Food Industry Science category: 1675 books
Seasoning Savvy
How to Cook with Herbs, Spices, and Other Flavorings
Language: English
Release Date: December 19, 2017
A unique work dealing in-depth with flavor and flavorings!
With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying,...
by
Language: English
Release Date: June 29, 2013
Language: English
Release Date: June 29, 2013
Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994
Deep Frying
Chemistry, Nutrition, and Practical Applications
Language: English
Release Date: August 8, 2015
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know...
Aging
Oxidative Stress and Dietary Antioxidants
Language: English
Release Date: March 6, 2014
Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress...
by
Language: English
Release Date: February 28, 2017
Language: English
Release Date: February 28, 2017
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic,...
by
Language: English
Release Date: February 1, 1996
Language: English
Release Date: February 1, 1996
The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians but also by experienced sensory...
Resistant Starch
Sources, Applications and Health Benefits
Language: English
Release Date: September 6, 2013
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial fermentation...
Citrus Essential Oils
Flavor and Fragrance
Language: English
Release Date: September 14, 2011
Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus essential...
Polyphenols in Plants
Isolation, Purification and Extract Preparation
Language: English
Release Date: January 17, 2014
Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements.
Polyphenols...
by
Language: English
Release Date: June 15, 2017
Language: English
Release Date: June 15, 2017
A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications
Recovering Bioactive Compounds from Agricultural Waste**s offers a guide to the many uses of agricultural wastes from the production of major food types including tea,...
Korean Functional Foods
Composition, Processing and Health Benefits
Language: English
Release Date: April 19, 2018
Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the...
by Lucy J. Robertson
Language: English
Release Date: June 24, 2013
Language: English
Release Date: June 24, 2013
Although widely recognized as an important waterborne pathogen, Giardia duodenalis 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...
Bleaching and Purifying Fats and Oils
Theory and Practice
Language: English
Release Date: March 30, 2009
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption,...
Imaging with Electromagnetic Spectrum
Applications in Food and Agriculture
Language: English
Release Date: May 15, 2014
This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research. Illustrated with numerous examples this book is structured according to the different radiation bands: From Gamma-rays over UV and IR to radio frequencies....