Food Additives, Second Edition Revised And Expanded
Author:
Publisher: Routledge
Published:
Total Pages: 1058
ISBN-13: 1135569479
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Food Additives
Author: A. Larry Branen
Publisher: CRC Press
Published: 2001-11-01
Total Pages: 1058
ISBN-13: 0824741706
DOWNLOAD EBOOKOffering 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
Publisher: CRC Press
Published: 2006-02-22
Total Pages: 871
ISBN-13: 1420015176
DOWNLOAD EBOOKIt 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.
Handbook of Dough Fermentations
Author: Karel Kulp
Publisher: CRC Press
Published: 2003-05-20
Total Pages: 229
ISBN-13: 1135531803
DOWNLOAD EBOOKHandbook 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.
Food Preservatives
Author: Nicholas J. Russell
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 394
ISBN-13: 0387300422
DOWNLOAD EBOOKFor centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Applied Dairy Microbiology, Second Edition
Author: Elmer H. Marth
Publisher: CRC Press
Published: 2001-05-22
Total Pages: 772
ISBN-13: 9780824705367
DOWNLOAD EBOOKThis 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
Publisher: CRC Press
Published: 2002-08-29
Total Pages: 919
ISBN-13: 0824743903
DOWNLOAD EBOOKFrom 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
Publisher: CRC Press
Published: 2005-12-19
Total Pages: 3539
ISBN-13: 146650787X
DOWNLOAD EBOOKAdvances 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
Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publisher: CRC Press
Published: 2005-11-14
Total Pages: 758
ISBN-13: 1420027409
DOWNLOAD EBOOKFrozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor
Food Biotechnology
Author: Anthony Pometto
Publisher: CRC Press
Published: 2005-10-11
Total Pages: 2011
ISBN-13: 1420027972
DOWNLOAD EBOOKRevised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food
