Emerging technologies for food processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-ther…

Ingredient interactions: effects on food quality

Presents technical information available on food ingredient interactions. This work concentrates 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.

Handbook of seafood: quality and safety maintenance and applications

Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need to assure the quality and safety of seafood products has bee…

Pulsed electric fields (PEF): technology, role in food science and emerging a…

Edition

-

ISBN/ISSN

9781634854757

Collation

xi, 218 pages : illustrations ; 23 cm.

Series Title

Food science and technology

Call Number

[ITP-LIB-535]

Developing food products for consumers with specific dietary needs

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac …

Sweet potato: production, nutritional properties, and diseases

Doris Sullivan, editor.

Advanced technologies for meat processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technolog…

Fermented foods : sources, consumption and health benefits

Edition

-

ISBN/ISSN

9781634839242

Collation

1 online resource.

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-531]

Food Biotechnology

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valua…

Handbook of food chemistry

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotec…