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“brian mckenna”

1 - 12 de 12 resultados para “brian mckenna”
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  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Edición de Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the ... Leer más

    $166.99 USD

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Edición de Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of ... Leer más

    $134.99 USD

  • Killer Commodities

    Public Health and the Corporate Production of Harm

    de Roberto Abadie, Arachu Castro, Ann M. Cheney, Alexa S. Dietrich, Pamela I. Erickson, Martine Hackett, Jeff Howard, Martha Livingston, Terence Love, Brian McKenna, Michael Oldani, Joan Paluzzi, Michael Westerhaus, Edward J. Woodhouse ...
    Killer Commodities enters the increasingly heated debate regarding consumer culture with a critical examination of the relationship between corporate production of goods for profit and for public health. This collection analyzes the nature and public health impact of a wide range of dangerous commercial products from around the world, and it addresses the question of how policies should be changed ... Leer más

    $55.99 USD

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  • Starch

    Chemistry and Technology

    Edición de James N. BeMiller, Roy L. Whistler ...
    Series series Food Science and Technology
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches - Covers the isolation ... Leer más

    $197.99 USD

  • Handbook of Fruit and Vegetable Flavors

    de Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield, Nirmal K. Sinha, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Jean-Luc Le Quéré ...
    HANDBOOK of Fruit and Vegetable FlavorsA global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONSThe demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and ... Leer más

    $319.00 USD

  • Handbook of Vegetables and Vegetable Processing

    de Y. H. Hui, Muhammad Siddiq, Jasim Ahmed, E. Özgül Evranuz, Nirmal K. Sinha ...
    Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui ... Leer más

    $335.00 USD

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

    Edición de 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, ... Leer más

    $179.99 USD

  • Dairy Ingredients for Food Processing

    Edición de Ramesh C. Chandan, Arun Kilara ...
    The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of ... Leer más

    $259.00 USD

  • Pulse Chemistry and Technology

    de Brijesh Tiwari, Narpinder Singh ...
    Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for ... Leer más

    $88.99 USD

  • Handbook on Sourdough Biotechnology

    Edición de Marco Gobbetti, Michael Gänzle ...
    Series series Chemistry and Material Science (R0)
    In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being ... Leer más

    $170.99 USD

  • Handbook of Food Proteins

    Edición de Glyn O. Phillips, Peter A. Williams ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry ... Leer más

    $247.99 USD

  • Food Stabilisers, Thickeners and Gelling Agents

    Edición de Alan Imeson ...
    Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and ... Leer más

    $209.00 USD