Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste,...
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research O...
This reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. It discusses the integration and economic evaluation of the entire processing plant, including effective use of water, energy, and raw materials; process profitability; and wastewater reduction. It also offers detailed numerical examples for major food processes including heating, cooling, evaporation, dehydration, and thermal processing.
This reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. It discusses the integration and e...
Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces in emulsions, molecular organization in lipids and food emulsifiers.
Covering the analysis of droplet characteristics using low-intensity ultrasound, this reference examines droplet flocculation and coalescence in dilut...
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and...
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics...
Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufacture, processing, inspection, and safety of frozen foods - surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field.
Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufactur...
This book, developed from the results of the Emerging Technologies for the Food Industry symposium held in Madrid, spotlights recent innovations in food processing technologies. Novel Food Processing Technologies covers a range of food processing treatments that meet current demands for added value and guaranteed safety and contains separate sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology. The authors address a full range of issues related to quality and safety in the food industry and their...
This book, developed from the results of the Emerging Technologies for the Food Industry symposium held in Madrid, spotlights recent innovations in fo...
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.
Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods,...
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physic...
