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If you have ever suspected that “heavy water” is the title of a bootleg Pink Floyd album, believed that surface tension is an anxiety disorder, or imagined that a noble gas is the result of a heavy meal at Buckingham Palace, then you need The Cartoon Guide to Chemistry to set you on the road…
Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading…
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps…
‘Analysis of Food Contaminants’ was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition. Surprisingly little has really changed in a decade in terms of the public interest in food safety and the continued vigilance of Government in monitoring the food supply…
Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number…
The first edition of Cold and Chilled Storage Technology was prepared at a time when great changes were taking place in the industry that were hard to put into clear perspective. For example, the CFClozone layer problem was identified, the Montreal Protocol was signed and experts from many disci- plines were already proposing ‘solutions’ to…
This book has been written to ensure that it will be of benefit to industrial analysts. Most chapters explain some of the relevant theory as well as give some historical references to place the technique in its proper context. In addition the book should appeal to academic scientists who require a good source of applications…
… a useful resource for anybody engaged in the manufacture and development of flatbread.’-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together in-depth knowledge of the technology of flat bread production covering a wide range of topics, from the historic…
Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the subject came about through an interest in assessing the extent of thermal damage in spray-dried proteins. A…
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences…
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilibrium and dynamic properties of the system to the inter- actions amongst the constituent molecular and particulate entities. The emphasis…
The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a…
Oilseeds and legumes provide a significant proportion of the protein and energy requirements of the world population. This important new book provides comprehensive details of the main oil seed and legume crops focusing particularly on the nutritional aspects of these crops which are, or have the potential to be, more widely exploited in developing countries…
Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have…
Das Buch beschäftigt sich mit den theoretischen Grundlagen der Headspace-Gaschromatographie (HSGC) und zeigt an einigen erprobten Beispielen die Möglichkeiten zur Spurenanalyse solcher Stoffe, die durch übliche GC-Analyse nur sehr umständlich und zeitraubend bzw. gar nicht durchführbar sind. Neben den theoretischen Grundlagen wird ferner auf die vielseitigen Möglichkeiten hingewiesen, die HSGC auch als reine Me methode…
