Colour additives for foods and beverages

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two cove…

Handbook of food allergen detection and control

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen ma…

Rapid sensory profiling techniques and related methods: applications in new p…

Rapid sensory profiling techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods.

Flavour development, analysis and perception in food and beverages

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging…

Fundamentals of food biotechnology

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein eng…

Emerging technologies for food processing

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-ther…

Ingredient interactions: effects on food quality

Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.

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]

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…