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Textural Characteristics of World Foods

important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and;

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Modifying Food Texture: Volume 2

of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This;

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Texture in Food

texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques;

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Canning Technology

-canning parameters that yield the best quality products, with minimal effects on the nutritional and textural properties of the products. The;

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Flavor Chemistry of Ethnic Foods

Ethnic and international foods have gradually been integrated into the daily diet in North America. ;...

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Flavor Chemistry of Ethnic Foods

Ethnic and international foods have gradually been integrated into the daily diet in North America. ;...

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Rheological and Mechanical Properties of Some Selected Foods

Knowledge about the thermal, rheological properties, mechanical properties, textural characteristics and physical properties of food;

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Characterization of Cereals and Flours

used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life;

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International Cooking

For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Unique in its breadth, depth, and;

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Proteins in Food Processing

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities;

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A Whole Foods Primer

A Whole Foods Primer describes the special characteristics that consumers should seek when shopping ;...

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Soil Geomorphology

textural characteristics of soil materials, fluvial systems, hillslope sediments and transitional environments. Later chapters explore volcanics;

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Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that f;...

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Recent Developments in High Pressure Processing of Foods

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensur;...

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Texture in Food

textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force;

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Genetically Modified Organisms

Genetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), ;...

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International Cooking

For courses in world cookery. Examines world cuisines with context, visual aids, and time-tested recipes Explore the world;

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Food as Medicine

This comprehensive book documents African plants used for functional and medicinal foods. It contain;...

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Innovation in Healthy and Functional Foods

characteristics of various markets around the world; consumer perception; food processing, packaging, and ingredients; innovation in functional;

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Textural Analysis, Erodibility Index Analysis and Hydro Network Patter

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Processed Foods

In this book, the authors present current research in the study of the quality, safety characteristi;...

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Transport Phenomena of Foods and Biological Materials

Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport p;...

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Medical Foods from Natural Sources

Currently most published books on enteral nutrition support focus only on issues such as the rationa;...

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Processing Effects on Safety and Quality of Foods

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control;...

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Handbook of Seafood Quality, Safety and Health Applications

, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the;

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Sand and Sandstone

textural properties of sands and sandstones, progress through their organization and classification and their study as a body of rock, to;

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Fermented Foods, Part II

over the world.;

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