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Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at …
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being …
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as …
The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of …
Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical …
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food …
Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and …
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes …
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new …
The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred …