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Acesulfame-k
D. Mayer; F. H. Kemper1991
Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. Among the topics are the health hazards of the food additive and its subsequent compounds, the effects on the senses,
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824785304   PGS: 256List: 219.95     YOUR PRICE: 208.95
Activated Carbon Applications in the Food and Pharmaceutical Industry
Roy, Glenn M.1994
Introduction to Activated Carbon Acidulants Agriculture Aquaculture Amino Acids, Peptides, Proteins Antinutrients Beverages and Flavors Carbohydrates and Polyols Enzymes and Microbial Immobilization Lipids Medicinal Preservation Processing Streams Analytical Methods Miscellaneous and Unusual Applications Prospects for the Future
CRC - TAYLOR & FRANCISHISBN: 1566761980   PGS: 193List: 199.95     YOUR PRICE: 189.95
Active Packaging for Food Applications
Brody, Aaron L.2001
Introduction Oxidative Deteriorative Reactions Odor Control Minimally Processed Foods Active Packaging Opportunities Outline Bibliography Oxygen Scavengers Introduction Definitions Rationale for In-Package Oxygen Scavenging Measures to Exclude Oxygen Oxygen Entry after Closure Historical Background of Oxygen Absorbers and Scavengers Commercial Applications United States Military Applications Japanese Situations Bibliography Oxygen Scavenger Systems Antioxidants Sulfites Boron Glycols and Sugar Alcohols Unsaturated Fatty Acids and Hydrocarbons Palladium Catalysts Enzymes Yeast The Package Material as a Reducing Agent Ferrous Iron-Based Scavengers Economics Developmental Bibliography Oxygen Scavenging in 2000 and Beyond Labels Incorporation of Oxygen Scavengers into Plastic Structures Sandwiching Oxygen Scavengers Resin-Based Systems United States Military Applications Premature Reaction to Oxygen Recent Patents and Patent Applications Additional Activities Conclusion Bibliography Moisture Control Relative Humidity Control Within Packages Moisture Removers Conclusion Bibliography Gas-Permeability Control Avoidance of Anoxic Conditions Temperature-Sensitive Structures Bibliography Ethylene Control Potassium Permanganate Reaction Other Ethylene Scavengers Dunapack Sachet Ethylene Scavengers Activated Carbon Ethylene Removers Activated Earth Ethylene Removers Novel Ethylene-Removing Packaging Conclusion Bibliography Odor Removers Activated Carbon Odor Adsorbers Absorbent Pad Odor Removers Vitamin E and BHT as Odor Reducers in Plastic Packaging Molecular Sieves as Plastic Odor Reducers Aldehyde Scavengers Amine Odor Removal Conclusion Bibliography Aroma Emissions from Plastics Polyvel Fragrance Concentrate Suppliers Aroma Concentrates Extrusion Boundaries Other Suppliers/Technologies Bibliography Antimicrobial Packaging Anhydrides as Antimicrobial Agents Bacteriocins Antimicrobial Enzymes Radiation-Emitting Film Antimicrobial Activity of Silver Ions Examples of Zeolite Products Additional Antimicrobials Benomyl Mathematical Modeling of Antimicrobial Food Packaging Conclusions Bibliography Other Systems Carbon Dioxide Absorbers Carbon Dioxide Emitters/Generators The Future
CRC - TAYLOR & FRANCISHISBN: 1587160455   PGS: 224List: 229.95     YOUR PRICE: 218.45
Analyzing Food for Nutrition Labeling and Hazardous Contaminants
I. J. Jeon; W. G. Ikins1994
Part 1 Analysis for nutritional labelling: current regulatory status on nutrition labelling; total fat; fatty acids; cholesterol; carbohydrates and sugars; soluble, insoluble and total dietary fibres; proteins and amino acids; minerals; vitamins. Part 2 Analysis of hazardous contaminants: mycotoxins; pesticides; toxic compounds derived from lipids; toxicants formed as a result of processing or cooking; naturally occuring toxins in food.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824793498   PGS: 520List: 289.95     YOUR PRICE: 275.45
Antioxidants in Diabetes Management
Lester Packer; Peter Rosen; Hans J. Trit2000
Oxidative Stress and Antioxidants: The Antioxidant Network, -Lipoic Acid, and Diabetes Lester Packer Oxidative Stress in Diabetes: Why Does Hyperglycemia Induce the Formation of Reactive Oxygen Species? Peter Rösen, Xue Liang Du, and Guang-Zhi Sui Oxidative Stress Markers in Human Disease: Application to Diabetes and to Evaluation of the Effects of Antioxidants Barry Halliwell Plasma Lipid Hydroperoxide and Vitamin E Profiles in Patients with Diabetes Mellitus Jaffar Nourooz-Zadeh Concentrations of Antioxidative Vitamins in Plasma and LDL of Diabetic Patients Wolfgang Leonhardt Oxidative Stress in Diabetes John W. Baynes and Suzanne R. Thorpe Antioxidative Defense in Diabetic Peripheral Nerve: Effects of DL- -Lipoic Acid, Aldose Reductase Inhibitor and Sorbitol Dehydrogenase Inhibitor Irina G. Obrosova, Douglas A. Greene, and Hans-Jochen Lang Pathways of Glucose-Mediated Oxidative Stress in Diabetic Neuropathy Douglas A. Greene, Irina G. Obrosova, Martin J. Stevens, and Eva L. Feldman Experimental Diabetic Neuropathy: Oxidative Stress and Antioxidant Therapy Hans J. Tritschler, James D. Schmelzer, Yutaka Kishi, Yoshiyuki Mitsui, Masaaki Nagamatsu, Kim K. Nickander, Paula J. Zollman, and Phillip A. Low Antioxidants in the Treatment of Diabetic Polyneuropathy: Synergy with Essential Fatty Acids Norman E. Cameron and Mary A. Cotter A Thioctic Acid-Gamma-Linolenic Acid Conjugate Protects Neurotrophic Support in Experimental Diabetic Neuropathy Luke Hounsom and David R. Tomlinson Clinical Trials of -Lipoic Acid in Diabetic Polyneuropathy and Cardiac Autonomic Neuropathy Dan Ziegler Oxidative Stress, NF-kB Activation, and Late Diabetic Complications Peter P. Nawroth, Valentin Borcea, Angelika Bierhaus, Martina Joswig, Stephan Schiekofer, and Hans J. Tritschler Molecular Basis of -Tocopherol Action and Its Protective Role Against Diabetic Complications Angelo Azzi, Roberta Ricciarelli, Sophie Clément, and Nesrin Özer Protein Kinase C Activation, the Development of Diabetic Vascular Complications, and the Role of Vitamin E in Preventing These Abnormalities Sven-Erik Bursell and George L. King Oxidative Stress and Pancreatic -Cell Destruction in Insulin-Dependent Diabetes Mellitus Mizuo Hotta, Eiji Yamato, and Jun-ichi Miyazaki Interrelationship Between Oxidative Stress and Insulin Resistance Karen Yaworsky, Romel Somwar, and Amira Klip Oxidative Stress and Antixodant Treatment: Effects on Muscle Glucose Transport in Animal Models of Type 1 and Type 2 Diabetes Erik J. Henriksen Oxidative Stress and Insulin Action: A Role for Antioxidants? Stephan Jacob, Rainer Lehmann, Kristian Rett, and Hans Ulrich-Häring
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824788443   PGS: 376List: 219.95     YOUR PRICE: 208.95
Aseptic Processing of Foods
Reuter, Helmut1993
Pre-Sterilization of Products: Basic Principles Process and Equipment for UHT and HTST Pre-Sterilization Sterile Conveyance of Liquids Products Aseptic/Packaging: Processes for Packaging Materials Sterilization and System Requirements Aseptic Filling and Packaging Packaging Materials for Aseptic Packaging Quality Protection
CRC - TAYLOR & FRANCISHISBN: 1566760585   PGS: 313List: 229.95     YOUR PRICE: 218.45
Asian Foods: Science and Technology
Ang, Catharina Y.W.1999
Preface * List of Reviewers Introduction KeShun Liu, Catharina Y. W. Ang, and Yao-Wen Huang References Rice Products Bor S. Luh Introduction * Rice Snack Foods * Rice Flour Characterization and Utilization * Rice Bread * Rice Cakes * Rice Noodles * Parboiled Rice * Quick-Cooking Rice * Canned, Frozen, and Freeze-Dried Rice * Rice Breakfast Cereals * Baby Foods * Some Popular Rice Products * Some Traditional Asian Rice Products * Summary * Acknowledgements * References Wheat Products: 1. Noodles Harold Corke and Monisha Bhattacharya Introduction * Making Sense of Noodles * History and Origin of Noodles * Diversity and General Classification of Asian Noodles * White-Salted Noodles * Yellow-Alkaline Noodles * Instant Noodles or Ramen * Buckwheat Noodles, or Soba * Additional Noodle Types * Summary and Future Directions * Acknowledgements * References Wheat Products: 2. Breads, Cakes, Cookies, Pastries, and Dumplings Sidi Huang Introduction * Breads * Cakes * Cookies * Pastry Products * Dumplings (JIAOZI) * Meat Alternatives * Acknowledgement * References Foods from Other Grains and Starchy Materials Seiichi Nago Introduction * Amaranth * Arrowroot * Barley * Buckwheat * Corn * Grain Sorghum * Job's Tears * Millet * Oat * Potato * Rye * Sweet Potato * Yam * Concluding Remarks * References Oriental Soyfoods KeShun Liu Introduction * Soymilk * Tofu * Soymilk Film (Yuba) * Soybean Sprouts * Green Vegetable Soybeans * Other Non-Fermented Soy Foods * Fermented Soy Paste (Jiang and Miso) * Japanese Natto * Indonesian Tempeh * Soy Nuggets (Douchi or Hamanatto) * References Chinese Meat Products Youling L. Xiong, Fang-Qi Yang, and Xingqiu Lou Introduction * Principles of Chinese Meat Processing * Curd Meat * Braised and Seasoned Meats * Smoked and Baked Meats * Sausages * Canned Meats * Dried Meat Products * Other Meat Products * Summary and Outlook * References Traditional Poultry and Egg Products Tsun Chieh Chen Introduction * Traditional Poultry Products * Traditional Egg Products * Medicinal Effects of Poultry and Egg Products * Recent Technical Innovations in Poultry and Egg Processing * Conclusion * References Traditional Oriental Seafood Products Yao-Wen Huang and Chung-Yi Huang Introduction * Dried Seafood Products * Fish Sauce and Fermented Products * Minced Fish Products * Seafood Snacks * Marine Plants * Conclusion * References Fruit Products John X. Shi and Bor S. Luh Introduction * Dried Fruit Products * Cured Fruits * Fruit Pickles and Chutney * Canned Fruits * Fruit Purees * Fruit Jams * Fruit Jellies * Fruit Juices and Concentrates * Summary * Acknowledgement * References Vegetable Products Samuel L. Wang Introduction * Vegetable Processing Techniques * Processing Vegetables: Classification and Utilization * Commercially Processed Vegetables from Asia * Market Trend of Asian Vegetables * Acknowledgements * References Fats and Oils in the Asian Diet Peter J. Wan Introduction * Sources of Fats and Oils * Processing Technology of Fats and Oils * Utilization of Oils and Fats * Future Trends * References Perspectives on Alcoholic Beverages in China Tien Chi Chen, Michael Tao, and Guangseng Cheng Introduction * History of Chinese Wines and Spirits * Major Alcoholic Beverage Types * The Manufacturing of Alcoholic Beverages in China * Alcoholic Beverages as a Chinese Cultural Tradition * Acknowledgement * References Traditional Chinese Functional Foods Yao-Wen Huang and Chung-Yi Huang Introduction * History of Chinese Food Used as Medicine * The Basic Principles behind Chinese Medicines * General Properties of Chinese Foods and Drugs * New Category of the Chinese Functional Foods * Manner of Use for Functional Foods * Major Sources of Basic Information * Plant Origin * Animal Origin * Conclusion * References Cultural Aspects of Asian Dietary Habits Jacqueline M. Newman Introduction * Foods of Bangladesh * Cambodian Foods * Chinese Foods * Indian Foods * Indonesian Foods * Japanese Foods * Korean Foods * Laotian Foods * Malaysian Foods * Nepalese Foods * Foods of Pakistan * Philippine Foods * Thai Foods * Vietnamese Foods * References * Asian Cookbook Resources Health Implications of Asian Diets and Supplements Catharina Y. W. Ang Introduction * Nutritional Quality and Dietary Intake * Diet and Health by Food Groups * Dietary Recommendations * Conclusions * Appendix: Food Composition Tables in Asia * Acknowledgement * References Index Biographies of Editors and Contributors
CRC - TAYLOR & FRANCISHISBN: 1566767369   PGS: 546List: 209.95     YOUR PRICE: 199.45
Automation for Food Engineering: Food Quality Quantization and Process Control
Huang, Yanbo2001
Introduction Food Quality: A Primary Concern of Food Industry Automated Evaluation of Food Quality Food Quality Quantization and Process Control Typical Problems in Food Quality Evaluation and Process Control How to Learn the Technologies Data Acquisition Sampling Concepts and Systems for Data Acquisition Image Acquisition Data Analysis Data Pre-Processing Data Analysis Image Processing Modeling Modeling Strategy Linear Statistical Modeling ANN Modeling Prediction Prediction and Classification One-Step-Ahead Prediction Multiple-Step-Ahead Prediction Control Process Control Internal Model Control Predictive Control Systems Integration Food Quality Quantization Systems Integration Food Quality Process Control Systems Integration Food Quality Quantization and Process Control Systems Development Concluding Remarks
CRC - TAYLOR & FRANCISHISBN: 0849322308   PGS: 240List: 219.95     YOUR PRICE: 208.95
Baked Goods Freshness, Technology, Evaluation, and Inhibition of Staling
R. E. Hebeda; H. F. Zobel1996
The staling mechanism; surfactants; amylolytic enzymes; non-amymolitic enzymes; instrumental methods; sensory methods; preservatives; modified atmosphere packaging; a baker's perspective; the consumer's perception;' labelling and regulatory requirements.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 082479348X   PGS: 296List: 219.95     YOUR PRICE: 208.95
Beverage Quality and Safety
Foster, Tammy2003
Assuring Safety in Juices and Juice Products: Good Agricultural Practices, Richard F. Stier and Nancy E. Nagle The Role of GMOs in Beverage Production, Susan Harlander Nutraceuticals and their Role in Beverages, Dennis Gordon and Kiyoko Kubomura Alternative Processing Technologies for the Control of Spoilage Bacteria in Fruit Juices and Beverages, Purnendu C. Vasavada Microbiology of Fruit Juice and Beverages, Purnendu C. Vasavada U.S. Food and Drug Administration Juice HACCP - The Final Rule, Donald A. Kautter, Jr. HACCP: An Applied Approach, T. Konietzko Essential Elements of Sanitation in the Beverage Industry, Martha Hudak-Roos, Bruce Feree Juice Processing: The Organic Alternative, Susan Ten Eyck Active Packaging for Beverages, Paul L. Dawson
CRC - TAYLOR & FRANCISHISBN: 1587160110   PGS: 248List: 146.95     YOUR PRICE: 139.60
Bioseparation Processes in Food
R. K. Singh; S. S.H. Rizvi1995
Bioseparations, especially using hollow fibres; extraction techniques for food processing; bioseparations with supercritical fluids; scale-up techniques in bioseparation processes; precipitation of biomolecules; foam based separation of proteins; in focus and on the move - prospects for electrophoresis in the food industry; affinity chromatography; membrane separation in food processing; membrane separations - newer concepts and applications for food industry; impact of recent developments in solid/liquid separation techniques including micro filtration on the drying process industry; whey protein isolation and fractionation using ion exchangers; separation processes in flavour manufacturing; separation and purification processes for recovery of industrial enzymes; novel processes for recovery of high purity glucose isomerases.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 082479608X   PGS: 488List: 289.95     YOUR PRICE: 275.45
Capillary Gas Chromotography in Food Control and Research
Wittkowski, R.1993
Preface Capillary Gas Chromatography Fundamental Aspects Separation System Considerations Analysis of Food Ingredients Components in Food with High Carbohydrate Fats and Compounds in Fat Containing Foods Aroma Compounds Stereodifferentiation of Chiral Flavor and Aroma Compounds High Molecular Weight Compounds Analysis of Residues and Contaminants Pesticide Analysis Contaminant Analysis Headspace Gas Chromatography of Highly Volatile Compounds
CRC - TAYLOR & FRANCISHISBN: 1566760062   PGS: 300List: 146.95     YOUR PRICE: 139.60
Carbohydrate Polyesters as Fat Substitutes
Casimir C. Akoh; B. G. Swanson1994
A backgorund and history of carbohydrate polyesters; synthesis of carbohydrate fatty acid polyesters; enzymatic synthesis of carbohydrate esters; supercritical fluid extraction and chromatography of sucrose and methyl glucose polyester; patent literature on carbohydrate esters and polyesters; emulsification properties of sugar esters; sucrose esters in baked products; antimicrobial properties of sucrose fatty acid esters; sucrose polyester and cholesterol and lipoprotein metabolism; digestion and absorption of carbohydrate polyesters; other fat substitutes; fat substitutes in foods - growing demand and potential markets; carbohydrate polyesters - regulations and applications.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824790626   PGS: 288List: 209.95     YOUR PRICE: 199.45
Cereals in Breadmaking, A Molecular Colloidal Approach
A. C. Eliasson; Kare Larsson1993
Basic concepts of surface and colloid chemistry; physicochemical behaviour of the components of wheat flour; interactions between components; components in other cereals; flour; dough; bread.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824788168   PGS: 392List: 269.95     YOUR PRICE: 256.45
Characterization of Cereals and Flours, Properties, Analysis, and Applications
Gonul Kalentuc; Kenneth J. Breslauer2003
Thermal analysis: calorimetry of pre- and postextruded cereal flours, Gonul Kaletunc and Kenneth J. Breslauer; application of thermal analysis to cookie, cracker, and pretzel manufacturing, James Ievolella, Martha Wang, Louise Slade, and Harry Levine; utilization of thermal properties for understanding baking and staling processes, Ann-Charlotte Eliasson; plasticization effect of water on carbohydrates in relation to crystallization, Yrjo Henrik Roos and Kirsi Jouppila; construction of state diagrams for cereal processing, Gonul Kaletunc. Mechanical properties: powder characteristics of preprocessed cereal flours, G.V. Barbosa-Canovas and H. Yan; rheological properties of biopolymers and applications to cereal processing, Bruno Vergnes, Guy Della Valle, and Paul Colonna; stress and breakage in formed cereal products induced by drying, tempering, and cooling, Betsy Willis and Martin Okos; textural characterization of extruded materials and influence of common additives, Andrew C. Smith; utilization of rheological properties in product and process development, Victor T. Huang and Gonul Kaletunc. Structural Characterization: characterization of macrostructures in extruded products, Ann H. Barrett; understanding microstructural changes in biopolymers using light and electron microscopy, Karin Autio and Marjatta Salmenkallio-Marttila; NMR characterization of cereal and cereal products, Brian Hills, Alex Grant, and Peter Belton; phosphorescence spectroscopy as a probe of the glassy state in amorphous solids, Richard D. Ludescher; starch properties and functionalities, Lilia S. Collado and Harold Corke.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824707346   PGS: 620List: 249.95     YOUR PRICE: 237.45
Cheese Rheology and Texture
Gunasekaran, Sundaram2002
Cheesemaking - An Overview Cheese Types Cheesemaking References Fundamental Rheological Methods Definition of Rheology Basic Concepts Fundamental Methods Uniaxial Compression Shear Rheometry Extensional Rheometry References Uniaxial Testing of Cheese Uniaxial Compression Measurements Structure and Composition Effects Stress-relaxation Measurements Torsion Measurements Tension Measurements Creep Measurements Bending Measurements Vane Measurements Shear Measurements Lubricated Squeezing Flow Measurements References Fracture Properties of Cheese Fracture Mechanics Brittle Fracture Griffith Criterion Determination of KI Fracture Tests on Cheese Cutting, Slicing, and Shredding Cutting with Wire and Blade Eye/slit Formation and Growth References Linear Viscoelasticity of Cheese Mathematical Relations in Linear Viscoelasticity Types of SAOS Measurements Time-Temperature Superposition Application of SAOS in Cheese Rheology Linear Viscoelastic Region of Cheeses Mozzarella: Time-Temperature Superposition Example Cox-Merz Rule References Nonlinear Viscoelasticity of Cheese Pipkin Diagram Sliding Plate Rheometer Large Amplitude Oscillatory Shear Flow Spectral Analysis Discrete Fourier Transform Determining Material Properties Amplitude Spectrum Stress-Shear Rate Loops Effect of Wall Slip