1st Edition

Food Composition and Analysis Methods and Strategies

Edited By A. K. Haghi, Elizabeth Carvajal-Millan Copyright 2014
    424 Pages 84 B/W Illustrations
    by Apple Academic Press

    424 Pages 84 B/W Illustrations
    by Apple Academic Press

    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.

    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
    Index

    Biography

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