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Publisher : Routledge
ISBN 13 : 1135569479
Total Pages : 1058 pages
Book Rating : 4.1/5 (355 download)
Download or read book Food Additives, Second Edition Revised And Expanded written by and published by Routledge. This book was released on 1999-12 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A. Larry Branen
Publisher : CRC Press
ISBN 13 : 0824741706
Total Pages : 1058 pages
Book Rating : 4.8/5 (247 download)
Download or read book Food Additives written by A. Larry Branen and published by CRC Press. This book was released on 2001-11-01 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author : Jim Smith
Publisher : John Wiley & Sons
ISBN 13 : 140517241X
Total Pages : 1038 pages
Book Rating : 4.4/5 (51 download)
Download or read book Food Additives Data Book written by Jim Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 1038 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.
Author : Graham G. Stewart
Publisher : CRC Press
ISBN 13 : 1420015176
Total Pages : 871 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Brewing, Second Edition written by Graham G. Stewart and published by CRC Press. This book was released on 2006-02-22 with total page 871 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 1135531803
Total Pages : 229 pages
Book Rating : 4.1/5 (355 download)
Download or read book Handbook of Dough Fermentations written by Karel Kulp and published by CRC Press. This book was released on 2003-05-20 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Author : Elmer H. Marth
Publisher : CRC Press
ISBN 13 : 9780824705367
Total Pages : 772 pages
Book Rating : 4.7/5 (53 download)
Download or read book Applied Dairy Microbiology, Second Edition written by Elmer H. Marth and published by CRC Press. This book was released on 2001-05-22 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Author : S.S. Deshpande
Publisher : CRC Press
ISBN 13 : 0824743903
Total Pages : 919 pages
Book Rating : 4.8/5 (247 download)
Download or read book Handbook of Food Toxicology written by S.S. Deshpande and published by CRC Press. This book was released on 2002-08-29 with total page 919 pages. Available in PDF, EPUB and Kindle. Book excerpt: From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 146650787X
Total Pages : 3632 pages
Book Rating : 4.4/5 (665 download)
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1420027409
Total Pages : 758 pages
Book Rating : 4.4/5 (2 download)
Download or read book Handbook of Frozen Food Processing and Packaging written by Da-Wen Sun and published by CRC Press. This book was released on 2005-11-14 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Author : Anthony Pometto
Publisher : CRC Press
ISBN 13 : 1420027972
Total Pages : 2008 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Biotechnology written by Anthony Pometto and published by CRC Press. This book was released on 2005-10-11 with total page 2008 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
Author : P. Michael Davidson
Publisher : CRC Press
ISBN 13 : 1420028731
Total Pages : 721 pages
Book Rating : 4.4/5 (2 download)
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2005-04-28 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Author : Hamed K. Abbas
Publisher : CRC Press
ISBN 13 : 1420028170
Total Pages : 616 pages
Book Rating : 4.4/5 (2 download)
Download or read book Aflatoxin and Food Safety written by Hamed K. Abbas and published by CRC Press. This book was released on 2005-11-01 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. The
Author : Charles Onwulata
Publisher : CRC Press
ISBN 13 : 1420028308
Total Pages : 528 pages
Book Rating : 4.4/5 (2 download)
Download or read book Encapsulated and Powdered Foods written by Charles Onwulata and published by CRC Press. This book was released on 2005-05-26 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.
Author : George F.M. Ball
Publisher : CRC Press
ISBN 13 : 1420026976
Total Pages : 824 pages
Book Rating : 4.4/5 (2 download)
Download or read book Vitamins In Foods written by George F.M. Ball and published by CRC Press. This book was released on 2005-11-01 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods. The contents of the book is divided into two parts to facilitate accessibility and understanding. Part I, Properties of Vitamins, discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption, and the physiochemical properties of individual vitamins. Factors affecting vitamin bioavailability are also discussed in detail. The second part, Analysis of Vitamins, describes the principles of analytical methods and provides detailed methods for depicting individual vitamins in foods. Analytical topics of particular interest include the identification of problems associated with quantitatively extracting vitamins from the food matrix; assay techniques, including immunoassays, protein binding, microbiological, and biosensor assays; the presentation of high-performance liquid chromatography (HPLC) methodology illustrated in tables accompanied by step-by-step details of sample preparation; the explanation of representative separations (chromatograms) taken from original research papers are reproduced together with ultraviolet and florescence spectra of vitamins; the appraisal of various analytical approaches that are currently employed. Comprehensive andcomplete, Vitamins in Foods: Analysis, Bioavailability, and Stability is a must have resource for those who need the latest information on analytical methodology and factors affecting vitamin bioavailability and retention in foods.
Author : Jerry A. Bartz
Publisher : CRC Press
ISBN 13 : 9780203910092
Total Pages : 762 pages
Book Rating : 4.9/5 (1 download)
Download or read book Postharvest Physiology and Pathology of Vegetables written by Jerry A. Bartz and published by CRC Press. This book was released on 2002-12-04 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting postharvest physiology, calcium nutrition and irrigation control; product quality changes during handling and storage; technologies to improve quality; spoilage factors and biocontrol methods; and storage characteristics of produce by category. It covers changes in sensory quality such as color, texture, and flavor after harvest and how biotechnology is being used to improve postharvest quality.
Author : Anilkumar G. Gaonkar
Publisher : CRC Press
ISBN 13 : 1420028138
Total Pages : 576 pages
Book Rating : 4.4/5 (2 download)
Download or read book Ingredient Interactions written by Anilkumar G. Gaonkar and published by CRC Press. This book was released on 2016-04-19 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions. This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components. Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.
Author : Marianne D. Miliotis
Publisher : CRC Press
ISBN 13 : 9780203912065
Total Pages : 872 pages
Book Rating : 4.9/5 (12 download)
Download or read book International Handbook of Foodborne Pathogens written by Marianne D. Miliotis and published by CRC Press. This book was released on 2003-03-18 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized
