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Carotenoids: Properties, Processing and Applications

Carotenoids: Properties, Processing and Applications
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-08-27
  • Pages : 385
  • ISBN : 0128173149
  • Language : En, Es, Fr & De
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Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health, nutrition and functions of carotenoids, the new recovery efforts from underutilized sources, the extraction procedures using green solvents and technologies, and their sustainability aspects. Written by a team of experts in the field of food chemistry, food science and technology, as well as bioresource technologists mainly from academia, the book covers the most recent advances in the field of carotenoids, while also analyzing the potential of already commercialized processes and products. Covers carotenoids’ properties in view of alternative sources (plant by-products, microalgae, etc.), recovery technologies and applications Thoroughly explores mechanistic aspects, dietary intake and recommendations surrounding the health-promoting effects of carotenoids Discusses the effect of processing and storage conditions in carotenoid levels and bioavailability Presents applications and case studies in the food industry

Glucosinolates: Properties, Recovery, and Applications

Glucosinolates: Properties, Recovery, and Applications
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-10-02
  • Pages : 344
  • ISBN : 0128164948
  • Language : En, Es, Fr & De
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Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential applications. Bringing the latest advances in the field, the book also covers practical approaches and applications, giving emphasis to their diversity in plants, the debate of "good" and "bad" glucosinolates, biosynthetic pathways and metabolism, the influence of the food supply chain on decomposition and intake, sustainable sources of glucosinolates, processing and cooking effects, and more. Written by a team of chemists, biochemists, food scientists and technologists, this book is a helpful resource for anyone dealing with food science, technology and new product developments in food, natural products and in health industries. Thoroughly explores the most trending topics of glucosinolates, giving emphasis on their diversity in plants Covers properties, processing, recovery issues and particular applications of glucosinolates Brings the health effects of glucosinolates, metabolomics and decomposition

Carotenoid Chemistry and Biochemistry

Carotenoid Chemistry and Biochemistry
Proceedings of the 6th International Symposium on Carotenoids, Liverpool, UK, 26-31 July 1981

by International Union of Pure and Applied Chemistry. Division of Organic Chemistry

  • Publisher : Pergamon
  • Release : 1982
  • Pages : 399
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Downstream Processing Biosurfactants Carotenoids

Downstream Processing Biosurfactants Carotenoids
A Book

by Armin Fiechter

  • Publisher : Springer
  • Release : 1996
  • Pages : 183
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Carotenoids as Colorants and Vitamin A Precursors

Carotenoids as Colorants and Vitamin A Precursors
Technological and Nutritional Applications

by J. Christopher Bauernfeind

  • Publisher : Academic Press
  • Release : 1981-09-11
  • Pages : 938
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Carotenoids as Colorants and Vitamin A Precursors: Technological and Nutritional Applications presents the application of carotenoids to food and to the feed of animals, poultry, fish, and birds. This book discusses the use of carotenoids in medicine, in the coloring of cosmetic and pharmaceutical products, and their unique role as photoconductors. Organized into 10 chapters, this book begins with an overview of the growing preference for natural-type colors in countries around the world. This text then examines the potential level of use of various carotenoids in a variety of foods. Other chapters consider the types of carotenoids that are added to the diet of aquatic animals, which should be selected according to the species because of varying biosynthetic capabilities and expected final pigment content. This book discusses as well the mechanisms that control the assimilation and absorption of some carotenoids. The final chapter deals with determination of vitamin A value. This book is a valuable resource for industrial chemists and aquaculturists.

Carotenoids: Structure and Function in the Human Body

Carotenoids: Structure and Function in the Human Body
A Book

by Muhammad Zia-Ul-Haq,Saikat Dewanjee,Muhammad Riaz

  • Publisher : Springer Nature
  • Release : 2021-03-21
  • Pages : 859
  • ISBN : 3030464598
  • Language : En, Es, Fr & De
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Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.

Food Colorants

Food Colorants
Chemical and Functional Properties

by Carmen Socaciu

  • Publisher : CRC Press
  • Release : 2007-10-24
  • Pages : 648
  • ISBN : 9781420009286
  • Language : En, Es, Fr & De
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Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.

Bibliography of Agriculture

Bibliography of Agriculture
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1981
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1995
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the University of Nottingham Residential Seminar on Vitamins

Proceedings of the University of Nottingham Residential Seminar on Vitamins
A Book

by Mendel Stein

  • Publisher : Churchill Livingstone
  • Release : 1971
  • Pages : 196
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Antioxidants in Food

Antioxidants in Food
Practical Applications

by Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon

  • Publisher : CRC Press
  • Release : 2001-04-12
  • Pages : 288
  • ISBN : 9780849312229
  • Language : En, Es, Fr & De
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Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.

Processed Prepared Foods

Processed Prepared Foods
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1983
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Nutrition

Nutrition
Science and Applications

by Lori A. Smolin,Mary B. Grosvenor

  • Publisher : John Wiley & Sons Incorporated
  • Release : 2008
  • Pages : 912
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Obesity has become a major health issue throughout the world, but many people just aren't aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter.

Fruit Processing

Fruit Processing
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Indonesian Food and Nutrition Progress

Indonesian Food and Nutrition Progress
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Thermal and Mechanical Effects on Retention of Food-grade -carotene During Extrusion Processing

Thermal and Mechanical Effects on Retention of Food-grade -carotene During Extrusion Processing
A Book

by Monali Manoj Yajnik

  • Publisher : Unknown Publisher
  • Release : 2003
  • Pages : 284
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Carotenoids, amino acids and pectins in tomato pastes

Carotenoids, amino acids and pectins in tomato pastes
A Book

by Yuan-kuang Liu

  • Publisher : Unknown Publisher
  • Release : 1972
  • Pages : 222
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Proceedings of the IXth International ISHS Symposium on the Processing Tomato

Proceedings of the IXth International ISHS Symposium on the Processing Tomato
Melbourne, Australia, November 15-18, 2004

by L. Chirnside,W. J. Ashcroft

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 343
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Abstracts on Tropical Agriculture

Abstracts on Tropical Agriculture
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1993
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Flavour Industry

The Flavour Industry
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1971
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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