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Since the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and...
Editeur :
Wiley-Interscience
Parution :
2009-02-17
PDF
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Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand. This volume...
Editeur :
Wiley-Blackwell
Parution :
2009-02-12
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The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between...
Editeur :
Wiley-Blackwell
Parution :
2009-02-12
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Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are...
Editeur :
Wiley-Blackwell
Parution :
2009-02-12
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The packaging closure is the primary interface between the product and the customer. Closures have undergone much evolution and development in recent years.The basic function of a closure is to allow easy access to a packaged product and to reclose the package, when the...
Editeur :
Wiley-Blackwell
Parution :
2009-02-11
PDF
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Diese Datensammlung ist ein unentbehrlicher Helfer für alle, die in der Überwachung, Verwaltung, Lebensmittelindustrie oder als freiberufliche Sachverständige mit Lebensmitteln, Bedarfsgegenständen, kosmetischen Mitteln und Tabakerzeugnissen zu tun haben. Übersichtlich...
Editeur :
Wiley-Blackwell
Parution :
2009-02-11
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The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional...
Editeur :
Wiley-Blackwell
Parution :
2009-01-30
Collection :
Society of Dairy Technology
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This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years,...
Editeur :
Wiley-Blackwell
Parution :
2009-01-22
Collection :
Society of Dairy Technology
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Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects...
Editeur :
Wiley-Blackwell
Parution :
2009-01-21
PDF
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This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each...
Editeur :
Wiley-Blackwell
Parution :
2009-01-21
PDF
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Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However,...
Editeur :
Wiley-Blackwell
Parution :
2009-01-21
Collection :
Food Industry Briefing
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Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary...
Editeur :
Wiley-Blackwell
Parution :
2009-01-21
PDF
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Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry. Topics...
Editeur :
Wiley-Interscience
Parution :
2008-12-29
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Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of...
Editeur :
Wiley
Parution :
2008-12-09
PDF
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The New Edition of a Favorite Resource!
From the decor that helps define the customer's experience, to the steps taken to comply with workplace safety and health regulations, to the capital investments in major equipment,a well-designed ...
Editeur :
Wiley
Parution :
2008-12-03
ePub
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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is...
Editeur :
Wiley-Interscience
Parution :
2008-09-11
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An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service...
Editeur :
Wiley
Parution :
2008-08-20
PDF, ePub
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There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
PDF
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Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and other chronic...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
PDF
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One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary producer is now part of the process which must guarantee the delivery of safe products
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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