High pressure food science: bioscience and chemistry
by Royal Society of Chemistry (Gran Bretanya), University of Reading, European High Pressure Research Group, Joint Meeting on High Pressure Food Science, Bioscience and Chemistry, Reading)
fromSpecial publication (Royal Society of Chemistry (Regne Unit…
In this book, a group of the most experienced and impartial experts explain what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these fo…
Formulation engineering of foods
Food biochemistry and food processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professional…
Handbook of food analytical chemistry
"In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers …
