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Polyphenolics: food sources, biochemistry and health benefits
Patricia Clark, editor.
- Edition
- -
- ISBN/ISSN
- 9781536107098
- Collation
- x, 170 pages ; 24 cm.
- Series Title
- Food science and technology
- Call Number
- [ITP-LIB-527]
Food for the aging population
Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functio…
- Edition
- -
- ISBN/ISSN
- 9780081003480
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-526]
Foodborne diseases
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and…
- Edition
- Third edition.
- ISBN/ISSN
- 9780123850072
- Collation
- xxviii, 546 pages : illustrations ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-525]
Advances in food rheology and its applications
Advances in Food Rheology and Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, wi…
- Edition
- -
- ISBN/ISSN
- 9780081004326
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-523]
Carbohydrates in food
Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Å…
- Edition
- Third edition.
- ISBN/ISSN
- 9781482245431
- Collation
- xxii, 639 pages ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-522]
Handbook of brewing
With a foreword written by Professor Ludwig Narziss―one of the world’s most notable brewing scientists―the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics―such as the biochemistry and microbiology of brewing processe…
- Edition
- 3rd ed
- ISBN/ISSN
- 9781498751919
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-521]
Barley for food and health: science, technology, and products
Rosemary K. Newman, C. Walter Newman.
- Edition
- -
- ISBN/ISSN
- 9780470102497
- Collation
- xiv, 245 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-520]
Food processing operations modeling: design and analysis
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effe…
- Edition
- 2nd ed.
- ISBN/ISSN
- 9781420055535
- Collation
- xii, 355 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-519]
Food science and technology: new research
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted …
- Edition
- -
- ISBN/ISSN
- 9781604567151
- Collation
- xiii, 482 p. : ill. (some col.) ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-518]
Frozen food science and technology
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its qua…
- Edition
- -
- ISBN/ISSN
- 9781405154789
- Collation
- x, 355 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-517]
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