Food Additives & Ingredients

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Food Additives & Ingredients

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation

October 24, 2014

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from...

Polysaccharides: Natural Fibers in Food and Nutrition

Polysaccharides: Natural Fibers in Food and Nutrition

Noureddine Benkeblia

June 25, 2014

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent...

Caper: The Genus Capparis

Caper: The Genus Capparis

Ephraim Philip Lansky, Helena Maaria Paavilainen, Shifra Lansky

November 19, 2013

Caper: The Genus Capparis presents a pharmacognostic and ethnopharmacological exploration of the genus Capparis, emphasizing its medicinal potential. There is a long history of safe usage of Capparis parts both in diet and as plant drugs throughout the world, and the details of this usage are...

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Amos Nussinovitch, Madoka Hirashima

October 09, 2013

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also...

Citrus bergamia: Bergamot and its Derivatives

Citrus bergamia: Bergamot and its Derivatives

Giovanni Dugo, Ivana Bonaccorsi

August 23, 2013

In Calabria, Italy, where bergamot has been successfully cultivated since the eighteenth century, it is commonly defined as "the prince of the Citrus genus." Written by an international panel of experts from multiple disciplines, Citrus bergamia: Bergamot and its Derivatives represents the most...

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Grzegorz Bartosz

June 21, 2013

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties...

Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche

March 27, 2013

With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in...

Dictionary of Food Compounds with CD-ROM, Second Edition

Dictionary of Food Compounds with CD-ROM, Second Edition

Shmuel Yannai

October 23, 2012

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage...

Nutrition 4E: Maintaining and Improving Health

Nutrition 4E: Maintaining and Improving Health

Geoffrey P Webb

August 31, 2012

The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including: Nutritional assessment Epidemiological and experimental methods used in nutrition research Social aspects of nutrition The science of food as a source...

Food Analysis and Preservation: Current Research Topics

Food Analysis and Preservation: Current Research Topics

Michael G. Kontominas

July 23, 2012

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve...

Dietary Fiber and Health

Dietary Fiber and Health

Susan Cho, Nelson Almeida

May 29, 2012

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

Specialty Foods: Processing Technology, Quality, and Safety

Specialty Foods: Processing Technology, Quality, and Safety

Yanyun Zhao

May 22, 2012

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing...