THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material.
Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.
Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together.
A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together.
Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals.
Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.
Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product.
Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product.
Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage.
Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage.
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("e;if it bleeds, it leads"e;) tends to have a negative impact on consumer perceptions about conventional food.
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary.
To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary.
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years.
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years.
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value.
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value.
Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.
This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk.
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk.
