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Showing 1 - 12 of 12 results for “chelo gonzalez”
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  • Delivering Functionality in Foods

    From Structure Design to Product Engineering

    Edited by António Vicente, Cristina Silva, Chelo Gonzalez ...
    Series series Chemistry and Material Science (R0)
    This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and ... Read more

    $116.09 USD

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  • Advances in Meat Processing Technology

    Edited by Alaa El-Din A. Bekhit ...
    Series series Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... Read more

    $295.00 USD

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Edited by V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Series series Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial ... Read more

    $341.09 USD

  • Poultry Quality Evaluation

    Quality Attributes and Consumer Values

    Edited by Massimiliano Petracci, Cecile Berri ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques ... Read more

    $179.99 USD

  • Food Safety

    Innovative Analytical Tools for Safety Assessment

    Edited by Umile Gianfranco Spizzirri, Giuseppe Cirillo ...
    Series series Insight to Modern Food Science
    Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations.The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume ... Read more

    $213.00 USD

  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Series series Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Read more

    $89.09 USD

  • Advances in Food Diagnostics

    Edited by Fidel Toldrá, Leo M. L. Nollet ...
    Still the most up-to-date, comprehensive, and authoritative book on food diagnostics availableFeaturing seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel ... Read more

    $186.00 USD

  • Food Oligosaccharides

    Production, Analysis and Bioactivity

    Edited by F. Javier Moreno, María Luz Sanz ...
    Series series Institute of Food Technologists Series
    A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the ... Read more

    $219.00 USD

  • Food Microstructure and Its Relationship with Quality and Stability

    Edited by Sakamon Devahastin ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... Read more

    $179.99 USD

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Edited by N.J. Zuidam, Viktor Nedovic ...
    Series series Chemistry and Material Science (R0)
    Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to ... Read more

    $143.09 USD

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Edited by C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar ...
    Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety.The book looks at the latest nanotechnology aspects for the detection of ... Read more

    $179.95 USD

  • Food Product Optimization for Quality and Safety Control

    Process, Monitoring, and Standards

    Edited by Juan Carlos Contreras-Esquivel, Laxmikant S. Badwaik, Porteen Kannan, A. K. Haghi ...
    This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues ... Read more

    $169.95 USD