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Get Advances in Food Science and Nutrition, Volume 2 PDF

Posted On April 21, 2018 at 2:25 am by / Comments Off on Get Advances in Food Science and Nutrition, Volume 2 PDF

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

ISBN-10: 1118137094

ISBN-13: 9781118137093

Advances in nutrition technological know-how and Nutrition covers subject matters similar to nutrients protection pursuits, hazard evaluate, caliber coverage and regulate, reliable production practices, nutrients processing structures, layout and regulate, and speedy tools of study and detection, in addition to sensor expertise, environmental regulate, and safety.

 

The 13 chapters are written by way of sought after 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 meals technology, including:

•           Potato creation, composition, and starch processing

•           Milk and sorts of milk products

•           Processing and renovation of meat, chook, and seafood

•           nutrition parts together with ingredients and normal plant-based ingredients

•           end result and fruit processing

•           Antioxidant task of phytochemicals and their approach to analysis

•           The impression of nutrients processing on bioactive compounds

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

•           traits in sensory characterization of nutrients products

•           Ultrasound functions in nutrition technology

•           variations of foodstuff style together with aroma compounds and chemical reactions that effect flavor

•           garage applied sciences for clean fruits

 

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

Sample text

4. A. Genotype by environment interaction effects on starch content and digestibility in potato (Solanum tuberosum L). Journal of Agricultural and Food Chemistry, 61, 3941–3948, 2013. 5. S. Physicochemical, thermal and pasting properties of starches separated from different potato cultivars grown at different locations. Food Chemistry, 101, 643–651, 2007. 6. R. Effects of soil temperature on growth and nutrition of potato plants and tuberization, composition, and periderm structure of tubers. Procedings American Society for Horticultural Science, 84, 412–423, 1964.

Potential of acrylamide formation, sugars, and free asparagine in potatoes: a comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51, 5556–5560, 2003. M. Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking. Journal of Agricultural and Food Chemistry, 49, 2414–2421, 2001. USDA. National Nutrient Database for Standard Reference. Release 25. National Agricultural Library, USA, 2013. J. Potato proteins, lipids, and minerals.

According to the European Food Safety Authority the indicative levels of acrylamide in chips and French fries is 1000 and 600 ppb, respectively. The acrylamide formation in food occurs through Maillard reaction, a complex series of non-enzymatic reactions between amino acids and reducing sugars. This reaction occurs during the processing of potatoes at high temperatures. Frying, baking, and roasting are the examples of such processes. The Maillard reaction produces a large number of compounds, many of which impart colour, aroma, and flavour [51–53].

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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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