Food Additives & Ingredients

PUBLISHED


Viewing: 1 - 10 of 105
Published:
June 25, 2014
Editor(s):
Noureddine Benkeblia
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 
Published:
November 19, 2013
Author(s):
Ephraim Philip Lansky, Helena Maaria Paavilainen, Shifra Lansky
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 
Published:
October 09, 2013
Author(s):
Amos Nussinovitch, Madoka Hirashima
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 
Published:
August 23, 2013
Editor(s):
Giovanni Dugo, Ivana Bonaccorsi
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 
Published:
June 21, 2013
Editor(s):
Grzegorz Bartosz
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 
Published:
March 27, 2013
Editor(s):
Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
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 
Published:
October 23, 2012
Editor(s):
Shmuel Yannai
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 
Published:
August 31, 2012
Author(s):
Geoffrey P Webb
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 
Published:
July 23, 2012
Editor(s):
Michael G. Kontominas
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 
Published:
May 29, 2012
Editor(s):
Susan Cho, Nelson Almeida
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 

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