Constitutive Model for Cheese Relaxation Modulus Obtained from SAOS Relaxation Modulus Conforming to LAOS References Cheese Texture Texture Development in Cheese Cheese Manufacturing Factors that Affect Texture Measurement of Texture Uniaxial Tests for Cheese Texture Measurement Compression Test Torsion Test and Vane Rheometry Texture Map Dynamic Tests Empirical Tests Crumbliness References Measuring Cheese Melt and Flow Properties Meltability Empirical Tests Objective Tests Steady Shear Viscometry Capillary Rheometry Squeeze-Flow Rheometry UW Meltmeter Viscoelasticity Index for Cheese Meltability Dynamic Shear Rheometry Helical Viscometry Cheese Melt Profile Measurement UW Melt Profiler Determination of Melt Profile Parameters Graphical Method Modeling Melt Profile Constant Temperature Test Conduction Heating References Measuring Cheese Stretchability Empirical Methods Instrumented Methods Vertical Elongation Horizontal Elongation Compression Tests Helical Viscometry Fiber-spinning Technique The Weissenberg Effect References Factors Affecting Functional Properties of Cheese Properties of Milk Cheesemaking Procedures Addition of Starter Culture and Coagulants Cheese Composition Post-Manufacturing Processes Aging/Ripening References
CRC - TAYLOR & FRANCISHISBN: 1587160218   PGS: 456List: 229.95     YOUR PRICE: 218.45
Chromatography in Food Science and Technology
Cserhati, Tibor1999
Preface List of Abbreviations Theory and practice of chromatography oGas chromatography oLiquid chromatography oThin-layer chromatography oHigh performance liquid chromatography oCapillary electrophoresis Macrocomponents in foods oSeparation of carbohydrates oMono- and disaccharides oOligo- and polysaccharides, decomposition products oSeparation of lipids oFatty acids oTriglycerides oSteroids oOther lipoid compounds oSeparation of amino acids, amines, peptides and proteins oAmino acids oAnions Microcomponents in foods oVitamins and provitamins oMiscellaneous bioactive microcomponents oAroma and flavor components oColor pigments oSeparation of food additives oGas-liquid chromatography oThin-layer chromatography oHigh performance liquid chromatography oCapillary zone electrophoresis and micellar electrokinetic capillary chromatography
CRC - TAYLOR & FRANCISHISBN: 1566767490   PGS: 552List: 359.95     YOUR PRICE: 341.95
Clavicipitalean Fungi, Evolutionary Biology, Chemistry, Biocontrol, and Cultural Impacts
James F. White, Jr.; Charles W. Bacon; N2003
This reference analyzes the ecology, evolution, genetics, physiology, and taxonomy of this diverse group of fungi for identification of common biological, biochemical, and genetic features and discovery of potential medical and agricultural applications. It traces and reconstruct the evolution of various host-endoparasite systems and studies recent taxonomic research and DNA sequence analyses on plant-infecting clavicipitaleans. Providing a holistic view of the entire clavicipitalean family, the book compares morphologic, geographic, and host variations among various clavicipitalean populations and examines key discoveries and compounds obtained in clavicipitalean studies. TOC:
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824742559   PGS: 640List: 249.95     YOUR PRICE: 237.45
Clinical Evaluation of a Food Additive:Assessment of Aspartame
Tschanz; Christian1996
Introduction Regulatory Requirements for Human Studies, J.P. Hile, C.K. Gund. B.L. Matos, and R.C. Peterson Clinical Studies with Food Additives, W.W. Stargel, P.G. Sanders, C. Tschanz, and F.N. Kotsonis The Safety Assessment of Aspartame: Scientific and Regulatory Considerations, F.N. Kotsonis and J. Hjelle Acceptable Daily Intake and Estimation of Consumption, H.H. Butchko and F.N. Kotsonis Metabolism and Pharmacokinetic Studies in Humans Metabolism and Pharmacokinetics of Radiolabeled Aspartame in Normal Subjects, A. Karim and T. Burns Effects of Aspartame Ingestion on Plasma Aspartate, Phenylalanine, and Methanol Concentrations in Normal Adults, L. D. Stegink and L.J. Filer, Jr. Effects