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Food texture has evolved to be at the forefront of food formulation and development.Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This...
Editeur :
Wiley-Blackwell
Parution :
2014-03-26
Collection :
Institute of Food Technologists Series
PDF, ePub
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Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on continuous process...
Editeur :
Wiley-Blackwell
Parution :
2014-03-19
PDF, ePub
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The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts...
Editeur :
Wiley-Blackwell
Parution :
2014-03-17
PDF, ePub
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According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the...
Editeur :
Wiley-Blackwell
Parution :
2014-03-07
PDF, ePub
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Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand...
Editeur :
Wiley-Blackwell
Parution :
2014-03-06
PDF, ePub
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Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy...
Editeur :
Wiley
Parution :
2014-03-06
PDF, ePub
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Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the...
Editeur :
Wiley-Blackwell
Parution :
2014-02-25
PDF, ePub
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Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food...
Editeur :
Wiley-Blackwell
Parution :
2014-01-27
PDF, ePub
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THE CHEMISTRY OF FOODTHE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino...
Editeur :
Wiley-Blackwell
Parution :
2013-12-24
PDF, ePub
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Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by...
Editeur :
Wiley-Blackwell
Parution :
2013-12-24
Collection :
Institute of Food Technologists Series
PDF, ePub
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An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical...
Editeur :
Wiley-Blackwell
Parution :
2013-12-24
PDF, ePub
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The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which was held in Botucatu (São Paulo, Brazil), from September 24th to 27th,...
Editeur :
Springer
Parution :
2013-12-11
ePub
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The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing...
Editeur :
Wiley-Blackwell
Parution :
2013-11-26
PDF, ePub
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This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good...
Editeur :
Wiley-Scrivener
Parution :
2013-11-25
PDF, ePub
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Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing...
Editeur :
Wiley-Blackwell
Parution :
2013-11-13
Collection :
IFST Advances in Food Science
PDF, ePub
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A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated...
Editeur :
Wiley-Blackwell
Parution :
2013-10-21
PDF, ePub
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Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political issue, food...
Editeur :
Wiley-Blackwell
Parution :
2013-10-14
PDF, ePub
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Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food...
Editeur :
Wiley-Blackwell
Parution :
2013-09-30
Collection :
Institute of Food Technologists Series
PDF, ePub
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Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw an increase of 219% and...
Editeur :
Wiley-Blackwell
Parution :
2013-09-17
PDF, ePub
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The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with...
Editeur :
Wiley-Blackwell
Parution :
2013-09-06
Collection :
Institute of Food Technologists Series
PDF, ePub
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