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Water In Foods And Biological Materials
This book is the first book on nuclear magnetic resonance study of water in food and biological materials. The authors present the methodology, research, and development results of qualitative and quantitative analysis of water in foods and biological materials using NMR and MRI.
This book provides the latest NMR and MRI techniques for those researchers who have an interest in relationships between water and:
* chemical reactivity
* microbial activity
* physiochemical properties and changes
* structural properties and changes in foods and biological materials
In addition, the authors emphasize experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods and biological materials.
Authors Ruan and Chen explain how the "state of water" concept will greatly add to the reader's understanding of the role of water in chemical, physical and microbial changes occurring in foods and biological materials.
Understanding the relationships between water and chemical reactivity, microbial activity, and physiochemical and structural properties and changes in foods is an important key to effective food R&D, as well as quality control in processing and storage.
This book provides advanced information on these relationships using the tools of NMR and MRI. Emphasis is placed on experimental techniques and data interpretation skills for the study of mobility of water and its role in processing and storage of foods. Many new techniques and applications are examined. More than 140 schematics, images and graphs illustrate NMR/MRI principles, techniques, applications and results.
Biochemistry Of Foods
Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the "in vivo" perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form.
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use
Whole Foods Cooking
Has a doctor or nutritionist ever told you, "you need to get more Vitamin 'x' in your diet," but you don't know what to eat to raise the vitamin or mineral in your body? This easy-to-use cookbook outlines how to incorporate essential vitamins and minerals into the diet, through fresh wholesome food recipes, and is indexed alphabetically by each nutrient.
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