Food Industry Science category: 1675 books

Cover of Beer

Beer

Quality, Safety and Nutritional Aspects

by Ian S Hornsey, Paul S Hughes, E Denise Baxter
Language: English
Release Date: April 27, 2001

For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer...
Cover of Antioxidants in Science, Technology, Medicine and Nutrition
by G. Scott
Language: English
Release Date: May 1, 1997

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation...
Cover of Handbook of Vanilla Science and Technology
by
Language: English
Release Date: July 6, 2018

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the...
Cover of Dietary Fibre Functionality in Food and Nutraceuticals
by
Language: English
Release Date: December 9, 2016

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy economic burden of metabolic disease risks for public health....
Cover of Legume Based Fermented Foods
by N.R. Reddy
Language: English
Release Date: February 6, 2018

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based...
Cover of Mycotoxins in Plants and Plant Products

Mycotoxins in Plants and Plant Products

Cereals and Cereal Products

by Martin Weidenbörner
Language: English
Release Date: May 10, 2017

This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs. Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and...
Cover of CBAC TGAU Bwyd a Maeth (WJEC GCSE Food and Nutrition Welsh-language edition)
by Jacqui Keepin, Helen Buckland
Language: English
Release Date: October 2, 2017

Dyma gyfl e i ennyn diddordeb myfyrwyr ym mhob agwedd ar fwyd a maeth, i wella sgiliau ymarferol coginio a pharatoi bwyd ac i baratoi ar gyfer asesu. Mae'r llyfr hwn wedi ei ysgrifennu'n arbennig ar gyfer y cymhwyster newydd TGAU Bwyd a Maeth CBAC. Mae'r llyfr hwn yn gwneud y canlynol: - Gwneud yn...
Cover of Structure-Function Analysis of Edible Fats
by
Language: English
Release Date: June 11, 2018

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be...
Cover of Innovative Processing Technologies for Foods with Bioactive Compounds
by
Language: English
Release Date: August 5, 2016

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food...
Cover of Immobilized Cells: Basics and Applications
by
Language: English
Release Date: March 21, 1996

This publication contains full papers of both oral and poster presentations of the symposium "Immobilized Cells: Basics and Applications" that was held in Noordwijkerhout, The Netherlands, 26-29 November 1995. This volume covers recent developments in the field of immobilization e.g.: new support...
Cover of Genetic and Genomic Resources of Grain Legume Improvement
by
Language: English
Release Date: July 18, 2013

Grain legumes, including common-bean, chickpea, pigeonpea, pea, cowpea, lentil and others, form important constituents of global diets, both vegetarian and non-vegetarian. Despite this significant role, global production has increased only marginally in the past 50 years. The slow production growth,...
Cover of Practical Handbook of Soybean Processing and Utilization
by
Language: English
Release Date: August 25, 2015

Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical...
Cover of Beer Is Proof God Loves Us

Beer Is Proof God Loves Us

Reaching for the Soul of Beer and Brewing

by Charles W. Bamforth
Language: English
Release Date: August 26, 2010

Beer Is Proof God Loves Us is a funny, engaging, and downright joyous examination of the whole world of beer and brewing. Your guide, Charlie Bamforth, may be the world's #1 expert on every aspect of beer. After a worldwide search, he was selected as the first Anheuser-Busch Professor of Brewing Science...
Cover of The Chemical Story of Olive Oil

The Chemical Story of Olive Oil

From Grove to Table

by Richard Blatchly, Zeynep Delen, Patricia O'Hara
Language: English
Release Date: June 7, 2017

Despite the growing interest in olive oil, most people know very little about what it is or how it is made. This book provides a comprehensive treatment of olive oil from the tree to table, from a molecular and personal perspective. Growers often do not know what is happening at a molecular...
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