Food Industry Science category: 1675 books
by
Language: English
Release Date: June 9, 2011
Language: English
Release Date: June 9, 2011
Analysis of Endocrine Disrupting Compounds in Food provides a unique and comprehensive professional reference source covering most of the recent analytical methodology of endocrine disrupting compounds in food. Editor Nollet and his broad team of international contributors address the most recent...
by Robert S. Igoe
Language: English
Release Date: June 14, 2011
Language: English
Release Date: June 14, 2011
The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients,...
by Val Fehners
Language: English
Release Date: September 12, 2016
Language: English
Release Date: September 12, 2016
Exam Board: OCR
Level: GCSE
Subject: Food Preparation & Nutrition
First Teaching: September 2016
First Exam: June 2018
Endorsed for OCR.
Develop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare...
Using Cereal Science and Technology for the Benefit of Consumers
Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK
Language: English
Release Date: January 10, 2005
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all...
by Stephen T Beckett, Barry Freedman, Jennifer Harding
Language: English
Release Date: November 9, 2015
Language: English
Release Date: November 9, 2015
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is...
Modifying Food Texture
Novel Ingredients and Processing Techniques
Language: English
Release Date: May 23, 2015
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Topics...
Porosity
Establishing the Relationship between Drying Parameters and Dried Food Quality
Language: English
Release Date: October 23, 2015
This Brief provides a comprehensive overview of porosity's effects on dried food quality. The factors influencing porosity during the various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability of porosity are also covered,...
by William P Edwards
Language: English
Release Date: November 9, 2015
Language: English
Release Date: November 9, 2015
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar...
by John N. Coupland
Language: English
Release Date: June 30, 2014
Language: English
Release Date: June 30, 2014
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide...
Food Flavours
Biology and Chemistry
Language: English
Release Date: April 30, 2019
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the...
by
Language: English
Release Date: September 22, 2000
Language: English
Release Date: September 22, 2000
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of...
Mouthfeel
How Texture Makes Taste
Language: English
Release Date: February 21, 2017
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical...
Food Product Design
A Computer-Aided Statistical Approach
Language: English
Release Date: October 19, 2017
Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the...
Functional Nucleic Acids Detection in Food Safety
Theories and Applications
Language: English
Release Date: September 8, 2016
This book focuses on the development and applications of functional nucleic acid-based detection methods in the context of food safety. Offering a comprehensive overview of nucleic acids detection method in food safety for professionals and members of the public interested in this area, the book is...