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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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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores t;...

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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 Design and Optimization

Food texture has evolved to be at the forefront of food formulation and development. Food Texture De;...

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Texture in Food

Texture is one of the most important attributes used by consumers to assess food quality. With its d;...

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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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Food Colloids

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is;...

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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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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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Friendly Pets

Presents color photographs of pets with different texture patterns to simulate fur, food, and access;...

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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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Textural Characteristics of World Foods

A complete guide to the textural characteristics of an international array of traditional and specia;...

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Texture in Food

Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foo;...

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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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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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Green Bio-processes

This volume discusses recent advancements to the age old practice of using microbial enzymes in the ;...

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Food Nanotechnology

Nanotechnology offers great potential to revolutionize conventional food science and the food indust;...

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Magnetic Resonance in Food Science

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging.;...

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Physical Principles of Food Preservation: Revised and Expanded

This reference examines the properties, conditions, and theoretical principles governing the safety ;...

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Practical Food Rheology

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way;...

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Food Storage Stability

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stab;...

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Soy Protein

In this book, the authors study the production methods, functional properties and food sources of so;...

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Developments in High-Pressure Food Processing

This book examines the developments made in the processing of foods using high pressure. Consumers g;...

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Molecules, Microbes, and Meals

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, explori;...

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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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Handbook of Food Enzymology

Discussing methods of enzyme purification, characterization, isolation, and identification, this boo;...

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