View All Book Series

BOOK SERIES


Food Science and Technology


32 Series Titles

Per Page
Sort

Display
Green Tea Health Benefits and Applications

Green Tea: Health Benefits and Applications

1st Edition

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) ...

Nondestructive Food Evaluation Techniques to Analyze Properties and Quality

Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality

1st Edition

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, ...

Spice Science and Technology

Spice Science and Technology

1st Edition

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....

Acesulfame-k

Acesulfame-k

1st Edition

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,...

Volatile Compounds in Foods and Beverages

Volatile Compounds in Foods and Beverages

1st Edition

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...

Fish Quality Control by Computer Vision

Fish Quality Control by Computer Vision

1st Edition

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...

Trace Minerals in Foods

Trace Minerals in Foods

1st Edition

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...

Aspartame Physiology and Biochemistry

Aspartame: Physiology and Biochemistry

1st Edition

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....

25-32 of 32
AJAX loader