Food & Culinary Science

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Dietary Tannins: Consequences and Remedies

D. K. Salunkhe, J. K. Chavan
November 30, 1989

This concisely written book presents information on types of plant phenolics. The sole focus of this volume is on dietary tannins. It reviews the fact that tannins interact with dietary proteins, carbohydrates, minerals, vitamins, digestive enzymes, and lower nutrient availability. This work...

Sorbate Food Preservatives

John N. Sofos
September 30, 1989

This new text comprehensively ex-amines the subject of sorbates as antimicrobial agents in food preservation. It is a useful reference for people interested in food preservation and regu-lators concerned with use of sor-bates and other chemicals in our food supply....

Phytates in Cereals and Legumes

N. R. Reddy, Merle D. Pierson, Shridhar K. Sathe, D. K. Salunkhe
September 30, 1989

This timely publication brings together into a single volume an overview of the extensive published data on cereal and legume phytates. It presents important information regarding historical background, physiological functions, and uses. Biosynthesis and dephosphorylation, phytase enzyme, and...

Neural Mechanisms in Taste

Robert H. Cagan
August 31, 1989

The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The...

Proteins and Non-protein Nitrogen in Human Milk

Stephanie Atkinson, Bo Lonnerdal
June 30, 1989

For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and casein; the non-milk specific proteins such as plasma and membrane proteins; and the minor...

Marine Biogenic Lipids, Fats & Oils, Volume I

Robert George Ackman
April 30, 1989


Quality and Preservation of Vegetables

Michael Eskin
March 31, 1989

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also...

Enzymes of Psychrotrophs in Raw Food

Robin C. McKellar
March 31, 1989

This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The...

Protein Quality and the Effects of Processing

December 19, 1988

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,...

Analysis of Carbohydrates by GLC and MS

Christopher J. Biermann, Gary D. McGinnis
October 31, 1988

This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry. In addition to explaining the facets of carbohydrate analysis and their relation to each other, the text also contains in-depth reference in-formation useful to practitioners in...

Trace Minerals in Foods

K. Smith
August 24, 1988

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco...