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Low Calorie and Special Dietary Foods

This book is based on the papers presented at the Symposium on Low Calorie and Special Dietary Foods at the annual meeting of the Institute;

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Natural Food Additives, Ingredients and Flavourings

-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book;

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Handbook of Fat Replacers

Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number;

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400 Calorie Fix

400 Calorie Fix , which makes it easy to spot and control calories. 400 Calorie Fix has no banned ingredients, no magic foods, and no;

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Whey Proteins

include its high amino acid content; low calorie, fat, and sodium content; high emulsification and capacity and compatibility with other;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;

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Functional Foods and Biotechnology

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods;

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Formulation Engineering of Foods

of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction;

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Developing Food Products for Consumers with Specific Dietary Needs

coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Functional Foods and Biotechnology, Two Volume Set

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that;

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Low-Calorie Foods and Food Ingredients

aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product;

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Functional Foods and Biotechnology

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods;

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Advances In Dairy Ingredients

Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these;

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Thorsons Calorie Counter

The perfect companion to fasting and following the 5:2 Diet. The Thorsons Calorie counter is easy to use and extremely;

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Gem Calorie Counter

Food and Family Favourites. Controlling calorie intake is one of the most effective ways of dieting. The Gem Calorie Counter, by;

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The Complete Book of Mince

In the days before low-fat this and zero-calorie that, and in an era when obesity only showed itself in the occasional family who were a;

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Foods, Nutrients and Food Ingredients with Authorised EU Health Claims

with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids.;

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Sweeteners and Sugar Alternatives in Food Technology

manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer;

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Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients

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An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria;

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The Fattening of America

discuss how declining food costs-especially for high-calorie, low-nutrient foods-and an increasing usage of technology, which make Americans more;

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Nutritionism

investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets;

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Nutraceutical and Functional Food Processing Technology

development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;

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Innovation in Healthy and Functional Foods

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing;

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Food Shoppers' Guide To Holland

Over 1,000 entries give a unique survey of the food products in Holland. This book gives English and Dutch names and full details of the;

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Food Biosynthesis

production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components;

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