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Impact of Food Processing on Anthocyanins
This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.
Food Safety in China
From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources. In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, H...
Functionality of Plant Proteins
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, t...
The History of Chinese Civilization: Sui and Tang to mid-Ming dynasties (581-1525)
Darwin's Dreampond tells the evolutionary story of the extraordinary "furu" and the battlefield leading to extinction. Tijs Goldschmidt skillfully blends a masterful discussion of the principles of neo-Darwinian evolution and speciation with a history of Lake Victoria's ecosystem. The science unfolds in the context of the engaging first-person narrative of Goldschmidt's adventures and misadventures as a field researcher. An astute observer and a clear and witty writer, he warmly portrays the colors and textures of the landscapes and the lives of the local people as he interacts with them during the course of his fieldwork.
Book of Zhou and Sui Dynasty
The Twenty-Four Histories (Chinese: δΊεεε²) are the Chinese official historical books covering a period from 3000 BC to the Ming dynasty in the 17th century. The Han dynasty official Sima Qian established many of the conventions of the genre. Starting with the Tang dynasty, each dynasty established an official office to write the history of its predecessor using official court records. As fixed and edited in the Qing dynasty, the whole set contains 3213 volumes and about 40 million words. It is considered one of the most important sources on Chinese history and culture. The title "Twenty-Four Histories" dates from 1775 which was the 40th year in the reign of the Qianlong Emperor. This ...
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding...
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reac...
