Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu.
"e;Developments in Food Quality and Safety Series"e; is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
Federal regulatory agencies have embraced Hazard Analysis Critical Control Point (HACCP) as the most effective method to offer farm-to-table food safety and quality in the United States-but it is important to look beyond HACCP.
Even though frequent disaster losses occur in rural and agricultural areas, a substantial number of the prevailing disaster research has focused on urban areas, often failing to notice rural populations, communities, and rural development as a whole.
The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods.
This book provides an ample overview of the current state of research on nutrition's influence on the human microbiome and how it can be leveraged in personalized diets.
The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential.
This text contains a detailed guide to the biochemical aspects of brewing beer, including a wealth of detailed information on subjects such as mashing, boiling, and cooling.
This vintage book contains a comprehensive handbook on fermentation, with historical information, scientific descriptions, instructions of practical application, and many other related aspects.
This vintage book contains a fascinating study of wine in Hungary and Italy, with information on its history and origins, influence, manufacture, exportation, and many other related aspects.
This book comprises a detailed investigation of the 'Flor Sherry Process', with information on acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides.
Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more.
This vintage book contains a complete guide to growing grapes, with information on planting, propagation, grafting, tools, growing under glass, varieties, and all other related aspects.
This vintage book contains a complete guide to wine production, with instructions for making a variety of wines and information on different techniques, common problems, diseases and pests, and much more.
Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages.
Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume book addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits.
This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January 2018.
The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo- plastics, in conjunction with paper, metal foils, adhesives and other materials, have been combined and formed into the appropriate configurations to provide the properties required.
The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time.
As with the products and processes described in Volume* I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic.
Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani- mals at various stages of growth, development, and maturation.
The purpose of this book is to present an account of several different studies of the relationship of food additives to child behavior and learn- ing problems.
The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par- ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required.
