Advances in food and nutrition research. Volume 91 /

Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Toldr�a, Fidel (Editor)
Format: Electronic eBook
Language:Inglés
Published: Cambridge, MA : Academic Press is an imprint of Elsevier, 2020.
Series:Advances in food and nutrition research ; v. 91.
Subjects:
Food > Research.
Food > Microbiology.
Nutrition.
Nutritional Physiological Phenomena
Aliments > Recherche.
Food > Microbiology
Food > Research
Nutrition
Online Access:Texto completo
Table of Contents:
  • Intro
  • Advances in Food and Nutrition Research
  • Copyright
  • Contents
  • Contributors
  • Preface
  • Chapter One: Freeze-drying: A relevant unit operation in the manufacture of foods, nutritional products, and pharmaceuticals
  • 1. Freeze-drying
  • 1.1. Introduction
  • 1.2. Fundamentals of freeze-drying
  • 1.2.1. Freezing
  • 1.2.2. Sublimation drying
  • 1.2.2.1. Comparative pressure measurement of Pirani and capacitance manometer
  • 1.2.2.2. Product temperature or shelf surface temperature response
  • 1.2.2.3. Pressure rise test (PRT)
  • 1.2.2.4. Transport phenomena during primary drying
  • 1.2.2.4.1. Heat transfer
  • 1.2.2.4.2. Mass transfer
  • 1.2.3. Desorption drying
  • 1.3. Overview of freeze-drying equipment
  • 2. Analysis of heat and mass transfer during primary drying
  • 2.1. Background
  • 2.2. Experimental details
  • 2.2.1. Materials
  • 2.2.2. Methodologies
  • 2.2.2.1. Differential scanning calorimetry (DSC)
  • 2.2.2.2. Freeze-drying microscopy (FDM)
  • 2.2.2.3. Freeze-drying experiment
  • 2.2.2.4. Determination of sublimation rate
  • 2.3. Results and discussion
  • 2.3.1. Effect of vial position on primary drying output parameters
  • 2.3.2. Effect of shelf temperature on primary drying output parameters
  • 2.3.3. Effect of chamber pressure on primary drying output parameters
  • 2.3.4. Effect of shelf temperature and chamber pressure on primary drying output parameters at similar product temperature
  • 2.3.5. Effect of shelf temperature and chamber pressure on dried product resistance to mass transfer (Rp)
  • 3. Concluding remarks
  • References
  • Chapter Two: Polycyclic aromatic hydrocarbons in edible oils and fatty foods: Occurrence, formation, analysis, change and ...
  • 1. Introduction
  • 2. PAH occurrence in edible oils and fatty foods
  • 2.1. PAHs in vegetable oils
  • 2.2. PAH in animal fats
  • 2.3. PAHs in fatty foods
  • 2.4. PAH derivatives in foods
  • 3. PAH determination in oily/fatty foods
  • 3.1. Sample pretreatment for PAH analysis in foods
  • 3.2. Instrumental analysis of PAHs
  • 4. PAH formation and change during oil processing and frying
  • 5. PAH control in food products
  • 5.1. Physical and chemical methods
  • 5.2. Biodegradation methods
  • 5.2.1. PAH degradation by fungi
  • 5.2.2. PAH degradation by bacteria
  • 5.2.3. PAH degradation by algae
  • 6. Conclusions and future perspectives
  • Acknowledgments
  • References
  • Further reading
  • Chapter Three: Food allergens: Classification, molecular properties, characterization, and detection in food sources
  • 1. Food allergy, food allergens, and labeling policies
  • 2. Classification of food allergens
  • 2.1. Classification of plant food allergens
  • 2.1.1. Prolamin superfamily
  • 2.1.2. Cupin superfamily
  • 2.1.3. Pathogenesis related (PR) proteins
  • 2.1.4. Other families: Profilins, defensins, oleosins
  • 2.2. Classification of animal food allergens

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