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This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists…
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 …
Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contri…
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…
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the …
This text attempts to explain the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin.
This publication addresses the large possibilities of starch as an industrial raw material. Starch is industrially produced on a large scale, from various plants such as corn, tapioca and potato. It is renewable, "green" and cheap. Although the starches from these plants differ,…