Traditional Starch Food Products: Application and Processing is the fourth volume of the "e;Underground Starchy Crops of South American Origin"e; book series.
Traditional Starch Food Products: Application and Processing is the fourth volume of the "e;Underground Starchy Crops of South American Origin"e; book series.
Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules.
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers.
Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be integrated into a single, revolutionary device that can provide on-site analysis of samples when laboratory services are unavailable.
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee.
Although health claims for nutraceuticals range from the fantastic to the sublime, most of these claims are based on cell culture studies and have not been validated in humans, making them inadequate for public health recommendations.
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits.
A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing.
Wechseljahre Kochbuch: 600 kalorienbewusste Rezepte für hormonelle Balance, besseren Schlaf, gesunde Haut und ein starkes Immunsystem – köstlich genießen und Wohlbefinden fördernErlebe, wie du mit gezielter Ernährung die Wechseljahre voller Energie, Balance und Leichtigkeit meisterst!
This reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases.
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being.
While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis.
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004.
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.
Metabolic syndrome (MS) is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control.
Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients.
In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada.
Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients.
This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.
This new book focuses on the challenges of implementing sustainability in different contexts of biodiversity and ecosystems for shaping the future of engineering in the agro-food processing industry and addresses sustainable applications of renewable and nonrenewable resources.
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products.
