Sökt på: Sökresultat

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and …

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight …

This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to …

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and …

This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; …

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes …

This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the …

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins …

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the …

A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and …

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological …