Complex Carbohydrates in Foods
Coloring of Food, Drugs, and Cosmetics
Spice Science and Technology
Polysaccharide Association Structures in Food
Milk and Dairy Product Technology
Nonthermal Preservation of Foods
Food Proteins and Their Applications
Techniques for Analyzing Food Aroma
Edited By Karel Kulp
March 28, 2000
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40...
July 16, 1999
"Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."...
Edited By Susan Sungsoo Cho
January 19, 1999
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."...
By Gisbert Otterstätter
January 04, 1999
"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring ...
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....
April 06, 1998
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure ...
By Edgar Spreer
January 07, 1998
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and ...
Edited By Enrique Palou
October 06, 1997
"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental ...
By Srinivasan Damodaran
March 12, 1997
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of...
Edited By Ray Marsili
November 05, 1996
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of ...
September 19, 1996
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous ...
Edited By Ronald Hebeda
April 30, 1996
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of ...