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Breadmaking : improving quality
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters prov…
- Edition
- 2nd ed
- ISBN/ISSN
- 9780857090607
- Collation
- 1 online resource (xxviii, 802 pages :) : illustra
- Series Title
- Woodhead Publishing in food science, technology, and nutrition, no. 229.
- Call Number
- [ITP-LIB-589]
Handbook of natural antimicrobials for food safety and quality
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New development…
- Edition
- -
- ISBN/ISSN
- 9781782420422
- Collation
- 1 online resource.
- Series Title
- Woodhead Publishing in food science, technology, and nutrition.
- Call Number
- [ITP-LIB-588]
Food safety management programs : applications, best practices, and compliance
The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right…
- Edition
- -
- ISBN/ISSN
- 9781439826805
- Collation
- 1 online resource (xxvi, 363 pages) : illustration
- Series Title
- -
- Call Number
- [ITP-LIB-587]
Fibre-Rich and Wholegrain Foods. Improving Quality
Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, d…
- Edition
- -
- ISBN/ISSN
- 9780857090386
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-586]
Food microstructures: Microscopy, measurement and modelling
Understanding and controlling food microstructure is essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. This volume reviews best practice techniques, essential developments in food microstructure microscopy and modeling. Contributors discuss the principles and appli…
- Edition
- -
- ISBN/ISSN
- 9780857095251
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-585]
Satiation, satiety and the control of food intake: Theory and practice
Satiation (the sensation of becoming full and stopping eating) and satiety (the state of remaining full and not eating), are important aspects of appetite control. With current concerns about the rising rates of obesity, there is interest in understanding how the human appetite is regulated and how it might be affected by the foods we consume, along with other cultural and environmental factors…
- Edition
- -
- ISBN/ISSN
- 9780857095435
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-584]
New analytical approaches for verifying the origin of food
Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. This book, with contributions from academics and industry practitioners reviews new analytical methods in this area together with applications to key commodi…
- Edition
- -
- ISBN/ISSN
- 9780857092748
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-583]
Metabolomics in food and nutrition
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavor and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality. Metabolomics analysis of human biofluids also helps determine the relationship …
- Edition
- -
- ISBN/ISSN
- 9781845695125
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-582]
Instrumental assessment of food sensory quality: A practical guide
Consumer enjoyment of food and drink products is strongly determined by sensory quality. Therefore, instrumental measurements of sensory quality are of growing importance in both complementing data provided by sensory panels and in providing valuable information in situations where sensory panels are not feasible. The editor and contributors review the range and use of instrumental methods for …
- Edition
- -
- ISBN/ISSN
- 9780857094391
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-581]
Improving the safety and quality of nuts
Increasingly recognized for their health-promoting properties, tree nuts and peanuts are popular foods and ingredients. The provision of safe, high quality nuts is of particular concern following a number of contamination incidents involving low moisture foods. The editor and contributors review key aspects of nut safety and quality management and address the influences of production and proces…
- Edition
- -
- ISBN/ISSN
- 9780857092663
- Collation
- 1 online resource (432 pages).
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-580]
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