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Sensory evaluation is the perception science of the food industry.Sensory data can be costly to obtain and so gleaning the most information possible from the data is key. Increasingly, value is added to sensory evaluation by the use of statistics, especially to improve...
Editeur :
Wiley-Blackwell
Parution :
2016-04-22
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This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I...
Editeur :
Springer
Parution :
2016-04-18
ePub
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This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative...
Editeur :
Wiley
Parution :
2016-04-13
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This Brief presents comprehensive coverage of anthocyanins. The text covers the scientific literature and clinical significance of this Flavonoid sub-group, with a special focus on their therapeutic aspects. In focusing on secondary metabolites in plants, this work aims...
Editeur :
Springer
Parution :
2016-04-11
ePub
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CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa...
Editeur :
Wiley-Blackwell
Parution :
2016-04-07
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This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on...
Editeur :
Springer
Parution :
2016-03-09
PDF, ePub
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This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food...
Editeur :
Wiley-ISTE
Parution :
2016-03-03
PDF, ePub
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Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which requires a large...
Editeur :
Wiley-Blackwell
Parution :
2016-03-02
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The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to traditional...
Editeur :
Springer
Parution :
2016-02-24
PDF, ePub
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Competing and winning in today?s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into revenue-increasing,...
Editeur :
Wiley-Blackwell
Parution :
2016-02-22
PDF, ePub
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Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste...
Editeur :
Wiley-Blackwell
Parution :
2016-02-22
PDF, ePub
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This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were...
Editeur :
Springer
Parution :
2016-02-22
PDF, ePub
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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.The successful incorporation of these...
Editeur :
Wiley-Blackwell
Parution :
2016-02-11
PDF, ePub
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The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health.The first part of the book describes the...
Editeur :
Springer
Parution :
2016-02-04
PDF, ePub
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High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.High Pressure Processing: Technology Principles and Applications will review the basic...
Editeur :
Springer
Parution :
2016-01-28
PDF, ePub
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Food Preservation and BiodeteriorationFood Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by...
Editeur :
Wiley-Blackwell
Parution :
2016-01-22
PDF, ePub
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Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft...
Editeur :
Wiley-Blackwell
Parution :
2016-01-15
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Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and...
Editeur :
Wiley-Blackwell
Parution :
2016-01-15
PDF, ePub
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Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are...
Editeur :
Wiley-Blackwell
Parution :
2016-01-12
PDF, ePub
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Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID...
Editeur :
Wiley-Blackwell
Parution :
2016-01-06
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