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Books in Food science and technology

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1261-1270 of 1308 results in All results

Kent’s Technology of Cereals

  • 4th Edition
  • January 1, 1994
  • N. L. Kent
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 6 0 - 3
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Detection Methods for Cynobacterial toxins

  • 1st Edition
  • January 1, 1994
  • G A Codd + 3 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 8 0 2 - 7
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 6 - 4
Cyanobacteria, or blue-green algae, commonly occur in a variety of water types throughout the world. A variable, but, high proportion of the cyanobacterial blooms and scums, which can develop annually in lakes, reservoirs, canals and slow-flowing rivers, contain potent toxins. Although animal poisonings and human health problems associated with the ingestion of, or contact with, cyanobacterial scums have long been recognized, a developing understanding of the health hazards posed by the toxins requires that reliable, sensitive, specific and convenient methods are available for their detection and quantification.Detection methods for cynobacterial toxins looks at the application of biological, toxicological, biochemical and physicochemical techniques in studies of cyanobacterial toxins and at experimental methods that have identified at least 50 cyanobacterial compounds toxic to vertebrates.Academics, public health bodies, environmental protection agencies and water companies are all involved in monitoring cyanobacterial levels and effects, and this book will help to ensure that their research is not duplicated, is standardized and comparable, and that optimal progress can be made in an important area that is still in its developing stages.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 37
  • August 20, 1993
  • John E. Kinsella
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 7 8 2 - 2
Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E. Kinsella. This expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This change also encourages nutritionists and food scientists to become more familiar with relevant advances in these interrelated areas

Inulin and Inulin-containing Crops

  • 1st Edition
  • Volume 3
  • July 1, 1993
  • A. Fuchs
  • English
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 9 6 5 - 0
The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemistry; microbiology and molecular biology; and food and medical applications. Although emphasis is put on inulin and inulin-containing crops, the scope of the book is much wider, encompassing other fructans and fructan-containing plants, and even microorganisms producing and/or degrading fructans. It also deals with the possibiltiy of inulin-containing crops as alternatives in agricultural practice.This volume is recommended to those working in such diverse fields as agronomy and process technology, food science, analytical and organic chemistry, biochemistry, biology, microbiology and molecular biology, and medical sciences, as well as to industries involved in the research and development of carbohydrate-based novel chemicals.

Introduction to Food Toxicology

  • 1st Edition
  • June 14, 1993
  • Takayuki Shibamoto + 1 more
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 5 7 7 - 6
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.

Enzymes in Food Processing

  • 3rd Edition
  • June 3, 1993
  • Steve Taylor + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 5 1 3 6 3 0 - 3
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 7 1 4 5 - 4
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.

Food Colloids and Polymers

  • 1st Edition
  • March 1, 1993
  • E. Dickinson + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 7 - 0
This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated systems containing deformable particles, emulsion droplets and gas bubbles, and describes factors affecting the composition, structure and dynamic properties of fluid interfaces, particularly the role of adsorbed polymers and surfactants in controlling stability. In addition, coverage of the application of new physical concepts to systems containing fat crystals and starch particles gives insight into the processing of food colloids.

Food and Cancer Prevention

  • 1st Edition
  • January 1, 1993
  • Keith W. Waldron + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 5 - 6
Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art. It is interdisciplinary in scope and provides researchers from around the world with the opportunity to bring themselves up-to-date in this vital area.Food and cancer prevention: Chemical and biological aspects covers a topic which is attracting considerable attention and aims to promote constructive collaboration among clinicians, toxicologists, nutritionists, food scientists, epidemiologists and plant scientists worldwide. It is an essential reading for anyone involved in research in to this subject and will also be of interest to government departments, with a view to legislation, and food manufacturers producing functional, novel or health foods.

Encapsulation and Controlled Release

  • 1st Edition
  • January 1, 1993
  • D R Karsa + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 2 1 - 8
Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology. It will also be of great interest to those working on water-soluble or dispersible polymers, as well as application chemists and biochemists in diverse areas.

Industrial Gums

  • 3rd Edition
  • December 21, 1992
  • James N. BeMiller + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 6 5 4 - 4
This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners