Welcome to our book review site go-pdf.online!

You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.

Sign up

Introduction to Food Chemistry
  • Language: en
  • Pages: 249

Introduction to Food Chemistry

  • Type: Book
  • -
  • Published: 2005
  • -
  • Publisher: Unknown

None

Introduction to Food Chemistry
  • Language: en
  • Pages: 270

Introduction to Food Chemistry

  • Type: Book
  • -
  • Published: 2004-12-16
  • -
  • Publisher: CRC Press

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

Sustainability in the Food Industry
  • Language: en
  • Pages: 274

Sustainability in the Food Industry

Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution,...

Calorimetry in Food Processing
  • Language: en
  • Pages: 412

Calorimetry in Food Processing

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.

Elementary Food Science
  • Language: en
  • Pages: 613

Elementary Food Science

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food qual...

Food Protein Analysis
  • Language: en
  • Pages: 488

Food Protein Analysis

  • Type: Book
  • -
  • Published: 2002-05-24
  • -
  • Publisher: CRC Press

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Bioactive Peptides
  • Language: en
  • Pages: 416

Bioactive Peptides

  • Type: Book
  • -
  • Published: 2010-06-23
  • -
  • Publisher: CRC Press

Bioactive peptides are used to enhance the body's antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite. They can also mitigate major metabolic derangements arising from chronic illnesses which result in unwanted weight loss. Presenting data from human studies, clinical trials, and recent research findings, this work summarizes the applications and benefits of this therapy. The book covers host response, quality factors, protein economics, and muscle loss. It includes case studies on aging, AIDS, COPD, diabetes, inflammatory bowel disease, kidney failure, and tuberculosis.

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume IV
  • Language: en
  • Pages: 390

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume IV

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Human health and wellbeing depend strongly on production, quality, and availability of food. Agriculture, or cultivation of the soil, harvesting crops, and raising livestock, which are the main sources of food, has no single origin. At different times and in numerous places, many plants and animals have been domesticated to provide food for humankind. Fishing, like farming, is a form of primary foo...

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume II
  • Language: en
  • Pages: 310

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume II

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Human health and wellbeing depend strongly on production, quality, and availability of food. Agriculture, or cultivation of the soil, harvesting crops, and raising livestock, which are the main sources of food, has no single origin. At different times and in numerous places, many plants and animals have been domesticated to provide food for humankind. Fishing, like farming, is a form of primary foo...

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume III
  • Language: en
  • Pages: 416

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition - Volume III

The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Human health and wellbeing depend strongly on production, quality, and availability of food. Agriculture, or cultivation of the soil, harvesting crops, and raising livestock, which are the main sources of food, has no single origin. At different times and in numerous places, many plants and animals have been domesticated to provide food for humankind. Fishing, like farming, is a form of primary foo...