Starch : chemistry and technology

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. * Everything needed to evaluate and apply the appropriate starch-based solution * Explores the genetics, biochemistry, and physical structure of starches * Inclu…

Food process modelling

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry.

Food spoilage microorganisms

Food spoilage microorganisms takes an applied approach to the subject and will be a guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations

Food science

The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail.

Food texture and viscosity: concept and measurement

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, …

Food supply chain management

Food Supply Chain Management" brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline. "Food Supply Chain Management" follows a 'farm to fork' structure. Each chapter starts with aims and an introduction and concludes with stud…

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…

Hygienic design of food factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on fac…

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]