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 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 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 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 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 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 SynopsisThis book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.Table of ContentsSMALL MILLETS: AN OVERVIEW Introduction History of small millets Production and consumption of small millets Nutritional and health importance of small millets Constraints and strategies in improving production and consumption of small millets Small millets for food & nutritional security Conclusion 2. NUTRITIONAL PROFILE OF SMALL MILLETS Introduction Nutritive value of finger millet Nutritive value of foxtail millet Nutritive value of kodo millet Nutritive value of barnyard millet Nutritive value of proso millet Nutritive value of little millet Conclusion 3. PROCESSING OF SMALL MILLETS Introduction Structure of small millets Techniques of processing small millets Decortication Milling Parboiling Popping/puffing Malting Flaking Extrusion Fermentation Conclusion 4. EFFECT OF PROCESSING ON ANTIOXIDANT POTENTIAL AND ANTINUTRITIONAL FACTORS IN SMALL MILLETS Introduction Effect of decortication Effect of milling Effect of soaking and germination Effect of malting Effect of fermentation Effect of roasting Effect of popping/puffing Effect of extrusion cooking Conclusion 5. SMALL MILLETS BASED TRADITIONAL AND UNCONVENTIONAL FOOD PRODUCTS Small millets based traditional food products Food products Beverages Small millets based unconventional food products Ready to eat and ready to cook mixes Snacks Baked products Extruded products Fermented products Baby food/complementary food Beverages Conclusion 6. SMALL MILLETS FUNCTIONAL FOODS Introduction Pathogenesis of metabolic disorders Nutritional approach to treat and/or prevent chronic degenerative diseases Small millets and chronic degenerative diseases Small millets and diabetes mellitus Small millets and CVD Small millets and cancer Small millets and obesity Small millets and celiac disease Celiac disease Pathogenesis Gluten free food products Conclusion 7. SMALL MILLETS BASED BABY FOOD Introduction Prevalence of under-nutrition among children Weaning and complementary feeding practices Small millets based weaning food Conclusion 8. SMALL MILLETS: PATH TO FOOD AND NUTRITION SECURITY Introduction Historic importance of small millets Small millets production and consumption trend Small millets and food security Small millets and nutrition security Challenge of under-nutrition and small millets Small millets and hidden hunger Small millets and chronic degenerative diseases Conclusion

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Book SynopsisThe book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries. The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.Table of ContentsChapter I-General discussion (Page No. 01-07): The chapter includes general discussion about shrimps and shrimp business. Contents are- 1.1. Factors affecting seafood business in international seafood market. 1.2. Taxonomic classification of shrimps. 1.3. Morphometric identification of shrimp. Chapter II -Product description (Page No. 08-45): The chapter includes the details of product description (types, diversification, grading, freezing method, packing of shrimp, uniformity ratio, glazing and hardening etc. Contents are- 2.1. Type of product. 2.2. Diversification of Shrimp Product. 2.3. Freezing Method. 2.3.1. Individual Quick Freezing (IQF). 2.3.2. Block Frozen. 2.3.3. Semi-IQF. 2.4. Packing of Shrimp. 2.4.1. Packing of Block Product. 2.4.2. Packing of Semi-IQF Product. 2.4.3. Packing of IQF Product. 2.4.3.1. Regular Packing (10×1 kg). 2.4.3.2. Bulk Packing (1×10 kg). 2.5. Weight Declaration. 2.6. Brand Selection. 2.7. Size/Grade of Shrimps. 2.7.1. Grading Method. 2.8. Uniformity of Shrimps. 2.9. Count of Shrimp. 2.9.1. Frozen Count (FC). 2.9.2. Real Count (RC). 2.10. Individual Weight of Shrimp. 2.11. Glazing & Hardening of Shrimp. Chapter III-Processing of shrimp (Page No. 46-70): The chapter includes all aspects of shrimp processing inside the processing industries. Contents are- 3.1. Receiving of Raw Materials. 3.2. Sensory Assessment. 3.3. Color Separation. 3.4. De-heading of Shrimp. 3.4.1. De-heading Method. 3.4.1.1. Manual De-heading. 3.4.1.2. Mechanical De-heading. 3.5. Peeling of Shrimp. 3.6. Deveining of Shrimp. 3.7. Washing of Shrimp. 3.8. Chilled Storage of Shrimp. Chapter IV- Food additives and soaking of frozen shrimp (Page No. 71-85): The chapter highlighted the topics food additives, its application and soaking effects, E-numbers and determination of soaking gain (%). Contents are- 4.1. Food Additives. 4.2. Soaking of Shrimp. 4.2.1. Soaking Method. 4.2.2. Determination of soaking gain (%). 4.3. E-numbers. Chapter V-Defects of shrimp (Page No. 86-99): The chapter highlighted different types of defects during post-harvest processing of shrimps. Contents are- 5.1. Defects of Shrimp. 5.2. Description of Defects in Shrimp. 5.3. Causes of Defects. 5.3.1. Calculation of Defects (%). Chapter VI- Traceability in shrimp (Page No. 100-115): The chapter includes the details of traceability of shrimp and sanitation procedure. Contents are- 6.1. Traceability. 6.1.1. Importance of traceability. 6.1.2. Traceability in Culture Area. 6.1.3. Traceability in Depot. 6.1.4. Traceability in Processing Industry. Chapter VII- Plant sanitation & hygiene (116-120): 7.1. Sanitation Procedure. 7.2. Sanitation Guideline for Processing Industries. 7.3. Doses of sanitizer. 7.4. Guidelines for washing hand Chapter VIII-Packaging, labeling and storage (Page No. 121-145): The chapter includes the details of packaging, packaging materials, specifications, labeling information and storage details. Contents are- 8.1. Packaging. 8.2. Packaging Materials of Frozen Shrimp. 8.3. Description of Artwork/Label. 8.4. Inner Bag/Ploy Bag (IQF). 8.4.1. Properties of Inner Bag/Poly Bag. 8.4.2. Rider Card. 8.5. Inner Box (Block and Semi-IQF). 8.5.1. Properties of Inner Box for Block Products. 8.5.2. Properties of Inner Box for Semi-IQF Products. 8.6. Master Carton (MC). 8.6.1. Properties of Master Carton (MC). 8.6.2. Procedure of Master Carton Preparation. 8.7. Pallet. 8.7.1. Pallet Calculation. 8.8. Barcode Scanning. Chapter IX-Inspection of frozen shrimp (Page No. 146-165): The chapter includes the details of inspection procedure. Contents are- 9.1. Importance of Inspection. 9.2. Types of Inspection. 9.2.1. Regular Inspection procedure. 9.2.2. Final Inspection Procedure. 9.2.2.1. Inspection of Internal Environment. 9.2.2.2. Inspection of Sanitation Standard. 9.2.2.3. Inspection of Packaging. 9.2.2.4. Inspection of Final Product. 9.2.2.5. Rejection Policy. Chapter X- Laboratory analysis (Page No. 166-177): The chapter includes all aspects of sample collection and laboratory analysis before going to export. Contents are- 10.1. Procedure of Sample Collection. 10.2. Testing/Analysis. Chapter XI-Shipment and shipping documents (Page No. 178-194): The chapter covers the details of loading, loading supervision and shipping documents. Contents are- 11.1. Loading and Loading Supervision. 11.1.1. Loading Supervision at Factory Premises. 11.1.2. Supervision at Port Area. 11.2. Loading Report. 11.2.1. Loading Plan. 11.2.2. Loading Pictures. 11.3. Description of Shipping Documents. 11.3.1. Technical Documents of Frozen Goods. 11.3.2. Technical Specification/Guidance. 11.3.3. Suppliers Checklist. 11.3.4. Stock Intake. Chapter XII-Audit, certification and payment (Page No. 195-204): The chapter includes different types of audit, certification and payment system used in international seafood business. Contents are- 12.1. Audit and Certification. 12.2. Inquiry Procedure. 12.3. Payment Terms. 12.3.1. Cash-in-Advance. 12.3.2. TT Payment. 12.3.3. Letter of Credit (LC). Chapter XIII- Frozen shrimp and other seafood based value-added products (Page No. 205-219): The chapters highlighted some value added products and byproducts. Contents are- 13.1. Introduction with some Value-Added Products. 13.1.1. Tempura & Torpedo Shrimp. 13.1.2. Filo Shrimp. 13.1.3. Marinated Butterfly Shrimp. 13.1.4. Shusi. 13.1.5. Value Added Crab. 13.2. Value added Fish and Fish Products. 13.3. Other value added Seafood. Chapter XIV-Recommendation and Conclusion (Page No. 220-230): The chapter highlighted the problems, solutions and recommends.

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