Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate.
Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes.
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry.
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.
With the advancement in medicinal chemistry and material science, several highly specific, biocompatible and non-toxic therapeutic agents have been discovered and successfully applied for various clinical applications.
This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant.
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors.
Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.
Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.
Readers may be surprised to learn the real origins of Lancashire hotpot and discover that some of those all-time-favourites like Jelly Babies, Vimto, and Fox's biscuits all have their roots in the county.
A savory account of how the pursuit of delicious foods shaped human evolutionNature, it has been said, invites us to eat by appetite and rewards by flavor.
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain.
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors.
Kompetenz und Exzellenz in der Lebensmittelchemie erfordern ein fundiertes Wissen über Aufbau, Zusammensetzung, Herstellung und Eigenschaften unserer Lebensmittel.
Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.
Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil.
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain.
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.
Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage.
Its farming and fishing industries yield an impressive harvest of ingredients, so it is no surprise to discover that Sussex also boasts a rich culinary heritage.
Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.
