General

This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to...

Food Security Governance in the Arctic-Barents Region provides a multidisciplinary perspective on the major food security and safety challenges faced in the Arctic region. The authors address existing gaps in current knowledge of the coordination and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781787153509Author Katherine BauerFormat HardbackPage Count 376Imprint Kruger Brentt Publisher Uk. Ltd.Publisher Kruger Brentt Publisher Uk. Ltd...

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780917678349Format HardbackPage Count 133Imprint Wiley-BlackwellPublisher Wiley-BlackwellWeight(grams) 367g

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world. The information provided in this first-of-its-kind book on buffalo meat...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351307044Author U. D. ChavanFormat HardbackPage Count 342Imprint Daya Publishing HousePublisher Astral International

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783038426462Author Se-Kwon KimFormat PaperbackPage Count 476Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 1012g

Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994Book InformationISBN 9781489918390Author Midori HiramatsuFormat PaperbackPage Count 170Imprint Springer-Verlag New York Inc.Publisher Springer-Verlag New York Inc.Weight(grams) 353g

In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation. The author also...

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of...

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies. Built on the basis of specific, up-to-date and reliable scientific reports, it is a unique...

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity...

... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together...

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781461380542Author N. ChesworthFormat PaperbackPage Count 216Imprint Springer-Verlag New York Inc.Publisher Springer-Verlag New York Inc.Weight(grams) 335g

It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example,...

The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that...

About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional...

Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat. With increasing concern for the environment, it has...

Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for...

The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are...

Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an...

Ten years after the publication of the first edition of Flllldmntntais of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are...

Consumer interest in diet and nutritional supplements is increasing dramatically. Patients and members of the public are seeking advice from health professionals, nutritionists and food scientists. This book is designed to meet the needs of those...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789535135999Author Antonio MorataFormat HardbackPage Count 300Imprint IntechopenPublisher IntechopenWeight(grams) 676g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351306153Author U. D. ChavanFormat HardbackPage Count 560Imprint Daya Publishing HousePublisher Astral InternationalWeight(grams) 1010g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351240587Author Neelam KhetarpaulFormat HardbackPage Count 337Imprint Daya Publishing HousePublisher Astral International

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682860472Author Jamie HanksFormat HardbackPage Count 202Imprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams)...

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351308874Author Dr Lokesh Kumar MishraFormat HardbackPage Count 354Imprint Daya Publishing HousePublisher Astral International

This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information...

Patent literature has always been a mine of information, but until recently, it was difficult to access. Now, with the Internet, access to all patent documents is almost instantaneous and free. However, interpreting the technical information provided by...

The purpose of this book is to present an account of several different studies of the relationship of food additives to child behavior and learn ing problems. Because the outcome of these studies has deep, personal interest for many parents and their...

This book is intended to be used as a graduate textbook for students pursuing courses in food safety and technology, and food process engineering. It is a useful supplementary resource in sterilization of biomaterials and biomedical devices, and...

This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to...

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse...

The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo plastics, in conjunction with paper,...

Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these...