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Livre
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing : New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling t[...]
Livre
A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora and offers a comprehensive review of the broad array of effects [...]
Livre
Since the publication of the bestselling second edition, mounting research into fatty acids reveal new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omeaga-3 to prevent hear[...]
Livre
Revised and updated to reflect the latest developments in the field. Fats and Oils: Forniniating and Processifig for Applications, Second Edition is a comprehensive reference to the fats and oils used in commercial food products today. Building[...]
Livre
JORGE WELTI-CHANES ; GUSTAVO V. BARBOSA-CANOVAS ; JOSE MIGUEL AGUILERA | NEW-YORK : CRC PRESS | 2002Engineering and Food for the 21 Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects[...]
Livre
MARK S. MESKIN ; WAYNE R. BIDLACK ; AUDRA J. DAVIES ; Stanley T. OMAYE | NEW-YORK : CRC PRESS | 2002Are soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo? Supported by solid scientific research, Phytochemicals in Nutrition and Heal[...]
Livre
Provides over 100 tables withconcise information on nutraceutical sources and functional properties. Includes over 100 figures presenting nutraceutical molecular design, metabolic pathways, and function. Offers nearly 3,000 literature citations [...]
Livre
A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator syst[...]
