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This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food,...
Editeur :
Wiley-ISTE
Parution :
2016-01-05
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Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety inSeafood Industry: A...
Editeur :
Wiley-Blackwell
Parution :
2015-12-29
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Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of...
Editeur :
Wiley-Blackwell
Parution :
2015-12-29
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This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an...
Editeur :
Springer
Parution :
2015-12-29
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Der Bundesweite Überwachungsplan (BÜp) ist ein für ein Jahr festgelegter Plan über die zwischen den Ländern abgestimmte Durchführung von amtlichen Kontrollen zur Überprüfung der Einhaltung der lebensmittelrechtlichen, weinrechtlichen und tabakrechtlichen Vorschriften....
Editeur :
Springer
Parution :
2015-12-10
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This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of...
Editeur :
Springer
Parution :
2015-11-30
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Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore...
Editeur :
Wiley-Blackwell
Parution :
2015-10-27
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Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book...
Editeur :
Wiley-Blackwell
Parution :
2015-10-19
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ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances have not only...
Editeur :
Wiley-Blackwell
Parution :
2015-10-09
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Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge...
Editeur :
Wiley-Blackwell
Parution :
2015-10-09
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Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control. Image processing and analysis...
Editeur :
Springer
Parution :
2015-09-29
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Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ?omics? tools; the study of complex...
Editeur :
Wiley-Blackwell
Parution :
2015-09-04
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Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food...
Editeur :
Wiley-Blackwell
Parution :
2015-09-01
Collection :
Institute of Food Technologists Series
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In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial...
Editeur :
Wiley-Blackwell
Parution :
2015-08-24
Collection :
Institute of Food Technologists Series
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Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads have received...
Editeur :
Wiley
Parution :
2015-08-19
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Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more...
Editeur :
Wiley
Parution :
2015-08-18
Collection :
Hui: Food Science and Technology
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable...
Editeur :
Wiley-Blackwell
Parution :
2015-07-23
Collection :
Institute of Food Technologists Series
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In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria....
Editeur :
Wiley
Parution :
2015-06-29
Collection :
Society of Dairy Technology
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The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are...
Editeur :
Wiley
Parution :
2015-06-26
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as...
Editeur :
Wiley-Blackwell
Parution :
2015-06-01
Collection :
Institute of Food Technologists Series
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