Specialized Sugars For The Food Industry
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Specialized Sugars For The Food Industry
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Author : Jeanne Colbert Johnson
language : en
Publisher: William Andrew
Release Date : 1976
Specialized Sugars For The Food Industry written by Jeanne Colbert Johnson and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Technology & Engineering categories.
Invert sugar. Low dexrose syrups. High dextrose syrups. solid dextrose. Fructose: enzymatic production, other processes. Maltose and lower oligosaccharides. Xylose. Lactose, lactulose, other sugar and derivatives. sugar alcohols and derivatives. Sugar acids and derivatives.
Use Of Sugars And Other Carbohydrates In The Food Industry
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Author : American Chemical Society. Division of Agricultural and Food Chemistry
language : en
Publisher:
Release Date : 1955
Use Of Sugars And Other Carbohydrates In The Food Industry written by American Chemical Society. Division of Agricultural and Food Chemistry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Azucar categories.
Plunkett S Food Industry Almanac
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Author : Jack W. Plunkett
language : en
Publisher: Plunkett Research, Ltd.
Release Date : 2009-03
Plunkett S Food Industry Almanac written by Jack W. Plunkett and has been published by Plunkett Research, Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-03 with Food industry and trade categories.
Market research guide to the food industry a tool for strategic planning, competitive intelligence, employment searches or financial research. Contains trends, statistical tables, and an industry glossary. Includes one page profiles of food industry firms, which provides data such as addresses, phone numbers, and executive names.
Plunkett S Food Industry Almanac 2008 Food Industry Market Research Statistics Trends Leading Companies
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Author : Plunkett Research Ltd
language : en
Publisher: Plunkett Research, Ltd.
Release Date : 2008
Plunkett S Food Industry Almanac 2008 Food Industry Market Research Statistics Trends Leading Companies written by Plunkett Research Ltd and has been published by Plunkett Research, Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
Covers almost everything you need to know about the food, beverage and tobacco industry, including: analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; and more. It also includes statistical tables, a food industry glossary, industry contacts and thorough indexes.
Microbial Production Of Food Ingredients Enzymes And Nutraceuticals
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Author : Brian McNeil
language : en
Publisher: Elsevier
Release Date : 2013-03-21
Microbial Production Of Food Ingredients Enzymes And Nutraceuticals written by Brian McNeil and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-21 with Technology & Engineering categories.
Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids
Food Science And Technology
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Author : Richard E. Wallace
language : en
Publisher:
Release Date : 1978
Food Science And Technology written by Richard E. Wallace and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Food categories.
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.
Specialty Foods
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Author : Yanyun Zhao
language : en
Publisher: CRC Press
Release Date : 2012-05-22
Specialty Foods written by Yanyun Zhao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-22 with Technology & Engineering categories.
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods dif
Handbook Of Sweeteners
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Author : S. Marie
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-21
Handbook Of Sweeteners written by S. Marie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-21 with Science categories.
The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Foods And Food Production Encyclopedia
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Author : Douglas M. Considine
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Foods And Food Production Encyclopedia written by Douglas M. Considine and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.