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Fast taglich berichten die Medien Ãber Lebensmittelskandale und "chemisch verseuchte" Nahrung. Ob Rackstände von Pflanzenschutzmitteln in Obst und Gemase, von Tierarzneimitteln in Fleisch, Milch und Eiern, ob Schwermetalle oder Dioxine - mit modernen Analysenverfahren...
Editeur :
Wiley-VCH
Parution :
2012-02-28
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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the...
Editeur :
Wiley-Blackwell
Parution :
2012-02-23
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Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is...
Editeur :
Wiley-Blackwell
Parution :
2012-02-03
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This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste...
Editeur :
Wiley-Blackwell
Parution :
2012-02-03
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Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods forFood and Bioproducts introduces the reader to a selection of the...
Editeur :
Wiley-Blackwell
Parution :
2012-02-02
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Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with...
Editeur :
Wiley-Blackwell
Parution :
2012-02-01
Collection :
Institute of Food Technologists Series
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The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication,The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries – from...
Editeur :
Wiley-Blackwell
Parution :
2012-02-01
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Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in...
Editeur :
Wiley-Blackwell
Parution :
2012-02-01
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To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Rich Phytochemicals is the first book that specifically covers and summarizes...
Editeur :
Wiley-Blackwell
Parution :
2012-01-31
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In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease. This important book covers...
Editeur :
Wiley-Blackwell
Parution :
2012-01-30
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Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined...
Editeur :
Wiley-Blackwell
Parution :
2012-01-24
Collection :
Hui: Food Science and Technology
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Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents;...
Editeur :
Wiley-Blackwell
Parution :
2012-01-24
Collection :
Institute of Food Technologists Series
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Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are...
Editeur :
Wiley-Blackwell
Parution :
2012-01-24
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During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert...
Editeur :
Wiley-Blackwell
Parution :
2012-01-24
Collection :
Institute of Food Technologists Series
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This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological...
Editeur :
Wiley-Blackwell
Parution :
2012-01-24
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to...
Editeur :
Wiley-Blackwell
Parution :
2012-01-10
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Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it...
Editeur :
Wiley-Blackwell
Parution :
2011-12-14
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Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before.Sustainability in the Food Industry defines sustainability with a...
Editeur :
Wiley-Blackwell
Parution :
2011-11-18
Collection :
Institute of Food Technologists Series
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The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food....
Editeur :
Wiley-Blackwell
Parution :
2011-11-08
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Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the...
Editeur :
Wiley-Blackwell
Parution :
2011-10-31
Collection :
Institute of Food Technologists Series
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