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Food Science and Technology


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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...

Food Processing Operations and Scale-up

Food Processing Operations and Scale-up

1st Edition

By Kenneth J. Valentas, J. Peter Clark, Leon Levin
November 19, 1990

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,...

Seafood Effects of Technology on Nutrition

Seafood: Effects of Technology on Nutrition

1st Edition

By George M. Pigott, Barbara Tucker
May 16, 1990

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribut...

Omega-3 Fatty Acids in Health and Disease

Omega-3 Fatty Acids in Health and Disease

1st Edition

By Lees
February 09, 1990

A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc...

Protein Quality and the Effects of Processing

Protein Quality and the Effects of Processing

1st Edition

By Phillips
December 19, 1988

Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on new methods of modifying proteins to improve functionality in foods. Aimed toward students (undergraduate and graduate) and professional food scientists,...

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...

Food Texture

Food Texture

1st Edition

By Moskowitz
April 07, 1987

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of ...

Sensory Evaluation of Food Statistical Methods and Procedures

Sensory Evaluation of Food: Statistical Methods and Procedures

1st Edition

By Michael O'Mahony
January 10, 1986

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and ...

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....

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