Food Industry Science category: 1675 books

Cover of Hydrogenation of Fats and Oils

Hydrogenation of Fats and Oils

Theory and Practice

by
Language: English
Release Date: January 25, 2016

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development...
Cover of Vegetarian and Plant-Based Diets in Health and Disease Prevention
by
Language: English
Release Date: May 23, 2017

Vegetarian and Plant-Based Diets in Health and Disease Prevention examines the science of vegetarian and plant-based diets and their nutritional impact on human health. This book assembles the science related to vegetarian and plant-based diets in a comprehensive, balanced, single reference that discusses...
Cover of Olive Oil

Olive Oil

Chemistry and Technology

by
Language: English
Release Date: August 8, 2015

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more...
Cover of Sensory and Instrumental Evaluation of Alcoholic Beverages
by Hildegarde Heymann, Susan E. Ebeler
Language: English
Release Date: November 23, 2016

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and...
Cover of Brewing Microbiology

Brewing Microbiology

Managing Microbes, Ensuring Quality and Valorising Waste

by
Language: English
Release Date: May 26, 2015

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for...
Cover of Stress Responses of Lactic Acid Bacteria
by
Language: English
Release Date: September 6, 2011

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in...
Cover of Processing of Fruits and Vegetables
by
Language: English
Release Date: May 13, 2019

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content, economic...
Cover of Diabetes

Diabetes

Oxidative Stress and Dietary Antioxidants

by
Language: English
Release Date: October 29, 2013

Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes. The book covers, in a single volume, the science of oxidative stress in diabetes and the potentially therapeutic...
Cover of Seafood Chilling, Refrigeration and Freezing
by Nalan Gokoglu, Pinar Yerlikaya
Language: English
Release Date: May 12, 2015

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation...
Cover of Rice Quality

Rice Quality

A Guide to Rice Properties and Analysis

by Kshirod R Bhattacharya
Language: English
Release Date: June 27, 2011

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been...
Cover of Candy Bites

Candy Bites

The Science of Sweets

by Richard W. Hartel, AnnaKate Hartel
Language: English
Release Date: March 28, 2014

This delicious new book reveals the fascinating science behind some of our favorite candies. If you’ve ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for thought is guaranteed to satisfy your hunger...
Cover of The Chorleywood Bread Process
by S P Cauvain, L S Young
Language: English
Release Date: March 24, 2006

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts...
Cover of Postharvest Disinfection of Fruits and Vegetables
by
Language: English
Release Date: August 13, 2018

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique,...
Cover of Emerging Postharvest Treatment of Fruits and Vegetables
by
Language: English
Release Date: September 19, 2018

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest research for maintenance of the quality and safety of fresh horticultural produce to enhance the postharvest...
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