General

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world. Though cassava is utilized in a variety of ways, scientific books of any category written on the postharvest aspects of cassava are relatively few. The...

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food...

The book will provide a fundamental understanding of engineering properties of agricultural produce and the knowledge of engineering properties are combined with agriculture. Each chapter in the book will be helpful for the students to understand the...

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regarding distilled alcoholic beverage technologies and their variations, including current information about...

Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Broken into three parts, the book addresses nutraceutical production,...

This book addresses, through up-to-date research, the applications and development of the packaging materials that originate from biological resources. It discusses the advances made in bioactive, biodegradable, edible films, and nano-based smart...

Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.Book InformationISBN 9780367206284Author Harold B. ReismanFormat PaperbackPage Count 236Imprint CRC...

This review encompasses one segment of food packaging - foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods...

This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241563932Author World Health OrganizationFormat PaperbackPage Count 129Imprint World Health OrganizationPublisher World Health OrganizationWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241209748Author World Health OrganizationPage Count 190Imprint World Health OrganizationPublisher World Health Organization

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241565288Author World Health OrganizationFormat PaperbackPage Count 88Imprint World Health OrganizationPublisher World Health Organization

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered...

According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and...

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between...

Rice represents a unique opportunity for improvement through genetic engineering. This new book provides a detailed review of past and present developments in the genetic engineering of rice, as well as an informed examination of current genetic...

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation,...

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the...

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of...

Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning sustainability of the wine supply chain, under a context of increasing adverse climate conditions, more restrictive environmental legislation and...

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660709Author World Health OrganizationFormat PaperbackPage Count 374Imprint World Health OrganizationPublisher World Health Organization

This book will take a systematic look at the constituents of honey and their various health effects. Chapters will be dedicated to: carbohydrates; amino acids, proteins and enzymes; lipids; vitamins; organic acids; minerals and trace elements;...

This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.Book...

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.Book InformationISBN 9780367246709Author Miloslav Rechcigl, Jr.Format PaperbackPage...

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification,...

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international...

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty...

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As...

Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with...

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research...

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and...

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer...

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other...

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners...

Sustainable Production Technology in Food explores several important scientific and practical aspects related to sustainable technologies in food production in both the farm and industry contexts. The book contains 18 chapters that describe the current...

Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing...

Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by...

This book covers a range of important topics in biotechnology policy, advocacy and education; bioethics, biosafety regulations for genetically-modified organisms and gene-edited products and biotechnology manpower development. Throughout the book the...

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty...