Food Composition and Analysis: Methods and Strategies By A. K. Haghi, Elizabeth Carvajal-Millan

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Food Composition and Analysis: Methods and Strategies




This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.





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

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

Comparative Estimation of Kalanchoe Juice Antioxidant Properties, N. N. Sazhina

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

Membrane Technology in Food Processing, Cesar de Morais Coutinho

Tenderization of Meat and Meat Products: A Detailed Review, B. G. Mane, S. K. Mendiratta, and Himani Dhanze

Biological Properties of Mushrooms, Carlos Ricardo Soccol, Leifa Fan, and Sascha Habu

Molecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin, Porteen Kannan and Nithya Quintoil

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

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

Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications, M. S. Mohy Eldin, A. M. Omer, E.A. Soliman, and E. A. Hassan

The Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis Under the Influence of Biopreparations Use During Potato Cultivation, V. V. Borodai

Irradiation of Fruits, Vegetables and Spices for Better Preservation and Quality, Md. Wasim Siddiqui, Vasudha Bansal, and A. B. Sharangi

Antioxidant Properties of Various Alcohol Drinks, N. N. Sazhina, A. E. Ordyan, and V. M. Misin

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

Electrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects, N. N. Sazhina, E. I. Korotkova, and V. M. Misin

Ozonolysis of Chemical and Biochemical Compounds, S. Rakovsky, M. Anachkov, and G. E. Zaikov

Antioxidant Activity of Mint, N. N. Sazhina, V. M. Misin, and E. I. Korotkova

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

Fixation of Proteins on Mnps, A. V. Bychkova, M. A. Rosenfeld, V. B. Leonova, O. N. Sorokina, and A. L. Kovarski

Antimicrobial Packaging for Food Applications, S. Remya, C. O. Mohan, C. N. Ravishankar, R. Badonia, and T. K. Srinivasa Gopal


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