Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef- fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one...
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of t...
PrefaceFunctional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific, M.L. Wahlqvist and N. WattanapenpaiboonAsian Herbal Products: The Basis for Development of High-Quality Dietary Supplements and New Medicines, K.-H. Lee, H. Itokawa, and M.
PrefaceFunctional Foods and Their Impact on Nutrition and Health: Opportunities in the Asia Pacific, M.L. Wahlqvist and N. WattanapenpaiboonAsian Herb...
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processin...
The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in an organized format, Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas.
Emphasizing black and green teas equally, the book presents...
The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic compo...
Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties, mechanisms of anti-cancer and anti-aging action. In addition, it covers processing technology, storage, material sources, marketing, social, and economical aspects. Expanding on geographical areas covered in previous works, the authors consider...
Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the...
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the...
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduc...
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food.
Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile...
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This bo...