of Aspartame Ingestion on Plasma Aspartate, Phenylalanine, and Methanol Concentrations in Potentially Sensitive Populations, L. D. Stegink and L.J. Filer, Jr. Safety Evaluation in Pregnancy, R.S. London and J.T. Rorick, Jr. Tolerance in Various Populations Tolerance in Healthy Adults and Children, A.S. Leon Tolerance in Individuals with Diabetes, J.W. Kolaczynski and J.F. Caro Tolerance in PKU Heterozygotes, F.K. Trefz and H. Bickel Tolerance in Individuals with Renal Disease, G.U. Liepa and R.D. Smith Tolerance in Individuals with Liver Disease, Z.I. Hertelendy and C.L. Mendenhall Evaluation of Anecdotal Medical Complaints Postmarketing Surveillance of Anecdotal Medical Complaints, H.H. Butchko and C. Tschanz Evaluation of Headaches, S.S. Schiffman Evaluation of Seizures, G.M. Anderson, E.J. Novotny, Jr. and B.A. Shaywitz Evaluation of Behavior, Cognition, Mood, and Electroencephalograms in Normal Adults and Potentially Vulnerable Populations, D.L. Schomer, P. Spiers, and L.A. Sabounjian Evaluation of Behavior, Cognition, and Electroencephalograms in PKU Heterozygotes, L.M.J. de Sonneville and C. Benninger Evaluation of Children with Attention Deficit Disorder, G.M. Anderson, S.E. Shaywitz, and B.A. Shaywitz Evaluation of Allergic-Type Reactions, C. Ling, M. Zacks, and R.S. Geha Evaluation of Hunger, Food Intake, and Body Weight, B.J. Rolls and D.J. Shide Evaluation of Weight Control, B.S. Kanders, G.L. Blackburn, P.T. Lavin, and M. Kienholz Index
CRC - TAYLOR & FRANCISHISBN: 0849349737   PGS: 320List: 269.95     YOUR PRICE: 256.45
Clostridium Botulinum, Ecology and Control in Foods
A. H.W. Hauschild; K. L. Dodds1992
An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 082478748X   PGS: 440List: 269.95     YOUR PRICE: 256.45
Coloring of Food, Drugs, and Cosmetics
Gisbert Otterstatter1999
Basic definitions; food colouration; drug colouration; the colouration of cosmetic products; the colouration of food, drugs and cosmetics in the public eye; product development; safety and quality; analysis; data sheets of the colourants for food, drugs and cosmetic product.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824702158   PGS: 488List: 269.95     YOUR PRICE: 256.45
Complex Carbohydrates in Foods
Susan Sungsoo Cho; Leon Prosky; Mark Dre1999
Dietary guidelines for complex carbohydrates/dietary fibre; complex carbohydrates and the food label - an FDA perspective; dietary fibre properties and health benefits of non-digestible oligosaccharides; suggested alternatives to the term complex carbohydrates; complex carbohydrates - the science and the label; the role of dietary fibre in the prevention of lipid metabolism disorders; health benefits of complex carbohydrates; worldwide dietary fibre intake -recommendations and actual consumption patterns; the chemistry of complex carbohydrates; complex carbohydrates - definitions and analysis; determination of complex carbohydrate fractions in foods; In Vivo techniques to quantify resistant starch; a sensitive and reproducible analytical method to measure; insulin and oligofructose as dietary fibre - analytical, nutritional and legal aspects; determination of insulin and oligofructose in food products ( modified AOAC dietary fibre method); polydextrose as soluble fibre and complex carbohydrate; progress in the certification of five new food reference materials by AOAC, Englyst, and Uppsala methods of dietary fibre analysis; high performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) - a powerful tool for the analysis of dietary fibre and complex carbohydrates; NIR analysis of dietary fibre; definition and analysis of dietary fibre; estimation of psyllium content in ready-to-eat cereals; food sources and uses of dietary fibre; chemical and physical modifications of dietary fibre; production of resistant starch; effects of processing on dietary fibre in foods; application of complex carbohydrates to food product fat mimetics; patent literature review on complex carbohydrates as aft mimetics; the application of complex carbohydrates to functional food development. Appendices: perspectives on dietary fibre definition; total carbohydrates and total dietary fibre content in grain based foods.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824701879   PGS: 700List: 289.95     YOUR PRICE: 275.45
