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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General

Encyclopedia of Food Science (Hardcover): Johann Wells Encyclopedia of Food Science (Hardcover)
Johann Wells
R3,434 R3,104 Discovery Miles 31 040 Save R330 (10%) Ships in 10 - 15 working days
Grapes and Health (Hardcover, 1st ed. 2016): John M. Pezzuto Grapes and Health (Hardcover, 1st ed. 2016)
John M. Pezzuto
R2,909 Discovery Miles 29 090 Ships in 10 - 15 working days

This book offers a thorough review of the scientific research that links the consumption of grapes to better health. The book starts with a basic review of grape biology, including the key families of phytochemicals found in grapes, and where they are found. An overview of the rationale for and subsequent creation of a standardized grape powder for use in basic and clinical research provides insight and understanding regarding its widespread use in grape-specific research today. The remaining chapters each thoroughly examine a key area of health, demonstrating a significant scope of impact on well-being. The book examines the role of grapes in supporting heart health under multiple angles: general cardiovascular effects, as well as specific effects directly linked to atherosclerosis and hypertension. Other emerging and important areas of health are examined, ranging from grapes and cancer, where grape consumption has been shown to protect healthy colon tissue; grapes and inflammation, where grapes have been shown to block inflammatory activity in immune cells of fat tissue; to brain health, where a grape-enriched diet has been shown to protect against neuronal damage due to loss of oxygen in the brain, as well as against oxidative stress-related anxiety and resulting memory loss; to grapes and eye health where grape consumption has been shown to protect the retina from damage.

Nano-food Engineering - Volume One (Hardcover, 1st ed. 2020): Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar... Nano-food Engineering - Volume One (Hardcover, 1st ed. 2020)
Umesh Hebbar, Shivendu Ranjan, Nandita Dasgupta, Raghvendra Kumar Mishra
R5,147 Discovery Miles 51 470 Ships in 10 - 15 working days

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and safety assessment of nanotechnology in the food industry. Multiple nanostructures are covered, each with their specific ingredient choice, production strategy, functionality and application in food engineering. Individual chapters focus on current processing methods and applications of nanotechnology in foods. Nano-food Engineering Volume One brings together panels of highly accomplished experts in the field of composites, nanotechnology and chemical engineering and food technology. The work encompasses basic studies and addresses novel issues, covering all engineering aspects, opportunities and challenges and solutions of nano-foods.

Thickening and Gelling Agents for Food (Hardcover, 2nd ed): A. Imeson Thickening and Gelling Agents for Food (Hardcover, 2nd ed)
A. Imeson
R2,604 Discovery Miles 26 040 Ships in 12 - 19 working days

The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. The market for products requiring these ingredients is growing, and it is anticipated that it will continue to grow. As new products and processes are developed, so the demands made on ingredients change, but they must provide consistent properties, including stability throughout shelf life. In this book, chapters are organized on a product-category basis and provide information in a standard format for ease of reference. Information on chemical structure and configuration is reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties. Detailed coverage is given to the use of combinations of materials, which can provide benefits exceeding those of the individual components. This book should be of interest to food technologists, production managers, process engineers and chemical engineers.

The Chemistry and Technology of Pectin (Hardcover): Reginald H. Walter The Chemistry and Technology of Pectin (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R2,634 R1,825 Discovery Miles 18 250 Save R809 (31%) Ships in 12 - 19 working days

A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

Food Tech Transitions - Reconnecting Agri-Food, Technology and Society (Hardcover, 1st ed. 2019): Cinzia Piatti, Simone... Food Tech Transitions - Reconnecting Agri-Food, Technology and Society (Hardcover, 1st ed. 2019)
Cinzia Piatti, Simone Graeff-Hoenninger, Forough Khajehei
R3,121 Discovery Miles 31 210 Ships in 10 - 15 working days

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

Canola and Rapeseed - Production, Chemistry, Nutrition, and Processing Technology (Hardcover): Fereidoon Shahidi Canola and Rapeseed - Production, Chemistry, Nutrition, and Processing Technology (Hardcover)
Fereidoon Shahidi
R2,602 Discovery Miles 26 020 Ships in 12 - 19 working days

This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of seeds, recent methods of analysis and recent studies to upgrade the canola proteins are presented.

Rice By-products: Phytochemicals and Food Products Application (Hardcover, 1st ed. 2020): Bee Ling Tan, Mohd Esa Norhaizan Rice By-products: Phytochemicals and Food Products Application (Hardcover, 1st ed. 2020)
Bee Ling Tan, Mohd Esa Norhaizan
R2,873 Discovery Miles 28 730 Ships in 10 - 15 working days

Rice is a vitally important staple food for almost half of the world's population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will remain sustainable for a long time, the production of rice by-products will remain high. Substantial evidence suggests that rice by-products such as rice husk, rice straw, broken rice, rice germ, rice bran, and brewers' rice may possess beneficial effects against oxidative stress and metabolic disorders. These beneficial effects have been linked to the phytochemicals present in rice by-products such as vitamin E, dietary fiber, -oryzanol, -aminobutyric acid (GABA), and phytosterols. Despite this evidence, the literature pertaining to rice by-products and its derived components has not well been compiled. To this end, Rice By-products: Phytochemicals and Food Products Application provides full coverage of issues pertaining to rice by-products, namely rice demands and rice by-products production, phytonutrients and antioxidant properties of rice by-products, potential health benefits, application in food products, and future prospects. By summarizing all the information in a lucid and comprehensive manner, authors provide a cohesive representation of the literature on the molecular mechanisms involved in the pharmacological effects of the bioactive components that present in rice by-products, as well as plausible means for the prevention of metabolic disorders for readers and allied stakeholders.

Science and Technology of Fibers in Food Systems (Hardcover, 1st ed. 2020): Jorge Welti-Chanes, Sergio O. Serna-Saldivar,... Science and Technology of Fibers in Food Systems (Hardcover, 1st ed. 2020)
Jorge Welti-Chanes, Sergio O. Serna-Saldivar, Osvaldo Campanella, Viridiana Tejada-Ortigoza
R2,956 Discovery Miles 29 560 Ships in 10 - 15 working days

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Hardcover, 1st ed. 2018): Fernando Perez Rodriguez,... Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Hardcover, 1st ed. 2018)
Fernando Perez Rodriguez, Panagiotis Skandamis, Vasilis Valdramidis
R4,409 Discovery Miles 44 090 Ships in 10 - 15 working days

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Food Microbiology (Hardcover): Dorothy Green Food Microbiology (Hardcover)
Dorothy Green
R3,455 R3,125 Discovery Miles 31 250 Save R330 (10%) Ships in 10 - 15 working days
Food Analysis (Hardcover): Neelam & Jood S & Punia D Khetarpaul Food Analysis (Hardcover)
Neelam & Jood S & Punia D Khetarpaul
R2,227 Discovery Miles 22 270 Ships in 12 - 19 working days
The Technology of Extrusion Cooking (Hardcover): N.D. Frame The Technology of Extrusion Cooking (Hardcover)
N.D. Frame
R2,668 Discovery Miles 26 680 Ships in 10 - 15 working days

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. In addition, ingredients of such variability and diversity are used that the modelling of processes in any general way is impossible - there are simply not enough common factors in any two different processes. This has meant that all modelling must be product-specific. New product development tends to be by experimental design and good fortune, rather than by scientific deduction. This handbook on extrusion cooking provides information specific to categories of product. The emphasis is on the latest applications of twin-screw extrusion in food production, specifically co-rotating, intermeshing screw-extruders. The advantages and limitations of the twin-screw extruder are clearly outlined for different categories, and the examples provide the necessary information on the practicalities of setting up a new process or widening a current product range.

Genetic Technology and Food Safety (Hardcover, 1st ed. 2016): Roland Norer Genetic Technology and Food Safety (Hardcover, 1st ed. 2016)
Roland Norer
R4,357 R3,788 Discovery Miles 37 880 Save R569 (13%) Ships in 12 - 19 working days

The volume gives an overview on how legislators all over the world have come up with different legal solutions for governing genetically modified organisms (GMOs) and food security and provides a compact summary of the existing regulations in this field. In a comparative legal approach, a general report analyses and compares these various national and supranational legal systems. It closely follows the newest developments at the interface between genetic engineering law and food law. The emergence of a new technology usually leads to fundamental questions as to how the law should respond to it. The regulation of genetically modified organisms is a prime example, they have been discussed controversially ever since they were subject of legislation and regulation. In particular, this applies to the use of GMOs in food production. There is a variety of interesting legislations and a differentiated width of legal frameworks on international, supranational (EU) and national level to be found. The different regulations that thereby came to light are evidence of the various opinions and policies the societies and states have developed on this matter. It is this variety of regulations the volume examines, primarily on the basis of national reports that were handed in concerning the topic of genetic technology and food security at the occasion of the XIX International Congress of Comparative Law.

Technology and Nutritional View of Yoghurt (Hardcover): Jai Singh Technology and Nutritional View of Yoghurt (Hardcover)
Jai Singh
R1,621 Discovery Miles 16 210 Ships in 10 - 15 working days
Pesticide Residue in Foods - Sources, Management, and Control (Hardcover, 1st ed. 2017): Mohidus Samad Khan, Mohammad Shafiur... Pesticide Residue in Foods - Sources, Management, and Control (Hardcover, 1st ed. 2017)
Mohidus Samad Khan, Mohammad Shafiur Rahman
R4,542 Discovery Miles 45 420 Ships in 12 - 19 working days

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered. Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.

Hydrological Extremes - River Hydraulics and Irrigation Water Management (Hardcover, 1st ed. 2021): Ashish Pandey, S.K. Mishra,... Hydrological Extremes - River Hydraulics and Irrigation Water Management (Hardcover, 1st ed. 2021)
Ashish Pandey, S.K. Mishra, M.L. Kansal, R.D. Singh, V.P. Singh
R1,600 Discovery Miles 16 000 Ships in 10 - 15 working days

This book presents quality technical papers representing the recent developments in the field of hydrological modeling, water management and water governance including practical applications. The content covers multifarious aspects of hydrology and water resources. It includes an application of the Hydrologic Modelling System (HEC-HMS) which has been successfully demonstrated for assessment of floods. The authors suggest an approach for the mitigation of cyclone disaster through a case study of the Phailin cyclone, whilst considering mitigating pluvial flooding, developing suitable management strategies. The book includes chapters discussing the detrended fluctuation analysis which is carried out for multifractal description of droughts. Drought characteristics are analyzed, and drought indices evolved for drought preparedness/management. The use of science in community planning under changing climate is also studied and discussed. The authors present and experimental study wherein hydraulic coefficients are calibrated by using vertical orifice. A cross flow hybrid hydrokinetic turbine is also evaluated for performance, and high head regulating radial gate designed and studied its sensitivity. This book will appeal to researchers, field practitioners, NGO and other Governmental as well as private water practitioners

Hydrogenation of Fats and Oils - Theory and Practice (Hardcover, 2nd edition): Gary List, Jerry King Hydrogenation of Fats and Oils - Theory and Practice (Hardcover, 2nd edition)
Gary List, Jerry King
R4,671 Discovery Miles 46 710 Ships in 12 - 19 working days

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (Paperback): Thomas Sanders Functional Dietary Lipids - Food Formulation, Consumer Issues and Innovation for Health (Paperback)
Thomas Sanders
R4,396 Discovery Miles 43 960 Ships in 12 - 19 working days

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

Emerging Technologies for Promoting Food Security - Overcoming the World Food Crisis (Hardcover): Chandra Madramootoo Emerging Technologies for Promoting Food Security - Overcoming the World Food Crisis (Hardcover)
Chandra Madramootoo
R3,723 Discovery Miles 37 230 Ships in 12 - 19 working days

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.

Omega-3 Oils - Applications in Functional Foods (Hardcover): Ernesto Hernandez, Masashi Hosokawa Omega-3 Oils - Applications in Functional Foods (Hardcover)
Ernesto Hernandez, Masashi Hosokawa
R3,083 Discovery Miles 30 830 Ships in 12 - 19 working days

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods.

Trends in Flavour Research, Volume 35 (Hardcover, Revised ed.): H. Maarse, D.G.Van Der Heij Trends in Flavour Research, Volume 35 (Hardcover, Revised ed.)
H. Maarse, D.G.Van Der Heij
R5,763 Discovery Miles 57 630 Ships in 12 - 19 working days

This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Symposia differ from most others in that attendance is only by invitation based on proposals for active participation. A uniform style and format have been maintained throughout the book as well as the usage of IUPAC chemical nomenclature. Under each topic the following items can be found: full papers and short contributions based on lectures read at the symposium, contributions based on the posters presented in the poster sessions and in some cases, a workshop report. The book is concluded with author and subject indexes aimed at improving the accessibility of this volume.

Olive and Olive Oil Bioactive Constituents (Hardcover): Dimitrios Boskou Olive and Olive Oil Bioactive Constituents (Hardcover)
Dimitrios Boskou
R3,120 Discovery Miles 31 200 Ships in 12 - 19 working days
Polar Lipids - Biology, Chemistry, and Technology (Hardcover): Moghis U Ahmad, Xuebing Xu Polar Lipids - Biology, Chemistry, and Technology (Hardcover)
Moghis U Ahmad, Xuebing Xu
R3,130 Discovery Miles 31 300 Ships in 12 - 19 working days
Deep Frying - Chemistry, Nutrition, and Practical Applications (Hardcover, 2nd edition): Michael D Erickson Deep Frying - Chemistry, Nutrition, and Practical Applications (Hardcover, 2nd edition)
Michael D Erickson
R3,287 Discovery Miles 32 870 Ships in 12 - 19 working days

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

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