Download or read book L valuation sensorielle des denr es alimentaires written by and published by . This book was released on 1976 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book L valuation sensorielle des denr es alimentaires written by François Sauvageot and published by Tec & Doc. This book was released on 1982 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fruit and Vegetable Processing written by Wim Jongen and published by Elsevier. This book was released on 2002-08-13 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. - Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products - Examines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumers - Discusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology
Download or read book Index of Conference Proceedings Received written by and published by . This book was released on 1975 with total page 1392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agrindex written by and published by . This book was released on 1986 with total page 1118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2003-06-30 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential resource for any company producing or selling fermented alcoholic beverages. It provides a practical overview of production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages.
Download or read book Fletcherism what it is written by Horace Fletcher and published by . This book was released on 1913 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Smell and Taste Disorders written by Christopher H. Hawkes and published by Cambridge University Press. This book was released on 2018-01-25 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Download or read book Applied Multivariate Data Analysis written by J.D. Jobson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: An easy to read survey of data analysis, linear regression models and analysis of variance. The extensive development of the linear model includes the use of the linear model approach to analysis of variance provides a strong link to statistical software packages, and is complemented by a thorough overview of theory. It is assumed that the reader has the background equivalent to an introductory book in statistical inference. Can be read easily by those who have had brief exposure to calculus and linear algebra. Intended for first year graduate students in business, social and the biological sciences. Provides the student with the necessary statistics background for a course in research methodology. In addition, undergraduate statistics majors will find this text useful as a survey of linear models and their applications.
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Download or read book Food Texture written by Moskowitz and published by CRC Press. This book was released on 1987-04-07 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluation provides a broad overview of food texture measurement that covers both subjective (sensory evaluation) and objective (instrumental analysis) aspects of food texture asessments. Included are discussions and information concerning rheology and microstructure analysis, psychophysics, and product testing and product optimization. Numerous illustrations, graphs, and tables are presented throughout the text, and literature citations are appended to each of the 12 text chapters. Each of the chapters was prepared by experts in their respective areas of study.
Download or read book Body and Spirit in the Middle Ages written by Gaia Gubbini and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-08-10 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: A crucial question throughout the Middle Ages, the relationship between body and spirit cannot be understood without an interdisciplinary approach – combining literature, philosophy and medicine. Gathering contributions by leading international scholars from these disciplines, the collected volume explores themes such as lovesickness, the five senses, the role of memory and passions, in order to shed new light on the complex nature of the medieval Self.
Download or read book Chlorophyll a Fluorescence written by G.C. Papageorgiou and published by Springer Science & Business Media. This book was released on 2007-11-12 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chlorophyll a Fluorescence: A Signature of Photosynthesis highlights chlorophyll (Chl) a fluorescence as a convenient, non-invasive, highly sensitive, rapid and quantitative probe of oxygenic photosynthesis. Thirty-one chapters, authored by 58 international experts, provide a solid foundation of the basic theory, as well as of the application of the rich information contained in the Chl a fluorescence signal as it relates to photosynthesis and plant productivity. Although the primary photochemical reactions of photosynthesis are highly efficient, a small fraction of absorbed photons escapes as Chl fluorescence, and this fraction varies with metabolic state, providing a basis for monitoring quantitatively various processes of photosynthesis. The book explains the mechanisms with which plants defend themselves against environmental stresses (excessive light, extreme temperatures, drought, hyper-osmolarity, heavy metals and UV). It also includes discussion on fluorescence imaging of leaves and cells and the remote sensing of Chl fluorescence from terrestrial, airborne, and satellite bases. The book is intended for use by graduate students, beginning researchers and advanced undergraduates in the areas of integrative plant biology, cellular and molecular biology, plant biology, biochemistry, biophysics, plant physiology, global ecology and agriculture.
Download or read book Advances in Salivary Diagnostics written by Charles F. Streckfus and published by Springer. This book was released on 2015-02-03 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reviews the progress made in salivary diagnostics during the past two decades and identifies the likely direction of future endeavors. After an introductory section describing the histological and anatomical features of the salivary glands and salivary function, salivary collection devices and diagnostic platforms are reviewed. The field of “salivaomics” is then considered in detail, covering, for example, proteomics, the peptidome, DNA and RNA analysis, biomarkers, and methods for biomarker discovery. Salivary diagnostics for oral and systemic diseases are thoroughly discussed, and the role of salivary gland tissue engineering for future diagnostics is explored. The book closes by considering legal issues and barriers to salivary diagnostic development. Advances in Salivary Diagnostics will be an informative and stimulating reference for both practitioners and students.
Download or read book Researching Food Habits written by Helen Macbeth and published by Berghahn Books. This book was released on 2004-02-01 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.
Download or read book The Handbook of Food Research written by Anne Murcott and published by Bloomsbury Publishing. This book was released on 2013-08-15 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.
