Food Industry Science category: 1675 books

Cover of Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
by Caterina Barone, Marcella Barebera, Michele Barone
Language: English
Release Date: September 6, 2017

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken...
Cover of The Chemistry of Wine

The Chemistry of Wine

From Blossom to Beverage and Beyond

by David R. Dalton
Language: English
Release Date: October 18, 2017

Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized. But what is the chemistry behind it? What are the compounds involved and how do they work their wonder? What do...
Cover of Bread Staling
by Pavinee Chinachoti
Language: English
Release Date: January 18, 2018

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading...
Cover of Postharvest Biology and Technology of Tropical and Subtropical Fruits
by
Language: English
Release Date: September 19, 2011

Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and...
Cover of Experiments in Unit Operations and Processing of Foods
by
Language: English
Release Date: October 20, 2008

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to...
Cover of Edible Mushrooms

Edible Mushrooms

Chemical Composition and Nutritional Value

by Pavel Kalac
Language: English
Release Date: January 30, 2016

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now. The book is broken into five...
Cover of Lipid Technologies and Applications
by
Language: English
Release Date: May 2, 2018

""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Cover of Green Vegetable Oil Processing

Green Vegetable Oil Processing

Revsied First Edition

by
Language: English
Release Date: December 4, 2013

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business...
Cover of Industrial Gums

Industrial Gums

Polysaccharides and Their Derivatives

by
Language: English
Release Date: December 2, 2012

This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the...
Cover of Citrus Fruit Processing
by Zeki Berk
Language: English
Release Date: July 5, 2016

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe...
Cover of In-Pack Processed Foods

In-Pack Processed Foods

Improving Quality

by
Language: English
Release Date: June 13, 2008

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce...
Cover of Unconventional Oilseeds and Oil Sources
by Mohamed Elwathig Saeed Mirghani, Ismail Hassan Hussein, Abdalbasit Adam Mariod
Language: English
Release Date: April 14, 2017

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy, Cucumber, Squashes, Sesame, etc. Part Two presents...
Cover of Handbook of Herbs and Spices
by
Language: English
Release Date: August 13, 2012

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes,...
Cover of Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
by
Language: English
Release Date: June 9, 2011

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and...
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