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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789380090115Author Jerry D'SouzaFormat HardbackPage Count 690Imprint SBS PublishersPublisher SBS PublishersWeight(grams) 984g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789380090108Author Jerry D'SouzaFormat HardbackPage Count 706Imprint SBS PublishersPublisher SBS PublishersWeight(grams) 1024g

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in tropical and sub-tropical areas mostly in developing countries. Papaya's nutritional value, beneficial to...

Proanthocyanidins (PACs), present in a wide variety of food products and beverages, are the second most abundant class of phenolic compounds in our diet. These polyphenolic compounds are found in high proportions in cocoa products, seeds and skins of...

This book discusses critical findings about the significance of Stevia rebaudiana, a natural calorie free sweetener and ways to incorporate it in our diet. Stevia is a plant used in the food industry as a sweetener but empirically used for the treatment...

In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheology, texture and functionality of soy protein isolate-based potato puree; research advances on the...

Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemical composition of milk lipids in mammals varies and is affected by various factors such as feeding, breed...

Marine and freshwater biotoxins are a well-known problem in food safety, mainly for filter-feeding molluscs and for freshwater aquaculture. This is a challenging matter since, in recent years, toxic algal blooms seems to grow in frequency and duration,...

This book describes and discusses some results obtained through the study of the microencapsulation of acai juice by spray drying using different carrier agents. Initially, the influence of process conditions on the moisture content, process yield and...

This book examines three harvests of virgin olive oils (VOOs) from the Mediterranean basin which were analysed by 1H-NMR and 13C and 2H isotope ratio mass spectrometry (IRMS) to determine their geographical origin at the national, regional or PDO level...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788131411698Author Amrita ChakrabortyFormat HardbackPage Count 259Imprint ICFAI BooksPublisher ICFAI BooksWeight(grams) 528g

Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic,...

This book explores the concern about the dramatic increase in childhood obesity in the United States which has prompted Congress to request that the Federal Trade Commission conduct a study of food and beverage marketing to children and adolescents. The...

It is generally admitted that the expression 'traditional food' refers to a product with specific raw materials, and/or with a recipe known for a long time, and/or with a specific process. China has a wealth of traditional foods such as Chinese steamed...

This book offers a combination of theoretical support, practical examples, process applications, and recent findings on diverse aspects of food science and engineering, such as rheology, heat transfer, evaporation, osmotic dehydration, air drying,...

Canned foods are a significant component of the diet of most people in both developed and developing countries, offering a wider choice of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable...

Bioactive phytochemicals contribute immensely to the operations and functions that occur within human beings. Scientists have coined the term nutraceuticals to describe any plant-based biochemical substances that positively affect physical condition and...

Molecular detection is arguably one of the fastest growing areas in current laboratory-based food pathogen screening and identification. Chapter One discusses how growth of the so called omics technologies has, over the last decade, led to a gradual...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660693Author World Health OrganizationFormat PaperbackPage Count 246Imprint World Health OrganizationPublisher World Health Organization

Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends. The book's chapters cover...

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each...

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes. It has in-depth information on the complete genome of...

Sustainable Production and Consumption: Low Input Livestock Landscapes illustrates, with best practices from different continents and predictive modeling, alternatives for a more sustainable future. The resource is useful for a wide audience who are...

Food Security, Poverty and Nutrition Policy Analysis: Statistical Methods and Applications, Third Edition combines statistical data analysis and computer literacy, applying the results to develop policy alternatives through a series of statistical...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788182051003Author Sujata K. DassFormat HardbackImprint Isha BooksPublisher Isha Books

Timely, authoritative, and practical an incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant...

A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for...

This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct...

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits...

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It...

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level...

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts...

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Book...

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours...

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include...

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic...

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to...

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each...

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and...

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by...