Food Composition and Analysis : Methods and Strategies book cover
1st Edition

Food Composition and Analysis
Methods and Strategies

ISBN 9781774633151
Published March 31, 2021 by Apple Academic Press
424 Pages 84 B/W Illustrations

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Book Description

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.

Table of Contents

Vegetable Oils as Platform Chemicals for Synthesis of Thermoplastic Bio-Based Polyurethanes, C. Bueno-Ferrer, N. Burgos, and A. Jiménez
Antioxidant Activity of Maize Bran Arabinoxylan Microspheres, A. L. Martínez-López, E. Carvajal-Millan, Y. L. López-Franco, J. Lizardi-Mendoza, and A. Rascón-Chu
Comparative Estimation of Kalanchoe Juice Antioxidant Properties, N. N. Sazhina
Enzymes For Flavor, Dairy and Baking Industries, Adriane B. P. Medeiros, Suzan C. Rossi, Mário C. J. Bier, Luciana P. S. Vandenberghe, and Carlos R. Soccol
Membrane Technology in Food Processing, Cesar de Morais Coutinho
Tenderization of Meat and Meat Products: A Detailed Review, B. G. Mane, S. K. Mendiratta, and Himani Dhanze
Biological Properties of Mushrooms, Carlos Ricardo Soccol, Leifa Fan, and Sascha Habu
Molecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin, Porteen Kannan and Nithya Quintoil
Cross-Linking of Ferulated Arabinoxylans Extracted from a Mexican Wheat Flour: Rheology and Microstructure of The Gel, A. Morales-Ortega, E. Carvajal-Millan, P. Torres-Chavez, A. Rascón-Chu, J. Lizardi-Mendoza and Y. López-Franco
Free and Ester-Linked Ferulic Acid Content in a Hard-To-Cook Pinto Bean (Phaseolus Vulgaris L.) Variety, Agustín Rascon-Chu, Karla Escarcega-Loya, Elizabeth Carvajal-Millán, and Alfonso Sánchez
Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications, M. S. Mohy Eldin, A. M. Omer, E.A. Soliman, and E. A. Hassan
The Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis Under the Influence of Biopreparations Use During Potato Cultivation, V. V. Borodai
Irradiation of Fruits, Vegetables and Spices for Better Preservation and Quality, Md. Wasim Siddiqui, Vasudha Bansal, and A. B. Sharangi
Antioxidant Properties of Various Alcohol Drinks, N. N. Sazhina, A. E. Ordyan, and V. M. Misin
A Study on the Potential of Oilseeds as a Sustainable Source of Oil and Protein for Aquaculture Feed, Crystal L. Snyder, Paul P. Kolodziejczyk, Xiao Qiu, Saleh Shah, E. Chris Kazala, and Randall J. Weselake
Electrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects, N. N. Sazhina, E. I. Korotkova, and V. M. Misin
Ozonolysis of Chemical and Biochemical Compounds, S. Rakovsky, M. Anachkov, and G. E. Zaikov
Antioxidant Activity of Mint, N. N. Sazhina, V. M. Misin, and E. I. Korotkova
Wild Orchids of Colchis Forests and Save Them as Objects of Ecoeducation, and Producers of Medicinal Substances, E. A. Averjanova, L. G. Kharuta, A. E. Rybalko, and K. P. Skipina
Fixation of Proteins on Mnps, A. V. Bychkova, M. A. Rosenfeld, V. B. Leonova, O. N. Sorokina, and A. L. Kovarski
Antimicrobial Packaging for Food Applications, S. Remya, C. O. Mohan, C. N. Ravishankar, R. Badonia, and T. K. Srinivasa Gopal

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Haghi, A. K. | Carvajal-Millan, Elizabeth|