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Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 1906
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Book Description
Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 1906
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Book Description
Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 478
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Author: Eduardo Jacob-Lopes
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110781360
Category : Technology & Engineering
Languages : en
Pages : 514
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Author: Malcolm C. Bourne
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
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Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author: D. H. Watson
Publisher:
ISBN: 9788420007878
Category : Technology & Engineering
Languages : es
Pages : 156
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Book Description
Ensayos de migracion para envases de los alimentos. Legislacion Europea sobre materiales y articulos en contacto con los alimentos. Ensayos de migracion para plasticos en contacto alimentario en aplicaciones de alta temperatura. Migracion desde laminados para cocinar en la bolsa. Con que frecuencia se usa el empaquetamiento para guardar alimentos y bebidas en el hogar? Modelizacion de la migracion de sustancias quimicas desde el envase al alimento.
Author: Pat Ensor
Publisher: Meckler Books
ISBN:
Category : Computers
Languages : en
Pages : 440
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Author: Academia Colombiana de Ciencias Exactas, Físicas y Naturales
Publisher:
ISBN:
Category : Natural history
Languages : es
Pages : 610
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Publisher:
ISBN:
Category : Agriculture
Languages : es
Pages : 374
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Author: David Watson
Publisher:
ISBN: 9788420007632
Category : Health & Fitness
Languages : es
Pages : 100
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Book Description
Seguridad microbiologica de los alimentos. Sistemas de analisis de riesgos y control de puntos criticos (HACCP): su aplicacion a la industria alimentaria para alcanzar la seguridad microbiana. Escherichia coli y Shigella. Enteritis por Campylobacter de origen alimentario. Listeriosis. Seguridad quimica de los alimentos. Agentes antimicrobianos en bebidas de frutas fermentadas y no fermentadas. La contaminacion quimica de los alimentos.
Author: Amelia Marti del Moral
Publisher: Academic Press
ISBN: 0128125055
Category : Medical
Languages : en
Pages : 306
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Book Description
Obesity: Oxidative Stress and Dietary Antioxidants cover the science of oxidative stress in obesity and associated conditions, including metabolic syndrome, bariatric surgery, and the potentially therapeutic usage of natural antioxidants in the diet or food matrix. The processes within the science of oxidative stress are not described in isolation, but in concert with other processes, such as apoptosis, cell signaling and receptor mediated responses. This approach recognizes that diseases are often multifactorial and oxidative stress is but a single component. The book is designed for nutritionists, dietitians, food scientists, physicians and clinical workers, health care workers and research scientists. - Covers the basic processes of oxidative stress, from molecular biology, to whole organs - Highlights antioxidants in foods, including plants and other components of diet - Provides the framework for further, in-depth analysis or studies via well-designed clinical trials or via the analysis of pathways, mechanisms and componentsa
