You can now savor the taste-- and healthiness-- of warm, delicious, and comforting classics. Bowden and Bessinger transform 150 comfort food favorites into good-for-you dishes without sacrificing an ounce of taste.
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Discusses functional and economical chemicals used in processing foods and on raw and agricultural products; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product …
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 …
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and…
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and…
Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. This book describes the effects of various processing technologies in different food…
Comprehensive listings provide complete nutritional information for thousands of generic, brand-name, and fast foods, covering calories, protein, total fat, saturated and trans fat, cholesterol, sodium, calcium, iron, carbohydrates, and fiber.
