Food & Culinary Science

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Volatile Compounds in Foods and Beverages

Henk Maarse
March 29, 1991

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant...

Fish Quality Control by Computer Vision

L. F. Pau
January 24, 1991

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea...

Use of Yeast Biomass in Food Production

Anna Halasz, Radomir Lasztity
December 07, 1990

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food...

Phosphates in Food

Ricardo A. Molins
November 21, 1990

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food...

Food Processing Operations and Scale-up

Kenneth J. Valentas, J. Peter Clark, Leon Levin
November 19, 1990

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,...

Ciguatera Seafood Toxins

Donald M. Miller
October 24, 1990

Ciguatera poisoning is a worldwide problem whose impact has serious health and economic ramifications. Ciguatera Seafood Toxins provides an introduction and technical reference for this syndrome, covering topics such as medical approaches to treatment, legal avenues for those who become poisoned,...

Yeast Strain Selection

Panchal
June 12, 1990

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea...

Food Preservation by Modified Atmospheres

Moshe Calderon, Rivka Barkai-Golan
May 29, 1990

This volume provides the reader with the updated state-of-the-art in the Modified Atmospheres field. It explains the Modified Atmospheres Method which is derived from the ancient Hermetic Storage Technique of keeping grain and seeds, which was practiced in Middle Eastern and other ancient cultures....

Seafood: Effects of Technology on Nutrition

George M. Pigott, Barbara Tucker
May 16, 1990

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut...

Seafood: Resources, Nutritional Composition, and Preservation

Zdzislaw E. Sikorski
April 25, 1990

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes,...

Flavonoid Metabolism

Helen A. Stafford
February 28, 1990

This comprehensive review discusses the biosynthesis and catabolism of flavonoids and their regulation in plants. This interesting work approaches the subject matter from both a historical and methodological point of view. It places emphasis on key regulatory enzymic steps in the two pathways...

Omega-3 Fatty Acids in Health and Disease

Lees
February 09, 1990

A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc...

Conferences

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