Computerized Control Systems in the Food Industry
Gauri S. Mittal1996
Introduction and tools: process controls in food industry: problems and solutions; computer-based instrumentation: sensors for in-line measurements; food process modelling and simulation. Basic: computerized process control systems: basics; neuro-fuzzy technology for computerized automation; fuzzy controls for food processes; image processing and its applications in food process control. Applications - unit operations: computer-based fermentation process control; process control for thermal processing; automatic controls of drying processes; computerized food freezing/chilling operations; separation processes for the food industry: process models for effective computer control; computerized food warehouse automation; computer-based control systems in food packaging. Applications - food manufacturing: computerized automation/controls in dairy processing; computerized controls in meat processing; computerized process controls in industrial cooking operations; computerized process controls for bakery/cereal industry; computer-based controls in fish processing industry; computer integrated manufacturing with food industry.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824797574   PGS: 616List: 269.95     YOUR PRICE: 256.45
Control of Foodborne Microorganisms
Vijay K. Juneja; John N. Sofos2001
Microbial control in foods - needs and concerns; thermal control of micro-organisms; microbial control with cold temperature; microbial control by irradiation; microwave control of pathogens; control of micro-organisms by chemicals; microbial control by packaging; control of foodborne micro-organisms with carbon dioxide under elevated pressure; control of microbial growth by low pressure and ambient pressure gases; control with naturally occurring antimicrobial systems including bacteriolytic enzymes; perspectives for application of bacteriocins as food preservatives; formulating low-acid foods for botulinal safety; reduction of microbial contaminants on carcases; control by high-intensity pulsed electric fields; magnetic fields as a potential nonthermal technology for the control of micro-organisms; microbial control by high pressure; ohmic heating; modelling acid control of foodborne micro-organisms; management of microbial control in HACCP systems; hurdle technology; overview - summary and future prospects.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824705734   PGS: 552List: 269.95     YOUR PRICE: 256.45
Drug Residues in Foods, Pharmacology, Food Safety, and Analysis
Nickolaos A. Botsoglou; Dimitrios J. Fle2000
Part 1 Drugs in food-producing animals: a general view of drug usage; some pharmacokinetic considerations; antibacterial drugs; anthelminthic drugs; anticoccidial and other antiprotozoal drugs; antimicrobial growth promoters; anabolic hormonal-type growth promoters; other drugs; benefits and risks of drug usage. Part 2 Residues in food: drug residues and public health; safety assessment and control of residues; global harmonization of regulatory requirements; incidence of violative residues in food; factors influencing the occurrence of residues in food; costs of residues in the livestock industry; residue avoidance management; stability of residues during food processing; consumer perceptions and concerns. Part 3 Analysis of drug residues: the analytical challenge; sample preparation; derivatization; separation; detection; confirmation; validation; analytical strategy; microbiological methods; immunochemical methods; physicochemical methods; future trends.
MARCEL DEKKER - TAYLOR & FRANCIS & FRANCHISBN: 0824789598   PGS: 1200List: 339.95     YOUR PRICE: 322.95
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