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The science of chocolate
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapter…
- Edition
- 2nd ed.
- ISBN/ISSN
- 9780854049707
- Collation
- xii, 240 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-315]
The science of sugar confectionery
Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in "The Science of Sugar Confectionery." The manufacture of confectionery is not a science-based industry, as these pr…
- Edition
- -
- ISBN/ISSN
- 0854045937
- Collation
- x, 166 p. : ill. ; 25 cm.
- Series Title
- RSC paperbacks
- Call Number
- [ITP-LIB-314]
The fats of life: essential fatty acids in health and disease
Omega-3s, trans-fats, polyunsaturated fatty acids, linoleic acidùresearch facts about fatty acids and their relationship to heart disease and atherosclerosis, obesity, cancer, and neurological disorders abound. Chemical names appear on every nutrition label. But, just what do these terms mean in health and disease?The Fats of Life delineates the importance of essential fatty acids, with a focu…
- Edition
- -
- ISBN/ISSN
- 9780813546773
- Collation
- xvi, 277 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-312]
The oil palm
The oil palm is the world's most valuable oil crop. With palm oil production increasing by more than 50% in the last decade of the twentieth century and set to double in the next twenty years, it has never before been so important to understand the history, use and cultivation of this fascinating crop.There have been many new developments since the third edition of The Oil Palm in 1988, particu…
- Edition
- 4th ed.
- ISBN/ISSN
- 0632052120
- Collation
- xxviii, 562 p. : ill. (some col.) ; 26 cm.
- Series Title
- World Agriculture series
- Call Number
- [ITP-LIB-311]
Thermal technologies in food processing
New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern…
- Edition
- -
- ISBN/ISSN
- 0849312167
- Collation
- xvi, 294 p. : ill. ; 24 cm.
- Series Title
- Woodhead Publishing series in food science and technology
- Call Number
- [ITP-LIB-310]
Traditional Chinese foods: production and research progress
Li Zaigui and Tan Hongzhuo.
- Edition
- -
- ISBN/ISSN
- 9781606929025
- Collation
- ix, 342 p. : ill. ; 27 cm.
- Series Title
- Food science and technology series (Nova Science Publishers)
- Call Number
- [ITP-LIB-309]
Transport phenomena in food processing
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researcher…
- Edition
- -
- ISBN/ISSN
- 1566769930
- Collation
- 545 p. : ill. ; 24 cm.
- Series Title
- Food preservation technology series
- Call Number
- [ITP-LIB-308]
Understanding Consumers of Food Products
Presents an analysis of the key drivers of consumer food choices. This book examines the role of consumers' attitudes towards quality and marketing, and covers cultural and individual differences in food choice. It discusses public health and methods to change consumers' preferences for unhealthy foods
- Edition
- -
- ISBN/ISSN
- 9780849391446
- Collation
- xxiv, 671 p. : ill. ; 24 cm.
- Series Title
- Woodhead Publishing in food science, technology, and nutrition.
- Call Number
- [ITP-LIB-306]
Unit operations in food engineering
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific desi…
- Edition
- -
- ISBN/ISSN
- 1566769299
- Collation
- 889 p. : ill. ; 24 cm.
- Series Title
- Food preservation technology series
- Call Number
- [ITP-LIB-305]
Vegetable oils in food technology: composition, properties, and uses
edited by Frank D. Gunstone.
- Edition
- -
- ISBN/ISSN
- 0849328160
- Collation
- 337 p. : ill. ; 24 cm.
- Series Title
- Chemistry and technology of oils and fats
- Call Number
- [ITP-LIB-303]
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