General

Choise cuts: Meat Production in Ancient Egypt is a book about all aspects of meat processing in ancient Egypt. The book lists and examines the different types of meat consumed by the Egyptians: poultry, fish, and mammal, and their immediate by-products,...

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of...

This publication contains proceedings of a Seminar on GLUCOSINOLATES IN RAPESEEDS - Analytical Aspects, held in Gembloux (Belgium) from 1 to 3 October 1986. The meeting was organized by request of the Commission of the European Communities in the context...

Genetically Modified Food Sources reports detailed results of studies on the medical and biological safety of 14 species of genetically modified plant-derived organisms (GMOs). The authors focus on issues in GMO production and world output, specifically...

Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key...

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry...

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical...

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781604566369Author Amélie GarénauxFormat PaperbackPage Count 151Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 294g

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing...

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food...

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High...

Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industries. This technology is used for either to recover important food components, being a main processing stage...

This book looks at the success of the U.S. agricultural industry that agricultural research provides. U.S. consumers have the safest, least expensive food in the world. This abundance comes from agriculture; farmers and ranchers who produce a bounty of...

This book focuses on the "emerging food borne infections", a common health problem, in the aspects relating to medicine. This book covers specifically the clinical aspect, scientific laboratory aspect, public health aspect as well as the social...

This book covers the basic principles in canned seafood: principles of thermal processing, resistance of microorganisms, canned seafood microbiology and laboratory practice, as well as spoilage and defects in canned foods. Moreover, physicochemical...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781536149913Author Frank L. MooreFormat PaperbackPage Count 101Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 190g

Grapevines at a Glance first presents the results of a morphological and genetic characterization, as well as chemical characterization, of some of the most important indigenous grapevine varieties in the central Balkan, such as: Vranac, KrstaAE,...

This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edible oils. It is written principally based on the data that have been published in scientific journals,...

The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit. Using different isolation techniques (vacuum...

The first chapter of this book focuses on an alternative gluten-free flour enriched with a natural low-calorie sweetener. The main objective was to perform a systemic investigation on the thermo-mechanical properties of chickpea flour gels in the...

The detection of genetically modified organisms (GMOs) is becoming very complex, with new GMOs, approved and unapproved, constantly entering world markets. Traceability and labelling of GMOs is defined in regulations worldwide, demanding accurate and...

Mycotoxins are substances produced from fungal secondary metabolic processes. They impair animal health, thereby causing great economic losses of livestock through disease. Livestock come into contact with mycotoxins through contaminated feedstuff...

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an...

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic...

This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be able to: 1) understand the principles behind PCR including real-time; 2)...

Coordination of risk assessments and risk communication strategies requires information sharing and establishing networks of working relationships between groups and agencies. Establishing these relationships necessitates overcoming - stitutional,...

Cost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits...

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government...

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a...

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to...

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore...

• Explains the technical designs and performance of wood fired oven • Provides insights to the modern temperature monitoring techniques for cooking in a wood burning oven • Includes selected Turkish recipes and fusion cooking techniques • Combines...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780935315639Author D. R. EricksonFormat PaperbackPage Count 130Imprint AOCSPublisher AOCSWeight(grams) 970g

Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to...

The tins, bottles, boxes, and cartons employed by the Jewel Tea Company in their door-to-door home delivery service are illustrated and discussed in this informative volume. Jewel advertising art, stock cards, and historical photographs round out the...

Pyrrhic Progress analyses over half a century of antibiotic use, regulation, and resistance in US and British food production. Mass-introduced after 1945, antibiotics helped revolutionize post-war agriculture. Food producers used antibiotics to prevent...

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and...

Preparing a resume, putting together a job search portfolio, finding potential employers, interviewing, and generally advancing one's culinary career can be daunting.  So You Are a Chef helps readers determine which culinary career path best suits...

So You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews with industry professionals, and analysis of over seventy-five jobs. The new Second edition includes descriptions of...