Proceedings of the International Symposium on Progress in Food Preservation Processes: Poster presentations PDF Download
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Author:
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ISBN:
Category : Food
Languages : en
Pages : 238
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Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 238
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Author:
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ISBN:
Category : Agriculture
Languages : en
Pages : 880
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Author:
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ISBN:
Category : Power resources
Languages : en
Pages : 780
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Author:
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ISBN:
Category : Food
Languages : en
Pages : 1036
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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Author:
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Category : Biochemical engineering
Languages : en
Pages : 570
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Author: British Library. Document Supply Centre
Publisher:
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Category : Conference proceedings
Languages : en
Pages : 870
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Author: John Shi
Publisher: CRC Press
ISBN: 1482240653
Category : Technology & Engineering
Languages : en
Pages : 660
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The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Author: Grant M. Campbell
Publisher: Springer Science & Business Media
ISBN: 1475726759
Category : Science
Languages : en
Pages : 280
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"So long as a person is capable of self renewal they are a living being. " -Amiel Cereals have been the source of life to the human race, providing nutritional and ma terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in dustry has renewed itself in the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways. Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy.
Author: John van Duynhoven
Publisher: Royal Society of Chemistry
ISBN: 1849737533
Category : Technology & Engineering
Languages : en
Pages : 251
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There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular new applications to understanding the functionality of foods, their processing and stability and their impact on health, perception and behaviour. Drawing on expert knowledge from academia and industry, coverage includes structure and function, emphasizing respectively applications of spectroscopy/relaxometry and imaging/diffusometry; high resolution NMR spectroscopy as applied to quality and safety and foodomics; and, for the first time, dedicated information on perception and behaviour demonstrating the progress that has been made in applications of fMRI in this field. Providing a resource for any newcomer to the field or for those in need of a rapid update of the latest developments, this title will be an indispensable reference tool.
Author:
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Category : Diet
Languages : en
Pages : 2082
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