Food supply chain management

Food Supply Chain Management" brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline. "Food Supply Chain Management" follows a 'farm to fork' structure. Each chapter starts with aims and an introduction and concludes with stud…

Innovations in food labelling

Increasingly, consumers desire information about the health, safety, environmental and socio-economic characteristics of food products. These traits often cannot be detected by sight, smell or taste; therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, wh…

Hygienic design of food factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on fac…

Pulse foods: processing, quality and nutraceutical applications

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pu…

New topics in food engineering

Edition

-

ISBN/ISSN

9781612098968

Collation

1 online resource (xii, 324 pages) : illustrations

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-596]

Focus on food engineering

Edition

-

ISBN/ISSN

9781612098951

Collation

1 online resource (xii, 374 pages) : illustrations

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-595]

Public health nutrition in developing countries

Edition

-

ISBN/ISSN

9789380308067

Collation

2 v. : ill., maps ; 24 cm.

Series Title

Woodhead Publishing India in food science, technology and nutrition

Call Number

[ITP-LIB-594]

Food chemistry

Edition

-

ISBN/ISSN

9781619421257

Collation

xii, 370 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-592]

Sensory evaluation practices

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the proc…

Computer Vision Technology in the Food and Beverage Industries

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. This book reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and i…