Группа авторов Essential Oils in Food Processing: Chemistry, Safety and Applications
Купить за 19504.03 RUR
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient
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Группа авторов Trait-Modified Oils in Foods
Купить за 16807.04 RUR
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information
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Masayoshi Sawamura Citrus Essential Oils. Flavor and Fragrance
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Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor and Fragrance presents an overview of citrus
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Halldor Thormar Lipids and Essential Oils as Antimicrobial Agents
Купить за 16999.51 RUR
Lipids and essential oils have strong antimicrobial properties – they kill or inhibit the growth of microbes such as bacteria, fungi, or viruses. They are being studied for use in the prevention and treatment of infections, as potential disinfectants, and for their preservative and antimicrobial
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Группа авторов Advances in Food Diagnostics
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Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food
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Группа авторов Progress in Food Preservation
Купить за 21700.69 RUR
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and
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Группа авторов Fats in Food Technology
Купить за 16882.65 RUR
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the
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Группа авторов Advances in Food Biotechnology
Купить за 21581.28 RUR
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also
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Группа авторов Ultrasound in Food Processing
Купить за 19042.94 RUR
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process
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Группа авторов Emulsifiers in Food Technology
Купить за 18573.08 RUR
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than
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Группа авторов Ozone in Food Processing
Купить за 18362.15 RUR
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical
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Группа авторов Starter Cultures in Food Production
Купить за 17939.97 RUR
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough,
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