by
Hasenhuettl, Gerard L.
Call Number
664.06
Publication Date
2019
Format:
Electronic Resources
Relevance:
85039.3984
by
Hasenhuettl, Gerard L.
Call Number
664.06
Publication Date
2008
Summary
Integrates theoretical background with practical orientation and serves as the definitive reference on Food EmulsifiersOffers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food.
Format:
Electronic Resources
Relevance:
85039.3594
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by
Norn, Viggo.
Call Number
664.06
Publication Date
2014
Summary
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening an
Format:
Electronic Resources
Relevance:
77635.3906
by
Clark, John
Call Number
613.2 CLA
Publication Date
1991
Format:
Books
Relevance:
71878.2656
Call Number
DVD 664.06 FOO
Publication Date
2008 2006
Summary
Explains why food additives are used and how the intelligent eater should deal with them. The program does not attempt to scare viewers nor does it take the "all chemicals are wonderful" approach. This DVD presents a balanced study of what you eat daily.
Format:
Other
Relevance:
71816.3438
Call Number
DVD 642.1 REA
Publication Date
2008
Summary
Convenience foods. What do you buy most in a supermarket? Hint: It's not food. Most of your dollars are spent for slicing, dicing, portioning, and packaging. In short, you pay for convenience. But are those few saved moments worth the cost? Real Food illustrates how much we pay - in dollars and nutrition - when we buy processed foods. Using compelling and memorable examples, viewers will learn how buying local products, and raw foods will impact their health as well as their wallets.
Format:
Video disc
Relevance:
71814.2578
by
Boye, Joyce I.
Call Number
641.308
Publication Date
2015
Summary
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add
Format:
Electronic Resources
Relevance:
67234.7109
by
Voravuthikunchai, Supayang Piyawan.
Call Number
641.308
Publication Date
2011
Format:
Electronic Resources
Relevance:
67234.0547
by
Hollingworth, Clarence S.
Call Number
664
Publication Date
2010
Format:
Electronic Resources
Relevance:
67233.9844
by
Grumezescu, Alexandru Mihai.
Call Number
664.06
Publication Date
2017
Format:
Electronic Resources
Relevance:
67233.9688
by
Watson, D. H. (David H.), 1952-
Call Number
363.1926 FOO
Publication Date
2001
Summary
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled. Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.
Format:
Electronic Resources
Relevance:
67228.2500
by
Msagati, Titus A. M.
Call Number
641.308
Publication Date
2012
Summary
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book cove
Format:
Electronic Resources
Relevance:
63388.1211
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