By Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta
Advances in nutrition technological know-how and Nutrition covers themes corresponding to meals security pursuits, probability overview, caliber coverage and regulate, strong production practices, foodstuff processing structures, layout and keep an eye on, and quick tools of research and detection, in addition to sensor know-how, environmental keep an eye on, and safety.
The 13 chapters are written via famous researchers from undefined, academia, and government/private examine laboratories round the world. The publication info the various contemporary technical examine accomplishments within the parts foodstuff technology, including:
• Potato creation, composition, and starch processing
• Milk and kinds of milk products
• Processing and upkeep of meat, bird, and seafood
• foodstuff components together with ingredients and ordinary plant-based ingredients
• end result and fruit processing
• Antioxidant job of phytochemicals and their approach to analysis
• The influence of foodstuff processing on bioactive compounds
• nutrition protection laws together with foodborne pathogens, probiotics, genetically changed meals, and bioavailability of nutrients
• developments in sensory characterization of foodstuff products
• Ultrasound functions in foodstuff technology
• ameliorations of foodstuff style together with aroma compounds and chemical reactions that impact flavor
• garage applied sciences for clean fruits
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Extra info for Advances in Food Science and Nutrition, Volume 2
The mineral elements are concentrated in the skin portion of potatoes . Thus, retention of mineral elements is high in boiled potatoes cooked with skin . 6. Potatoes are a well-known source of vitamin C that may provide about 36% of the RDA . 6). Largesized russet, red and white potatoes have higher thiamine, riboﬂavin, niacin, vitamin B6, folate, vitamin A and K as compared to their counterpart medium- and small-sized russet, red and white potatoes. The cold storage of potatoes rapidly decreases vitamin C content and loss could be up to 60%, while wounding of potatoes can increase the vitamin level up to 400% [33, 34].
Nutrients, bioactive nonnutrients and anti-nutrients in potatoes. Journal of Food Composition and Analysis, 22, 494–502, 2009. 2. C. ), exhibits antioxidant activity in vitro. Journal of Agricultural and Food Chemistry, 51, 4389–4393, 2003. 3. , and Kaur, L. Introduction. In: Advances in Potato Chemistry and Technology. Academic Press Elsevier, USA, 2009. 4. A. Genotype by environment interaction effects on starch content and digestibility in potato (Solanum tuberosum L). Journal of Agricultural and Food Chemistry, 61, 3941–3948, 2013.
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Advances in Food Science and Nutrition, Volume 2 by Visakh P. M., Laura B. Iturriaga, Pablo Daniel Ribotta