Food Technologists

Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series)

Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series) by F. Javier Moreno and Mar?a Luz Sanz
English | 2014 | ISBN: 1118426495 | ISBN-13: 9781118426494 | 552 pages | PDF | 18 MB

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system.

Food Texture Design and Optimization (Institute of Food Technologists Series)  eBooks & eLearning

Posted by interes at April 10, 2014
Food Texture Design and Optimization (Institute of Food Technologists Series)

Food Texture Design and Optimization (Institute of Food Technologists Series) by Yadunandan Lal Dar and Joseph M. Light
English | 2014 | ISBN: 0470672420 | ISBN-13: 9780470672426 | 464 pages | PDF | 13 MB

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas.

Advances in Dairy Ingredients (Institute of Food Technologists Series)  eBooks & eLearning

Posted by avava at Aug. 1, 2013
Advances in Dairy Ingredients (Institute of Food Technologists Series)

Geoffrey W. Smithers, "Advances in Dairy Ingredients (Institute of Food Technologists Series)"
ISBN: 0813823951 | 2013 | PDF | 339 pages | 5.1 MB

High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost)  eBooks & eLearning

Posted by yurii1982 at Jan. 21, 2010
High Pressure Processing of Foods (Institute of Food Technologists Series) (Repost)

High Pressure Processing of Foods (Institute of Food Technologists Series)
Publisher: Wiley-Blackwell | ISBN: 0813809444 | edition 2007 | PDF | 272 pages | 10,3 mb

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

Food Texture Design and Optimization (repost)  eBooks & eLearning

Posted by libr at April 17, 2017
Food Texture Design and Optimization (repost)

Food Texture Design and Optimization (Institute of Food Technologists Series) by Yadunandan Lal Dar and Joseph M. Light
English | 2014 | ISBN: 0470672420 | ISBN-13: 9780470672426 | 464 pages | PDF | 13 MB
Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation

Nuno F. Soares und António A. Vicente, "Food Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation"
English | ISBN: 1118965078 | 2017 | 200 pages | PDF | 3 MB

Food Oligosaccharides: Production, Analysis and Bioactivity (repost)  eBooks & eLearning

Posted by libr at April 8, 2017
Food Oligosaccharides: Production, Analysis and Bioactivity (repost)

Food Oligosaccharides: Production, Analysis and Bioactivity (Institute of Food Technologists Series) by F. Javier Moreno and Mar?a Luz Sanz
English | 2014 | ISBN: 1118426495 | ISBN-13: 9781118426494 | 552 pages | PDF | 18 MB
Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications (Repost)

Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications By Javier Raso, Volker Heinz
English | PDF | 2006 | 252 Pages | ISBN : 0387310533 | 17.38 MB

In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry.

Food Industry Design, Technology and Innovation (repost)  eBooks & eLearning

Posted by libr at Dec. 21, 2016
Food Industry Design, Technology and Innovation (repost)

Food Industry Design, Technology and Innovation (Institute of Food Technologists Series) by Helmut Traitler, Birgit Coleman and Karen Hofmann
English | 2014 | ISBN: 1118733266 | 312 pages | PDF | 4,7 MB

Frontiers in Food Biotechnology  eBooks & eLearning

Posted by roxul at Dec. 11, 2016
Frontiers in Food Biotechnology

Chetan Sharma, Anil K. Sharma, K. R. Aneja, "Frontiers in Food Biotechnology"
English | ISBN: 1634846710 | 2016 | 373 pages | PDF | 5 MB