Bøger i Food Science and Technology serien

Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods.

Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function. This title sets up an appropriate dietary intake level for inclusion on nutritional labels. It addresses research, applications, and implementation issues.

Covers the fundamentals and the advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation.

Offers information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. This book assesses the relative strengths of traditional and modern analysis techniques.

Presents twelve contributions that evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer. This title considers palatability, mineral interactions, and other nutritional factors. It discusses trace elements' biology and pharmacokinetics to facilitate the development of protoco.

Offers information on volatile compounds in foods and beverages. This work provides this information in 17 chapters, each dealing with a specific product or product group.

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. This title covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; and gel formation and ultrastructure in food polysaccharides.

Covers various basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. This book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It is of interest to industry professionals and students.

From health and economic consequences to exposure assessment and detoxification, this title covers the formation, characteristics, and control of various toxins that occur in the production, storage, and preparation of food. It discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components.

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, this title describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. It covers aspects of thermodynamics and bonds and interaction forces.

Covers preharvest and postharvest handling and production of fruits grown in tropical, subtropical, and temperate regions in the world. This work brings together 45 top experts who discuss over 60 major and minor crops, detailing methods and technology for handling, disease control, storage, packaging, and refrigeration.

Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control.

Presents a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. This title tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. It describes the relationships between coloring reactions.

Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb.

This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.