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…

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]

Focus on food engineering

Edition

-

ISBN/ISSN

9781612098951

Collation

1 online resource (xii, 374 pages) : illustrations

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-595]

Food chemistry

Edition

-

ISBN/ISSN

9781619421257

Collation

xii, 370 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-592]

Sensory evaluation practices

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the proc…

Food safety management programs : applications, best practices, and compliance

The value of an effective well-defined, implemented, and maintained management system is priceless. Based on the requirements of ISO 900 I, ISO 22000, and PAS 220, this text provides a collection of participation-based tools that can be applied to the development, implementation, and maintenance of a management-based system in the food industry. The book clearly explains how to choose the right…

Food microstructures: Microscopy, measurement and modelling

Understanding and controlling food microstructure is essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is also a topic of increasing research. This volume reviews best practice techniques, essential developments in food microstructure microscopy and modeling. Contributors discuss the principles and appli…