Advances in Food and Nutrition Research

Academic Press
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Advances in Food and Nutrition Research
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Publisher
Academic Press
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Published on
Dec 5, 1990
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Pages
462
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ISBN
9780080567792
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Language
English
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Genres
Science / Chemistry / Physical & Theoretical
Technology & Engineering / Chemical & Biochemical
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry and covered recent developments of interest in food analysis. Many changes have occurred since the standard textbooks on food analysis were published: E. coli 0 157:H7 has leaped into prominence, requiring new and rapid methods of detection; MALDI-MS was developed and used in food analysis for the first time; elec tron microscopy, fluorescence spectroscopy, and electrorheology have been applied to cheese, bread, meat, and chocolate, new methods for monitoring and predicting shelf life have been introduced; new techniques for determining the composition of food have evolved. This book includes many emerging approaches which food scientists may find useful and probably will not find in a textbook. The editors thank the authors whose work is presented in these chapters, the Divi sion of Agricultural and Food Chemistry for agreeing to hold the symposium, and our edi tors at Kluwer Academic I Plenum Publishers whose assistance made our task easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v CONTENTS Physical Properties I. Transmission Electron Microscopic Imaging of Casein Submicelle Distribution in Mozzarella Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin, Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.
Since its original appearance in 1977, Advanced Organic Chemistry has maintained its place as the premier textbook in the field, offering broad coverage of the structure, reactivity and synthesis of organic compounds. As in the earlier editions, the text contains extensive references to both the primary and review literature and provides examples of data and reactions that illustrate and document the generalizations. While the text assumes completion of an introductory course in organic chemistry, it reviews the fundamental concepts for each topic that is discussed.

The two-part fifth edition has been substantially revised and reorganized for greater clarity. Among the changes: Updated material reflecting advances in the field since 2001’s Fourth Edition, especially in computational chemistry; A companion Web site provides digital models for study of structure, reaction and selectivity; Solutions to the exercises provided to instructors online.

The material in Part A is organized on the basis of fundamental structural topics such as structure, stereochemistry, conformation and aromaticity and basic mechanistic types, including nucleophilic substitution, addition reactions, carbonyl chemistry, aromatic substitution and free radical reactions. Together with Part B: Reaction and Synthesis, the two volumes are intended to provide the advanced undergraduate or beginning graduate student in chemistry with a sufficient foundation to comprehend and use the research literature in organic chemistry.

The fascinating science and history of radiation

More than ever before, radiation is a part of our modern daily lives. We own radiation-emitting phones, regularly get diagnostic x-rays, such as mammograms, and submit to full-body security scans at airports. We worry and debate about the proliferation of nuclear weapons and the safety of nuclear power plants. But how much do we really know about radiation? And what are its actual dangers? An accessible blend of narrative history and science, Strange Glow describes mankind's extraordinary, thorny relationship with radiation, including the hard-won lessons of how radiation helps and harms our health. Timothy Jorgensen explores how our knowledge of and experiences with radiation in the last century can lead us to smarter personal decisions about radiation exposures today.

Jorgensen introduces key figures in the story of radiation—from Wilhelm Roentgen, the discoverer of x-rays, and pioneering radioactivity researchers Marie and Pierre Curie, to Thomas Edison and the victims of the recent Fukushima Daiichi nuclear power plant accident. Tracing the most important events in the evolution of radiation, Jorgensen explains exactly what radiation is, how it produces certain health consequences, and how we can protect ourselves from harm. He also considers a range of practical scenarios such as the risks of radon in our basements, radiation levels in the fish we eat, questions about cell-phone use, and radiation's link to cancer. Jorgensen empowers us to make informed choices while offering a clearer understanding of broader societal issues.

Investigating radiation's benefits and risks, Strange Glow takes a remarkable look at how, for better or worse, radiation has transformed our society.

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