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Modifying Food Texture: Volume 2
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;
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Modifying Food Texture
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as a;...
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Texture in Food
of cereal foods, including bread, rice, pasta and fried food.Texture in food Volume 2: Solid foods is a standard reference for the food;
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Texture in Food
Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to;
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Food Texture Design and Optimization
Food texture has evolved to be at the forefront of food formulation and development. Food Texture De;...
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Food Texture
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subje;...
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Food Texture and Viscosity
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition;...
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Green Bio-processes
This volume discusses recent advancements to the age old practice of using microbial enzymes in the ;...
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Friendly Pets
Presents color photographs of pets with different texture patterns to simulate fur, food, and access;...
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Food Colloids
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is;...
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Adv Cog Ed Prac V 2
This second volume in the series discusses such topics as working memory in writing, working memory ;...
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Textural Characteristics of World Foods
A complete guide to the textural characteristics of an international array of traditional and specia;...
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Food Practices and Family Lives in Urban China
This book explores the emergent relationship between food and family in contemporary China through a;...
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Membrane Systems in the Food Production: Volume 2
Processing. Volume 2. Wellness Ingredients and Juice Processing.;
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Food Colloids
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice und;...
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Feeding and the Texture of Food
A large part of the effort of the food industry is spent in attempting to understand the limitations;...
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Non-Thermal Processing Technologies for the Grain Industry
With thermal processing significantly affecting food quality, diminishing nutrients, and altering te;...
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Instrumental Assessment of Food Sensory Quality
Instrumental measurements of the sensory quality of food and drink are of growing importance in both;...
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Handbook of Research on Food Science and Technology: Volume 2
information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds;
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Food Oral Processing
This volume provides an overview of the latest research findings on the physics, physiology, and psy;...
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Methods in Food Analysis
This book reviews methods of analysis and detection in the area of food science and technology. Each;...
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Food Nanotechnology
Nanotechnology offers great potential to revolutionize conventional food science and the food indust;...
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Improving America's Diet and Health
of dietary recommendations in the United States. Table of Contents Front Matter 1 Summary 2 Introduction 3 Determinants of Food Choice;
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Food Processing for Increased Quality and Consumption
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengi;...
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Handbook of Research on Food Processing and Preservation Technologies: Volume 2
and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for;
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Safety Evaluation of Certain Mycotoxins in Food (WHO Food Additives) (Who Food Additives Series)
B1, B2 and B3, ochratoxin A, deoxynivalenol and T-2 and HT-2 toxins. The monographs in this volume summarize the data that were reviewed on;
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