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Instrumentation and Sensors for the Food Industry
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow an...
Food Colour and Appearance
Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell whether properties. Although vision and colour perception are the means by which we appreciate our surroundings, visual acceptance depends on more than just colour. It depends on total appearance. In the recent past the food technologist has been under pressure to increase his/her understanding of first, the behaviour of raw materials under processing, and second, the behaviour and motivation of his/her customers in a growing, more discrimina...
Colour in Food
The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.
Maillard Reactions in Chemistry, Food and Health
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and cancer. The 5th International Symposium on The Maillard Reaction was held at the University of Minnesota, USA, in August 1993. This volume of conference proceedings presents recent research and discusses aspects of the chemistry, kinetics, technology and toxicology of this reaction.
Sensory Properties of Foods
Modification of taste quality. Colour and appearance as dominating sensory properties of foods. The importance of visual appearance of foods to the food processor and the consumer. Colour in meat. Chemical basis of bitterness in sugar derivatives. Useful taste properties. Magnitude estimation. Quality assurance. Fish texture. Optimisation of texture in novel protein foods. Importance of texture in chocolate confectionery. Sensory properties of foods which flow.
The Maillard Reaction in Foods and Medicine
This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases.
Nature's Clocks
"Radioactivity is like a clock that never needs adjusting," writes Doug Macdougall. "It would be hard to design a more reliable timekeeper." In Nature's Clocks, Macdougall tells how scientists who were seeking to understand the past arrived at the ingenious techniques they now use to determine the age of objects and organisms. By examining radiocarbon (C-14) dating—the best known of these methods—and several other techniques that geologists use to decode the distant past, Macdougall unwraps the last century's advances, explaining how they reveal the age of our fossil ancestors such as "Lucy," the timing of the dinosaurs' extinction, and the precise ages of tiny mineral grains that date f...
Food Technology
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