Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusse…
Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essenti…
Percutaneous and coronary interventions, used to treat narrow arteries of the heart caused by/found in those with coronary heart disease. This book is a detailed guide for performing percutaneous procedures and it covers in-depth the procedures that cardiologists and interested …
Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate steriliza…
Funded by DSU Title III 2007-2012.
Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely …
Cover; Title Page; Copyright; Dedication; Contents; Foreword; Preface to the Third Edition; Chapter 1 Introduction; 1.1 The Historical Development of the GC-MS Technique; Chapter 2 Fundamentals; 2.1 Sample Preparation; 2.1.1 Solid Phase Extraction; 2.1.2 Solid Phase Microextract…
The only comprehensive reference on this popular and rapidly developing technique provides a detailed overview, ranging from fundamentals to applications, including a section on the evaluation of GC-MS analyses.As such, it covers all aspects, including the theory and principles,…
This book provides current glycoinformatics methods and protocols used to support the determination of carbohydrate structures in biological samples as well as carbohydrate structure databases, the interaction of carbohydrates with proteins, and theoretical and experimental meth…
Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's…
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
"Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Thanks to molecular gastronom…
Profiles the eminent 18th century natural philosopher Henry Cavendish, best known for his work in chemistry and physics and one of the most baffling personalities in the history of science. In these chapters we are introduced to the psychology of science and of scientists and we…
