Food Industry Science category: 1675 books
by ALFRED W. McCANN
Language: English
Release Date: March 2, 2017
Language: English
Release Date: March 2, 2017
In this revised and enlarged edition, the author has incorporated a schedule of ideal food combinations for children over the age of three years. These suggestions may be used as meals for the entire family with such additions or deductions as season or inclination may decide. He holds that the true...
Mixolab
A New Approach to Rheology
Language: English
Release Date: April 27, 2016
Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers...
by
Language: English
Release Date: December 30, 2010
Language: English
Release Date: December 30, 2010
Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut...
Biotechnology for Sustainable Agriculture
Emerging Approaches and Strategies
Language: English
Release Date: September 12, 2017
Biotechnology for Sustainable Agriculture: Emerging Approaches and Strategies is an outstanding collection of current research that integrates basic and advanced concepts of agricultural biotechnology with future development prospects. Using biotechnology with sustainable agriculture effectively contributes...
Olives and Olive Oil as Functional Foods
Bioactivity, Chemistry and Processing
Language: English
Release Date: June 14, 2017
The only single-source reference on the science of olives and olive oil nutrition and health benefits
Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining...
Multisensory Flavor Perception
From Fundamental Neuroscience Through to the Marketplace
Language: English
Release Date: April 14, 2016
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste,...
by
Language: English
Release Date: August 11, 2017
Language: English
Release Date: August 11, 2017
This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes...
Environmental Water Footprints
Concepts and Case Studies from the Food Sector
Language: English
Release Date: August 29, 2018
This book discusses the concept of water footprint and corporate water footprint, presenting case studies on a thermal power plant in India and on the food sector. Water conservation is a key element of industrial sustainability strategies.
by Nirmal Sinha, Jean-Luc Le Quéré, Raquel P. F. Guiné
Language: English
Release Date: December 1, 2010
Language: English
Release Date: December 1, 2010
Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific...
Rheology of Biological Soft Matter
Fundamentals and Applications
Language: English
Release Date: November 16, 2016
In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative...
by
Language: English
Release Date: March 23, 2010
Language: English
Release Date: March 23, 2010
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages...
Cheese
Chemistry, Physics and Microbiology
Language: English
Release Date: May 10, 2017
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public...
Direct-Fed Microbials and Prebiotics for Animals
Science and Mechanisms of Action
Language: English
Release Date: December 23, 2011
The practice of supplementing direct fed microbial and prebiotic additives to domestic animals during growth is becoming more widespread in food animal production. Beneficial effects particularly in cattle, pigs and poultry, including improved general health, foodborne pathogen reduction, more efficient...
Healthgrain Methods
Analysis of Bioactive Components in Small Grain Cereals
Language: English
Release Date: May 12, 2016
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients...