Edible oils, the cooking medium for a vast majority of snack foods, play a major role in determining taste, texture, and shelf life of snack foods, as well as influence their nutrient profile. The correct purchasing, testing, storage and processing of these oils are vitally important. The AOCS and the Snack Food Association have responded to this need by producing a comprehensive reference manual to describe the proper use and handling of edible oils. This updated second edition contains the lat...
Handbook Of Carbohydrate Bioengineering (2 Volumes)
Ciencia de Los Alimentos, Nutricion y Salud
by Fox Cameron and Brian A. Fox
This book covers the biology, exploitation and conservation of the sea bass, a species of major commercial importance. Sea Bass will be an invaluable reference work for fisheries workers, fish biologists and aquaculturists involved and interested in the biology and exploitation of this important species.
Chocolate lovers (and who isn't?)--here's a tempting treat just for you! This tasteful book showcases Victorian to modern advertising, packaging, and other sweet memorabilia all related to delectable chocolate products. Beautifully decorated boxes, cocoa tins, candy bars, trade cards, recipe booklets, metal candy molds, promotional items, and an outstanding collection of porcelain chocolate pots are shown in over 425 color photos. Sure to please those interested in chocolate and antique advertis...
Biology of Foodborne Parasites (Food Microbiology)
While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic pathogens research. The book covers basic biology, genetics and genomics, epidemiology, pathogenesis, diagnosis, control, and prevention. It showcases recent research that can then be used to spark fu...
Mainstreaming Informal Employment and Gender in Poverty Reduction (New Gender Mainstreaming Series on Development Issues)
by MS Martha Alter Chen, Joann Vanek, and Marilyn Carr
Food Microbiology Based Entrepreneurship
This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing of button, oyster, milky mushroom, Ganoderma sp, Single cell protein, Breads, Cheese, Yoghurt, Wine, Beer, Probiotics, Prebiotics fermented vegetables, and Fermented Fish etc. Chapters cover the applications of microorganisms in small and large scale...
New Technologies In Food Preservation : An Introduction
Value-Addition in Agri-Food Industry Waste Through Enzyme Technology
Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from the food industrial or agricultural waste/residues by using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. Biohydrogen production from wastes materials opened a new opportunity for the widespread use of everlasting renewable ener...
Fats in Food Products
The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. I...
Food Packaging
The primary objective of food packaging is to contain and protect foodstuffs from physical, chemical and mostly microbiological spoilage. At the same time food packaging serves as a powerful marketing tool attracting the consumer with features such as easy opening and handling, information on the nutrient and caloric content of the contained product, instructions on the preparation and use of the package contents etc. It is difficult to imagine modern society without packaged goods. The authors/...
Value Addition of Horticultural Crops: Recent Trends and Future Directions
This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural...
Phytosterols as Functional Food Components and Nutraceuticals (Nutraceutical Science and Technology)
by Jane Smirniotopoulos
Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.
European Brewery Convention (EBC proceedings, #22)
The convention draws together brewers from all over Europe to exchange ideas on many aspects of commercial brewing. The eighty-two papers cover all stages of the brewing process, from barley, malt, hops and yeast, via fermentation and filtration, to packaging and analysis. Further sections concentrate on production methods, the genetics of yeast, haze, foam and beer spoilage micro-organisms. Each paper has abstracts in English, German and French.
Advances in Coconut Research and Development
Papers of the second International Symposium on Coconut Research and Development, held at Central Plantation Crops Research Institute, Kasargod, Kerala, 26th-29th Nov. 1991 organized by the Indian Society for Plantation Crops.
Fatty acids are important compounds in food analysis, since they are sample-specific. They can be used as markers or their profile can be used as a fingerprint ( e.g ., bacteria fatty acids) or to reveal fraud ( e.g ., seed oil added to olive oil). In GC, fatty acids are analyzed after derivatization to methyl esters (FAMEs). FAME is a library of 240 spectra and structures of fatty acid methyl esters , including their Linear Retention Index and calculated Kovats Retention Index. The data...