Livsmedelsteknik

Vi har lagt mycket energi på att debattera hur många ägg vi kan äta per dag eller om barnen ska få röd eller grön mjölk i skolan. Under tiden har maten vi köper i butiken genomgått …

Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified). Only …

The third of four seasonal e-shorts from London-based nutritional therapist Amelia Freer. Forget fad diets, now is the time to make a lasting change and develop a healthy, clean …

Despite competition from an ever-growing range of alternative adult beverages, beer remains a vastly important beverage globally. There is a huge diversity of beer styles, drinks …

Boken Stoppa matsvinnet! förklarar varför det slängs så mycket mat och ger vägledning i hur matsvinnet kan minska. I fokus står förpackningen – vars utformning betyder mer för …

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established …

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and …

"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, …

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic …

Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in …