| |
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and...
Editeur :
Wiley-Blackwell
Parution :
2020-05-14
Collection :
Institute of Food Technologists Series
PDF, ePub
|
Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods...
Editeur :
Springer
Parution :
2020-03-13
PDF, ePub
|
A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what...
Editeur :
Wiley-Blackwell
Parution :
2020-01-08
PDF, ePub
|
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference.A full understanding of its functions and qualities is, therefore, of...
Editeur :
Wiley
Parution :
2019-12-24
PDF, ePub
|
Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil depletion, social inequalities, loss of biodiversity and various...
Editeur :
Wiley-ISTE
Parution :
2019-12-19
PDF, ePub
|
This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only a minor role in mycotoxin contamination, such as asparagus, are...
Editeur :
Springer
Parution :
2019-12-17
PDF, ePub
|
This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with...
Editeur :
Springer
Parution :
2019-11-28
PDF, ePub
|
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the...
Editeur :
Wiley-Blackwell
Parution :
2019-11-18
PDF, ePub
|
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and...
Editeur :
Springer
Parution :
2019-11-13
PDF, ePub
|
Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it...
Editeur :
Wiley-Blackwell
Parution :
2019-11-11
PDF, ePub
|
Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production. This book...
Editeur :
Springer
Parution :
2019-11-08
PDF, ePub
|
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are...
Editeur :
Springer
Parution :
2019-10-31
PDF, ePub
|
This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discussing the...
Editeur :
Springer
Parution :
2019-10-18
Collection :
Food Engineering Series
PDF, ePub
|
This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between...
Editeur :
Springer
Parution :
2019-08-08
PDF, ePub
|
Die lang erwartete, vollstündig überarbeitete Neuauflage des traditionsreichsten Handbuchs der Bierbrauerei bietet sümtliche Grundlagen der modernen Braupraxis, unterteilt in die Bünde "Malzbereitung" und "Würzebereitung". Mit umfangreichem Bild- und Tabellenmaterial.
Editeur :
Wiley-VCH
Parution :
2019-08-05
PDF, ePub
|
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related...
Editeur :
Wiley
Parution :
2019-07-23
PDF, ePub
|
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides...
Editeur :
Springer
Parution :
2019-07-16
PDF, ePub
|
Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation. In fact, over time there have been changes to scientific knowledge, food...
Editeur :
Springer
Parution :
2019-06-29
PDF, ePub
|
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential...
Editeur :
Wiley-Blackwell
Parution :
2019-06-07
PDF, ePub
|
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach,...
Editeur :
Springer
Parution :
2019-06-05
PDF, ePub
|