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Preparation and Processing of Religious and Cultural Foods

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing;

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Traditional Foods

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods;

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Asian Foods: Science and Technology

in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the;

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Asian Foods

in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the;

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Innovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and;

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Innovative Food Science and Emerging Technologies

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and;

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Asian Functional Foods

. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control;

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Asian Functional Foods

. The chapter authors discuss processing technology and process systems, equipment, material preparation, food preparation, and quality control;

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Processed Foods for Improved Livelihoods

Most food needs some form of preparation and processing to make them more attractive to eat. Foods such as grains, fish and vegetable are;

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Packaging of Indian Traditional Foods

Indian Food Preparation is traditional art, which has been evolved and practiced across the world as a part of progress of human;

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Processing Effects on Safety and Quality of Foods

procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality;

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Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure;

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Minimally Processed Foods

-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new;

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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Physicochemical Aspects of Food Engineering and Processing

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and;

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Essentials of Thermal Processing, Second Edition

in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and;

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The Microwave Processing of Foods

With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality;

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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 Bioengineering series, offers an updated;

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Bush Foods

From the complex, ritual preparation and distribution of a kangaroo, to the simplicity of enjoying the sweet nectar dripping from a;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Physical Properties of Foods and Food Processing Systems

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides;

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Pulse Foods

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies;

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Health and Safety Aspects of Food Processing Technologies

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products;

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Food Proteins and Their Applications

to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules;

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The International Dictionary of Food & Nutrition

related to foods, their preparation and production, and more. In more than 7,500 standardized entries, The International Dictionary of Food;

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Improving the thermal Processing of Foods

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long;

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Novel Thermal and Non-Thermal Technologies for Fluid Foods

determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies;

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