Food chemistry / Food science Books

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 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 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 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 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 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 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 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 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 SynopsisThis book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most valuable analytical tools, an advantageous environmentally friendly technique able to provide a convenient determination of various analytes such as anions, cations, organic acids, carbohydrates, amines, amino acids, aminoglycosides, proteins, peptides, etc. Recent developments such as in-line eluent generation systems, capillary IC and combustion IC, are also described. The book is intended to serve as an organized resource for students, researchers and food analysts, but can be a relevant support for researchers from related fields. It highlights that IC can be even more powerful and effi cient when more complex equipment is available, while proper knowledge empowers the user to obtain relevant data from this.

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Book SynopsisNanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over a thousand scientific articles and numerous books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.

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Book SynopsisMany brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists and Biologists are a very natural fit in the brewing industry given their training, background and interests in exploring the world around them. This book supports that natural curiosity through a series of interviews with these individuals who work in the brewing industry at all levels of employment from the lab manager to working as brewery staff to starting a brewery.

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Book SynopsisWith the advancement in medicinal chemistry and material science, several highly specific, biocompatible and non-toxic therapeutic agents have been discovered and successfully applied for various clinical applications. Many of the conventional constraints of clinical therapies have been replaced and overcome by the multifaceted applications of material science and nanotechnology. Recently, material science-based therapeutic agents are the major global pharmaceutical market and are believed to mount exponentially shortly. Among the various therapeutic agents, hydrogels are one of the most widely applied materials used in the treatment of various diseases, and one of the most diverse materials that are used for multipurpose applications. Hydrogels were the first biomaterials used for Human being. Hydrogels are polymeric linkages, water-insoluble, however, sometimes established as a colloidal gel in water. Hydrogels are the superabsorbent materials because it can absorb more than 90% water, and hence regarded as natural living tissue. Mechanically strong hydrogels were synthesized by the advent of new synthetic strategies. Owing to the swollen properties, three-dimensional polymer network, and strong mechanical characteristics, these are widely used in catalysis, adsorption, drug delivery systems for proteins, contact lenses, wound dressings, wound healing, bone regeneration, tissue engineering, baby diapers, food rheology, and many others. Due to their diverse applications, hydrogels are considered one of the smartest materials in pharmaceutics, and are eco-friendly materials, cheap, and have good recyclability. They are used as therapeutic agents in different health sectors. As they are very sensitive to target, therefore it is considered favorite and preferred choice in biomedical sectors. Patients are psychologically scared of surgeries regarding huge expenses and failure. So researchers are working on hydrogels as alternative surgical replacement. In most cases, they have successfully achieved research on hydrogels in bones and tissues repairment. It might be hope of life for serious patients in future. The domain of this work will cover state of the art potentials and applications in various technological areas.

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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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Book SynopsisPostharvest Management and Processing of Fruits and Vegetables is a text book written in simple brief language for teachers as well as students. The book covers the syllabus of the basic course on postharvest management and processing of fruits and vegetables. The book has been divided into 4 parts. Part I deals with Postharvest Physiology, Part II with Management and Processing, III with Novel Technologies and Part IV with Objective Questions. A brief introduction and basics of recent topics i.e. Extrusion, irradiation, ohmic heating, microwave processing and dielectric heating, pulsed electric fields, magnetic fields, pulsed light treatment, high pressure processing, ultra sounds, linear induction electron accelerator, minimal processing and hurdle technology, designer foods and nutraceuticals, genetically modified foods, GAP and GMP and HACCP have also been covered along with objectives questions that are often asked in various competitive examinations. The book would be of great use the students, researchers, teachers and all those who have interest in the subject.Table of ContentsSection - I. Postharvest physiology. 01. Maturity and ripening 02. Insect Infestation and Losses in Storage 03. Quality management for fresh marketing 04. Storage of fruits and vegetables Section - II. Management and processing: 05. Packaging of fresh and processed food products 06. General principles and methods of food preservation 07. Tomato products 08. Pickles, fruit chutney and sauces 09. Jam, Jelly, marmalade and preserve 10. Canning of fruits and vegetables 11. Drying and dehydration 12. Low temperature preservation 13. Unfermented fruit beverages 14. Alcoholic beverages and vinegar 15. Enzymes, waste utilization and by products 16. Spoilage of fruits, vegetables and their products 17. Marketing and export of fresh and processed products 18. Planning of fruit and vegetable processing industry Section - III. Novel technologies: 19. Novel technologies in food preservation Section - IV. Objective questions: 20. Evaluate yourself.

