General

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food...

Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one...

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an...

Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351307471Author Jai SinghFormat HardbackPage Count 257Imprint Daya Publishing HousePublisher Astral InternationalWeight(grams) 542g

Wine has been around for thousands of years, grape growing and wine production is worldwide, and recipes are prolific. However, this approach to winemaking root cause analysis is original and cannot be found in any other winemaking publications. The book...

Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice...

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of...

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be...

Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that...

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682860878Author Logan BowmanFormat HardbackImprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams) 785g

Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until...

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351302889Author Dipiti SharmaFormat HardbackPage Count 259Imprint Daya Publishing HousePublisher Astral InternationalWeight(grams) 645g

Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a...

Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United...

Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries,...

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all of the current methods and strategies into a single book. Those involved in bread production will find the latest...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632393371Author Hugh BrennanFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 739g

This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast,...

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the...

The volume presents existing and novel management approaches that are in use or have a great potential to be used to maintain the postharvest quality of fresh produce in terms of microbiological safety, nutrition, and sensory quality. In comparison to...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632394866Author MS Dorothy GreenFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 807g

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More...

The factors affecting water quality are many: The increasing buying power and health concerns of the world population contribute to the creation of new products whose production and disposal lead to the release of chemicals harmful to the environment;...

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the...

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard. This...

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous...

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its...

The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The...

This Brief examines the sustainability of energy use in global food production and processing. The nexus between food, water, and energy are explored against a background of climate change. Current efforts to reduce the energy intensity of food and...

Concern about the harm that industrial activities may cause the environ ment, means that all are now being scrutinised to assess their impact. Packaging is no exception. It is now high on the political agenda, in terms of the environmental issues which...

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has...

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the...

Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783036520209Author Angel Calin-SanchezFormat HardbackPage Count 224Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 699gDimensions(mm) 244mm * 170mm * 19mm

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well...

This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are present in food contact materials but have not been added for...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783039214334Author Edgar Chambers, IVFormat PaperbackPage Count 132Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 295gDimensions(mm) 244mm * 170mm * 9mm