This book presents the results of a comparison of the quality of food products and raw materials, such as vegetables, fruits and honey, produced in organic and conventional farming systems.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit the foods they can safely eat.
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.
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties.
El libro «Fundamentos de interacciones intermoleculares de proteínas de interés industrial» es una herramienta para el aprendizaje en la fundamentación de interacciones intermoleculares y la capacidad de las proteínas para formar sistemas dispersos (emulsiones, espumas y geles) al estar en presencia de otras moléculas como el agua, los lípidos y los carbohidratos.
Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor.
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Kompetenz und Exzellenz in der Lebensmittelchemie erfordern ein fundiertes Wissen über Aufbau, Zusammensetzung, Herstellung und Eigenschaften unserer Lebensmittel.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
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 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.
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications.
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications.
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science.
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners.
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods.
Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation.
Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation.
