Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols,...
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed b...
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...
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well...
Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flav...
Seafoods are important sources of nutrients for humans. Proteins and non- protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio- vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their...
Seafoods are important sources of nutrients for humans. Proteins and non- protein nitrogenous compounds play an important role in the nutritional valu...
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the world population is steadily in- creasing, there is a decrease in traditional agriculture productivity and concerns are also expressed over the damage inflicted to the environment and restrictions that might be en- forced in food production. At the same time, there is an increasing demand for high qual- ity agricultural products as well as for food ingredients related...
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured ...
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...
A major challenge for the meat and seafood industries continues to be that of pro- ducing high-quality, wholesome products. Consumers' demand for redu...
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor charact...
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally, it provides an easy-to-read text suitable for teaching senior undergraduate and postgraduate students in the relevant areas.
The book is divided into seven major sections: Section I covers market trends, global...
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nu...
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been marked by its GRAS (generally recognized as safe) accreditation by the USFDA (United States Food and Drug Administration) in 1985. Canola Oil is perhaps the only edible vegetable oil that by today's standards is considered to be nutritionally well balanced. Furthermore, its protein meal is well balanced in its amino acid content and perhaps in...
Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source o...
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development of raw foods such as...
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for unde...
