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Extrusion Cooking for Food and Feed

Biochemistry, Technology, and Applications

Elsevier Traditional and Ethnic Food Series

Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

Nutritional and Health Aspects of Food in Oceania

The Book of Yields: Accuracy in Food Costing and Purchasing is a valuable resource for educating culinary and hospitality students &amp; professionals, that running a business is not just about making the food taste great, but ensuring that food waste, portioning, calculations &amp; costing are equally as important. It is the foodservice manager's most powerful tool for controlling costs. This updated and revised Ninth Edition consists of procurement quantities and specifications, menu cost analysis, portioning guidelines, Valuable costing and recipe templates and product yield testing. The Ninth edition includes: <ul> <li>Expanded ethnic foods, gluten-free options, and specialty ingredients</li> <li>Detailed conversion tables and product yield metrics</li> <li>Visual aids for math equations and digital sheets for easy reference</li> </ul> The Book of Yields, Ninth Edition is your ultimate resource for ensuring efficiency and profitability in the food and hospitality industry.

The Book of Yields

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research: Volume 118

Applications of Starches in Food and Packaging

Properties and Applications

Starch Conjugates

This book will not only deal with the analysis of nutraceuticals, but will also focus on the extraction and purification of the analytes using newer tools/instruments. It will also help the analyst during the actual estimation of these compounds from different matrices.

Practical Guide to LC Analysis of Nutraceuticals

Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence in its coverage of industrial processing of food. Use of heat in its various forms is addressed first. Chemically-driven separation is discussed next. This book places a major emphasis on a phenomenological understanding, rather than empirical description.

Thermal and Chemical Operations

Food Process Engineering

Series on Advances in Statistical Mechanics

Food is like a complex building. The materials are chemical molecules, with all their interrelationships and reactions, giving their chemical properties. The architecture is the micro- and macroscopic structure that gives us their physical properties. The complexity of each food gives rise to different possible points of view in analyzing it. This book chooses the cooking point of view. Cooking is the art of transforming raw materials into accomplished dishes. Therefore, the book aims to systematically analyse culinary processes, i.e. the transformations of food produced by kitchen procedures (cooking, stirring, kneading, etc.) from a physical and a chemical point of view, presenting applications in cooking, from basic and common dishes up to the creations of the world's greatest chefs.

Soft Matter Transformations In Culinary Processes

Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.

Principles and Practices, Second Edition

Food Quality Assurance

Evaluating Oral Probiotics and Prebiotics

Innovations in Postharvest Technology Series

Most tropical and subtropical fruits, as well as some temperate crops, are sensitive to chilling injuries. These crops are injured after a period of exposure to chilling temperatures below 10 to 15°C but above their freezing points. In the last decade progress has been made in understanding the biochemistry, physiology, and molecular basis of CI. This book will provide the detailed information on postharvest chilling injury such as symptoms, variation, causes, influencing factors, physiology, biochemistry and molecular basis. It also offers management practices through physical, chemical, hormonal, and other treatments.

Postharvest Chilling Injury of Fresh Produce

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Basics and Mechanical Operations

Nutrition, Processing and Consumer Acceptance

Insect Proteins as Sustainable Food Ingredients

Extrusion Cooking for Food and Feed

Informations bibliographiques

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