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Starches for Food Application
Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional;
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Tropical Tuber Starches
of tuber starches, particularly in relation to their applications in food and industry. In recent years there has been significant progress and;
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Ingredient Interactions
in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products;
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Starch & Starch Containing Origins
of the book tackles with 'Non-food application of starches' and 'Starch containing plants and their processing'. A great interest in academy and;
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Food Hydrocolloids as Encapsulating Agents in Delivery Systems
This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges;
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Hydrocolloids in food product development
ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered;
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Food Additives
food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer;
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Food biopolymers
applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed;
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Natural Food Additives, Ingredients and Flavourings
goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and;
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Understanding the Science of Food
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative;
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Understanding the Science of Food
Being able to understand the principles of food science is vital for the study of food, nutrition and the culinary arts. In this innovative;
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Trends in Dietary Carbohydrates Research
Carbohydrates are present in food comprising of digestible sugars and starches and indigestible cellulose and other dietary fibres. The;
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Starch-Based Materials in Food Packaging
partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural;
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Starch Science & Technology
materials goes last over 3 centuries, the problems of understanding the nature of starches, the structural organisation of the native starch;
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Dietary Starches and Sugars in Man: A Comparison
Dietary Starches and Sugars in Man: A Comparison is een boek van Springer;
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Dimensions of Food
material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety;
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Dimensions of Food
material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety;
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Food Polysaccharides and Their Applications
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and;
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Carbohydrate Chemistry for Food Scientists
functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will;
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The Microscopy of the More Commonly Occurring Starches
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Advances in Food Processing Technology
processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food;
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Working principles for risk analysis for food safety for application by governments (Codex Alimentarius)
The Working Principles for Risk Analysis for Food Safety for Application by Governments are intended to provide guidance to national;
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Nutraceuticals, Glycemic Health And Type 2 Diabetes
on peptides for the prevention and management of type 2 diabetes. Resistant starches in the clinical studies have demonstrated to reduce the;
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Einde inhoud
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