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Biochemical Aspects of New Protein Food
Biochemical Aspects of New Protein Food examines the biochemical aspects of the use and consumption of new protein foods and determine future areas for research by biochemists. The symposium showcases the presentation of biochemical research that provides a better understanding of the characteristics of new protein foods; their methods of production; and solutions to problems in the evaluation of their nutritive properties. Chapters are devoted to the novel and conventional protein foods in the future; production of food from waste; and a comparative analysis of protein situation in developed versus developing countries. It is hoped that the symposium will be able to help overcome the problems of acceptability of the new foods and catapult it as an important part of human diet. Biochemists, food technologists, biologists, and food manufacturers will find the book interesting and informative.
Chemistry of Foods and Beverages: Recent Developments
Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, "Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh...
Enzymes in Food Processing
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzy...
Developments in Food Engineering
The necessity of prediction and fine control in the food manufacturing process is becoming more important than ever before, and food researchers and engineers must confront difficulties arising from the specificity of food materials and the sensitivity of human beings to taste. Fortunately, an overview of world research reveals that the mechanisms of the many complex phenomena found in the food manufacturing process have been gradually elucidated by skilful experiments using new analytical tools, methods and theoretical analyses. This book, the proceedings of the 6th International Congress on Engineering and Food (ICEF6), held for the first time in Asia - in Chiba, Japan May 23 -27, 1993 - s...
Wide Spectra of Quality Control
Quality control is a standard which certainly has become a style of living. With the improvement of technology every day, we meet new and complicated devices and methods in different fields. Quality control explains the directed use of testing to measure the achievement of a specific standard. It is the process, procedures and authority used to accept or reject all components, drug product containers, closures, in-process materials, packaging material, labeling and drug products, and the authority to review production records to assure that no errors have occurred.The quality which is supposed to be achieved is not a concept which can be controlled by easy, numerical or other means, but it is the control over the intrinsic quality of a test facility and its studies. The aim of this book is to share useful and practical knowledge about quality control in several fields with the people who want to improve their knowledge.
Current Catalog
First multi-year cumulation covers six years: 1965-70.
History of Modern Soy Protein Ingredients - Isolates, Concentrates, and Textured Soy Protein Products (1911-2016)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of Research on Soy Proteins - Their Properties, Detection in Mixtures, Soy Molasses, etc. (1845-2016)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 76 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
