By Ashim K. Datta, Ramaswamy C. Anantheswaran
April 27, 2001
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."...
By Yukihiko Hara
February 02, 2001
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg) ...
By Sundaram Gunasekaran
December 06, 2000
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, ...
By Kenji Hirasa, Mitsuo Takemasa
June 16, 1998
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations....
By D. Mayer
June 28, 1991
Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. Among the topics are the health hazards of the food additive and its subsequent compounds, the effects on the senses,...
By 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...
By 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...
By K. Smith
August 24, 1988
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco...
By Filer Stegink
June 13, 1984
This book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent. It complies specific issues relating to human consumption of aspartame....