| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Food Carbohydrates: Chemistry, Physical Properties, and Applications Food Carbohydrates: Chemistry, Physical Properties, and Applications Food Carbohydrates: Chemistry, Physical Properties and Applications provides a comprehensive text/reference book in the area of food carbohydrates. Filling the need for a single-source reference for professionals and a textbook for graduate students, it pr ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Ultraviolet Light in Food Technology: Principles and Applications Ultraviolet Light in Food Technology: Principles and Applications Shows how UV light irradiation can be used as a physical preservation method in food processing. This book summarizes the findings of published studies that investigate the UV treatment of foods, including international, US FDA, and USDA regulations. It pr ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications Deals with enzymes in fruit and vegetable processing: from chemistry to engineering aspects. This book discusses the effect of enzymatic reactions on color, flavor, and texture; enzyme-assisted production of value-added products from fruit and vegetable pr ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004 Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004 This comprehensive collection from one of the leading conferences in its field summarizes some of the most important research in bread making and cereals processing. Papers range from innovations in wheat breeding through to the production of particular pr ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc An Integrated Approach to New Food Product Development An Integrated Approach to New Food Product Development ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Case Studies in Food Product Development Case Studies in Food Product Development With contributions from seasoned product developers talking openly about their experiences, this compendium describes and comments on specific New Product Development (NPD) projects in a variety of industries internationally. Edited by Mary and Richard Ear ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Reducing Salt in Foods: Practical Strategies Reducing Salt in Foods: Practical Strategies Covers such themes as the health effects of excessive salt intake and the influence of salt on the quality of foods. This book describes the health risks and issues relating to mono sodium glutamate. It discusses the technological functions of salt in food ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Tea and Tea Products: Chemistry and Health-Promoting Properties Tea and Tea Products: Chemistry and Health-Promoting Properties While the health benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. Tea and Tea Products: Chemistry and Health-Promoting Properties provides extensive coverage o ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Understanding and Controlling the Microstructure of Complex Foods Understanding and Controlling the Microstructure of Complex Foods Provides a review of an understanding of significant aspects of food structure and methods for its control. This book includes coverage of the fundamental structural elements present in foods and the forces which hold them together. It discusses analytical ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Technology of Functional Cereal Products Technology of Functional Cereal Products This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. Part I discusses the health effects of cereals, with chapters on topics such as who ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Processing Effects on Safety and Quality of Foods Processing Effects on Safety and Quality of Foods Presents methods and procedures used to assess the safety and quality of foods preserved by novel processing techniques. This book includes chapters that discuss the processing effects of relevant technologies and includes the basics of microbial kinetics, ...
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| Kochbuch & Restaurantführer & Weinkunde: Crc Pr Inc Handbook of Muscle Foods Analysis Handbook of Muscle Foods Analysis In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. This resource provides a comprehensive overview of the ...
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