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Ift Basic Symposium


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Natural Food Colorants: Science and Technology

Natural Food Colorants: Science and Technology

1st Edition

Gabriel J. Lauro, Jack Francis
August 24, 2000

This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart...

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

1st Edition

Rao
May 27, 1998

"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward....

Food Microbiology and Analytical Methods: New Technologies

Food Microbiology and Analytical Methods: New Technologies

1st Edition

Mary Lou Tortorello, Steven M. Gendel
June 03, 1997

Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems. It highlights the advantages of modern techniques used in conjunction...

Bioseparation Processes in Food

Bioseparation Processes in Food

1st Edition

Singh
May 16, 1995

Offers in-depth coverage of the latest advances in new and traditional separation technologies as they are used in a variety of ways to produce value-added products. Examines both fundamental and applied aspects of separation techniques....

Protein Functionality in Food Systems

Protein Functionality in Food Systems

1st Edition

Navam S. Hettiarachchy, Gregory R. Ziegler
May 10, 1994

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as novel ingredients....

Nutrient Interactions

Nutrient Interactions

1st Edition

Bodwell
May 19, 1988

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research findings from human and animal studies....

Water Activity: Theory and Applications to Food

Water Activity: Theory and Applications to Food

1st Edition

Rockland
May 22, 1987

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality....

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