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EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They...
Editeur :
Wiley-Blackwell
Parution :
2014-10-21
PDF, ePub
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added...
Editeur :
Wiley
Parution :
2014-09-26
PDF, ePub
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Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web...
Editeur :
Wiley-Blackwell
Parution :
2014-09-15
Collection :
Institute of Food Technologists Series
PDF, ePub
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Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new...
Editeur :
Hodder Education
Parution :
2014-08-29
ePub
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Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type...
Editeur :
Wiley-Blackwell
Parution :
2014-08-26
PDF, ePub
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Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal...
Editeur :
Wiley
Parution :
2014-08-20
PDF, ePub
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The authors ofThe Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience.The principal focus of the book...
Editeur :
Wiley-Blackwell
Parution :
2014-07-08
PDF, ePub
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Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and...
Editeur :
Wiley-Blackwell
Parution :
2014-07-02
PDF, ePub
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MEAT INSPECTION AND CONTROL IN THE SLAUGHTER HOUSE Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry and are intimately related to animal diseases and animal welfare. Huge steps have...
Editeur :
Wiley-Blackwell
Parution :
2014-06-11
PDF, ePub
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Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators,...
Editeur :
Wiley-Blackwell
Parution :
2014-06-04
PDF, ePub
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This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus...
Editeur :
Springer
Parution :
2014-06-03
ePub
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Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural and food wastewater can be and should be utilized or recovered; the stumbling block of achieving this aspiration is...
Editeur :
Wiley-Blackwell
Parution :
2014-05-28
PDF, ePub
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Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a...
Editeur :
Wiley-VCH
Parution :
2014-05-27
PDF, ePub
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Lactic Acid Bacteria Biodiversity and TaxonomyLactic Acid BacteriaBiodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage...
Editeur :
Wiley-Blackwell
Parution :
2014-04-29
PDF, ePub
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Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized plants. By covering...
Editeur :
Wiley-Blackwell
Parution :
2014-04-03
PDF, ePub
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Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a...
Editeur :
Wiley-Blackwell
Parution :
2014-04-03
PDF, ePub
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Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These...
Editeur :
Wiley-Blackwell
Parution :
2014-04-02
PDF, ePub
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There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also...
Editeur :
Wiley-Blackwell
Parution :
2014-03-27
Collection :
Society of Dairy Technology
PDF, ePub
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FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges...
Editeur :
Wiley
Parution :
2014-03-27
PDF, ePub
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A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide....
Editeur :
Wiley-Blackwell
Parution :
2014-03-26
Collection :
Institute of Food Technologists Series
PDF, ePub
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