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Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a...
Editeur :
Wiley-Blackwell
Parution :
2013-08-19
PDF, ePub
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Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and...
Editeur :
Wiley-Blackwell
Parution :
2013-08-14
Collection :
Institute of Food Technologists Series
PDF, ePub
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Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide...
Editeur :
Wiley-Blackwell
Parution :
2013-07-12
PDF, ePub
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For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular internet course, Guide to Food Laws and Regulations, 2nd Edition informs students...
Editeur :
Wiley-Blackwell
Parution :
2013-07-09
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 :
2013-07-09
PDF, ePub
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The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often...
Editeur :
Wiley-Blackwell
Parution :
2013-06-19
PDF, ePub
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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and...
Editeur :
Wiley-Blackwell
Parution :
2013-06-10
PDF, ePub
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For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are...
Editeur :
Wiley-Blackwell
Parution :
2013-06-06
PDF, ePub
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Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact...
Editeur :
Wiley-Blackwell
Parution :
2013-05-28
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This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food...
Editeur :
Wiley-Blackwell
Parution :
2013-05-06
Collection :
Institute of Food Technologists Series
PDF, ePub
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Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are even described in...
Editeur :
Wiley-Blackwell
Parution :
2013-04-16
PDF, ePub
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Expertenwissen für jedermann: Diese Auskopplung aus dem "Handbuch der Lebensmitteltoxikologie" beschreibt umfassend und kompetent heute verwendeten Methoden und Verfahren der Lebensmittelüberwachung.
Editeur :
Wiley-VCH
Parution :
2013-04-12
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Expertenwissen für jedermann: Diese Auskopplung aus dem "Handbuch der Lebensmitteltoxikologie" beschreibt umfassend und kompetent die für die Ernährung wichtigsten Vitamine und Spurenelemente.
Editeur :
Wiley-VCH
Parution :
2013-04-11
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Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now...
Editeur :
Wiley-Blackwell
Parution :
2013-04-09
PDF, ePub
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This book provides developmental data regarding piglets (with a focus on the gastrointestinal tract), data related to amino acid metabolism in pigs, data related to nutritional and physiological functions of amino acids in pigs, nutritional requirements for amino acids...
Editeur :
Springer
Parution :
2013-04-08
ePub
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Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as well as having a variety of other functional properties. Land animal-derived food proteins such as collagen and gelatine carry...
Editeur :
Wiley-Blackwell
Parution :
2013-03-18
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Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas. Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food...
Editeur :
Wiley-Scrivener
Parution :
2013-03-18
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Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption. This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by...
Editeur :
Wiley-Blackwell
Parution :
2013-03-04
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This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their...
Editeur :
Wiley-Blackwell
Parution :
2013-01-09
PDF, ePub
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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented...
Editeur :
Wiley-Blackwell
Parution :
2013-01-08
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