Principles of Enzymology for the Food Sciences
Principles of Enzymology for the Food Sciences

Author: John R. Whitaker

Publisher: Routledge

Published: 2018-12-19

Total Pages: 650

ISBN-13: 1351421875

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This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.

Food Analysis by HPLC, Second Edition
Food Analysis by HPLC, Second Edition

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2000-04-05

Total Pages: 1074

ISBN-13: 9780824784607

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Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

Seafood Enzymes
Seafood Enzymes

Author: Norman F. Haard

Publisher: CRC Press

Published: 2000-02-25

Total Pages: 708

ISBN-13: 1482289911

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"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

Handbook of Cereal Science and Technology, Revised and Expanded
Handbook of Cereal Science and Technology, Revised and Expanded

Author: Karel Kulp

Publisher: CRC Press

Published: 2000-03-28

Total Pages: 807

ISBN-13: 1420027220

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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

International Food Safety Handbook
International Food Safety Handbook

Author: Kees Van der Heijden

Publisher: Routledge

Published: 2019-07-05

Total Pages: 832

ISBN-13: 1351437429

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Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

International Food Safety Handbook
International Food Safety Handbook

Author: Kees Van der Heijden

Publisher: Routledge

Published: 2019-07-05

Total Pages: 836

ISBN-13: 1351437410

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Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology

Handbook of Food Preservation
Handbook of Food Preservation

Author: M. Shafiur Rahman

Publisher: CRC Press

Published: 1999-01-21

Total Pages: 832

ISBN-13: 9780824702090

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With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Coloring of Food, Drugs, and Cosmetics
Coloring of Food, Drugs, and Cosmetics

Author: Gisbert Otterstätter

Publisher: CRC Press

Published: 1999-01-04

Total Pages: 416

ISBN-13: 9780824702151

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"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."

Fatty Acids in Foods and Their Health Implications
Fatty Acids in Foods and Their Health Implications

Author: Ching Kuang Chow

Publisher: CRC Press

Published: 1999-11-12

Total Pages: 1078

ISBN-13: 9781420001532

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An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.

Handbook of Vegetable Science and Technology
Handbook of Vegetable Science and Technology

Author: D. K. Salunkhe

Publisher: CRC Press

Published: 1998-03-19

Total Pages: 740

ISBN-13: 1482269872

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"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each vegetable presented. "