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The Science and Technology of Foods

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Food Science, Technology and Nutrition for Babies and Children

the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development;

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Food Science, Technology and Nutrition for Babies and Children

the regulation and marketing of these food products. Contributors cover different aspects of food science and technology in development;

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Food Materials Science

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart;

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Developing Technologies in Food Science

technology in the field, including * applications of nuclear magnetic resonance in food processing and packaging management;

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Microbial Functional Foods and Nutraceuticals

development all employ microbial food technology. The book will cover recent advances in microbial functional foods and associated applications, and;

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Asian Foods: Science and Technology

, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the;

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Food Materials Science

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart;

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Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and;

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Developing Technologies in Food Science

technology in the field, including * applications of nuclear magnetic resonance in food processing and packaging management * ultrasound;

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Handbook of Research on Food Science and Technology: Volume 1

technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels;

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Handbook of Cereal Science and Technology

. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent;

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Bioactive Factors and Processing Technology for Cereal Foods

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing;

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Innovation in Healthy and Functional Foods

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing;

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Essentials of Food Science

, food technology, and food preparations while providing a single source of information for the non-major food science student. This;

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Handbook of Research on Food Science and Technology: Volume 3

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent;

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Handbook of Research on Food Science and Technology: Volume 3

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent;

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Asian Functional Foods

of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to;

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Festival Foods

The books offer curriculum links with design and technology, literacy (lists, various text types), geography, maths, science and PSHE;

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Food Applications of Nanotechnology

nutraceuticals, and more. Contains contributions from experts in the areas of food nano-science and technology Provides extensive;

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Preparation and Processing of Religious and Cultural Foods

of religious foods. Religious groups have often been slow in implementing recent science and technology breakthroughs employed in the;

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Food Science & Technology

Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area;

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Phytochemicals in Goji Berries

. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products;

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Asian Functional Foods

of biochemistry, nutrition, and physiology to food science and technology. The book covers a wide range of topics, beginning with an introduction to;

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State-Of-The-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods. The;

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State-of-the-Art Technologies in Food Science

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods;

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Science, Technology and Application of Folic Acid Encapsulation

is affected by food processing. Their stability is also pH dependant. Further alternative strategies to fortify and increase the level of folates;

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