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Food composition and analysis : methods and strategies

Author: A K Haghi; Elizabeth Carvajal-Millan
Publisher: Toronto ; New Jersey : Apple Academic Press, [2014]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
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;  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Food composition and analysis.
Toronto ; New Jersey : Apple Academic Press, [2014]
(DLC) 2014934523
(OCoLC)857966448
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: A K Haghi; Elizabeth Carvajal-Millan
ISBN: 9781482231663 1482231662
OCLC Number: 879550777
Description: 1 online resource (xviii, 406 pages) : illustrations
Contents: Front Cover; About The Editors; Contents; List Of Contributors; List Of Abbreviations; Preface; Chapter 1 Vegetable Oils As Platform Chemicals For Synthesis Of Thermoplastic Bio-based Polyurethanes; Chapter 2 Antioxidant Activity Of Maize Bran Arabinoxylan Microspheres; Chapter 3 Comparative Estimation Of Kalanchoe Juice Antioxidant Properties; Chapter 4 Enzymes For Flavor, Dairy, And Baking Industries; Chapter 5 Membrane Technology In Food Processing; Chapter 6 Tenderization Of Meat And Meat Products: A Detailed Review; Chapter 7 Biological Properties Ofmushrooms. Chapter 8 Molecular And Immunological Approaches For The Detection Of Important Pathogens In Foods Of Animal OriginChapter 9 Cross-linking Of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheologyand Microstructure Of The Gel; Chapter 10 Free And Ester-linked Ferulicacid Content In A Hard-to-cook Pinto Bean (phaseolus Vulgarisl.) Variety; Chapter 11 Polyacrylamide-grafted Gelatin: Swellable Hydrogel Delivery System For Agricultural Applications. Chapter 12 The Dynamics Of Bacteriaand Pathogenic Fungi In Soil Microbiocenosis Under The Influence Of Biopreparations Use During Potato CultivationChapter 13 Irradiation Of Fruits, vegetables, And Spices For Better Preservation And Quality; Chapter 14 Antioxidant Properties Of Various Alcohol Drinks; Chapter 15 A Study On The Potentialof Oilseeds As A Sustainable Source Of Oil And Protein For Aquaculture Feed; Chapter 16 Electrochemical Methods For Estimation Of Antioxidant Activity Of Various Biologicalobjects; Chapter 17 Ozonolysis Of Chemical And Biochemical Compounds. Chapter 18 Antioxidant Activity Of MintChapter 19 Wild Orchids Of Colchis Forestsand Save Them As Objects Of Ecoeducation, And Producers Of Medicinal Substances; Chapter 20 Fixation Of Proteins On Mnps; Chapter 21 Antimicrobial Packaging For Food Applications; Back Cover.
Responsibility: edited by A.K. Haghi, PhD, and Elizabeth Carvajal-Millan, PhD.

Abstract:

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.>

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