Poultry meat processing and quality

Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, …

Meat processing: improving quality

Reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. A standard reference for all those involved in the meat industry and meat research.

Functional food and health

The symposium entitled "Functional Foods and Health" was held-at the Agricultural and Food Chemistry Division of the American Chemical Society, 232th National Meetings, San Francisco, California, September 10-14, 2006-to report current research results and perspectives of functional foods. The contributors were experts in the area of functional foods and were selected from many countries. The m…

Functional foods, cardiovascular disease, and diabetes

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, Functional Foods, Cardiovascular Disease, and Diabetes reviews the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for the rest of the book by assessing t…

Handbook of flavor characterization : sensory analysis, chemistry, and physio…

This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception. Content: Preface; Contents; Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis; Sensory Analysis and Analytical Flavor Chemistry: Missing Links; When Are O…

Flavourings : production, composition, applications, regulations.

The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provid…

Source book of flavors

Edition

2nd ed.

ISBN/ISSN

9781461578895

Collation

xvi, 928 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-358]

Flavor chemistry and technology

"One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food appl…

Food Flavourings

Edition

-

ISBN/ISSN

9781461304999

Collation

-

Series Title

-

Call Number

[ITP-LIB-356]

Halal food production

Edition

-

ISBN/ISSN

9781587160295

Collation

xvii, 379 p. : ill. ; 24 cm.

Series Title

-

Call Number

[ITP-LIB-355]