Food Industry Science category: 1675 books

Cover of Analysis of Antioxidant-Rich Phytochemicals
by
Language: English
Release Date: February 3, 2012

To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes the details of sample preparation...
Cover of New Methods of Food Preservation
by G. W. Gould
Language: English
Release Date: December 6, 2012

Cover of Traceability in the food and feed chain: general principles and basic system requirements
by Dr Chris Knight
Language: English
Release Date: December 16, 2011

Ensure that you have a robust system in place that identifies the source (time and place) of all incoming materials, records how they were mixed, and identifies when and where they were dispatched, so that appropriate action can be taken in the event of a problem. This guideline outlines the general...
Cover of Trypanosoma cruzi as a Foodborne Pathogen
by Oscar González, Belkisyolé de Noya, Lucy J. Robertson
Language: English
Release Date: October 29, 2015

This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers. The characteristics of Trypanosoma cruzi and the clinical effects of the disease...
Cover of Biotechnology in Flavor Production
by Daphna Havkin-Frenkel, Nativ Dudai
Language: English
Release Date: August 2, 2016

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement....
Cover of Genetically Altered Foods and Your Health
by Ken Roseboro
Language: English
Release Date: January 1, 2004

This book examines how genetic engineering is radically changing our food at great risk to human health and the environment. Why are scientists genetically altering foods? Are they safe? Why arent genetically engineered foods labelled as such? Author Ken Roseboro addresses these and other issues concerning...
Cover of Use Of Fungi As Food
by Dave Gray
Language: English
Release Date: January 18, 2018

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few recipes are presented in detail. No attempt is made to exhaust the subject but as in the remainder of the book, enough is presented to give a view of the potential...
Cover of Sensory Evaluation of Food

Sensory Evaluation of Food

Principles and Practices

by Harry T. Lawless, Hildegarde Heymann
Language: English
Release Date: September 14, 2010

This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are...
Cover of Instrumental Methods for Quality Assurance in Foods
by Fung
Language: English
Release Date: November 1, 2017

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control
Cover of Probiotics and Bioactive Carbohydrates in Colon Cancer Management
by Maya Raman, Padma Ambalam, Mukesh Doble
Language: English
Release Date: October 27, 2015

This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book will be of practical and scientific use to academicians, research scholars, students, health professionals,...
Cover of High Pressure Processing of Fruit and Vegetable Products
by
Language: English
Release Date: October 24, 2017

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. ***High Pressure Processing of Fruit and Vegetable Products***reviews and summarizes the latest advances in novel high-pressure processing...
Cover of Cryptosporidium as a Foodborne Pathogen
by Lucy J. Robertson
Language: English
Release Date: November 19, 2013

Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for foodborne transmission. These include...
Cover of Tropical Roots and Tubers

Tropical Roots and Tubers

Production, Processing and Technology

by
Language: English
Release Date: August 24, 2016

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different...
Cover of Pseudocereals

Pseudocereals

Chemistry and Technology

by
Language: English
Release Date: January 3, 2017

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa...
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