Search Results for cooks - Narrowed by: Food additives.

The Age of Clean Label Foods.

2024-05-19T00:10:08Z

by Galanakis, Charis M.
Call Number 664
Publication Date 2022
Format: Electronic Resources
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A Consumer's Guide to Toxic Food Additives : How to Avoid Synthetic Sweeteners, Artificial Colors, MSG, and More.

2024-05-19T00:10:08Z

by Bonvie, Linda.
Call Number 664.06
Publication Date 2020
Format: Electronic Resources
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Food Emulsifiers and Their Applications.

2024-05-19T00:10:08Z

by Hasenhuettl, Gerard L.
Call Number 664.06
Publication Date 2019
Format: Electronic Resources
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Navigating the Numbers : How to Find Them, Translate Code Numbers, and Minimise the Culprits.

2024-05-19T00:10:08Z

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
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Natural and Artificial Flavoring Agents and Food Dyes.

2024-05-19T00:10:08Z

by Grumezescu, Alexandru Mihai.
Call Number 664.06
Publication Date 2017
Format: Electronic Resources
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Pulp Kitchen : How to Turn Juiced Pulp into Killer Dishes.

2024-05-19T00:10:08Z

by Chelf, Vicki.
Call Number 641.563
Publication Date 2016
Format: Electronic Resources
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Nutraceutical and Functional Food Processing Technology [electronic resource].

2024-05-19T00:10:08Z

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
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Emulsifiers in Food Technology [electronic resource].

2024-05-19T00:10:08Z

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
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Note-by-note cooking [electronic resource] : the future of food / Hervé This ; translated by M. B. DeBevoise.

2024-05-19T00:10:08Z

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
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Recent Advances in Gallate Research [electronic resource].

2024-05-19T00:10:08Z

by Kinsey, Amanda L.
Call Number 664.06
Publication Date 2014
Format: Electronic Resources
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Coloring Agents--Advances in Research and Application : ScholarlyBrief.

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2013
Format: Electronic Resources
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Succinic Acids--Advances in Research and Application : ScholarlyBrief.

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2013
Format: Electronic Resources
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Citrates--Advances in Research and Application : ScholarlyBrief.

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2013
Format: Electronic Resources
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Processed Foods [electronic resource] : Quality, Safety Characteristics and Health Implications

2024-05-19T00:10:08Z

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
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Succinic Acids--Advances in Research and Application : ScholarlyBrief.

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2012
Format: Electronic Resources
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Citrates--Advances in Research and Application : ScholarlyPaper.

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2012
Format: Electronic Resources
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Coloring Agents [electronic resource] : Advances in Research and Application

2024-05-19T00:10:08Z

by Action, Q. Ashton.
Call Number 664.06
Publication Date 2012
Format: Electronic Resources
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Citrates [electronic resource] : Advances in Research and Application

2024-05-19T00:10:08Z

by Acton, Q. Ashton.
Call Number 664.06
Publication Date 2012
Format: Electronic Resources
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Succinic Acids [electronic resource] : Advances in Research and Application

2024-05-19T00:10:08Z

by Action, Q. Ashton.
Call Number 664.06
Publication Date 2012
Format: Electronic Resources
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The Chemistry of Food Additives and Preservatives [electronic resource].

2024-05-19T00:10:08Z

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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Applications of Natural Products in Food [electronic resource].

2024-05-19T00:10:08Z

by Voravuthikunchai, Supayang Piyawan.
Call Number 641.308
Publication Date 2011
Format: Electronic Resources
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Food Hydrocolloids [electronic resource] : Characteristics, Properties and Structures

2024-05-19T00:10:08Z

by Hollingworth, Clarence S.
Call Number 664
Publication Date 2010
Format: Electronic Resources
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Food Fortification and Supplementation [electronic resource] : Technological, Safety and Regulatory Aspects

2024-05-19T00:10:08Z

by Berry Ottaway, P.
Call Number 664.06
Publication Date 2008
Summary Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing. This collection provides a comprehensive summary of the technology of food fortification and supplementation and associated safety and regulatory aspects.The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part contains ch
Format: Electronic Resources
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Evaluation of Certain Food Additives and Contaminants [electronic resource] : Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives

2024-05-19T00:10:08Z

by WHO.
Call Number 664.06
Publication Date 2007
Summary The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives w
Format: Electronic Resources
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