Food & Culinary Science

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Food Preservation by Modified Atmospheres

1st Edition

Moshe Calderon, Rivka Barkai-Golan
May 29, 1990

This volume provides the reader with the updated state-of-the-art in the Modified Atmospheres field. It explains the Modified Atmospheres Method which is derived from the ancient Hermetic Storage Technique of keeping grain and seeds, which was practiced in Middle Eastern and other ancient cultures....

Seafood: Effects of Technology on Nutrition

1st Edition

George M. Pigott, Barbara Tucker
May 16, 1990

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut...

Seafood: Resources, Nutritional Composition, and Preservation

1st Edition

Zdzislaw E. Sikorski
April 25, 1990

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes,...

Flavonoid Metabolism

1st Edition

Helen A. Stafford
February 28, 1990

This comprehensive review discusses the biosynthesis and catabolism of flavonoids and their regulation in plants. This interesting work approaches the subject matter from both a historical and methodological point of view. It places emphasis on key regulatory enzymic steps in the two pathways...

Omega-3 Fatty Acids in Health and Disease

1st Edition

February 09, 1990

A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc...

Dietary Tannins: Consequences and Remedies

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

Robert George Ackman
April 30, 1989