glaucoma and Cataract 9.14 Renal Protective Activity of Coconut Water 9.15 Osteoporosis and Coconut Water 9.16 Coconut Water and Reproductive Functions 9.17 Diarrhea and Coconut Water 9.18 Drug Toxicity and Coconut Water 9.19 Nicotine Toxicity and Coconut Water 9.20 Skin Care and Coconut Water 9.21 Coconut Water and Heavy Metal Toxicity Management a. Lead (Pb) b. Cadmium (Cd) c. Mercury (Hg) 9.22 Hyperprolactinemia and Coconut Water 9.23 Hypoglycemic Effect of Coconut Water 9.24 Wound Healing and Coconut Water 9.25 Hypovolemic Shock and Coconut Water 9.26 Sickle Cell Disease and Coconut Water 9.27 Peritoneal Lavage and Coconut Water 9.28 Intra Venous use of Coconut Water 9.29 Hypokalemia, Hyperkalemia and Coconut Water Hypokalemia Hyperkalemia 9.30 Management of Cholera using Coconut Water 9.31 Dengue Fever and Coconut Water 9.32 Coconut Water in Dental Care 9.33 Other Health Benefits of Coconut Water Alcohol treatment Antiulcer Heat stress Haemostasis Coconut Water and Hemoglobin Chapter 10 Contamination and Adulteration of Coconut Water 10.1 Contamination of Coconut Water 10.1.1 Microbial Contamination 10.1.2 Heavy Metal Contamination 10.1.3 Contamination by Pesticides 10.2 Adulteration of Coconut Water 11 Patents Granted on Coconut Water 11.1 Coconut Water11.2 Nata de coco11.3 Coconut Water Vinegar11.4 Machineries in Coconut Water Industry 12 Coconut Water- The Way Forward Index References

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book Synopsis

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Book SynopsisThe students, teachers, and researchers often require a comprehensive reference on the subject of quality control for food processing, which can be utilized for teaching undergraduate or postgraduate students. Currently, there is no book available that provides such an orientation. The book titled Quality Control for Value Addition in Food Processing is a 12-chapter guide that covers various aspects of the food processing industry, including processing plant hazards, quality characteristics, food standards and statutes, waste management in the food industry, and practical methods for quality control. The book also includes a glossary and annexures to aid in understanding the subject matter. The content is supported by tables, figures, and plates to provide a better understanding of the various topics covered. This book will be highly beneficial to students pursuing courses in postharvest technology, food technology, and food science and technology, as well as professionals involved in quality management systems within the food processing industry.

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