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Author: Karel Kulp Publisher: CRC Press ISBN: 1420027220 Category : Technology & Engineering Languages : en Pages : 807
Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Author: Karel Kulp Publisher: CRC Press ISBN: 1420027220 Category : Technology & Engineering Languages : en Pages : 807
Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Author: Karel Kulp Publisher: CRC Press ISBN: 9780824782948 Category : Technology & Engineering Languages : en Pages : 808
Book Description
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
Author: Zacharias B. Maroulis Publisher: CRC Press ISBN: 9780203912010 Category : Technology & Engineering Languages : en Pages : 542
Book Description
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq
Author: Ray Marsili Publisher: CRC Press ISBN: 0824741676 Category : Technology & Engineering Languages : en Pages : 442
Book Description
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
Author: Yukihiko Hara Publisher: CRC Press ISBN: 082474229X Category : Technology & Engineering Languages : en Pages : 275
Book Description
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg) found in green tea.
Author: Stig Friberg Publisher: CRC Press ISBN: 0203913221 Category : Science Languages : en Pages : 665
Book Description
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the
Author: Pieter Walstra Publisher: CRC Press ISBN: 0824743261 Category : Technology & Engineering Languages : en Pages : 749
Book Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author: Ronald R. Eitenmiller Publisher: CRC Press ISBN: 0203970144 Category : Medical Languages : en Pages : 554
Book Description
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,
Author: Elmer H. Marth Publisher: CRC Press ISBN: 9780824705367 Category : Technology & Engineering Languages : en Pages : 772
Book Description
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·
Author: Babasaheb B. Desai Publisher: CRC Press ISBN: 148227034X Category : Medical Languages : en Pages : 812
Book Description
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, l
Author: Karel Kulp
Author: Karel Kulp
Author: Karel Kulp
Author: Zacharias B. Maroulis
Author: Ray Marsili
Author: Yukihiko Hara
Author: Stig Friberg
Author: Pieter Walstra
Author: Ronald R. Eitenmiller
Author: Elmer H. Marth
Author: Babasaheb B. Desai