Food & Culinary Science

Food Additives & Ingredients

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Caper: The Genus Capparis

1st Edition

Ephraim Philip Lansky, Helena Maaria Paavilainen, Shifra Lansky
October 18, 2019

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...

Flavor Development for Functional Foods and Nutraceuticals

1st Edition

M. Selvamuthukumaran, Yashwant V Pathak
October 01, 2019

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors...

Advances in Vinegar Production

1st Edition

Argyro Bekatorou
September 25, 2019

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a...

Sensory Evaluation Techniques: Volume 2

1st Edition

Morten Meilgaard
August 27, 2019

First Published in 1987, this book offers a full insight into the methods of evaluating the sensory capabilities in certain individuals. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other...

Manual for the Examination of Bone

1st Edition

Colin Anderson
August 27, 2019

First Published in 1982, this book offers a full, comprehensive guide into the methods and techniques used for the examination of bone. Carefully compiled and filled with a vast repertoire of notes, pictures, and references this book serves as a useful reference for Students of Medicine, and other...

Extrusion Of Foods

1st Edition

Judson M. Harper
August 27, 2019

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields....

CRC Handbook of Foodborne Diseases of Biological Origin

1st Edition

Miloslav Rechcigl, Jr.
August 27, 2019

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water....

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima
June 28, 2019

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as...

A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi
June 26, 2019

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday...

Fenaroli’s Handbook of Flavor Ingredients: Volume 2

3rd Edition

George A. Burdock
May 07, 2019

First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient...

Bear Cookin': The Original Guide to Bear Comfort Foods

1st Edition

Pj Gray, Stanley Hunter
February 04, 2019

Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husky, hairy gay men—and their admirers—the book presents convenient and satisfying recipes...

Revival: Flexible Packaging Of Foods (1970)

1st Edition

Aaron Brody
January 28, 2019

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements....

Conferences

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