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CRC PRESS/WOODHEAD PUBLISHING LIMITED
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Documents disponibles chez cet éditeur (5)
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It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and further research is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed t[...]Livre
CHRISTINE WILLIAMS ; JUDITH BUTTRISS | BOCA RATON/CAMBRIDGE : CRC PRESS/WOODHEAD PUBLISHING LIMITED | Woodhead Publishing in food science and technology | 2006/2006As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection [...]Livre
ANDREW J. Taylor ; Joanne Hort | BOCA RATON/CAMBRIDGE : CRC PRESS/WOODHEAD PUBLISHING LIMITED | 2007/2007Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies wh[...]Livre
C.J.K. HENRY ; C. Chapman | BOCA RATON/CAMBRIDGE : CRC PRESS/WOODHEAD PUBLISHING LIMITED | Woodhead Publishing in food science and technology | 2002/2002Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, Th[...]Livre
R. Steele | BOCA RATON/CAMBRIDGE : CRC PRESS/WOODHEAD PUBLISHING LIMITED | Woodhead Publishing in food science and technology | 2004/2004The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part one examines the factors affecting shelf-life[...]