Institute of Food Technologists Series – serie
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51 produkter
Food Texture Design and Optimization
Av Yadunandan Lal Dar, Joseph M. Light
Inbunden, 2014
2483 kr
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Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical …
Practical Ethics for Food Professionals
Ethics in Research, Education and the Workplace
Av J. Peter Clark, Christopher Ritson
Inbunden, 2013
2553 kr
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This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses …
Coffee
Emerging Health Effects and Disease Prevention
Av Yi-Fang Chu
Inbunden, 2012
2860 kr
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Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; …
Thermal Processing of Foods
Control and Automation
E-bok, 2011
3063 kr
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The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control …
Thermal Processing of Foods
Control and Automation
E-bok, 2011
3063 kr
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The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control …
Hydrocolloids in Food Processing
E-bok, 2011
3300 kr
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In Hydrocolloids in Food Processing , a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make …
Multivariate and Probabilistic Analyses of Sensory Science Problems
Av Jean-François Meullenet, Rui Xiong m. fl.
Inbunden, 2007
3407 kr
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Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and probabilistic methods available to sensory scientists …
Food Irradiation Research and Technology
Av Xuetong Fan, Christopher H. Sommers
Inbunden, 2012
2629 kr
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The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the …
Sustainability in the Food Industry
Inbunden, 2009
3034 kr
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Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the …
Trait-Modified Oils in Foods
Av Frank T. Orthoefer, Gary R. List
Inbunden, 2015
2113 kr
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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 …
Improving Import Food Safety
Av Wayne Ellefson, Lorna Zach m. fl.
Inbunden, 2012
2629 kr
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Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their …
Preharvest and Postharvest Food Safety
Contemporary Issues and Future Directions
Av Ross C. Beier, Suresh D. Pillai m. fl.
Inbunden, 2004
3229 kr
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While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to …
Resistant Starch
Sources, Applications and Health Benefits
Av Yong-Cheng Shi, Clodualdo C. Maningat
Inbunden, 2013
2807 kr
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The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant to digestion and absorption in the human small intestine with complete or partial …
Thermal Processing of Foods
Control and Automation
Inbunden, 2011
2730 kr
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The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control …
Regulation of Functional Foods and Nutraceuticals
A Global Perspective
Av Clare Hasler, Clare M. Hasler
Inbunden, 2005
3354 kr
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Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from …
Sensory and Consumer Research in Food Product Design and Development
Av Howard R. Moskowitz, Jacqueline H. Beckley m. fl.
Inbunden, 2012
2787 kr
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During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the …
Hydrocolloids in Food Processing
E-bok, 2010
3373 kr
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In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make …
Calorimetry in Food Processing
Analysis and Design of Food Systems
Inbunden, 2009
3143 kr
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Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein …
Innovative Food Processing Technologies
Advances in Multiphysics Simulation
Av Kai Knoerzer PhD, Pablo Juliano PhD m. fl.
Inbunden, 2011
3326 kr
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Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies. The book covers recent research outcomes to demonstrate process efficiency and the impact …
Nondigestible Carbohydrates and Digestive Health
Av Teresa M. Paeschke, William R. Aimutis
Inbunden, 2010
3075 kr
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Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth examination of specific carbohydrates …
Hydrocolloids in Food Processing
Inbunden, 2010
2986 kr
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In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make …
Organic Meat Production and Processing
Av Steven C. Ricke, Ellen J. Van Loo m. fl.
Inbunden, 2012
2872 kr
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Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is impacted. Commencing with chapters on the economics, market …
Advances in Dairy Ingredients
Av Geoffrey W. Smithers, Mary Ann Augustin
Inbunden, 2013
2730 kr
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Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly …
Food Carbohydrate Chemistry
Häftad, 2012
1290 kr
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Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry …
Processing and Nutrition of Fats and Oils
Inbunden, 2013
2545 kr
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Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. …
Nutraceuticals, Glycemic Health and Type 2 Diabetes
Av Vijai K. Pasupuleti, James W. Anderson
Inbunden, 2008
3604 kr
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Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health and Type 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and managing prediabetes and type 2 …
Bioactive Compounds from Marine Foods
Plant and Animal Sources
Av Blanca Hernández-Ledesma, Miguel Herrero
Inbunden, 2013
2545 kr
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Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal …
Food Oligosaccharides
Production, Analysis and Bioactivity
Av F. Javier Moreno, María Luz Sanz
Inbunden, 2014
2838 kr
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A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of …
Nanotechnology and Functional Foods
Effective Delivery of Bioactive Ingredients
Av Cristina Sabliov, Hongda Chen m. fl.
Inbunden, 2015
2406 kr
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The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, …
Membrane Processing for Dairy Ingredient Separation
Av Kang Hu, James Dickson
Inbunden, 2015
2155 kr
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Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. …
