This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.
This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems.
Research in functional nanomaterials has been expanded exponentially since the turn of the millennium, and these nanomaterials have become more structurally complex in order to achieve the desired properties and functionalities.
Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed.
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease.
From the hills of Napa to the mountain slopes of Piedmont, writers Nick Wise and Linda Sunshine went in search of great wine and famous people who are also winemakers.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.
This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.
From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.
In recent years, the use of renewable raw materials and natural biopolymers has increased significantly to overcome the issues associated with environmental pollution and dwindling fossil fuel resources.
Sets out the historical context for understanding the current challenges facing food production Gives a unique overview of the range of reformist, progressive and radical solutions to reforming the global food system Provides a framework for comparing the relative strengths and weaknesses of different solutions
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes.
Manchester and Salford, two cities whose heritage is intricately entwined, are noted for their industrial history, and this book looks at their thriving brewing industry.
This third edition of a bestseller offers a current perspective on the mechanics, characteristics, test methods, applications, manufacturing processes, and design aspects of composites.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
Being that pharmacokinetics (PK) is the study of how the body handles various substances, it is not surprising that PK plays an important role in the early development of new drugs.
Aquatic Ecosystems and Microbial Biofilms: Significance, Dynamics, Prevention and Control provides a systematic introduction and review of state-of-the-art information on microbial biofilms in aquatic ecosystems and their control.
Remediation of Legacy Hazardous and Nuclear Industrial Sites provides an overview of the key elements involved in remediating complex waste sites using the Hanford nuclear site as a case study.
Emerging contaminants include an extensive array of synthetic chemicals in global use, such as plastic additives, microplastics, water disinfection byproducts, pharmaceuticals, man-made nanomaterials, and UV-filters.
This text explores the optimization of catalytic materials through traditional and novel methods of catalyst preparation, characterization, and monitoring for oxides, supported metals, zeolites, and heteropolyacids.
Transportation remains one of the largest contributors to global carbon dioxide emissions with the majority of vehicles using fossil-based fuels such as gasoline and diesel.
The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety.
This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry.
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.
A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins.
Nature gives us ample opportunity to understand and observe her secrets, and scientists and inventors can and do study the characteristics of things in nature to come up with amazing and astonishing technologies and products invented as a result.
With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety.
