Technology : Food Industry & Science

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students. more...

Price: $199.95

It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry. more...

Price: $260.00

Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both the process itself, how it has evolved and current best practice in maximising both process efficiency and product quality. more...

Price: $230.00

This comprehensive volume describes Srilankan (Ceylon) cinnamon, Chinese cassia, Indonesian cassia, Indian cassia, camphor and other useful spices of the Cinnamomum plant. It explores botany and crop improvement of these spices, covering taxonomy, morphology, embryology, reproductive biology, and propagation. In addition to an extensive bibliography, Cinnamon and Cassia: Genus Cinnamomum includes an appendix with recipes. This text is ideal for spices workers and students, and for those who study, cultivate, market or process cinnamon and cassia. Examining pharmacology, toxicology, end uses, economics, and marketing, this is the only major reference book available on these important spices. more...

Price: $129.95

Explores the effects of complex carbohydrates (starch, gums and dietary foods) on human physiological function, and establishes an appropriate dietary intake level for inclusion on nutritional labels. The book addresses current research, applications and implementation issues. more...

Price: $199.95