Food Industry Science category: 1675 books
by
Language: English
Release Date: October 10, 2017
Language: English
Release Date: October 10, 2017
In the last decades the public concern on the pesticide residues content in foods have been steadily rising. The global development of food trade implies that aliments from everywhere in the world can reach the consumer`s table. Therefore, the identification of agricultural practices that employ different...
Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease
Bioactive Foods in Chronic Disease States
Language: English
Release Date: October 22, 2012
Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn’s, allergies, and colitis among others. Information is...
by Maria Lidia Herrera
Language: English
Release Date: March 5, 2012
Language: English
Release Date: March 5, 2012
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory...
Barley
Chemistry and Technology, Second Edition
Language: English
Release Date: January 1, 2014
Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization.
Editors Peter...
Wild Plants, Mushrooms and Nuts
Functional Food Properties and Applications
Language: English
Release Date: November 8, 2016
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in...
by
Language: English
Release Date: June 20, 2012
Language: English
Release Date: June 20, 2012
Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits...
Tropical and Subtropical Fruits
Postharvest Physiology, Processing and Packaging
Language: English
Release Date: August 7, 2012
Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging,...
Edible Oils
Extraction, Processing, and Applications
Language: English
Release Date: July 12, 2017
Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that...
by Joseph A. Maga
Language: English
Release Date: February 6, 2018
Language: English
Release Date: February 6, 2018
Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial...
Intermittent and Nonstationary Drying Technologies
Principles and Applications
Language: English
Release Date: September 18, 2017
The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and...
Edible and Medicinal Mushrooms
Technology and Applications
Language: English
Release Date: July 24, 2017
Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production, application and nutritional effects, chapters are dedicated to the cultivation of major...
Water Activity
Theory and Applications to Food
Language: English
Release Date: November 22, 2017
This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality.
Adhesion in Foods
Fundamental Principles and Applications
Language: English
Release Date: November 3, 2016
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing,...
Food as Medicine
Functional Food Plants of Africa
Language: English
Release Date: November 25, 2016
This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental...