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…

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…

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…

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…

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…