Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.
This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and...
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers an...
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.
This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's 'cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in...
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the ...
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, l...
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition:
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control...
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food indu...
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations.
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection ...
The book offers a succinct overview of key topics and core concepts for food scientist, quality managers, and others who need to understand the regulation of food in the U.S. This book was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University.
The book offers a succinct overview of key topics and core concepts for food scientist, quality managers, and others who need to understand the regula...
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering student and professional. The book has been thoroughly updated, and contains new and re-organized sections.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering is also a solid reference for the graduate food engineering studen...
