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Ift Basic Symposium eBook Series

Showing 1 - 12 of 12 results
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  • Water Activity

    Theory and Applications to Food

    by Rockland ...
    Series series Ift Basic Symposium
    This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the influences of water activity on food quality. ... Read more

    R1 718,32

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  • The Chemistry and Technology of Pectin

    by Steve Taylor ...
    Series series Food Science and Technology
    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 context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in ... Read more

    R1 573,03

  • Handbook of Food Powders

    Processes and Properties

    Edited by Pierre Schuck, Nidhi Bansal, Bhesh Bhandari, Min Zhang ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional ... Read more

    R5 274,35

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Edited by V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Series series Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial ... Read more

    R5 720,32

  • Delivery System Handbook for Personal Care and Cosmetic Products

    Technology, Applications and Formulations

    by Meyer Rosen ...
    Series series Personal Care and Cosmetic Technology
    Novel delivery systems designed to facilitate the use of ôfountain of youthö and other functional actives is an idea whose time has come. In a rapidly growing global market eager for products that really work, accelerating market pull forces and technology push have set the stage for this foundation text. This ômust haveö book has been carefully designed for training, development and synergistic ... Read more

    R8 555,14

  • Emerging Technologies for Food Processing

    by Da-Wen Sun ...
    Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for ... Read more

    R4 018,51

  • Food Microstructure and Its Relationship with Quality and Stability

    Edited by Sakamon Devahastin ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... Read more

    R3 348,89

  • Chemical Deterioration and Physical Instability of Food and Beverages

    Edited by Leif H Skibsted, Jens Risbo, Mogens L Andersen ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical ... Read more

    R5 441,95

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Edited by N.J. Zuidam, Viktor Nedovic ...
    Series series Chemistry and Material Science (R0)
    Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to ... Read more

    R2 434,08

  • Industrial Gums

    Polysaccharides and Their Derivatives

    Edited by James N. BeMiller, Roy L. Whistler ...
    This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information ... Read more

    R6 027,97

  • Non-Equilibrium States and Glass Transitions in Foods

    Processing Effects and Product-Specific Implications

    Edited by Yrjö H. Roos, Bhesh Bhandari ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in ... Read more

    R5 023,34

  • Advances in Food Process Engineering Research and Applications

    Edited by Stavros Yanniotis, Petros Taoukis, Vaios T. Karathanos, Nikolaos G. Stoforos ...
    Series series Chemistry and Material Science (R0)
    This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing ... Read more

    R1 738,56