Food Industry Science category: 1675 books
Flavor
From Food to Behaviors, Wellbeing and Health
Language: English
Release Date: May 27, 2016
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.
The information contained is highly...
Carbohydrate-Active Enzymes
Structure, Function and Applications
Language: English
Release Date: September 23, 2008
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catalytic reaction of carbohydrate-active enzymes is not fully understood, though, as they often show unusual...
by Richard W Hartel, Dennis R. Heldman
Language: English
Release Date: December 6, 2012
Language: English
Release Date: December 6, 2012
The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with...
by David Hagstrum
Language: English
Release Date: June 8, 2016
Language: English
Release Date: June 8, 2016
This reference discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program. It is based on the review of an extensive database of references and many years of research on stored-product insect problems...
A Complete Course in Canning and Related Processes
Volume 1 Fundemental Information on Canning
Language: English
Release Date: February 7, 2015
A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.
This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this...
by George Saravacos, Athanasios E. Kostaropoulos
Language: English
Release Date: December 29, 2015
Language: English
Release Date: December 29, 2015
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food...
Feeding Everyone No Matter What
Managing Food Security After Global Catastrophe
Language: English
Release Date: November 14, 2014
Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production.
The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would...
by Takeshi Furuta, Tze Loon Neoh, Shuji Adachi
Language: English
Release Date: September 1, 2016
Language: English
Release Date: September 1, 2016
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes...
Handbook of Coffee Processing By-Products
Sustainable Applications
Language: English
Release Date: May 5, 2017
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological,...
by Fidel Toldra
Language: English
Release Date: April 17, 2017
Language: English
Release Date: April 17, 2017
Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency. Topics covered in this latest release include Phenolic Compounds and its Bioavailability: In Vitro Bioactive Compounds or Health Promoters?, Health Risks of Food Oxidation,...
Improving the Safety and Quality of Eggs and Egg Products
Volume 1: Egg Chemistry, Production and Consumption
Language: English
Release Date: August 19, 2011
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products...
by
Language: English
Release Date: October 16, 2017
Language: English
Release Date: October 16, 2017
Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train...
Research Methodology in Food Sciences
Integrated Theory and Practice
Language: English
Release Date: June 26, 2018
Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality,...
Polyphenols in Plants
Isolation, Purification and Extract Preparation
Language: English
Release Date: August 14, 2018
Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production....