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Satiation, satiety and the control of food intake: Theory and practice
Satiation (the sensation of becoming full and stopping eating) and satiety (the state of remaining full and not eating), are important aspects of appetite control. With current concerns about the rising rates of obesity, there is interest in understanding how the human appetite is regulated and how it might be affected by the foods we consume, along with other cultural and environmental factors…
- Edition
- -
- ISBN/ISSN
- 9780857095435
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-584]
New analytical approaches for verifying the origin of food
Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. This book, with contributions from academics and industry practitioners reviews new analytical methods in this area together with applications to key commodi…
- Edition
- -
- ISBN/ISSN
- 9780857092748
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-583]
Metabolomics in food and nutrition
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavor and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality. Metabolomics analysis of human biofluids also helps determine the relationship …
- Edition
- -
- ISBN/ISSN
- 9781845695125
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-582]
Instrumental assessment of food sensory quality: A practical guide
Consumer enjoyment of food and drink products is strongly determined by sensory quality. Therefore, instrumental measurements of sensory quality are of growing importance in both complementing data provided by sensory panels and in providing valuable information in situations where sensory panels are not feasible. The editor and contributors review the range and use of instrumental methods for …
- Edition
- -
- ISBN/ISSN
- 9780857094391
- Collation
- -
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-581]
Improving the safety and quality of nuts
Increasingly recognized for their health-promoting properties, tree nuts and peanuts are popular foods and ingredients. The provision of safe, high quality nuts is of particular concern following a number of contamination incidents involving low moisture foods. The editor and contributors review key aspects of nut safety and quality management and address the influences of production and proces…
- Edition
- -
- ISBN/ISSN
- 9780857092663
- Collation
- 1 online resource (432 pages).
- Series Title
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Call Number
- [ITP-LIB-580]
Handbook of food powders: processes and properties
Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low mo…
- Edition
- -
- ISBN/ISSN
- 9780857095138
- Collation
- xxviii, 660 pages : illustrations ; 25 cm.
- Series Title
- Woodhead Publishing series in food science, technology and nutrition, number 255
- Call Number
- [ITP-LIB-579]
Foodborne Infections and Intoxications
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify food…
- Edition
- -
- ISBN/ISSN
- 9780124160415
- Collation
- -
- Series Title
- Food Science and Technology
- Call Number
- [ITP-LIB-578]
Food process engineering and technology
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process contr…
- Edition
- Second edition
- ISBN/ISSN
- 9780124159235
- Collation
- xxix, 690 pages : illustrations ; 24 cm
- Series Title
- Food science and technology international series
- Call Number
- [ITP-LIB-577]
Milk proteins : from expression to food
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus…
- Edition
- -
- ISBN/ISSN
- 9780124051713
- Collation
- 1 online resource (xvi, 606 pages) : illustrations
- Series Title
- Food science and technology (Academic Press)
- Call Number
- [ITP-LIB-576]
Hygiene in food processing: principles and practice
The hygienic processing of food concerns both the potential hazards in the food products and the regulation, design and management of food processing facilities. This second edition of Hygiene in food processing gives a revised overview of the practices for safe processing. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygieni…
- Edition
- Second edition.
- ISBN/ISSN
- 9780857094292
- Collation
- xxviii, 612 pages : illustrations ; 25 cm.
- Series Title
- Woodhead Publishing in food science, technology, and nutrition ; no. 258
- Call Number
- [ITP-LIB-575]
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