Confectionery and Chocolate Engineering
Language: en
Pages: 792
Authors: Ferenc A. Mohos
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-06 - Publisher: John Wiley & Sons

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition,
Water Activity in Foods
Language: en
Pages: 632
Authors: Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Jr., Shelly J. Schmidt, Theodore P. Labuza
Categories: Technology & Engineering
Type: BOOK - Published: 2020-06-16 - Publisher: John Wiley & Sons

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break
Ullmann's Food and Feed, 3 Volume Set
Language: en
Pages: 1576
Authors: Wiley-VCH
Categories: Science
Type: BOOK - Published: 2017-06-19 - Publisher: John Wiley & Sons

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes
Cereals and Pulses
Language: en
Pages: 328
Authors: Liangli L. Yu, Rong Tsao, Fereidoon Shahidi
Categories: Technology & Engineering
Type: BOOK - Published: 2012-01-30 - Publisher: John Wiley & Sons

Cereal and pulse crops are staple foods that provide essentialnutrients to many populations of the world. Traditionally, wholegrains were consumed but most current foods are derived fromrefined fractions of cereal and pulse crops. Consumption ofprocessed or refined products may reduce the health benefits offood. In wheat-based processed foods, for example,
Aquaculture and Behavior
Language: en
Pages: 340
Authors: Felicity Huntingford, Sunil Kadri
Categories: Science
Type: BOOK - Published: 2012-02-13 - Publisher: John Wiley & Sons

The behaviour of fish and shellfish under culture situations has long been ignored despite, heavy commercial losses that can result from fish stressed and hence disease-prone, due to bad husbandry techniques. This important new book summarises the current understanding of the behavioural biology of farmed species and illustrates how this