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Nutraceuticals, Glycemic Health and Type 2 Diabetes
Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health and …
Regulation of Functional Foods and Nutraceuticals
Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically …
Multivariate and Probabilistic Analyses of Sensory Science Problems
Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic …
Improving Import Food Safety
Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, …
Calorimetry in Food Processing
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to …
Hydrocolloids in Food Processing
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by …
Sensory and Consumer Research in Food Product Design and Development
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: …
Preharvest and Postharvest Food Safety
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: …
Thermal Processing of Foods
The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated …
Resistant Starch
The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant …
Food Carbohydrate Chemistry
Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional …
Trait-Modified Oils in Foods
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then …