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The Manufacture of Preserved Foods and Sweetmeats

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In-Pack Processed Foods

-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their;

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Physical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical;

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Principles and Practices for the Safe Processing of Foods

Providing an accessible format, this book demonstrates the methods and guidelines whereby the food processor can manufacture safe and;

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Analysis And Control Methods For Food And Agricultural Products

In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients;

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New Topics in Food Engineering

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and;

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Korean Functional Foods

first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries;

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Reflections for the Effective Staff Fund Raiser

Techniques for investigating the nature, products, and extent of the microorganisms involved in the manufacture or spoilage of food. The;

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Process-Induced Food Toxicants

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known;

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Bacterial Starter Cultures for Foods

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery;

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Food Engineering

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and;

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Thermal Treatments of Canned Foods

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It;

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Advances in Food and Nutrition Research

unit operation in the manufacture of foods and nutritional products, polycyclic aromatic hydrocarbons in edible oils and fatty foods, including;

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Dietary Supplements

, efficacy and potential risk of interaction with pharmaceuticals. Following an introductory chapter, part one covers the chemical composition;

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Manufacturing Yogurt and Fermented Milks

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the;

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Indigenous Fermented Foods of Southeast Asia

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a;

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Traditional Chinese Foods

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known;

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Essentials of Thermal Processing, Second Edition

, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing;

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Food and Drink Good Manufacturing Practice

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all;

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Candy Bites

satisfy your hunger for knowledge. As well as delving into candy facts and myths such as the so-called 'sugar high' and the long history of making;

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Wild Food

. Wild Food reveals the secrets of how to indentify, pick, preserve and cook the wild foods that grow in our hedgerows, woodlands, hillsides or;

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Mechanisation and Automation in Dairy Technology

This volume covers the main sectors of dairy technology, their basic science and manufacture, their mechanisation and automation, and their;

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Canned The Rise and Fall of Consumer Confidence in the American Food Industry

learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the;

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Canned The Rise and Fall of Consumer Confidence in the American Food Industry

History | Food Studies A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods;

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Functional Foods

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good;

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Functional Foods

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good;

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The Role of Functional Food Security in Global Health

foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization;

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