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Title Encyclopedia of food science research / [edited by] Catherine L. Turner and Jacob A. Randovski.

Published Hauppauge, N.Y. : Nova Science Publishers, [2011]


Location Call No. Status
 UniM Bund  664 ENCY {Bund89 20200519}  v.1    AVAILABLE
 UniM Bund  664 ENCY {Bund89 20200519}  v.2    AVAILABLE
 UniM Bund  664 ENCY {Bund89 20200519}  v.3    AVAILABLE
Physical description 3 volumes (xxxiv, 1307 pages) : illustrations ; 26 cm.
Series Food science and technology.
Food science and technology (Academic Press)
Bibliography Includes bibliographical references and index.
Contents ch. 1 LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for All Plants / James M. Harnly -- ch. 2 Nutritional and Antinutritional Composition of Legumes and Factors Affecting it / Kriton Grigorakis -- ch. 3 Low-cost Adsorbents from Agri-Food Wastes / Adriana S. Franca -- ch. 4 Molecular Traceability in the Post-genomic Era: An Application of DNA Technology to Food Science / Primetta Faccioli -- ch. 5 Psychophysical and Electrophysiological Responses to Odour in Food Science / Caroline Owen -- ch. 6 Food Bioactive Peptides: Recent Trends in Research, Production, Functionality and Applications / Kasipathy Kailasapathy -- ch. 7 Recent Trends in the Probiotic and Prebiotic Functional Food Product Development / Kasipathy Kailasapathy -- ch. 8 Diffusive and Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods / Raffaella Gianferri --
Contents note continued: ch. 9 Effect of Some Reactional Parameters in an Enzyme Assisted Process for Hydrolysing whey Proteins / Marialice Pinto Coelho Silvestre -- ch. 10 Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions / M. C. Anon -- ch. 11 Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber / Alfonso Totosaus-Sanchez -- ch. 12 An Overview and Prospect on Banana Processing Technologies in China / Yong Kai Xia -- ch. 13 Organic Fresh Vegetables: Green Technologies / S. I. Roura -- ch. 14 The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1 / Moncef Nasri -- ch. 15 Coffee Oil, Cafestol and Kahweol: Extraction Using Supercritical Carbon Dioxide / Jane S. R. Coimbra -- ch. 16 Functional Components of Foods / Maria Joao Barroca -- ch. 17 Waste Management and Resource Recovery in the Food Processing Industry: The Livestock Industry / Stephen E. Mbuligwe --
Contents note continued: ch. 18 Study on Application of Stirling Cooler to Food Processing / Yutaka Kitamura -- ch. 19 Osmotic Dehydration of Fruits / Maria Joao Barroca -- ch. 20 Influence of Electron Beam Irradiation on the Antinutritional Features and Protein Digestibility of Seeds of Nutraceutically Valued Legume Mucuna Pruriens / K. R. Sridhar -- ch. 21 Application of Electron Beam to Food Processing with Emphasis on Seafood Products: Inactivation of Food-Borne Pathogens and Effects on Food Quality / Jacek Jaczynski -- ch. 22 Local Alcohol Industry: A Story of Local Wisdom in Fermentation Industry in Thailand / Viroj Wiwanitkit -- ch. 23 Researches on Industrial Fermentation from Thailand: A Summary / Viroj Wiwanitkit -- ch. 24 Olive Oil Processing and its Effects on Olive Oil Quality and the Environment / Jose S. Torrecilla -- ch. 25 Chemical Analysis and Antioxidant Capacity of Plant Bioactive Compounds / M. Komaitis --
Contents note continued: ch. 26 Greening the Food Processing Industry: Concepts and Perspectives / Stephen E. Mbuligwe -- ch. 27 Food Processing Workers Can be the First Line of Defense against Intentional Contamination / Gary S. Nickell -- ch. 28 Influences of Processing on Protein Functionality / Florence Ojiugo Uruakpa -- ch. 29 Nutritional Quality of Germinated Seeds of Canavalia Maritima of Coastal Sand Dunes / Rajeev Bhat -- ch. 30 Enzymatic Browning in Foods and its Prevention / Oktay Arslan -- ch. 31 Recent Innovations in Food Products / W. B. Long III -- ch. 32 Suitability of Packaging for Food Based on Interaction Studies / J. Simal-Gandara -- ch. 33 Assessment of Interactions Occurring between Micro-Flora and Packaging Applied for Food / Izabela Steinka -- ch. 34 Nisin Adsorption on Two Food Contact Surfaces / L. Pastrana-Castro -- ch. 35 Occurrence of Polycyclic Aromatic Hydrocarbons in Foods and Consumer Safety / Pierina Visciano --
Contents note continued: ch. 36 Comparative Study of Qualitative and Quantitative Important Components in Rooibos (Aspalathus linearis), Green and Black Tea / G. Prestamo -- ch. 37 The Effect of Ultrasound in Food Processing / Cristina L. M. Silva -- ch. 38 Optimistic Bias and Food Contamination: A Barrier to Safe Food / Verlin B. Hinsz -- ch. 39 Eliciting Food Production Workers' Beliefs about Factors that Contribute to Potential Contamination / Verlin B. Hinsz -- ch. 40 The Antioxidant Value of Vegetable Food / Antonio Jimenez-Escrig -- ch. 41 Bacillus Cereus Viability by Flow Cytometry after High Pressure Treatment / G. Prestamo -- ch. 42 Quality Assessment of Gari Produced Using Rotary Dryer / A. A. Ayoola -- ch. 43 Food Safety of Products of Vegetable Origin / Maria Cristina Antun Maia -- ch. 44 Dietary Intake of Potentially Toxic Elements From Vegetables / H. Hasegawa --
Contents note continued: ch. 45 Determinants of Vegetable and Fruit Consumption among Mexican Children and their Parents / Monica Perez Lizaur -- ch. 46 Vegetable Intake as a Preventive Measure against Type 2 Diabetes and Cancer / Niyati Parekh -- ch. 47 Elder Fruit Juices: Properties, Consumption and Nutrition / S. Chrubasik -- ch. 48 Loquat / Shunquan Lin -- ch. 49 Plant Vitamin Antioxidants and their Influence on the Human Diet / Luis A. del Rio -- ch. 50 Kids Choice Program Improves Two Weight Management Behaviors in School Children / Christina Moyer -- ch. 51 Fruit and Vegetable Consumption among Mid-Age and Older Women in Australia / Julie Byles -- ch. 52 A Qualitative Comparison of Fruit and Vegetable Concepts and Knowledge between Preschoolers and Their Primary Care Providers and Childcare Providers / Cheryl Achterberg.
Other author Turner, Catherine L.
Randovski, Jacob A.
Subject Food industry and trade.
ISBN 9781613240922 (hardcover : 3 vol. set : alk. paper)