Food Chemistry & Science

Food Composition and Analysis
Methods and Strategies

Editors: A. K. Haghi, PhD
Elizabeth Carvajal-Millan, PhD

Food Composition and Analysis

Just off press
Pub Date: May 25, 2014
Hardback Price: $149.95 US
Hard ISBN: 9781926895857
Pages: 424pp
Binding Type: hardbound

Many foods depend on additives for safety, 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 volume introduces and surveys the broad and complex interrelationships among food ingredients and processing, and explores how these factors influence food quality and safety. This will be 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.

This is a comprehensive book 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.

Topics in the book cover:

  • Active packaging based on the release of carvacrol and thymol for fresh food
  • Vegetable oils as platform chemicals for synthesis of thermoplastic bio-based polyurethanes
  • Antioxidant activity of Maize Bran Arabinoxylan Microspheres
  • Comparative estimation of Kalanchoe juice antioxidant properties
  • Activating by para-aminobenzoic acid of sowing properties of seed of winter grain crops and forage cereals
  • Enzymes for the flavor, dairy, and baking industries
  • Membrane technology in food processing
  • Tenderization of meat and meat products
  • Molecular and immunological approaches for the detection of important pathogens in foods of animal origin
  • Biological properties of mushrooms
  • Cross-linking of ferulated Arabinoxylans extracted from a Maxican wheat flour: Rheology and Microstructure of the Gel
  • Free and ester-linked ferulic acid content in a hard-to-cook Pinto bean (Phaseolus vulgaris L.) variety
  • Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications
  • The dynamics of bacteria and pathogenic fungi in Soil Microbiocenosis under the influence of Biopreparations use during Potato cultivation
  • Swellable Hydrogel Delivery System for Agricultural Applications
  • Irradiation of Fruits, Vegetables and Spices for better preservation and quality
  • A study on the potential of oilseeds as a sustainable source of oil and protein for aquaculture feed

Chapter 1: Vegetable Oils as Platform Chemicals for Synthesis of Thermoplastic Bio-Based Polyurethanes
C. Bueno-Ferrer, N. Burgos, and A. Jiménez

Chapter 2: 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

Chapter 3: Comparative Estimation of Kalanchoe Juice Antioxidant Properties

N. N. Sazhina

Chapter 4: 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

Chapter 5: Membrane Technology in Food Processing

Cesar de Morais Coutinho

Chapter 6: Tenderization of Meat and Meat Products: A Detailed Review

B. G. Mane, S. K. Mendiratta, and Himani Dhanze

Chapter 7: Biological Properties of Mushrooms

Carlos Ricardo Soccol, Leifa Fan, and Sascha Habu

Chapter 8: Molecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin

Porteen Kannan and Nithya Quintoil

Chapter 9: 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

Chapter 10: 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

Chapter 11: Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications

M. S. Mohy Eldin, A. M. Omer, E.A. Soliman, and E. A. Hassan

Chapter 12: The Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis Under the Influence of Biopreparations Use During Potato Cultivation

V. V. Borodai

Chapter 13: Irradiation of Fruits, Vegetables and Spices for Better Preservation and Quality

Md. Wasim Siddiqui, Vasudha Bansal, and A. B. Sharangi

Chapter 14: Antioxidant Properties of Various Alcohol Drinks

N. N. Sazhina, A. E. Ordyan, and V. M. Misin

Chapter 15: 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

Chapter 16: Electrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects

N. N. Sazhina, E. I. Korotkova, and V. M. Misin

Chapter 17: Ozonolysis of Chemical and Biochemical Compounds

S. Rakovsky, M. Anachkov, and G. E. Zaikov

Chapter 18: Antioxidant Activity of Mint

N. N. Sazhina, V. M. Misin, and E. I. Korotkova

Chapter 19: 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

Chapter 20: Fixation of Proteins on Mnps

A. V. Bychkova, M. A. Rosenfeld, V. B. Leonova, O. N. Sorokina, and A. L. Kovarski

Chapter 21: Antimicrobial Packaging for Food Applications

S. Remya, C. O. Mohan, C. N. Ravishankar, R. Badonia, and T. K. Srinivasa Gopal


About the Authors / Editors:
Editors: A. K. Haghi, PhD
Associate Member of University of Ottawa, Canada;
Editor-in-Chief, International Journal of Chemoinformatics and Chemical Engineering;
Editor-In-Chief, Polymers Research Journal

A. K. Haghi, PhD, holds a BSc in urban and environmental engineering from University of North Carolina (USA); a MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics and materials from Université de Technologie de Compiègne (France); and a PhD in engineering sciences from Université de Franche-Comté (France). He is the author and editor of 65 books as well as 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as a professor at several universities. He is currently Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and on the editorial boards of many international journals. He is a member of the Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada.

Elizabeth Carvajal-Millan, PhD
Research Scientist, Research Center for Food and Development (CIAD), Hermosillo, Mexico

Elizabeth Carvajal-Millan, PhD, has been working as a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Mexico, since 2005. She obtained her PhD in France at ƒcole Nationale SupŽrieure Agronomique de Montpellier (ENSAM), her MSc degree at CIAD, and undergraduate degree at the University of Sonora, Sonora, Mexico. Her research interests are focused on biopolymers, particularly in the extraction and characterization of polysaccharides of high value added co-products, recovered from the food industry, especially ferulated arabinoxylans. She has published more than 40 refereed papers, 15 chapters in books, over 60 conference presentations, and one patent.

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