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  • Food Chemistry.
  • Singapore :Springer Nature Singapore :  (7)
  • American Institute of Physics (AIP)
  • Elsevier
Collection
Keywords
Publisher
Language
Years
  • 1
    Online Resource
    Online Resource
    Techniques in Forage Quality Analysis (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Analysis. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: 1. Introduction -- 2. Forage quality vis-a vis livestock productivity -- 3. Forage Quality Indices -- 4. Forage quality components -- 5. Management of anti-nutrients in forages -- 6. General scheme for forage quality analysis -- 7. Laboratory essentials for forage evaluation -- 8. Solutions and buffers in estimations -- 9. Estimation of nutritional components in forages -- 10. Estimation of anti-quality and anti-nutritional factors in forages -- 11. Estimation of mineral content in forages -- 12. Estimation of phytochemicals and enzyme activities in forages -- 13. Quality Estimation of Natural Grasslands and Pastures. 14. Nutritional Quality of Important Forages -- 15. Conservation and processing of forages -- 16. Factors Affecting Forage Quality -- 17. Forage Nutritional Quality Management.
    Abstract: The book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation. Different techniques and methodologies have been presented in a simplified manner. The book has been divided in separate chapters and each chapter discusses different aspect of forage quality. Further, the book also covers the topics on conservation and processing of forages and management techniques for improving the forage nutritional quality. This book is an essential source of information for research scholars, post-graduate students and scientists working on forage quality estimation and also in livestock and dairy industries.
    Type of Medium: Online Resource
    Pages: XVII, 233 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811960208
    URL: https://doi.org/10.1007/978-981-19-6020-8
    DOI: 10.1007/978-981-19-6020-8
    DDC: 641.3
    Language: English
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  • 2
    Online Resource
    Online Resource
    Small Millet Grains : The Superfoods in Human Diet (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food security. ; Food Analysis. ; Chemistry. ; Agriculture. ; Nutrition   . ; Food Science. ; Food Security. ; Food Chemistry. ; Agriculture. ; Nutrition.
    Description / Table of Contents: Chapter 1. Small Millets: An Overview -- Chapter 2. Nutritional Profile of Small Millets -- Chapter 3. Processing of Small Millets -- Chapter 4. Effect of Processing on Antioxidant Potential and Antinutritional Factors in Small Millets -- Chapter 5. Small Millets Based Traditional and Unconventional Food Products -- Chapter 6. Small Millets Functional Foods -- Chapter 7. Small Millets Based Baby Food -- Chapter 8. Small Millets: Path to Food and Nutrition Security.
    Abstract: This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets. It introduces the readers to the historical use of small millet grains in the diet of humans. It further discusses the consumption and strategies to improve the global production of these nutrient-dense grains. The book outlines how the inclusion of small millet as a staple could prevent nutritional deficiency diseases, hidden hunger, and non-communicable diseases. Different chapters of the book provide information about the nutritional profile of popular small millet grains. It also includes information about the effects of processing on the dietary factors in the grains. It describes the traditional food products as well as unconventional products from small millet. It advises the readers on the best ways to consume this super-food. The book also highlights the role of small millet as a functional food. It highlights how this food can address the challenge of nutritional security.
    Type of Medium: Online Resource
    Pages: XVII, 190 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811693069
    Series Statement: Cereals, Pulses and Oilseeds,
    URL: https://doi.org/10.1007/978-981-16-9306-9
    DOI: 10.1007/978-981-16-9306-9
    DDC: 641.3
    Language: English
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  • 3
    Online Resource
    Online Resource
    Novel Food Grade Enzymes : Applications in Food Processing and Preservation Industries (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food Microbiology. ; Food science. ; Biotechnology. ; Food Analysis. ; Chemistry. ; Food Microbiology. ; Food Science. ; Biotechnology. ; Food Engineering. ; Food Chemistry.
    Description / Table of Contents: Chapter 1. Food Enzymes- General properties and Kinetics -- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application -- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II -- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry -- Chapter 5. Enzyme in Milk and Milk Products: Role and Application -- Chapter 6. Enzymes in Brewing and Wine Industries -- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products -- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I -- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II -- Chapter 10. Enzymes in Functional Food Development -- Chapter 11. Enzymes as Active Packaging System -- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection.
    Abstract: This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies. The broad focus of this book is on the application of various classes of enzymes in dairy, fruits and vegetables, cereals and oilseeds, meat and poultry, and brewing and food packaging industries. Certain recent areas such as nanotechnological perspective in enzyme immobilization, infusion strategies as well as its efficient usage in food packaging and preservation are some of the salient highlights of this book. This book also discusses the aspects related to application of enzymes in functional food development and shelf life extension of various commodities food products. This book is beneficial for researchers, students, entrepreneurs, and industry experts in broad disciplines such as food processing, food biotechnology, food microbiology, biochemistry, agriculture, biotechnology, biochemical engineering, and bioprocess technology.
    Type of Medium: Online Resource
    Pages: XI, 487 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811912887
    URL: https://doi.org/10.1007/978-981-19-1288-7
    DOI: 10.1007/978-981-19-1288-7
    DDC: 664.001579
    Language: English
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  • 4
    Online Resource
    Online Resource
    Modified Rice Bran Arabinoxylan : Therapeutic Applications in Cancer and Other Diseases (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Pharmacology. ; Biomedical engineering. ; Therapeutics. ; Food Analysis. ; Chemistry. ; Food Science. ; Pharmacology. ; Biomedical Engineering and Bioengineering. ; Therapeutics. ; Food Chemistry.
    Description / Table of Contents: Chapter 1. Introduction to Rice Bran Arabinoxylan Compound -- Chapter 2. Enhancing Natural Killer Cell Activity -- Chapter 3. Immunomodulatory, Antioxidant, Antiangiogenic, and Antiproliferative Effects of Rice Bran Arabinoxylan -- Chapter 4. Anti-inflammatory Agent -- Chapter 5. Integrative Oncology -- Chapter 6. The Therapeutic Application of RBAC in Cancer -- Chapter 7. Radiation Therapy -- Chapter 8. Health-related Quality of Life -- Chapter 9. Chronic Micro-inflammation as ‘Friendly-fire’ in Aging and Disease -- Chapter 10. Human Immunodeficiency Viruses (HIV) -- Chapter 11. Hepatitis -- Chapter 12. Additional potential therapeutic applications for rice bran arabinoxylan compound.
    Abstract: This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases. Written by active researchers and clinicians in the field of RBAC, the chapters cover the basic science that defines the unique function of RBAC as well as the clinical evidence derived through human studies. Particular focus is on recent findings from research over the past decades. This book is both practical and evidence based. It will be a core resource for researchers, students, and practitioners of nutrition and natural medicine, as well as be of value to all healthcare professionals with interest in integrative medicine. .
    Type of Medium: Online Resource
    Pages: XXIII, 149 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789811957352
    URL: https://doi.org/10.1007/978-981-19-5735-2
    DOI: 10.1007/978-981-19-5735-2
    DDC: 641.3
    Language: English
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  • 5
    Online Resource
    Online Resource
    Microbes for Natural Food Additives (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Microbiology. ; Food Microbiology. ; Food Analysis. ; Chemistry. ; Microbiology. ; Food Microbiology. ; Food Chemistry.
    Description / Table of Contents: 1. Microbial Food additives: Types, Functions and challenges -- 2. Applications of enzymes in food industries as additives -- 3. Microbial antioxidants in food products -- 4. Microbial and bio-based preservatives:recent advances in antimicrobial compounds -- 5. Prebiotic and Synbiotic Foods -- 6. Microbial stablizers in food processing -- 7. Biosurfactants: promising biomolecules in the food industry -- 8. Additives in Dairy Based Food -- 9. Hypersensitivity associated with food additives.
    Abstract: This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers, organic acids, colorants, sweeteners, flavoring compounds that have been used commercially by industrialists. In addition, an emphasis on the use of microbes as therapeutic agents such as probiotics and enzymes have also been given in the respective chapters. Furthermore, the book also comprises the detailed description of legislation and policies for the use of microbial additives at large scale in different food industries. Therefore, this book provides a comprehensive, state of art updated literature which can be used by the food scientists, nutritionists, microbiologists and a health-conscious layman to check the food additive list on a product for a nutritious and safer food.
    Type of Medium: Online Resource
    Pages: X, 227 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811957116
    Series Statement: Microorganisms for Sustainability, 38
    URL: https://doi.org/10.1007/978-981-19-5711-6
    DOI: 10.1007/978-981-19-5711-6
    DDC: 579
    Language: English
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  • 6
    Online Resource
    Online Resource
    Advances in Food Chemistry : Food Components, Processing and Preservation (2022)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Molecular biology. ; Food science. ; Food Analysis. ; Chemistry. ; Molecular Biology. ; Food Science. ; Food Chemistry. ; Food Analysis. ; Food Studies.
    Description / Table of Contents: Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.
    Abstract: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
    Type of Medium: Online Resource
    Pages: XII, 544 p. 1 illus. , online resource.
    Edition: 1st ed. 2022.
    ISBN: 9789811947964
    URL: https://doi.org/10.1007/978-981-19-4796-4
    DOI: 10.1007/978-981-19-4796-4
    DDC: 572
    Language: English
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  • 7
    Online Resource
    Online Resource
    Food Process Engineering and Technology : Safety, Packaging, Nanotechnologies and Human Health (2023)
    Singapore :Springer Nature Singapore :
    Details
    Keywords: Food science. ; Food Safety measures. ; Food Analysis. ; Chemistry. ; Food Science. ; Food Safety. ; Food Engineering. ; Food Studies. ; Food Analysis. ; Food Chemistry.
    Description / Table of Contents: PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research.
    Abstract: This book focuses on novel technologies related to food processing technology and engineering. It also focuses on food safety, quality and management, the scope of the Internet of Things (IoT) in food processing and its management, bioengineering tools for crop improvement in agriculture, recent innovations in food packaging, nanotechnology in food processing, and the nutritional health benefits of food. 3D printed food, an interesting and increasingly popular concept among the public today, is a meal prepared through an automated additive process using 3D food printers. This book is a ready reference for food researchers, students, and industry professionals. The book updates the current scenario of food processing technology and engineering for readers from agriculture and its allied fields including students and researchers of food science and technology, dairy science and technology, packaging industry, people working in food safety organisations, and researchers in the field of nanotechnology.
    Type of Medium: Online Resource
    Pages: XLI, 512 p. 1 illus. , online resource.
    Edition: 1st ed. 2023.
    ISBN: 9789819968312
    URL: https://doi.org/10.1007/978-981-99-6831-2
    DOI: 10.1007/978-981-99-6831-2
    DDC: 641.3
    Language: English
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