Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 902

Get Book Here

Book Description

Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000

Get Book Here

Book Description

Author: Morris B. Jacobs
Publisher:
ISBN:
Category :
Languages : en
Pages : 537

Get Book Here

Book Description

Author: Fadi Aramouni
Publisher: DEStech Publications, Inc
ISBN: 1605951129
Category : Technology & Engineering
Languages : en
Pages : 392

Get Book Here

Book Description
Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Author: Yolanda Picó
Publisher: Academic Press
ISBN: 0123848628
Category : Science
Languages : en
Pages : 814

Get Book Here

Book Description
"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.

Author: M.B. Jacobs
Publisher:
ISBN: 9788123906430
Category :
Languages : en
Pages :

Get Book Here

Book Description

Author: Morris Boris JACOBS
Publisher:
ISBN:
Category :
Languages : en
Pages : 970

Get Book Here

Book Description

Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 938

Get Book Here

Book Description

Author: Jan Velisek
Publisher: John Wiley & Sons
ISBN: 1119537657
Category : Technology & Engineering
Languages : en
Pages : 1200

Get Book Here

Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305429
Category : Technology & Engineering
Languages : en
Pages : 1020

Get Book Here

Book Description