1.
by
Lopez-Alt, J. Kenji, author, photographer.
Call Number
641.5 LOP
Publication Date
2015
Summary
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it and how to make homemade mac 'n' cheese that is just as gooey and velvety smooth as the box stuff. Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques.
Format:
Books
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0.0811
by
Henry, Jeya.
Call Number
664.001579
Publication Date
2015
Summary
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. The latest important information for food scientists and nutritionists Peer-reviewed articles by a panel of respected scientists The go-to series since 1948.
Format:
Electronic Resources
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0.0894
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by
Martinez-Mayorga, Karina.
Call Number
664.07
Publication Date
2014
Summary
The explosion in the generation of information parallels the explosion of computational resources. The use of computers to collect, store and manipulate chemical information is at the heart of chemoinformatics. These methodologies, whose main target thus far has been the pharmaceutical field, are general and can be applied to other types of chemical data sets, such as those containing food chemicals. While the use of chemical information methodologies to address food-related challenges is still in its infancy, interest is growing and will continue to do so as the methods prove useful, particularly for providing practical solutions to food industry challenges. Foodinformatics gives an overview of basic concepts, applications, tools and perspectives of the emerging field of foodinformatics. The book is an important addition to the literature and will be of interest of food chemists, nutritionists, informaticians and scientists of related fields. About the Editors Karina Martínez-Mayorga, Instituto de Química, UNAM, Mexico City, México and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA José Luis Medina-Franco, Instituto de Química, UNAM, México City, México, and Torrey Pines Institute for Molecular Studies, Port St. Lucie, FL, USA.
Format:
Electronic Resources
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0.0707
by
Ustunol, Zeynep.
Call Number
664.07
Publication Date
2014
Summary
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are
Format:
Electronic Resources
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0.0770
by
Naushad, Mu.
Call Number
664.07
Publication Date
2014
Summary
Due to its high sensitivity and selectivity, liquid chromatography-mass spectrometry (LC-MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products.The book begins with an overvi
Format:
Electronic Resources
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0.0577
by
Barbieri, Giampiero.
Call Number
641.3
Publication Date
2014
Summary
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of "alternative" versions of the same food.
Format:
Electronic Resources
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0.0658
7.
by
Cifuentes, Alejandro.
Call Number
543.65
Publication Date
2013
Summary
This book introduces the principles of foodomics through the review of advanced Mass Spectrometry (MS) technologies applied to this new discipline. The coverage details specific ""omics"" approaches based on MS technologies that have been (or can be) applied in foodomics, providing a picture of the most innovative applications and future trends. It explains the fundamental branches of foodomics such as metabolomics, proteomics, and systems biology. And it provides a global perspective on ""omics"" approaches based on MS techniques combined with systems biology in food science and nutrition, a
Format:
Electronic Resources
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0.0667
by
Thomas, Sabu.
Call Number
641.3
Publication Date
2013
Summary
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Format:
Electronic Resources
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0.0658
by
Amerine, M. A. (Maynard Andrew), 1911-1998.
Call Number
664.07 AME
Publication Date
2013
Summary
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer
Format:
Electronic Resources
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0.0555
by
Schuck, Pierre.
Call Number
664.07
Publication Date
2012
Summary
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is
Format:
Electronic Resources
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0.0617
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
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0.0632
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
Relevance:
0.0590
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