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* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods * Includes coverage of manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and proc...

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a c...

A global perspective on the latest science, technology, and applications The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic...

Zu diesem umfassenden Nachschlagewerk haben führende Persönlichkeiten auf dem Gebiet der Molkereiwissenschaften Beiträge geleistet. Es ist ausgesprochen praxisorientiert, gut verständlich und aktuell. Außerdem enthält es wichtige Adress- und Namenslisten, die für die Molkereiwissenschaft relevant sind. Forschern in der Industrie und an Instituten, sowie Studenten wird es ein wertvolles Hilfsmittel bei ihrer Arbeit sein. Verantwortliche für Ric...

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