New PDF release: Advances in Food Science and Nutrition, Volume 2

By Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta

ISBN-10: 1118137094

ISBN-13: 9781118137093

Advances in meals technological know-how and Nutrition covers subject matters akin to nutrition protection pursuits, threat review, caliber insurance and keep an eye on, stable production practices, nutrition processing structures, layout and regulate, and swift tools of study and detection, in addition to sensor know-how, environmental keep watch over, and safety.

 

The 13 chapters are written through trendy researchers from undefined, academia, and government/private study laboratories round the world.  The ebook information a number of the contemporary technical examine accomplishments within the components foodstuff technological know-how, including:

•           Potato construction, composition, and starch processing

•           Milk and varieties of milk products

•           Processing and upkeep of meat, chook, and seafood

•           foodstuff constituents together with ingredients and traditional plant-based ingredients

•           culmination and fruit processing

•           Antioxidant job of phytochemicals and their approach to analysis

•           The impact of foodstuff processing on bioactive compounds

•           meals safeguard laws together with foodborne pathogens, probiotics, genetically converted meals, and bioavailability of nutrients

•           tendencies in sensory characterization of nutrition products

•           Ultrasound functions in foodstuff technology

•           changes of meals taste together with aroma compounds and chemical reactions that impact flavor

•           garage applied sciences for clean fruits

 

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Additional info for Advances in Food Science and Nutrition, Volume 2

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34. K. , http://www. UYdIK6KovEo. 2013. 35. G. (1994). Meat Preservation: Preventing Losses and Assuring Safety. , Food and Nutrition Press, Inc. Trumbull, Connecticut, USA. 36. , and Bastida, S. Production variations of nutritional composition of commercial meat products. Food Research International. 43(10), 2378–2384, 2010. 37. P. Chemical composition and their technological significance. Advances in Fish Processing Technology, (2005). , Pub. Allied Publishers Pvt. Ltd. New Delhi. 38. A. Meat Science - Fourth Edition.

69] studied sanitizing dip as a postharvest treatment on the quality of fresh-cut watermelon. They found that a pre-cut sanitizing dip reduced about one to two log cycles in initial aerobic and coliform bacterial counts. This is expected to extend the shelf life of fresh cut melon when stored at 4°C for up to 14 days. However, there is limited information on the effect of postharvest treatments on the bioactive components of fruit and vegetable, especially in native plants [70]. Sommano et al.

The variation in amylopectin structure Potato: Production, Composition and Starch Processing 41 amongst starches from different potato varieties has also been reported to affect the rheological properties of starch. Potato starches with higher amounts of short-chain amylopectin fraction (degree of polymerization, DP 6–12) were observed to show a greater change in moduli and more viscous character than other starches with lower amounts of these fractions during rheological measurements [90]. In potato starches, both the short- and long-side-chain amylopectins probably contribute to the increase in moduli; however, more so in the contribution of short-chain amylopectin [90].

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Advances in Food Science and Nutrition, Volume 2 by Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta


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