Reviewing current studies and previously unpublished research from leading laboratories around the world, Unraveling Lipid Metabolism with Microarrays demonstrates the use of microarrays and transcriptomic approaches to clarify the biological function of lipids. With contributions from world-class researchers, the book focuses on the use of microarrays to study and understand lipid metabolism. With coverage that spans the technologies of genomics, transriptomics, and meatabolomics, the t...
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring an...
The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. It summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenges in industry. Featuring a digital library containing 8000 high-resolution images of crystallized fats including cocoa butter, milkfat, milkfat fractions, and palm oil,...
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods. The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezin...
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research ...
Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be more prevalent than previously thought. U.S. FDA and USDA microbiological surveys of domestic and imported fresh fruits and vegetables demonstrate tha...
Sweet taste is often a critical component in a consumer's sensory evaluation of a food product. Optimizing Sweet Taste in Foods summarizes key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimized. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception,...
Understanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease. The authors of Phytochemicals: Nutrient-Gene Interactions examine the interactions between phytochemicals and the human genome and discuss the impact these interactions have on health, aging, and chronic conditions such as inflammation, heart disease, obesity, type II diabetes mellitus, and cancer. Keeping pace with the most important trends...
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated second edition has been expanded to include five new chapters. Most of the remaining chapters have also been extensively revised and expanded with new information. See what's new in the Second Edition...
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