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This book contains nutrient composition data for 287 foods.This is Crown copyright material from The Composition of Foods, Fifth Edition and its supplements which has been reproduced with the permission of the Controller of Her Majesty’s Station[...]
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SERNA-SALDIVAR, SERGIO O., Autor | Washington [ESTADOS UNIDOS] : CRC Press | Food Preservation Technology Series | 2012Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the aut[...]
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SERNA-SALDIVAR, SERGIO O. | Washington [ESTADOS UNIDOS] : CRC Press | Food Preservation Technology Series | 2010While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nu[...]
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Cheese rheology and texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state of the art measurement techniques. This comprehensive resource begins with an overview [...]
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What are functional foods? The complexities involved in definition are a key theme in Chapter 1 of this book. This suggests the following working definition which seeks to isolate the significance of both ‘functional’ and ‘food’ in our understan[...]
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