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Chocolate science and technology / Emmanuel Ohene Afoakwa
Chichester, West Sussex, United Kingdom : John Wiley & Sons Inc., 2016
xxiv, 507 pages. : illustrations ; 26 cm.
Ký hiệu phân loại (DDC): 664.5
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates and the nutrition and health benefits of cocoa and chocolate consumption.
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2
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Food analysis laboratory manual /S. Suzanne Nielsen
Switzerland : Springer, 2017
xi, 249 pages. : illustrations (some color) ; 28 cm.
Ký hiệu phân loại (DDC): 664.07
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
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4
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Food chemical risk analysis / David R Tennant (editor)
Boston, MA : Springer, 2011
XVII-470 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 641.3
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 international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and should be taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted.
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5
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Food packaging : principles and practice / Gordon L. Robertson
Boca Raton, FL : CRC Press, 2012
xxix, 703 pages. : illustrations ; 27 cm.
Ký hiệu phân loại (DDC): 664.09
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.
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