by
Galanakis, Charis M.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0853
by
Saltmarsh, Mike.
Call Number
664.06
Publication Date
2020
Summary
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.
Format:
Electronic Resources
Relevance:
0.0853
View Other Search Results
by
Bonvie, Linda.
Call Number
664.06
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0577
by
Hasenhuettl, Gerard L.
Call Number
664.06
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0834
by
Grumezescu, Alexandru Mihai.
Call Number
664.06
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0743
by
Saxelby, catherine.
Call Number
664.06
Publication Date
2017
Summary
Additives are not all bad. Despite our best intentions, we can't always eat fresh and cook from scratch. Here you can find out the additives that pose NO problem and those to steer clear of. And how to navigate between healthy meals and junk eating.
Format:
Electronic Resources
Relevance:
0.0667
by
Chelf, Vicki.
Call Number
641.563
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0617
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:
0.0696
by
Kinsey, Amanda L.
Call Number
664.06
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0800
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:
0.0834
by
This, Hervé.
Call Number
641.308 THI
Publication Date
2014
Summary
Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese - these and many other substances, some occurring in nature, some synthesized in the laboratory - make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious and inevitable extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.
Format:
Electronic Resources
Relevance:
0.0432
by
Gagne, Chloe M.
Call Number
664.06
Publication Date
2013
Summary
In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods cont
Format:
Electronic Resources
Relevance:
0.0603
Limit Search Results
Narrowed by: