Afaf Kamal-Eldin – författare

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil.- Includes color illustrations of over 20 health-promoting specialty oils- Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils- Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foodsThe effect of fermentation on the rheological properties and the color of foodsThe effect of fermentation on bioactivities of foodsHow microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foodsThe fortification of products derived from fermentation processes and technical issues in the production and distribution of such foodsFermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meatFood safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foodsThe effect of fermentation on the rheological properties and the color of foodsThe effect of fermentation on bioactivities of foodsHow microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foodsThe fortification of products derived from fermentation processes and technical issues in the production and distribution of such foodsFermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meatFood safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principlesMastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foodsThe effect of fermentation on the rheological properties and the color of foodsThe effect of fermentation on bioactivities of foodsHow microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foodsThe fortification of products derived from fermentation processes and technical issues in the production and distribution of such foodsFermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meatFood safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principlesMastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foodsThe effect of fermentation on the rheological properties and the color of foodsThe effect of fermentation on bioactivities of foodsHow microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foodsThe fortification of products derived from fermentation processes and technical issues in the production and distribution of such foodsFermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meatFood safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil. Includes color illustrations of over 20 health-promoting specialty oils Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk