Food & Culinary Science

Food Additives & Ingredients

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

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi
June 21, 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...

Sensory Evaluation Techniques: Volume 2

1st Edition

Morten Meilgaard
June 13, 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
June 04, 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...

Revival: Flexible Packaging Of Foods (1970)

1st Edition

Aaron Brody
February 20, 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....

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...

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

1st Edition

Amos Nussinovitch, Madoka Hirashima
October 08, 2018

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...

Enzymes in Food and Beverage Processing

1st Edition

Muthusamy Chandrasekaran
July 31, 2018

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts...

Flavors for Nutraceutical and Functional Foods

1st Edition

M. Selvamuthukumaran, Yashwant Pathak
July 31, 2018

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different...

Smoke in Food Processing

1st Edition

Joseph A. Maga
April 16, 2018

Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and...

Legume Based Fermented Foods

1st Edition

N.R. Reddy
April 16, 2018

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual...

Food By-Product Based Functional Food Powders

1st Edition

Özlem Tokuşoğlu
February 26, 2018

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be...

Phenolic Compounds in Food: Characterization and Analysis

1st Edition

Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 13, 2018

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases....

Conferences

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