Author: United States. Federal Trade CommissionPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 310
Book Description
The Structure of Food Manufacturing
Author: United States. Federal Trade CommissionPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 310
Book Description
The Structure of Food Manufacturing
Author: United States. Federal Trade CommissionPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 292
Book Description
Technical Study No.8: Structure of Food Manufacturing
Author: United States. National Commission on Food MarketingPublisher:
ISBN:
Category :
Languages : en
Pages : 304
Book Description
The Food Manufacturing Industries
Author: John M. ConnorPublisher: Free Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 506
Book Description
The Food Manufacturing Industries
Author: John M. ConnorMarket Structure and Performance
Author: Blake ImelPublisher: Free Press
ISBN:
Category : Business & Economics
Languages : en
Pages : 144
Book Description
The structure of food manufacturing
Author: United States. National Commission on Food MarketingPublisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages :
Book Description
Technical Study No. 8: Structure of Food Manufacturing
Author: United States. National Commission on Food MarketingPublisher:
ISBN:
Category :
Languages : en
Pages : 292
Book Description
Food Structure and Functionality
Author: Charis M. GalanakisPublisher: Academic Press
ISBN: 0128214538
Category : Technology & Engineering
Languages : en
Pages : 268
Book Description
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
Handbook of Food Products Manufacturing
Author: Nirmal SinhaPublisher: John Wiley & Sons
ISBN: 0470113545
Category : Technology & Engineering
Languages : en
Pages : 850
Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.