Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover every…
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention charact…
"Seafood Choices carefully explores the decision making process for selecting sea food by assessing the evidence on availability of specific nutrients (compared to other food sources) to obtain the greatest nutritional benefits The book prioritizes the potential for adverse heal…
1. Introduction -- 2. Consumption patterns and composition of seafood -- 3. Health benefits associated with nutrients in seafood -- 4. Health risks associated with seafood consumption -- 5. Analysis of the balancing of benefits and risks of seafood consumption -- 6. Understandin…
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an eme…
This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that ar…
"Seafoods" covers selected but most important aspects of fish processing with emphasis on quality, technology and nutraceutical applications in an up-to-date survey. Seafood quality is considered from the perspectives of the impact of slaughter procedures, practical evaluation, …
This authoritative and comprehensive book offers nutrient data for over 1200 of the most commonly consumed foods in the UK. This new edition covers all food groups and includes revised, new and previously unpublished data.
A guide to the major proteins used in the food industry. It focuses on different food proteins, providing the information that is required to select the right protein for a particular application. It covers sources, production, characteristics, functionalities and uses in foods.
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative ove…