Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the pub……続きを見る
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This ……続きを見る
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, ……続きを見る
Highlights current issues that challenge the safety of agri-food supply chains (e.g. food adulteration, malicious contamination)
Assesses the recent developments implemented to improve safety and q……続きを見る
This book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals. Mycotoxins have immunosuppressive effec……続きを見る
Jackfruit (Artocarpus heterophyllus), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) and is widely esteemed in tropical Asia. The jackfruit tree is well suited to tropic……続きを見る
The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredient……続きを見る
Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in foo……続きを見る
Introduction to Nutrition and Metabolism equips readers with an understanding of the scientific basis of what we call a healthy diet. Now in its sixth edition, this highly recognized textbook provid……続きを見る
Analizar los tratamientos de pasteurización y esterilización para conservas vegetales y zumos. Analizar los procedimientos de aplicación de frío industrial y efectuar la refrigeración, congelación y……続きを見る
This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content an……続きを見る
