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Food Chemical Safety: Additives

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978-1-85573-563-7 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2002 ScienceDirect

Cobertura temática: Ciencias biológicas - Otras ciencias sociales  

The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing.

Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives.

Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food.
  • Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processing
  • Looks at regulation in the EU and the US
  • Discusses the use of risk analysis in assessing the impact of additives on consumer health
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Food Chemistry: Molecular Sciences

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ISSNs 2666-5662 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No requiere desde ene. 2024 / hasta ene. 2024 Directory of Open Access Journals acceso abierto
No requiere desde oct. 2020 / hasta ene. 2024 ScienceDirect acceso abierto

Cobertura temática: Ciencias químicas - Ciencias biológicas - Otras ingenierías y tecnologías  

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Food Colloids: Proteins, Lipids and Polysaccharides

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978-1-85573-783-9 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1997 ScienceDirect

Cobertura temática: Ciencias biológicas - Otras ciencias sociales  

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
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Food Colloids and Polymers: Stability and Mechanical Properties

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978-1-85573-782-2 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1993 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas - Ciencias de la salud  

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.
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Food Composition and Dedicated Databases: Food Composition and Dedicated Databases

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No requiere Directory of Open access Books acceso abierto

Cobertura temática: Ciencias naturales - Ciencias biológicas - Ciencias sociales - Sociología - Medios de comunicación - Otras humanidades  

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Food Consumption and Disease Risk: Consumer–Pathogen Interactions

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978-1-84569-012-0 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2006 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina básica  

The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.

Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.

With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.
  • Considers factors that increase the risk of exposure to foodborne hazards
  • Examines the human factors that influence disease
  • Distinguished editor and international team of contributors
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Food Dehydration: A Dictionary and Guide

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978-1-85573-360-2 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1994 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería civil - Ciencias de la salud - Otras ciencias sociales  

This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of dehydrated foods. It is an ideal reference work for students of food science as well as a quick and easy source of information for food science professionals.
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Food Engineering: Principals And Selected Applications

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978-0-12-454550-2 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1979 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias - Otras ciencias sociales  

Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles.
This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality.
This book is intended for both students and practicing food engineers and technologists.
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Food Enrichment with Omega-3 Fatty Acids

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978-0-85709-428-5 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2013 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina básica  

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.

Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.

Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.
  • Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour
  • Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids
  • Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field
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Food for Africa: The life and work of a scientist in GM crops

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Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No requiere Directory of Open access Books acceso abierto

Cobertura temática: Ciencias biológicas - Medios de comunicación