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In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in...
Editeur :
Wiley-Blackwell
Parution :
2015-05-18
Collection :
Institute of Food Technologists Series
PDF, ePub
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This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain...
Editeur :
Springer
Parution :
2015-05-18
PDF, ePub
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Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and...
Editeur :
Wiley-Blackwell
Parution :
2015-05-12
PDF, ePub
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Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing....
Editeur :
Wiley-Blackwell
Parution :
2015-04-27
Collection :
IFST Advances in Food Science
PDF, ePub
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Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly...
Editeur :
Wiley-Blackwell
Parution :
2015-04-22
Collection :
Institute of Food Technologists Series
PDF, ePub
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The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive...
Editeur :
Wiley-Blackwell
Parution :
2015-04-21
Collection :
Institute of Food Technologists Series
PDF, ePub
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Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying...
Editeur :
Wiley-Blackwell
Parution :
2015-04-20
PDF, ePub
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Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food...
Editeur :
Wiley
Parution :
2015-04-13
PDF, ePub
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Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in...
Editeur :
Wiley-Blackwell
Parution :
2015-03-26
PDF, ePub
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Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired...
Editeur :
Wiley-Blackwell
Parution :
2015-03-20
PDF, ePub
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This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry.This book bridges the gap between scientific and practical...
Editeur :
Springer
Parution :
2015-02-17
ePub
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Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and...
Editeur :
Wiley-Blackwell
Parution :
2015-01-20
PDF, ePub
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With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable...
Editeur :
Wiley-Blackwell
Parution :
2014-12-19
PDF, ePub
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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have...
Editeur :
Wiley
Parution :
2014-12-19
PDF, ePub
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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides,...
Editeur :
Wiley-Blackwell
Parution :
2014-12-03
Collection :
IFST Advances in Food Science
PDF, ePub
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Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important...
Editeur :
Wiley-Blackwell
Parution :
2014-12-01
PDF, ePub
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This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are...
Editeur :
Springer
Parution :
2014-11-19
ePub
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The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or...
Editeur :
Springer
Parution :
2014-11-05
Collection :
Food Engineering Series
ePub
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The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and...
Editeur :
Springer
Parution :
2014-10-31
Collection :
Food Engineering Series
ePub
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Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory...
Editeur :
Wiley-Blackwell
Parution :
2014-10-27
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