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Introduction to the physical chemistry of foods
This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts s…
- Edition
- -
- ISBN/ISSN
- 9781466511767
- Collation
- xiii, 210 pages : illustrations ; 25 cm
- Series Title
- -
- Call Number
- [ITP-LIB-376]
Functional foods and beverages: in vitro assessment of nutritional, sensory a…
A much-needed guide toin vitrofood functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject ofin vitrofood evaluation. With contributions from the world's foremost experts in the field, this book b…
- Edition
- First edition.
- ISBN/ISSN
- 9781118733295
- Collation
- pages cm.
- Series Title
- IFT Press series
- Call Number
- [ITP-LIB-602]
Handbook of seal integrity in the food industry
Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in…
- Edition
- -
- ISBN/ISSN
- 9781118904565
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-381]
Food materials science and engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and proce…
- Edition
- -
- ISBN/ISSN
- 9781405199223
- Collation
- xiii, 401 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-132]
Food forensics and toxicology
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud…
- Edition
- First edition.
- ISBN/ISSN
- 9781119101413
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-405]
Nutrigenomics and proteomics in health and disease: towards a systems-level u…
This volume brings together leading experts in the areas of nutrition, nutrigenomics, metabolic programming, food-based bioactive dietary components and the gut microbiome, as well as those expert in the application of innovative tools and methods for statistical and biological network analysis, which are now at the forefront of nutritional and biomedical sciences. The articles provide a roadma…
- Edition
- Second edition.
- ISBN/ISSN
- 9781119098836
- Collation
- pages cm.
- Series Title
- Hui: food science and technology
- Call Number
- [ITP-LIB-550]
Measurement of antioxidant activity and capacity: recent trends and applications
A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text…
- Edition
- First edition.
- ISBN/ISSN
- 9781119135364
- Collation
- pages cm.
- Series Title
- Functional food science and technology series
- Call Number
- [ITP-LIB-546]
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…
- Edition
- -
- ISBN/ISSN
- 9781782421030
- Collation
- pages cm
- Series Title
- Woodhead publishing series in food science, technology and nutrition ; no. 273
- Call Number
- [ITP-LIB-540]
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…
- Edition
- -
- ISBN/ISSN
- 9789385059674
- Collation
- 1 online resource (425 pages).
- Series Title
- Woodhead Publishing India in Food Science, Technology and Nutrition.
- Call Number
- [ITP-LIB-530]
Trait-modified oils in foods
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generat…
- Edition
- -
- ISBN/ISSN
- 9781118961124
- Collation
- pages cm.
- Series Title
- Institute of food technologists series
- Call Number
- [ITP-LIB-378]
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