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Book SynopsisFood Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."Table of Contents01. Introduction 02. Material and energy balances 03. Heat transfer and its application 04. Thermal processing 05. Psychrometry 06. Drying and dehydration 07. Evaporation 08. Refrigeration and freezing 09. Separation processes 10. Milk processing

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Book SynopsisThe students, teachers, and researchers often need a direct reference, which is complete on the subject for teaching undergraduate or postgraduate students. The book on quality Control for Value Addition in Food Processing consists of 12 s on Food processing industry, processing plant, processing plant hazards, quality characteristics, quality control and management, food standards and statutes, food safety assurance systems, additives in food processing enzymes in food processing, waste management in food industry, marketing and export management, practical methods for quality control along with glossary and annexures. The text in has been illustrated with tables, figures and plates for better understanding of the contents. The book s have been designed as per the ICAR syllabus for UG and PG students. At present, there is not book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in postharvest technology, food technology, food science and technology as well as for professionals related to quality management systems in food processing industry.Table of Contents1. Food Processing Industry. An Orientation 2. Processing Plant 3. Processing Plant Hazards 4. Quality Characteristics 5. Quality Control and Management 6. Food Standards and Statutes 7. Food Safety Assurance Systems 8. Additives in Food Processing 9. Enzymes in Food Processing 10. Waste Management in Food Processing 11. Marketing and Export Management 12. Practical Methods for Quality Control

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Book SynopsisFood Processing Waste Management : Treatment and Utilization Technologies is a reference-cum-text book written in crisp and scientifically authentic language for teachers, scientists, researchers, students, industry managers, as well as all those who have a stake in food processing wastes management and utilization. It presents the latest information on the problems of wastes generated from various food industries. The contents have been divided into 14 s namely; Food Processing Industrial Wastesu Present Scenario, Impact of Food Industrial Waste on Environment, Grain Processing Wastes Management, Waste Utilization u Fruit and Vegetable Processing Industry, Milk and Dairy Wastes Management, Meat Processing Wastes Management, Fish Processing Wastes Management, Spices and Condiments Industrial Wastes Management, Sugar and Jaggery Industrial Wastes Management, Fruit Kernel and Oilseed Processing Wastes Management, Utilization of Waste from Food Fermentation Industry, Food Processing Waste Treatment Technology, Hospitality Industry Wastes Management and Future Wastes Management u Nanotechnology. All the segments of Food Industry have been dealt with separately by specialists with respect to their wastes management technology. Special emphasis has been laid on the potential methods of utilization of the wastes for recovery of useful products and a supplementary means of checking pollution by their profitable utilization and disposal. The profitable utilization of the food industrial wastes would not only fetch extra profits to the industry but would also reduce the pollution load in the environment. The special feature of the book is that it covers different developments made right from the basic technologies generated for wastes management to the recent advancements and future areas of research to be done on the subject. Under undergraduate and post-graduate degree or diploma programmes of food science, food technology and postharvest Technology, fermentation technology, waste management as a subject is taught in almost all the agricultural universities in India as well as abroad .The book is expected to be very useful to the students of these disciplines. It is hoped that the treatise would be of immense value to all and would certainly open an insight into food waste management technology in the fast growing food processing industry.Table of Contents01. Food Processing Industrial Waste Present Scenario by VK Joshi and SK Sharma 02. Impact of Food Industrial Waste on Environment by Shachi Shah, V Venkat Ramanan and SK Sharma 03. Grain Processing Waste Management by VM Pratape, Vasudeva Singh and VB Sashikala 04. Fruit and Vegetable Processing Waste Management by NS Thakur, VK Joshi, and S Slathia 05. Milk and Dairy Waste Management by S Arora, RK Bajaj, V Sharma, BK Wadhwa and GS Sharma 06. Meat Processing Waste Management by Vandana Sohlia, MC Pandey, K Radhakrishna, AS Bawa 07. Fish Processing Waste Management by MV Chandra and BA Shamasundar 08. Spices and Condiments Industrial Waste Management by J Pura Naik, HB Sowbhagya, M Madhava Naidu and BB Borse 09. Sugar and Jaggery Industrial Waste Management by Pushpa Singh 10. Fruit Kernel and Oilseed Processing Waste Management by SK Sharma, Anil Gupta, Rakesh Sharma, AK Verma, RC Sati and Shashi Bala Juyal 11. Utilization of Waste from Food Fermentation Industry by VK Joshi, Dev Raj and Chetan Joshi 12. Food Processing Waste Treatment Technology by C Joshi 13. Hospitality Industry Waste Management by YP Thapliyal and Chandralekha Sharma 14. Emerging Waste Management Technologies -- Nanotechnology by Shachi Shah, V Venkat Ramanan and SK Sharma

