Handbook of Pineapple Technology: Production, Postharvest by Maria Gloria Lobo, Robert E. Paull

By Maria Gloria Lobo, Robert E. Paull

Pineapple is the 3rd most vital tropical fruit on this planet, with creation taking place during the tropics. The call for for low acid clean pineapples and its processed items is likely one of the quickest turning out to be markets, specially in Europe and North America.

This publication presents a detailed and modern assurance of information and practices within the worth chain of this renowned fruit, from construction via to intake. The chapters discover all of the latest advancements in components similar to breeding, novel processing applied sciences, postharvest body structure and garage, packaging, dietary caliber and defense features. a great staff of authors from around the globe have contributed to make this the definitive pineapple handbook.

Handbook of Pineapple expertise: construction, Postharvest technological know-how, Processing and Nutrition is the last word advisor for scientists within the foodstuff industries focusing on fruit processing, packaging and production. it's also an invaluable source for educators and scholars of foodstuff know-how and nutrients sciences in addition to learn facilities and regulatory organisations round the world.

 

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Handbook of Meat and Meat Processing by Hui, Y.H.

By Hui, Y.H.

"Preface The intake of beef and meat items has an extended background in such a lot cultures. Meat is a resource of meals, in addition to an indication of wealth in a few nations. quite a few innovations were built in several components of internationally the centuries to maintain meat for prolonged shelf existence and delight. Even nonedible components of animals are used for varied purposes. hence, meat, meat items, and by-products are very important to our everyday life. long ago 3 many years, many books at the technological know-how and know-how of meats and meat items were released. lots of those books are invaluable reference texts and good acquired by means of pros within the meat industries, academia, and the govt. Meat technological know-how and functions is one such instance. It was once released in 2001 through the then Marcel Dekker of latest York. A decade later, the present writer, CRC Press, is freeing a moment variation of the booklet with a brand new name instruction manual of Meat and Meat Processing. The switch in name displays the growth of assurance intensive and breadth from the 1st version, as illustrated within the desk of contents of this ebook. except updating fabrics within the first version, the recent variation includes fifty one chapters rather than 27. This moment variation is split into six elements. half I covers an outline of the beef processing industries within the usa by way of chapters on muscle biology, meat composition, and chemistry. half II covers meat attributes and features resembling colour, taste, and analyses. half III describes the first processing of meat, together with antemortem and postmortem slaughter, carcass assessment, non secular prestige, and so forth. half IV discusses the rules and functions within the secondary processing of meat, for instance, breading, curing, and fermentation"

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Handbook of food enzymology by John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong

By John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong

Discussing tools of enzyme purification, characterization, isolation, and id, this e-book information the chemistry, habit, and physicochemical houses of enzymes to manage, increase, or inhibit enzymatic task for stronger flavor, texture, shelf-life, dietary worth, and approach tolerance of meals and meals items. The booklet covers common facets of enzymology and the biotechnological thoughts for enzyme discovery and improvement. It describes prototypic enzymes of the six chemical forms of reactions catalyzed by way of enzymes, addressing what the enzymes do, their significance to feed and nutrition construction, their chemical and organic homes, and size in their activity.

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Biology and Chemistry of Jerusalem Artichoke: Helianthus by Stanley J. Kays

By Stanley J. Kays

A distinct plant on many degrees, the detailed homes of the Jerusalem artichoke, or Helianthus tuberosus L., current novel solutions to a few of state-of-the-art such a lot urgent difficulties. the opportunity of Jerusalem artichoke as a resource for inulin, a fructose polymer which could offer nutritional health and wellbeing advantages for weight problems, diabetes, and several overall healthiness matters and the potential use of the crop for biofuels are drawing large contemporary curiosity. With its prepared cultivation and minimum pest and affliction difficulties, Jerusalem artichoke is an underutilized source that possesses the aptitude to satisfy significant overall healthiness and effort demanding situations. A finished, updated reference, Biology and Chemistry of Jerusalem Artichoke offers the original organic and chemical homes that distinguish it from different plants. bringing up a various cross-section of references, it stories the historical past, category, morphology, and anatomy of the plant. It information inulin chemistry addressing homes and constitution, extraction, and amendment utilizing microbes, enzymes, and quite a lot of chemical techniques. The ebook examines using Jerusalem artichokes as a biofuel and the function of inulin derived from the crop in fighting weight problems and diabetes, in addition to selling bone, blood, bowel, and immune future health. A finished bankruptcy addresses genetic assets, breeding, breeding tools, hybridization, and the heritability of significant characteristics. The ebook info developmental biology when it comes to maximizing yield and settling on source allocation in addition to controlling pests and sickness. It concludes with useful details on agronomic equipment, garage, the economics of crop creation, and destiny clients for utilization.Gathering a wealth of knowledge right into a unmarried quantity and drawing at the authors' 25 years of analysis, Biology and Chemistry of Jerusalem Artichoke offers the main entire source to this point in this super valuable crop.

