Processing and nutrition of fats and oils
by Kamal-Eldin, Afaf, Romero Hernández, Ernesto
fromIFT press
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Type: Book
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Integrated membrane operations in the food production
by Tylkowski, Bartosz, Giorno, Lidietta, Drioli, Enrico, Conidi, Carmela, Tsibranska, Irene, Charcosset, Catherine, De, Sirshendu, Cuperus, F. Petrus, Gésan-Guiziou, Genevieve, Jiao, Bining, Lipnizki, Frank, Lutze, Philip, Mietton Peuchot, Martine, Mondor, Martin, Mucchetti, Germano, Roux-de Balmann, Hélène, Ruby Figueroa, René, Crespo, João G., Franken, A.C.M. (Ton), Gani, Rafigul
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Type: Book
Integrated Membrane Operations: In the Food Production
by Tylkowski, Bartosz, Giorno, Lidietta, Drioli, Enrico, Cassano, Alfredo, Conidi, Carmela, Tsibranska, Irene, Charcosset, Catherine, De, Sirshendu, Mondal, Sourav, Cuperus, F. Petrus, Gésan-Guiziou, Genevieve, Jiao, Bining, Lipnizki, Frank, Lutze, Philip, Mietton Peuchot, Martine, Mondor, Martin, Mucchetti, Germano, Roux-de Balmann, Hélène, Ruby Figueroa, René, Brazinha, Carla, El Rayess, Youssef, Mazzei, Rosalinda, Piacentini, Emma, Crespo, João G., Franken, A.C.M. (Ton), Gani, Rafigul
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Type: Book
Biographical note: Alfredo Cassano and Enrico Drioli, University of Calabria, Rende, Italy. Main description: Membranes are the most effective separation processes with practically unlimited selectivity of separation and seem to be very promising and profitable in designing of …
Is our food safe? Much of the corn, soybeans, and canola oil we eat has been genetically modified, but we don?t know the long-term effects of GM foods on our health and the environment. We also consume antibiotic-resistant strains of bacteria through the meat we eat, and we face…
Examines the issues surrounding food safety including mad cow disease, salmonella, and pesticides, and profiles Upton Sinclair's 1908 expose of the meat-packing industry that led to the Beef Inspection Bill.
"Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulato…
Microorganisms and fermentation of traditional foods
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Type: Book
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties. Fermented foods usually have an improved microbial stability and safety, alongwith acceptable taste, and some produc…
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulat…
