Food Additives Second Edition Revised And Expanded
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Food Additives Second Edition Revised And Expanded
Author | : Anonim |
Publsiher | : Routledge |
Total Pages | : 1058 |
Release | : 2024 |
Genre | : Electronic Book |
ISBN | : 9781135569471 |
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Food Additives
Author | : A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate |
Publsiher | : CRC Press |
Total Pages | : 1058 |
Release | : 2001-11-01 |
Genre | : Technology & Engineering |
ISBN | : 9780824741709 |
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Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Handbook of Brewing Second Edition
Author | : Graham G. Stewart,Fergus G. Priest |
Publsiher | : CRC Press |
Total Pages | : 871 |
Release | : 2006-02-22 |
Genre | : Technology & Engineering |
ISBN | : 9781420015171 |
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It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology of beer production. It recounts how during this time, the industry has transformed both commercially and technically and how many companies have been subsumed into large multinationals while at the other extreme, microbreweries have flourished in many parts of the world. It also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life. In addition to these topics, the book, written by an international team of experts recognized for their contributions to brewing science and technology, also covers traditional beer styles as well as more obscure beverages such as chocolate- or coffee-flavored beers. It includes the many factors to be considered in setting up and operating a microbrewery as well as the range of novel beers and beer-related products currently being considered by the brewing industry. It also describes new avenues that challenge the brewer’s art of manufacturing a quality beverage from barley-based raw materials. Thorough and accessible, the Handbook of Brewing, Second Edition provides the essential information for those who are involved or interested in the brewing industry.
Food Additives Data Book
Author | : Jim Smith,Lily Hong-Shum |
Publsiher | : John Wiley & Sons |
Total Pages | : 1038 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 9781405172417 |
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This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.
Handbook of Dough Fermentations
Author | : Karel Kulp,Klaus Lorenz |
Publsiher | : CRC Press |
Total Pages | : 229 |
Release | : 2003-05-20 |
Genre | : Technology & Engineering |
ISBN | : 9781135531805 |
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Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Applied Dairy Microbiology Second Edition
Author | : Elmer H. Marth,James Steele |
Publsiher | : CRC Press |
Total Pages | : 772 |
Release | : 2001-05-22 |
Genre | : Technology & Engineering |
ISBN | : 082470536X |
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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. ·
Handbook of Food Toxicology
Author | : S.S. Deshpande |
Publsiher | : CRC Press |
Total Pages | : 919 |
Release | : 2002-08-29 |
Genre | : Technology & Engineering |
ISBN | : 9780824743901 |
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From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
Handbook of Food Science Technology and Engineering 4 Volume Set
Author | : Y. H. Hui,Frank Sherkat |
Publsiher | : CRC Press |
Total Pages | : 3632 |
Release | : 2005-12-19 |
Genre | : Technology & Engineering |
ISBN | : 9781466507876 |
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The