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The Use of Fungi as Food and in Food Processing, Part II

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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Food Mycology

discusses the high level of communication between plants and fungi and novel techniques currently used to detect a fungal invasion. The second part;

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The Use of Fungi as Food and in Food Processing

the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will;

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Food Processing Technologies

covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement;

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the;

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Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities;

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Physicochemical Aspects of Food Engineering and Processing

and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical;

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Physicochemical Aspects of Food Engineering and Processing

and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical;

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Food Processing Technology

, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take;

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Nanotechnology Applications in the Food Industry

and consumer perception of food nanotechnology has been discussed in the section. Part II on Nanotechnology in Food Packaging reviews the use;

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Enzymes in Food and Beverage Processing

properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also;

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Dimensions of Food

of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural;

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Dimensions of Food

of economic, nutritional, palatability, chemical, sanitary, and food processing dimensions of food. Part II allows students to analyze the structural;

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Fungi in Sustainable Food Production

fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and;

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Fermented Foods, Part I: Biochemistry and Biotechnology

fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming processing, as well as the;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine;

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Food and Industrial Bioproducts and Bioprocessing

techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as;

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Modeling Food Processing Operations

frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation;

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Food Processing

Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are;

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Microorganisms in Foods 8

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on;

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Hygiene In Food Processing 2nd

incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one;

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Global Legislation for Food Contact Materials

in place to ensure their safe and effective use. Part One provides an overview of food contact legislation issues such as chemical migration and;

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High Intensity Pulsed Light in Processing & Preservation of Foods

properties and quality parameters in foods. The use of PL as part of a hurdle or minimal processing strategy in conjunction with other factors or;

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Enzymes in Food Processing

of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the;

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Handbook of Food Safety Engineering

credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II;

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