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The chemistry of food

Tác giả: Carla Mooney

Chapter 1: The periodic table of elements; Chapter 2: A tasty experiment; Chapter 3: The chemicals in our food; Chapter 4: Cooking : a chemical reaction; Chapter 5: Nutrition : what makes food healthy?; Chapter 6: Flavor : mixing it up; Chapter 7: Texture : what food feels like.

Molecular food microbiology

Tác giả: Dongyou Liu

Forming part of the Food Microbiology series, Molecular Food Microbiology provides a state of art coverage on molecular techniques applicable to food microbiology. While the introductory chapter contains an overview on the principles of current DNA, RNA and protein techniques and discusses their ...

Handbook of vegetables and vegetable processing : 2nd ed.

Tác giả: Muhammad Siddiq, Mark A. Uebersax

Handbook of vegetables and vegetable processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, ...

Handbook of vegetables and vegetable processing

Tác giả: Muhammad Siddiq, Mark A. Uebersax

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across ...

Fundamentals of food process engineering : 4th ed.

Tác giả: Romeo T. Toledo, R. K. Singh, Fanbin Kong

Units and dimensions; Material balances; Gases and vapors; Energy Balances; Flow of fluids heat transfer; Kinetics of chemical reactions in foods; Thermal process calculations; Aseptic processing; Refrigeration; Evaporation; Dehydration; Physical separation processes; Emerging food processing ...