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Book SynopsisFood Engineering & Technology: A Practice Book deals with objective type questions and answers. The book is aimed to provide number of questions related to almost all the main aspects of the Food Technology. Efforts have been made to cover wide range of topics in accordance to the syllabus of various competitive examinations like JRF, SRF, ARS, GATE, etc. It is expected that the book will be much sought by the students of Food Science/Technology/Engineering and related disciplines who can prepare themselves for both written as well as oral examinations. At the same time, this can be used as a readily available handbook for quick reference by practicing researchers/technologists and engineers. Besides faculty members involved in teaching Food Technology will find the book useful as a good question bank.Table of Contents1. Carbohydrates 2. Proteins 3. Lipids 4. Pigments 5. Enzymes and Food Flavour 6. Nutrition, Vitamins, Minerals and Anti-Nutritional Factors 7. Food and Microorganisms: General Concepts 8. Food Spoilage and Food Borne Illness 9. Microorganisms in Food Production 10. Processing: Principles and Methods 11. Food Additives and Preservatives 12. Food Packaging 13. Grains and Oilseeds Processing 14. Fruits, Vegetables and Plantation Products Processing 15. Animal Products 16. Food Safety and Regulations 17. Basic Concepts 18. Food Rheology and Pumps 19. Heat Transfer 20. Mass Transfer Operations 21. Unit Operations: Size reduction, Filtration, Separation Mixing, Agitation and Extrusion 22. Food Processing 23. Numerical Problems in Food Engineering 24. Bakery Products 25. Non Thermal Methods in Food Processing

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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 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 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 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 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 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 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 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 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 SynopsisMaresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland. Hierzu werden unter anderem ernährungspsychologische Einflussfaktoren genutzt, die sich auf moralische und ideologische Einstellungen zum Fleischkonsum beziehen. Die Ergebnisse der quantitativen Online-Fragebogenstudie zeigen, dass die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in der deutschen Bevölkerung relativ hoch ist und stützen die Theorie der kognitiven Hierarchie: Entsprechend können eine universalistisch geprägte Wertestruktur, eine geringe soziale Dominanzorientierung, eine geringe Ausprägung von Speziesismus und karnistischer Dominanz sowie eine geringe Unterstützung von Rechtfertigungsstrategien für den Konsum von Fleisch Gründe für eine hohe Konsumbereitschaft von In-vitro-Fleisch und pflanzenbasierten Fleischalternativen sein. Die Studie zeigt, dass tiefliegende Persönlichkeitsvariablen wie Werte und Wertorientierungen einen Einfluss auf spezifischere Einstellungen nehmen, die wiederum einen Einfluss auf die Konsumbereitschaft von Fleischalternativen haben.Table of ContentsEinleitung.- Theoretischer Hintergrund und Stand der Forschung.- Material und Methoden.- Ergebnisse.- Diskussion.- Literaturverzeichnis.

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Book SynopsisBiosensors in Food Safety and Quality: Fundamentals and Applications, this book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring but not limited to conventional sensors including temperature sensors, optical sensors, electrochemical sensors, calorimetric and pH sensors.Table of Contents1. Introduction 2. Calorimetric Biosensors: Core Principles, Techniques, Fabrication, and Application 3. Optical Biosensors: Principles, Techniques, Sensor Design, and Their Application in Food Analysis 4. Piezoelectric Biosensors: Principle, Techniques, and Their Application in Food Analysis 5. Electrochemical Sensors: Core Principals, New Fabrication Trends, and Their Applications 6. Colorimetric Biosensors: Principal, Fabrication, and Application in Food Analysis 7. Nanobiosensors: Principles, Techniques, and Innovation in Nanobiosensors 8. Biosensors Involved in Fruit and Vegetable Processing Industries 9. Biosensors Involved in Dairy Industries 10. Bio/Chemical Sensors and Microsensors Involved in the Meat Industry 11. Toxicants/Pesticide Residue/Adulteration Detection in Some Valuable Plantation Products 12. Biosensors Involved in Fermented Products 13. Detection of Heavy Metals in Water Using Biosensors 14. Application of Biosensors in Food Safety 15. Feasibility of Biosensors

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Book SynopsisTea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and its stimulating effects. The best-known is caffeine, but how does caffeine end up in tea and how can you get it out? Beginning with the leaves, Steeped explores the chemistry behind different styles of tea, from green teas to pu-erh. It tackles the age-old question of when, or even whether, to add milk. And it puts the chemistry to use with advice on how to brew a better cup.Trade ReviewLike many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea. -- Matthew R Hartings * Nature Chemistry *Table of ContentsA Cup of Chemistry;Reading the Tea Leaves;The Drug in the Cup;The Taste of Zen;The Agony of the Leaves;Sugar and Spice;Earth, Wind, Fire, and Water

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