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)

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)

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)

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.
Plastic Packaging: Interactions with Food and Pharmaceuticals by Otto G. Piringer [Repost]

Plastic Packaging: Interactions with Food and Pharmaceuticals by Otto G. Piringer
English | 13 Feb. 2008 | ISBN: 3527314555 | 632 Pages | PDF | 5 MB

Plastics are the most important class of packaging materials. This successful handbook, now in its second edition, covers all important aspects of plastic packaging and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.

Food Industry Design, Technology and Innovation  

Posted by interes at Aug. 30, 2014
Food Industry Design, Technology and Innovation

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

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors.
Plastic Packaging: Interactions with Food and Pharmaceuticals (repost)

Plastic Packaging: Interactions with Food and Pharmaceuticals by Otto G. Piringer and A. L. Baner
English | ISBN: 3527314555 | 2011 | 632 pages | PDF | 5,2 MB

Plastics are the most important class of packaging materials. This successful handbook, now in its second edition, covers all important aspects of plastic packaging and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.

Food Chemicals Codex Supplement # 3  

Posted by sivdhan09 at July 4, 2010
Food Chemicals Codex Supplement # 3

Food Chemicals Codex Supplement # 3
National Academy Press | December-15-2001 | ISBN: 0309074304 | 140 pages | PDF | 3MB

Third supplement to the Fourth Edition of the Food Chemicals Codes provides revisions and updates, and reports on changes in policies, and tests. Of interest to producers and users of food chemicals, food technologists, quality control chemists, research investigators and others involved in the technical aspects of food safety. Softcover.

Soy Applications in Food  

Posted by aquadron27 at March 12, 2009
Soy Applications in Food

Soy Applications in Food
Publisher: CRC Press | ISBN: 0849329817 | edition 29 Nov 2005 | PDF | 304 pages | 4,77 mb

Recognizing the increasing popularity of soy, this book focuses on the incorporation of soy products into a variety of different foods, such as cereal, snack bars, beverages, meat, and dairy products. It covers the processing of several different soy ingredients and their applications to various food groups and discusses new food products that incorporate soy ingredients. The text also presents information on functional soy products and health benefits of soy, organic, and chemical-free soy ingredients. Additional coverage includes an introduction to the soy market and specific functional ingredients. This is an ideal reference for food researchers, food scientists, and food technologists.

Food Flavorings  eBooks & eLearning

Posted by tanas.olesya at April 10, 2016
Food Flavorings

Food Flavorings by P. R. Ashurst
English | 31 July 1999 | ISBN: 0834216213 | 491 Pages | PDF | 18 MB

Written for scientists and technologists in the flavor and food industries, this book provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings.