http://www.crcpress.com/product/isbn/9781439846148
More information about this book, Alternative Sweetners, can be found on the CRC Press website (link above).
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRC Press Author Lyn O'Brien-Nabors talks about her book.
Features
Details scientific information of sweeteners
Covers regulatory ratings of sweeteners
Includes new chapter on Advantame
Includes updated information, with contributions from new writers
Discusses stevia sweeteners
Summary
The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical qualities covered include admixture potential, application, availability, shelf life, transport, metabolism, carcinogenicity, and other toxicity evaluation data. A new chapter on the sweetener ...
http://www.crcpress.com/product/isbn/9780849329814
This book, Soy Applications in Food, can be found on the CRC Press website (link above).
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRC Press Mian N. Riaz talks about his book.
Features
Provides thorough coverage of soy applications in specific food groups
Includes discussions of new food products incorporating soy ingredients
Presents information on the specific health benefits derived from soy, organic, and chemical-free soy ingredients
Explains how soy protein fulfills the need for protein in underdeveloped countries.
Summary
Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However there is currently a limited amount of information that explains soy's full potential in food applicability. Soy Applications in Food provides insight into the different types of soy ingredients available for consumption and details the processing conditions required for their ...
http://www.tandf.co.uk/journals/WAFP
Filmed at the IFT (Institute of Food Technology) 2011 conference, Taylor and Francis Editor David P. Green talks about the gulf oil spill, food safety and low sodium.
The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology to all aspects of research, development, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:
⢠harvesting and handling practices
⢠processing with traditional and new technologies
⢠refrigeration and storage
⢠packaging and storage
⢠distribution
⢠safety and traceability
⢠byproduct utilization
The journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering; all flora and fauna from aquatic environs, including seaweeds and ...
http://www.crcpress.com/product/isbn/9780824726492
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRCPress Author Jae Park talks about his book and surimi.
Features
Examines methods of reducing microbial contamination, notably Hazard Analysis and Critical Control Point (HACCP) and pasteurization
Addresses the influence of regulatory agencies such as the Food and Drug Administration and the Environmental Protection Agency on surimi production and marketing
Reviews the rheology and texture of surimi gels
Details the extensive biophysical chemistry of cryostabilization
Highlights surimi waste management and freezing technology
Ingredients technology
Presents expanded and revised coverage of the surimi industry
Includes an appendix with the Code of Practice for Frozen Surimi
Summary
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. ...
http://www.crcpress.com/product/isbn/9781439811115
Filmed at the IFT (Institute of Food Technology) 2011 conference, CRCPress Author Dennis Heldman talks about his book, and his experiences as past President of the IFT.
The Definitive Reference for Food Scientists & Engineers
Completely revised and thoroughly updated
Many new entries written by top experts
Expanded coverage by 40 percent
375 illustrations
100 tables
The Book's Contents Cover Three Broad Areas
-Covers the entire range of topics associated with traditional agricultural engineering
-Includes all aspects of engineering in handling, storage, processing, packaging, and distribution of foods
-Focuses on fundamental background and current applications
Section I
Applies engineering concepts and principles to production agriculture, including the design of machinery and structures used, and the management of water required for these operations
Gives specific attention to crop production, including the harvesting, storage, and handling of ...