Food composition and analysis : methods and strategies

Title:

Publication Information:

Toronto : Apple Academic Press, 2014

Physical Description:

xviii, 406 pages : illustrations : 23 cm.

ISBN:

9781926895857

Subject Term:

Food -- Composition

Food -- Composition -- Methodology

Food -- Analysis

Added Author:

Haghi, A. K.,

Carvajal-Millan, Elizabeth,

Available:*

Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010333979	TX541 F664 2014	Open Access Book	Book	Searching... Unknown

This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.

Author Notes

A. K. Haghi, PhD, holds a BSc in urban and environmental engineering from University of North Carolina (USA); a MSc in mechanical engineering from North Carolina AT State University (USA); a DEA in applied mechanics, acoustics and materials-from Universit de Technologie de Compiegne (France); and a PhD in engineering sciences from Universit de Franch. Comt (France). He is the author and editor of 65 books as well as 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as a professor at several universities. He is currently. Editor in Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and on the editorial boards of many international journals. He is a member of the Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec Canada.
Elizabeth Carvajal-Millan, PhD, has been working as a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Mexico since 2005. She obtained her PhD in France at cole Nationale Suprieure Agronomique de Montpellier (ENSAM), her MSc degree at CIAD, and undergraduate degree at the University of Sonora, Mexico. Her research interests are focused on biopolymers, particularly in the extraction and characterization of polysaccharides of high Value added co-products, recovered from the food industry, especially ferulated arabinoxylans. She has published more than 40 refereed papers, 15 chapters in books, over 60 conference presentations, and one patent.

C. Bueno-Ferrer and N. Burgos and A. JiménezA. L. Martínez-López and E. Carvajal-Miilan and Y. L. López-Franco and J. Lizardi-Mendoza and A. Rascón-ChuN. N. SazhinaAdriane B. P. Medeiros and Suzan C. Rossi and Mario C. J. Bier and Luciana P. S. Vandenherghe and Carlos R. SoccolCesar de Morais CoutinhoB. G. Mane and S. K. Mendiratta and Himani DhanzeCarlos Ricardo Soccol and Leifa Fan and Sascha HabuPotteen Kannan and Nithya QuintoilA. Morales-Ortegal and E. Carvajal-Millan and P. Torres-Chavez and A. Rascon-Chu and J. Lizardi-Mendoza and Y. López-FrancoAgustín Rascon-Chu and Karla Escarcega-Loyal and Elizabeth Carvajal-Millan and Alfonso SánchezM. S. Mohy Eldin and A. M. Omer and E. A. Soliman and E. A. HassanV. V. BorodaiMd. Wasim Siddiqui and Vasudha Bansal and A. B. SharangiN. N. Sazhina and A. E. Ordyan and V. M. MisinCrystal L. Snyder and Paul P. Kolodziejczyk and Xiao Qiu and Saleh Shah and E. Chris Kazala and Randall J. WeselakeN. N. Sazhina and E I. Korotkova and V. M. MisinS. Rakovsky and M. Anachkov and G. E. ZaikovN. N. Sazhinal and V. M. Misin and E. I. KorotkovaE. A. Averjanova and L. G. Kharuta and A. E. Rybalko and K. P. SkipinaA.V. Bychkova and M. A. Rosenfeld and V. B. Leonova and O. N. Sorokina and A. L. KovarskiS. Remya and C. O. Mohan and C. N. Ravishankar and R. Badonia and T. K. Srinivasa Gopal

List of Contributors	p. ix
List of Abbreviations	p. xv
Preface	p. xvii
1 Vegetable Oils as Platform Chemicals for Synthesis of Thermoplastic Bio-based Polyurethanes	p. 1
2 Antioxidant Activity of Maize Bran Arabinoxylan Microspheres	p. 19
3 Comparative Estimation of Kalanchoe Juice Antioxidant Properties	p. 29
4 Enzymes for Flavor, Dairy, and Baking Industries	p. 37
5 Membrane Technology in Food Processing	p. 49
6 Tenderization of Meat and Meat Products: A Detailed Review	p. 95
7 Biological Properties of Mushrooms	p. 113
8 Molecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin	p. 149
9 Cross-Linking of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheology and Microstructure of the Gel	p. 169
10 Free and Ester-linked Ferulic Acid Content in a Hard-to-Cook Pinto Bean (phaseolus vulgaris I.) Variety	p. 181
11 Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications	p. 187
12 The Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis under the Influence of Bioprep a rations Use during Potato Cultivation	p. 213
13 Irradiation of Fruits, Vegetables, and Spices for Better Preservation and Quality	p. 227
14 Antioxidant Properties of Various Alcohol Drinks	p. 251
15 A Study on the Potential of Oilseeds as a Sustainable Source of Oil and Protein for Aquaculture Feed	p. 269
16 Electrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects	p. 283
17 Ozonolysis of Chemical and Biochemical Compounds	p. 299
18 Antioxidant Activity of Mint	p. 337
19 Wild Orchids of Colchis Forests and Save Them as Objects of Ecoeducation, and Producers of Medicinal Substances	p. 347
20 Fixation of Proteins on MNPs	p. 359
21 Antimicrobial Packaging for Food Applications	p. 377
Index	p. 397

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Table of Contents