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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…

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent cli…

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low…

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Nume…

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, p…

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of considerable economic importance. This book provi…

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of differen…

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and…

To quantify antioxidants in natural sources, the application of chromatography techniques with different detectors followed by skillful sample preparation is necessary. Analysis of Antioxidant-Ri…

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is …

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per y…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the fi…

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also re…

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the …

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the …

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about t…

Изложены теоретические основы и практический опыт технологии производства пищевых порошков из растительного и животного сырья, а также рассмотрены серьезные проблемы производства и хранения порош…

Книга от профессионального врача-фармаколога раскрывает, в чем может таиться опасность безобидных на первый взгляд растений. Многим кажется, что раз травы – натуральные средства, они не могут при…

Ноотропы 2026: правда без маркетинга Волшебной таблетки не существует — но что реально работает? Этот аудиогид отделяет агрессивный маркетинг от настоящей нейробиологии. Вы узнаете, почему старые…

В монографии рассматриваются проблемы использования витаминоподобных веществ и каротиноидов в качестве ингредиентов специализированных пищевых продуктов. В каждой главе описаны пищевые продукты –…