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Showing 1 - 12 of 12 results for “halliday macfie”
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  • Measurement of Food Preferences

    Edited by Halliday MacFie ...
    Series series Chemistry and Material Science (R0)
    This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, ... Read more

    $49.99 USD

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  • Novel Plant Bioresources

    Applications in Food, Medicine and Cosmetics

    Edited by Ameenah Gurib-Fakim ...
    Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized plants. By covering applications in food, medicine and cosmetics, the book has a broad appeal.In a climate of growing awareness about the perils of ... Read more

    $225.00 USD

  • Robotics and Automation in the Food Industry

    Current and Future Technologies

    Edited by Darwin G Caldwell ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.Part one introduces key technologies and ... Read more

    $247.99 USD

  • New Polymers for Encapsulation of Nutraceutical Compounds

    Edited by Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos ...
    The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation ... Read more

    $178.00 USD

  • Flour and Breads and their Fortification in Health and Disease Prevention

    Edited by Ronald Ross Watson, Vinood B. Patel, Victor R. Preedy ...
    Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, ... Read more

    $179.99 USD

  • Brewing in West Sussex

    by David Muggleton ...
    Series series Brewing
    Beer originated in the Middle East about 8000 BC and took another three-and-a-half millennia to arrive across the Channel in Britain. In sixth-century Sussex – the kingdom of the South Saxons – social life centred upon the alehouse. Throughout the Middle Ages, brewing remained a domestic occupation: beer was sweet, and flavoured with herbs and spices. By 1600, when Henry Stanton was brewing in ... Read more

    $11.99 USD

  • Chemistry for Sustainable Development in Africa

    Edited by Ameenah Gurib-Fakim, Jacobus Nicolaas Eloff ...
    Series series Earth and Environmental Science (R0)
    Chemistry for Sustainable Development in Africa gives an insight into current Chemical research in Africa. It is edited and written by distinguished African scientists and includes contributions from Chemists from Northern, Southern, Western, Eastern, Central and Island state African Countries. The core themes embrace the most pressing issues of our time, including Environmental Chemistry, ... Read more

    $89.09 USD

  • Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

    by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo ...
    Series series Chemistry and Material Science (R0)
    This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes ... Read more

    $49.99 USD

  • Biscuit, Cracker and Cookie Recipes for the Food Industry

    by Duncan Manley ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists ... Read more

    $247.99 USD

  • Food Chemical Hazard Detection

    Development and Application of New Technologies

    Edited by Shuo Wang ...
    Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existenceof toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable ... Read more

    $185.00 USD

  • Green Coffee Bean Extract in Human Health

    Edited by Debasis Bagchi, Hiroyoshi Moriyama, Anand Swaroop ...
    The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic acid (also caffeoylquinic acid), which has been shown to positively affect blood pressure, brain ... Read more

    $70.99 USD

  • The Chemistry of Food Additives and Preservatives

    by Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... Read more

    $186.00 USD