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Lactic Acid in the Food Industry
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery products, jams, frozen desserts, and pickled vegetables. In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods. The Brief discusses a wide range of lactic acid’s applications as a natural additive, curing or gelling agent, flavour, food carrier, solvent, and discoloration inhibitor, among others. Readers will also find a brief overview of the current analytical methods for the quantitative and qualitative determination of lactic acid in foods.
Analytical Methods for the Assessment of Maillard Reactions in Foods
This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investi...
Maillard Reaction in Foods
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.
Food Packaging
Food Packaging: Advanced Materials, Technologies, and Innovations is a one-stop reference for packaging materials researchers working across various industries. With chapters written by leading international researchers from industry, academia, government, and private research institutions, this book offers a broad view of important developments in food packaging. Presents an extensive survey of food packaging materials and modern technologies Demonstrates the potential of various materials for use in demanding applications Discusses the use of polymers, composites, nanotechnology, hybrid materials, coatings, wood-based, and other materials in packaging Describes biodegradable packaging, antimicrobial studies, and environmental issues related to packaging materials Offers current status, trends, opportunities, and future directions Aimed at advanced students, research scholars, and professionals in food packaging development, this application-oriented book will help expand the reader’s knowledge of advanced materials and their use of innovation in food packaging.
The Flirtation of Girls / Ghazal El-Banat
A stunning collection from Sydney poet, human rights activist, community organiser, and refugee campaigner Sara M Saleh
Magnesium: Current Status and New Developments
This book presents the lectures and posters of some of the main leaders in the field of th magnesium research and medical applications delivered at the 8 International Symposium on Magnesium, which took place on 5-9 October, 1997 in Heraklion, Crete under the chairmanship of Professor Theophilos Theophanides. The meeting was sponsored by the National Technical University of Athens and Ministry of Industry, Energy and Technology. The aim of this meeting was to promote research and applications of magnesium and interface between medical doctors, clinicians and scientists in order to understand the mechanisms responsible for magnesium involvement in the pathogenesis of diseases, its biological ...
My First Book about Allah
The perfect book to introduce young children to Allah.
Treatment of Skin Disease
Covering nearly 260 of the most common dermatologic conditions from A to Z, Treatment of Skin Disease, 6th Edition, by Drs. Mark G. Lebwohl, Warren R. Heymann, Ian Coulson, and Dedee Murrell, is your go-to resource for authoritative, evidence-based treatment strategies in your daily practice. This award-winning text provides guidance on the fast-moving dermatological therapy options for virtually any skin disease you’re likely to encounter, including third-line and unusual therapies when initial options have not been successful. Summaries of each treatment strategy are accompanied by detailed discussions of treatment choices, with ratings on a consistent scale ranging from clinical studies...
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