This revised and expanded text examines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and viable storage practices for different categories of vegetables during the postharvest period.
This revised and expanded text examines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and vi...
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry.
This comprehensive reference explores the...
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into t...
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to...
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturin...
The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food preservation, storage and packaging techniques. Qualitatively and quantitatively, it formulates the principles of food preservation and storage stability and offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation and high-pressure processing.
The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food prese...
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...
