Food science and technology : new research

Title:

Publication Information:

New York : Nova Science Publishers, c2008

Physical Description:

xiii, 482 p. : ill. (some col.) ; 26 cm.

ISBN:

9781604567151

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010236219	TX551 F66 2008	Open Access Book	Book	Searching... Unknown

Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.

Long-Ze Lin and James M. HarnlyDemetra Nikolopoulou and Kriton GrigorakisLeandro S. Oliveira and Adriana S. FrancaValeria Terzi and Caterina Morcia and Primetta FaccioliJohn Patterson and Caroline OwenKasipathy KailasapathyKasipathy KailasapathyElvino Brosio and Monica Belotti and Raffaella GianferriRaquel Linhares Carreira and Eliza Augusta Rolim Biasutti and Wendel de Oliveira Afonso and Viviane Dias Medeiros Silva and Marialice Pinto Coelho SilvestreS. R. Drago and R. J. Gonzalez and M. C. AnonN. Guemes Vera and G. Davila-Ortiz and J. Martinez-Herrera and A. Bernardino-Nicanor and S. Soto-Simental and J. F. Hernandez Chavez and Alfonso Totosaus-SanchezWen Jun Zhang and Xi Yan Zhang and Yong Kai XiaM. R. Moreira and A. G. Ponce and S. I. RouraNedra El Hadj-Ali and Noomen Hmidet and Nabil Souissi and Alya Sellami-Kamoun and Moncef NasriJulio M. A. Araujo and Delcio Sandi and Jane S. R. Coimbra

Preface	p. vii
Chapter 1 LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for All Plants	p. 1
Chapter 2 Nutritional and Antinutritional Composition of Legumes and Factors Affecting it	p. 105
Chapter 3 Low-cost Adsorbents from Agri-food Wastes	p. 171
Chapter 4 Molecular Traceability in the Post-genomic Era: An Application of Technology to Food Science	p. 211
Chapter 5 Psychophysical and Electrophysiological Responses to Odor in Food Science	p. 243
Chapter 6 Food Bioactive Peptides: Recent Trends in Research, Production, Functionality, and Applications	p. 271
Chapter 7 Recent Trends in the Probiotic and Prebiotic Functional Food Product Development	p. 299
Chapter 8 Diffusive and Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods	p. 323
Chapter 9 Effect of Some Reactional Parameters in an Enzyme Assisted Process for Hydrolysing whey Proteins	p. 341
Chapter 10 Techno-functional Properties from Hydrolyzed Wheat Gluten Fractions	p. 355
Chapter 11 Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber	p. 383
Chapter 12 An Overview and Prospect on Banana Processing Technologies in China	p. 393
Chapter 13 Organic Fresh Vegetables: Green Technologies	p. 407
Chapter 14 The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1	p. 427
Chapter 15 Coffee Oil, Cafestol, and Kahweol:Extraction Using Supercritical Carbon Dioxide	p. 441
Index	p. 459

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