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Handbook of Plant Food Phytochemicals Phytochemicals are plant-derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising...
Editeur :
Wiley-Blackwell
Parution :
2012-12-18
PDF, ePub
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Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive...
Editeur :
Wiley-Blackwell
Parution :
2012-12-18
Collection :
Hui: Food Science and Technology
PDF, ePub
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In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and...
Editeur :
Wiley-Blackwell
Parution :
2012-12-12
Collection :
Society of Dairy Technology
PDF, ePub
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Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to...
Editeur :
Wiley-Blackwell
Parution :
2012-11-30
Collection :
Institute of Food Technologists Series
PDF, ePub
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Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It...
Editeur :
Wiley-Blackwell
Parution :
2012-11-26
Collection :
Hui: Food Science and Technology
PDF, ePub
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Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food...
Editeur :
Wiley-Blackwell
Parution :
2012-11-21
PDF, ePub
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The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials, the manufacture of paper...
Editeur :
Wiley-Blackwell
Parution :
2012-11-07
PDF, ePub
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Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth...
Editeur :
Wiley-Blackwell
Parution :
2012-11-05
PDF, ePub
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Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries...
Editeur :
Wiley-Blackwell
Parution :
2012-10-16
Collection :
Institute of Food Technologists Series
PDF, ePub
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Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of...
Editeur :
Wiley-Blackwell
Parution :
2012-09-07
PDF, ePub
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In the European Union nations, and other countries including Japan, Australia and Malaysia, it is a legal requirement that food products containing genetically modified organism (GMO) materials are labelled as such in order that customers may make informed purchasing...
Editeur :
Wiley-Blackwell
Parution :
2012-09-05
PDF, ePub
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The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization.The American Medical Association and the American Dietetic...
Editeur :
Wiley-Blackwell
Parution :
2012-08-28
Collection :
Institute of Food Technologists Series
PDF, ePub
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The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means...
Editeur :
Wiley-Blackwell
Parution :
2012-08-24
PDF, ePub
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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will...
Editeur :
Wiley-Blackwell
Parution :
2012-07-23
PDF, ePub
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This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but...
Editeur :
Wiley-Blackwell
Parution :
2012-07-10
PDF, ePub
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HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet...
Editeur :
Wiley-Blackwell
Parution :
2012-06-18
PDF, ePub
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This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct systems are in place to achieve the Standard, and also that they present...
Editeur :
Wiley-Blackwell
Parution :
2012-06-04
PDF, ePub
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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and...
Editeur :
Wiley-Blackwell
Parution :
2012-05-22
PDF, ePub
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Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical...
Editeur :
Wiley-Blackwell
Parution :
2012-03-30
PDF, ePub
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Wer mochte nicht wissen, was in unseren Lebensmitteln steckt und wie sie zu traditionellen oder neuen Produkten weiterverarbeitet werden? Viele Nahrungsmittel mussen, um genie?bar zu sein oder den sensorischen Anspruchen von Konsumenten zu entsprechen, erst einmal...
Editeur :
Wiley-VCH
Parution :
2012-03-14
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