Pulsed electric fields (PEF): technology, role in food science and emerging a…

Edition

-

ISBN/ISSN

9781634854757

Collation

xi, 218 pages : illustrations ; 23 cm.

Series Title

Food science and technology

Call Number

[ITP-LIB-535]

Developing food products for consumers with specific dietary needs

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac …

Sweet potato: production, nutritional properties, and diseases

Doris Sullivan, editor.

Advanced technologies for meat processing

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technolog…

Fermented foods : sources, consumption and health benefits

Edition

-

ISBN/ISSN

9781634839242

Collation

1 online resource.

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-531]

Food Biotechnology

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valua…

Handbook of food chemistry

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotec…

The 8th International Conference on Knowledge Management in Organizations : s…

The proceedings from the eighth KMO conference represent the findings of this international meeting which brought together researchers and developers from industry and the academic world to report on the latest scientific and technical advances on knowledge management in organizations. This conference provided an international forum for authors to present and discuss research focused on the rol…

Consumer behavior: building marketing strategy

This book is a strategic look at consumer behavior in order to guide successful marketing activities. The Wheel of Consumer Analysis is the organizing factor in the book. The four major parts of the wheel are consumer affect and cognition, consumer behavior, consumer environment, and marketing strategy. Each of these components is the topic of one of the four major sections in the book.

Handbook of food science and technology 2

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des…