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Developments in Oil and Fats
1 Meat lipids.- 1.1 Introduction.- 1.2 Coronary heart disease (CHD).- 1.2.1 Will dietary change decrease CHD?.- 1.2.2 Cholesterol consumption.- 1.2.3 Fat consumption.- 1.2.4 Meat …
New Methods Food Preservation
1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.2.1 Fermented foods.- 1.2.2 Shelf stable products (SSP).- 1.2.3 …
Fermented Meats
1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 …
Milk and Milk Products: Technology Chemistry and Microbiology
1 Introduction.- 2 Liquid milk and liquid milk products.- 3 Concentrated and dried milk products.- 4 Dairy protein products.- 5 Cream and cream-based products.- 6 Butter, margarine …
Milk Quality, First Edition
1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional …
Food Flavorings, Second Edition
1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 …
Guidelines for Sensory Analysis in Food Product Development and Quality Control
1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory …