Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the con...Lasīt vairāk
This book addresses the health and food science aspects of food intolerances from a technological perspective, which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a...Lasīt vairāk
This book offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods. Such dried fruit products as fruit pieces,...Lasīt vairāk
Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the con...Lasīt vairāk
This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies. Built on the basis of specific, up-to-date and reliable scientific reports, it is a unique do...Lasīt vairāk
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.&n...Lasīt vairāk
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. ...Lasīt vairāk
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided....Lasīt vairāk
