This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
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Food hygiene, microbiology and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Food hygiene, microbiology, and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Chile peppers are hot - in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. In this comprehensive book, world chile experts Dave DeWitt an…
Calorimetry in Food Processing: Analysis and Design of Food Systems" introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitio…
Traditional agriculture and emerging biofuels technology produce a number of wastes and by-products, ranging from corn fiber and glycerin to animal manure, that have the potential to serve as the basis for additional sources of bioenergy that includes both liquid biofuels and bi…
