Technology : Food Industry & Science

Food Industry & Science eBooks

You have selected the subject of Food Industry & Science. The eBooks in this subject are listed below.

RESULTS: 71 to 80 of 280
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Fat Crystal Networks
By: Marangoni, Alejandro G.
Published by: CRC Press

A guide on the microstructure and functionality of fat crystal networks. This book discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. It summarizes structural research in the field, and the information on fat crystal networks pertinent to real-world challenges. more...

Price: $199.95

Fats and Oils: Formulating and Processing for Applications,
By: O'Brien, Richard D.
Published by: CRC Press

This revised and updated second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The text includes new information on GMO raw ingredients, up-to-date processing procedures and formulation techniques, and the effects of new ingredients, processing and formulation on applications. All product categories are examined, including different types of shortenings, margarines, and liquid oils. The expanded section on troubleshooting covers problems in processing and quality control, making this an even more complete reference. more...

Price: $159.95

Fenaroli's Handbook of Flavor Ingredients
By: Burdock, George A.
Published by: CRC Press

Updated to reflect the latest data, this is the most recent edition of an industry standard. It features over 100 newly designated GRAS substances, expanded information on aroma and taste thresholds, and the most current regulatory information. more...

Price: $425.00

Fish Nutrition
By: Halver, John E.; Hardy, Ronald W.
Published by: Academic Press (Elsevier Science & Technology Books)

This third edition of Fish Nutrition is a comprehensive treatise on nutrient requirements and metabolism in major species of fish used in aquaculture or scientific experiments. It covers nutrients required and used in cold water, warm water, fresh water, and marine species for growth and reproduction. It also highlights basic physiology and biochemistry of the nutrients and applications of these principles to scientific and practical diet formulations and to manufacturing techniques for major species used worldwide in aquaculture. more...

Price: $290.00

Fish Piracy
By: Organisation for Economic Co-operation and Development (other)
Published by: Organisation for Economic Co-operation and Development

Illegal, unreported and unregulated (IUU) fishing is a worldwide problem which is increasing in scale. But the international community lacks hard evidence because IUU fishing activities are camouflaged and information and data are therefore often anecdotal. more...

Price: $70.00

Flavor Perception
By: Roberts, Deborah D.
Published by: Wiley-Blackwell

Flavour Perception' presents a state of the art review of the whole process, from the release of flavour chemicals in the mouth to the processing of signals in the brain. more...

Price: $220.00

Flavor, Fragrance and Odor Analysis
By: Marsili, Ray
Published by: Marcel Dekker, Inc.

This work covers advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. It discusses the chemical structures of key flavour and fragrance compounds, with many examples. more...

Price: $179.95

Flavour in food
By: Voilley, A (ed.); Etievant, P (ed.)
Published by: Woodhead Publishing Limited

The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international team of contributors, this important collection summarises the wealth of recent research on how flavour develops in food and is then perceived by the consumer. The first part of the book reviews ways of measuring flavour. Part 2 looks at the ways flavour is retained and released in food. It considers the way flavour is retained in particular food matrices, how flavour is released during the process of eating, and the range of influences governing how flavour is perceived by the consumer. Flavour in food guides the reader through a complex subject and provides the essential foundation in both understanding and controlling food flavour. more...

Price: $270.00

Flavour Science
By: Bredie, Wender L.P.; Petersen, Mikael Agerlin
Published by: Elsevier Science

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. more...

Price: $170.00

Food Additives
By: Branen, Alfred Larry; Davidson, P. Michael; Salminen, Seppo
Published by: Marcel Dekker, Inc.

This work emphasizes the biochemical, chemical and toxicological components of numerous food additives as well as their benefits and risks. This second edition contains ten new chapters showcasing research on food phosphates, commercial starches, anti-browning agents, and more. more...

Price: $229.95

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