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Levnedsmiddelkemi

Her finder du spændende bøger om Levnedsmiddelkemi. Nedenfor er et flot udvalg af over 22 bøger om emnet. Det er også her du finder emner som Fødevarekemi.
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  • af Thorvald Pedersen
    236,95 kr.

  • af Anil Kumar Siroha & Sneh Punia Bangar
    1.435,95 kr.

  • af Jiewen Zhao, Quansheng Chen & Hao Lin
    877,95 kr.

  • af Luis Garc¿a Fernandez
    1.131,95 kr.

  • af Salvatore Parisi, Rajeev K. Singla, Suni Mary Varghese & mfl.
    410,95 kr.

  • af Maciej Nodzy¿ski
    142,95 kr.

    Scientific Essay from the year 2021 in the subject Chemistry - Food Chemistry, grade: 7 (IB), , language: English, abstract: This paper aims to investigate how different temperatures influence the degradation of vitamin C as well as to clarify the preconception about this vitamin. More specifically, the relationship between the temperature and the concentration of vitamin C will be researched. The research suggests that vitamin C degrades in elevated temperatures so it is highly probable that it also degrades in hot tea and other hot beverages. Consequently, vitamin C is rather not the component of hot tea with lemon juice that provides curative properties, opposite to what many people believe.The subject is important because it extends the knowledge about how vitamin C degrades in different temperatures and how to handle this vitamin properly. The research shows at which temperature vitamin C is most effective and this information could be useful for pharmaceutical companies when improving the effectiveness and medicinal properties of drugs where vitamin C is the main constituent. The investigation uses the method of redox titration of vitamin C with iodine solution and the detailed information about this process is presented.

  • af Md. Abdul Hannan
    1.021,95 kr.

    The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book discusses some of the most sought-after shrimps such as Penaeus monodon, P. vannamei, and Macrobrachium rosenbergii. Good-quality shrimp is a prerequisite for the seafood business as it is used for human consumption. Lack of proper knowledge in raw materials handling and post-harvest processing is the main obstacle in quality shrimp production. Complex business policy, commitment break in both parties (buyers and sellers), competition with other seafood-producing countries, and fluctuation of currency in international seafood market are the factors affecting international seafood business. This book closes this gap in literature and facilitates the production of excellent-quality exportable frozen shrimp through informed practices from experts. The book includes information about packaging of frozen shrimp, inspection, and shipment. It also compiles different mathematical calculations which are in practiced in the processing industries.  The book is essential reading for professionals in the shrimp producing and processing industries. It is also useful for researchers in fisheries science, aquaculture, food technology, and food microbiology.

  • af Rony Antony
    157,95 kr.

    Project Report from the year 2017 in the subject Chemistry - Food Chemistry, grade: 7.0, University of Copenhagen (Food Science and Technology), course: Advanced Food Chemistry, language: English, abstract: This work analyzes the effects of the antioxidant Ethoxyquin on fish products. The synthetic antioxidant Ethoxyquin is widely used, specifically in the fishmeal industry in order to prevent the fishmeal from lipid oxidation. New implemented regulations of EU do not allow to incorporate any traces of EQ on feed in some countries within the Europe. But in many countries, it is used in some spices like rosemary and chilli to preserve their color. The toxicity of EQ is the major problem which creates some harmful effects on human and animals when animals are fed with the feed containing EQ. At the same time, humans are affected indirectly by other means. The project report tries to present the physical and chemical properties of EQ, its working mechanism as an antioxidant in fishmeal, positive and negative attributes of EQ on feed, feed ingredients, human and animals, regulations and requirements of the incorporation of EQ on different feed, the reauthorization part and the replacement of EQ by some alternative natural and/or synthetic compounds as well.Three major synthetic antioxidants are used in food industry especially in processed feed such as fishmeal. These are Ethoxyquin (6-ethoxy-1,2-dihydro-2,2,4-trimethylquinoline) (EQ), Butylated Hydroxytoluene (2,6-di-tert-butyl-p-cresol) (BHT) and Butylated Hydroxyanisole (tert-butyl-4-hydroxyanisole) (BHA). Other synthetic antioxidants such as octylgallate and propylgallate have no significant role, even though among all the synthetic antioxidants, ethoxyquin is mostly used because of its low production costs and higher antioxidative effect.Ethoxyquin has been widely used in fishmeal as an antioxidant and its antioxidant capacity through free radical scavenging mechanism has been widely understood. However, when toxigenicity in human and animals is considered, the use of ethoxyquin is still in a bewildered stage for a decision. A combination of multiple antioxidants (either natural or synthetic or a combination of natural and synthetic) with less toxicity and stability along with some emulsifying or chelating agents may provide some good results. In order to do so, extensive data collection and research have to be conducted. Through this process, stabilization and reauthorization is possible to a greater extent and the present huddle can be minimized. Knowing the toxicity, the regulating body shall consider the maximum inclusion level of EQ on feed and feed ingredients.

  • af Ashutosh Kumar Shukla
    1.760,95 kr.

    The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects.Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

  • af David Julian McClements
    555,95 kr.

    Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as for the conversion of waste materials into value-added products. Finally, the potential toxicity of both organic and inorganic nanoparticles found in foods is critically assessed. The author is a Distinguished Professor of food science who uses physics, chemistry, and biology to improve the quality, safety, and healthiness of foods. He has published over 1200 scientific articles and 13 books in this area and is currently the most highly cited food scientist in the world. He has won numerous awards for his scientific achievements. The aim of this book is to provide scientists and technologists with an understanding of the basic principles of nanotechnology and how they can be used in the food and agricultural industry to improve the quality, sustainability, safety, and healthiness of our foods.

  • af Abdel Moneim Elhadi Sulieman
    1.473,95 kr.

    Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

  • af Jaya Arora, Kishan Gopal Ramawat & Halina Maria Ekiert
    3.428,95 kr.

    This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect). The content is divided into three main parts, the first of which covers various antioxidants (such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid), their origins, plant biochemistry and industrial utilization. In turn, the book¿s second, main part focuses on antioxidants¿ beneficial health effects, explains biochemical fundamentals such as the free radical theory and oxidative stress, and discusses antioxidants¿ role in e.g. cancer, cardiovascular diseases, inflammation, degenerative diseases and ageing. The third part reviews general laboratory methods for antioxidant screening, preservation and determination. Written by an international team of experts, this highly interdisciplinary book will benefit a broad range of health professionals and researchers working in biochemistry, biotechnology, nutrition, plant science and food chemistry. It offers an indispensable, up-to-date guide for anyone interested in antioxidants and the role of a plant-based diet in disease prevention and control

  • af Rajan Sharma, Kamal Gandhi, Priyae Brath Gautam, mfl.
    1.269,95 kr.

  • af Rajesh Kumar
    337,95 kr.

    Academic Paper from the year 2015 in the subject Chemistry - Food Chemistry, , language: English, abstract: India is the second largest honey producer and exporter in the world, plays an important role in world honey production and trade. The total production of honey in India is approx. 27000MT per year and the maximum production of honey in India comes from the forests.In Himachal Pradesh the total honey production is about 120MT per year. Honey has been used by man in various ways since times immemorial. It contains more than so different substances but 95-99,5% of the total solids and sugars. The color, aroma, flavor, texture are the important quality characteristics of honey. Besides this, honey is prized for.

  • af Edward Muntean
    586,95 kr.

  • af Sarita Srivastava
    1.303,95 kr.

    This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.

  • af Muhamed Brka, Zlatan Sari¿, Sanja Oru¿evi¿ ¿uljevi¿, mfl.
    2.408,95 kr.

    This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina. It reports on recent advances in the area of food science and food technology, and is divided into 5 major topical sections: food analysis, food energy systems, food trends and competitiveness, food and feed chain management, and modern challenges. Offering a timely snapshot of cutting-edge, multidisciplinary research and developments in modern food science and technology, these proceedings facilitate the transfer of these findings to industry. As such, the book will appeal to researchers and professionals in the food and agricultural industries, as well as those at regulatory and food safety agencies.

  • af David Julian McClements & Lutz Grossmann
    1.205,95 kr.

    The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the environment and biodiversity. In addition, consumers are adopting plant-based diets for ethical and health reasons. As a result, many food companies are developing plant-based analogs of animal-based foods like dairy, egg, meat, and seafood products. This is extremely challenging because of the complex structure and composition of these animal-based foods.Next-Generation Plant-based Foods: Design, Production and Properties presents the science and technology behind the design, production, and utilization of plant-based foods. Readers will find a review of ingredients, processing operations, nutrition, quality attributes, and specific plant-based food categories such as milk and dairy products, egg and egg products, meat and seafood products, providing the fundamental knowledge required to create the next generation of healthier and more sustainable plant-based food alternatives.

  • af Chukwuebuka Egbuna, Eugene N. Onyeike, Kingsley C. Patrick-Iwuanyanwu & mfl.
    1.387,95 kr.

    This book entitled ¿Application of Nanotechnology in Food Science, Processing and Packaging¿ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.

  • af Victor R. Preedy, Rajkumar Rajendram & Vinood B. Patel
    618,95 kr.

    Glutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be "conditionally essential." Glutamine in Health and Disease presents the application of current nutritional knowledge by physicians and dietitians and incorporates emerging fields of science and important discoveries. Section 1 covers glutamine structure and function, glutamine synthetase, glutamine binding protein, glutamine transport, glutamine-rich activation domains and transcription, glutamine transaminase and cell biochemistry. Section 2 covers glucose-independent glutamine metabolism, intestinal barrier function, thyroid-stimulating hormone, glutamine resonances, focal ischemia, plasma glutamine, metabolic stress, cancer and absorption. Section 3 covers dipeptide-bound glutamine, DNA protection, oxidative stress, NF-KB, the inflammatory response, the lung, kidney, GI tract and liver, autophagy, ethanol and diabetes. Finally, Section 4 covers the use of glutamine in preoperative states, enteral and parenteral nutrition, pulmonary infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics, pancreatic surgery, the elderly, gastric emptying gastric bypass and use glutamine cocktails. Written by authors of international and national standing, leaders in the field and trendsetters, Glutamine in Health and Disease is essential reading for nutritionists and dietitians, public health scientists, physicians, epidemiologists, policy makers, and health care professionals of various disciplines.

  • af Michael Moss
    165,95 kr.

    Essen kann tödlich sein - wie Nestlé, Kellogg's, Kraft & Co. unsere Gesundheit aufs Spiel setzenMinneapolis, April 1999: Bei einem geheimen Treffen kommen die Geschäftsführer der zwölf größten Nahrungsmittelkonzerne der USA - darunter Nestlé, Coca-Cola und Kraft - zusammen. Auf ihrer Agenda: die weltweit zunehmende Fettleibigkeit. Ihre Sorge: Immer häufiger werden industriell hergestellte Lebensmittel mit ihren Unmengen an Salz, Zucker und Fett für die Gewichtsprobleme der Menschen verantwortlich gemacht. Ein Vorstandsmitglied von Kraft appelliert an das Gewissen seiner Kollegen. Doch unvermittelt ist das Treffen zu Ende ...>

  • af Joan K. Ransley, Judith K. Donnelly & Nicholas W. Read
    352,95 kr.

    Consumer interest in diet and nutritional supplements is increasing dramatically. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides a valuable text for those who are researchers or decision-makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.

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