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  • Basic Methods and Protocols on Sourdough

    Collection series Springer Protocols
    This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional ... En savoir plus

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    Collection series Chemistry and Material Science (R0)
    In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being ... En savoir plus

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  • Advances in Meat Processing Technology

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    Collection series Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... En savoir plus

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  • High Pressure Processing of Food

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    Collection series Chemistry and Material Science (R0)
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  • Pulse Foods

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  • Spray Drying for the Food Industry

    Unit Operations and Processing Equipment in the Food Industry

    Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food ... En savoir plus

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  • Food Chemistry

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    FOOD CHEMISTRYA manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food ScienceIn the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of ... En savoir plus

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  • Food Safety

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    Collection series Insight to Modern Food Science
    Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations.The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume ... En savoir plus

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  • Biopolymers for Food Design

    Collection Livre 20 - Handbook of Food Bioengineering
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  • Food Microstructure and Its Relationship with Quality and Stability

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    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... En savoir plus

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  • Deep Frying

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    Modifié par Michael D. Erickson ...
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  • Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

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    Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food ... En savoir plus

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