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Dairy ingredients for food processing
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Ramesh C. Chandan,Arun Kilara |
"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conve… |
OL15988478W |
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Innovative food processing technologies
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Kai Knoerzer |
"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process con… |
OL15999077W |
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Food carbohydrate chemistry
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Ronald E. Wrolstad |
"Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now … |
OL16142771W |
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Handbook of plant-based fermented food and beverage technology
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E. Özgül Evranuz,Y. H. Hui |
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food pr… |
OL16531569W |
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Consider the fork
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Bee Wilson |
"Wilson's book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food. This book tell… |
OL16671668W |
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Starch-based polymeric materials and nanocomposites
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Jasim Ahmed |
"In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use i… |
OL16704437W |
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Guide to Foodborne Pathogens
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Ronald G. Labbé,Santos García |
Guide to Foodborne Pathogens covers pathogens -- bacteria, viruses, and parasites -- that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, rese… |
OL17859298W |