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Nanotechnology in Food Products: Workshop Summary by Institute of Medicine, Food and Nutrition Board, Food Forum,

By Institute of Medicine, Food and Nutrition Board, Food Forum, Ann Yaktine, Leslie Pray

Within the foodstuff undefined, scientists are exploring the possibility of nanotechnology to augment the flavour and different sensory features of meals, introduce antibacterial nanostructures into nutrients packaging and encapsulate and convey meals at once into exact tissues, between different purposes. despite the fact that, as with every new expertise, besides the advantages, there's the possibility of unanticipated hostile results. there's nonetheless greatly to profit approximately any future health results on the topic of introducing nanosized fabrics into meals and nutrition packaging fabrics. constructing nanotechnology right into a secure, powerful device to be used in foodstuff technological know-how and expertise would require addressing those and different questions. Assuring buyer self assurance might be both very important to the good fortune of this new rising know-how. The Institute of drugs held a one-day workshop, summarized during this quantity, to extra discover using nanotechnology in nutrition. in particular, the workshop was once equipped round 3 fundamental subject parts: (1) the appliance of nanotechnology to meals items; (2) the security and efficacy of nanomaterials in nutrition items; and (3) instructing and informing shoppers concerning the purposes of nanotechnology to meals items.

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Food Analysis Laboratory Manual by S. Suzanne Nielsen

By S. Suzanne Nielsen

This moment variation laboratory guide used to be written to accompany meals research, Fourth variation, ISBN 978-1-4419-1477-4, by way of an analogous writer. The 21 laboratory workouts within the guide conceal 20 of the 32 chapters within the textbook. the various laboratory routines have a number of sections to hide numerous tools of study for a specific nutrition component to attribute. lots of the laboratory routines comprise the next: advent, analyzing project, goal, precept of process, chemical substances, reagents, precautions and waste disposal, provides, apparatus, strategy, facts and calculations, questions, and references. This laboratory guide is perfect for the laboratory component of undergraduate classes in meals research.

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Handbook of Fermented Food and Beverage Technology, Second by Y. H. Hui, E. Özgül Evranuz

By Y. H. Hui, E. Özgül Evranuz

Fermented foodstuff will be produced with reasonably cheap parts and easy thoughts and makes an important contribution to the human vitamin, particularly in rural families and village groups around the globe. growth within the organic and microbiological sciences eager about the manufacture of those meals has resulted in commercialization and heightened curiosity between scientists and foodstuff processors. Handbook of Animal-Based Fermented nutrients and Beverage expertise, moment Edition is an up to date reference exploring the background, microorganisms, caliber coverage, and manufacture of fermented meals items derived from animal sources.

The ebook starts off by way of describing fermented animal product production after which offers an in depth exploration of a number of issues including:

  • Dairy starter cultures, microorganisms, leuconostoc and its use in dairy know-how, and the creation of biopreservatives
  • Exopolysaccharides and fermentation ecosystems
  • Fermented milk, koumiss, laban, yogurt, and bitter cream
  • Meat items, together with ham, salami, sausages, and Turkish pastirma
  • Malaysian and Indonesian fermented fish products
  • Probiotics and fermented items, together with the technological elements and merits of cheese as a probiotic carrier

Fermented meals items play a serious position in cultural identification, neighborhood financial system, and gastronomical satisfaction. With contributions from over 60 specialists from greater than 20 international locations, the booklet is a necessary reference distilling the main serious info in this meals sector.

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