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Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing,...
Editeur :
Wiley-VCH
Parution :
2010-06-24
PDF
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As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying...
Editeur :
Wiley
Parution :
2010-06-08
PDF, ePub
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HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new...
Editeur :
Wiley
Parution :
2010-05-25
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This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the...
Editeur :
Wiley-Blackwell
Parution :
2010-04-07
PDF, ePub
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A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry...
Editeur :
Wiley
Parution :
2010-03-30
PDF
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A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on...
Editeur :
Wiley
Parution :
2010-03-30
PDF
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Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements...
Editeur :
Wiley-VCH
Parution :
2010-03-19
PDF
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A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for...
Editeur :
Wiley
Parution :
2010-03-16
PDF
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In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle...
Editeur :
Wiley
Parution :
2010-02-25
PDF, ePub
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Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed...
Editeur :
Wiley-Blackwell
Parution :
2009-12-15
PDF
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The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet...
Editeur :
Wiley-Blackwell
Parution :
2009-11-16
Collection :
Society of Dairy Technology
PDF
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Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically modified foods; and the...
Editeur :
Wiley-Blackwell
Parution :
2009-11-09
Collection :
Institute of Food Science and Technology Series
PDF
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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 :
2009-11-09
PDF
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Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredients are presented and analyzed according to the ...
Editeur :
Wiley-Blackwell
Parution :
2009-10-20
PDF
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Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals...
Editeur :
Wiley-Blackwell
Parution :
2009-10-13
PDF
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Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a...
Editeur :
Wiley-Blackwell
Parution :
2009-10-01
PDF, ePub
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Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk...
Editeur :
Wiley-Blackwell
Parution :
2009-09-15
PDF
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Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the...
Editeur :
Wiley-Blackwell
Parution :
2009-09-08
PDF
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Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to...
Editeur :
Wiley-Blackwell
Parution :
2009-09-08
Collection :
Society of Dairy Technology
PDF
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The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.The properties of different enzymes are linked to the physical and biochemical events that they...
Editeur :
Wiley-Blackwell
Parution :
2009-09-03
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