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.
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.
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality.
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality.
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.
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.
Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind.
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.
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.
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products.
Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way.
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products.
The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production.
There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth.
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth.
* Quinoa is an invaluable crop, highlighted by the FAO as one of the world's main crops for future food security* Timely publication The year 2013 has been declared "e;The International Year of the Quinoa"e; (IYQ), recognizing the Andean indigenous peoples, who have maintained, controlled, protected and preserved quinoa as food for present and future generations thanks to their traditional knowledge and practices of living well in harmony with mother earth and nature.
Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure.
Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure.
Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly -carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids.
Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly -carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids.
