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The Properties of Water in Foods ISOPOW 6

in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and;

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Water Properties in Food, Health, Pharmaceutical and Biological Systems

, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange;

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Phase Transitions in Foods

state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role;

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Functionality of Proteins in Food

, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility;

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An Introduction to the Physical Chemistry of Food

important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to;

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Functional Properties of Traditional Foods

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods;

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Food Process Engineering Principles and Data

covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to;

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Functional Ingredients from Algae for Foods and Nutraceuticals

and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Canning Technology

properties of foods, resulting from heat treatment employed for the destruction of microorganisms to achieve the desired commercial sterility. The;

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Thermal Treatments of Canned Foods

, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and;

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Phytochemicals in Goji Berries

Western world because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development;

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Fermented Foods

regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an;

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Salvia hispanica L

properties, and its impact on human health, but also the opportunities for chia as an ingredient to be incorporated into foods for the benefit;

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Understanding Breastfeeding Practices in Bangladesh

non-breast milk foods during the first 6 months of lactation? To find out, we studied why mothers introduce other foods early and discovered 3;

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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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Physical-Chemical Properties of Foods

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries;

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Techniques to Measure Food Safety and Quality

microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to;

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Engineering Properties of Foods

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure;

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Asian Berries

health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array;

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Super and Nutraceutical Foods

. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten;

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Porosity

various drying methods are explored in depth, as well as porosity's overall effect on food properties. The chemical reaction and stability;

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Food Emulsifiers and Their Applications

dairy proteins from oilwater and airwater interfaces, which affects stability and properties of the foams and emulsions. In baked products;

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Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods;

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Technological Processes for Marine Foods, From Water to Fork

studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived;

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Technological Processes for Marine Foods, From Water to Fork

studies on microbiology and genomics of marine food products. The volume first looks at several pharmacological properties of marine-derived;

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