Food Industry Science category: 1675 books

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements,...

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect...

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses...

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts...

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of...

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical...

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However, modeling goes beyond the process and can include applications to understand and optimize...

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews...

Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter­ rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the...

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled...

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and...

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.),...

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The...

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently...