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.
Many foods depend on additives for safety and stability or preservation. Foods are packaged to protect them and keep them in good condition while they are delivered to shops, stacked on shelves, or stored at home. This is a comprehensive advanced level book that provides thorough up-to-date coverage of a broad range of topics in food science and technology and describes avenues of advanced study in the field. The book explores key food commodities and food composition with an emphasis on the functional properties of each commodity.
The so-called HACCP (Hazard Analysis and Critical Control Points) acronym is well known in the food industry in relation to the management of microbiological, chemical, and physical risks. This book is designed to help current and prospective researchers in this field.
This volume introduces and surveys the broad and complex interrelationships among food ingredients and processing, and explores how these factors influence food quality and safety. The book in food science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate, or otherwise interface with the food industry.
