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In Hydrocolloids in Food Processing , a group of the most experienced and impartial experts explains what stabilizers should be used and how they shou...Savoir plus
Improving Import Food Safety presents detailed information on solutions for addressing the safety of imported foods and ingredients. It provides a val...Savoir plus
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to c...Savoir plus
Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutra...Savoir plus
Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the g...Savoir plus
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explain...Savoir plus
Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and internation...Savoir plus
Ionizing Radiation Technologies An authoritative overview of major advances in the application of ionizing radiation technologies to industrial, agric...Savoir plus
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and compreh...Savoir plus
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications...Savoir plus
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial ...Savoir plus
Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a genera...Savoir plus
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These c...Savoir plus
Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book foc...Savoir plus
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-...Savoir plus
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised gui...Savoir plus
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industrie...Savoir plus
A complete guide to the principles and practical application of modified atmosphere packaging Modified atmosphere packaging (MAP) is one of the most c...Savoir plus
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended...Savoir plus
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researche...Savoir plus
This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early c...Savoir plus
Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Mu...Savoir plus
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights...Savoir plus
Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating the types of...Savoir plus