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This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives,...
Editeur :
Wiley-Blackwell
Parution :
2017-04-05
Collection :
Institute of Food Technologists Series
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This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to...
Editeur :
Springer
Parution :
2017-03-30
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Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction...
Editeur :
Wiley
Parution :
2017-03-21
Collection :
Hui: Food Science and Technology
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From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food...
Editeur :
Wiley
Parution :
2017-03-14
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This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and...
Editeur :
Wiley-Blackwell
Parution :
2017-03-14
PDF, ePub
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The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the...
Editeur :
Wiley-Blackwell
Parution :
2017-03-14
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The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional...
Editeur :
Wiley-Blackwell
Parution :
2017-03-14
Collection :
Institute of Food Technologists Series
PDF, ePub
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Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can...
Editeur :
Wiley-Blackwell
Parution :
2017-02-28
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Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food...
Editeur :
Wiley-Blackwell
Parution :
2017-02-27
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The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six...
Editeur :
Wiley-Blackwell
Parution :
2017-02-21
PDF, ePub
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Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive...
Editeur :
Wiley-Blackwell
Parution :
2017-02-21
PDF, ePub
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Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research...
Editeur :
Wiley
Parution :
2017-02-08
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Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that...
Editeur :
Wiley-Blackwell
Parution :
2017-02-03
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Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying,...
Editeur :
Wiley-Blackwell
Parution :
2017-02-03
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Das Lehrbuch zur Bierbrauerei von Ludwig Narziß ist seit vielen Jahren das Standardwerk auf diesem Gebiet. Die neue, achte Auflage wurde komplett überarbeitet und aktualisiert. Für Studenten ist das Buch ein kurz gefasster Leitfaden, der jedoch alle wesentlichen Aspekte...
Editeur :
Wiley-VCH
Parution :
2017-01-04
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Natural Food Flavors and Colorants SECOND EDITION The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from biological sources. In this book the author utilizes his over 50 years...
Editeur :
Wiley-Blackwell
Parution :
2017-01-03
Collection :
Institute of Food Technologists Series
PDF, ePub
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Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat...
Editeur :
Wiley-Blackwell
Parution :
2017-01-03
Collection :
Society of Dairy Technology
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The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in...
Editeur :
Wiley-Blackwell
Parution :
2017-01-03
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The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery.The extreme sensitivity of some components cause significant loss of product quality,...
Editeur :
Wiley
Parution :
2016-12-27
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This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate...
Editeur :
Wiley-Blackwell
Parution :
2016-12-15
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