General

This book covers various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in food processing sector. This book clarifies most of the...

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to their importance in employment generation. Note: T& F...

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally,...

Although many strides have been made in advanced technology to quantitatively explore micro-level structural changes during food drying and processing, there is no comprehensive book that details these developments and therefore the research community...

Applications of Essential Oils in the Food Industry delivers detailed information on the application of essential oils derived from underutilized crops and herbs for the development, preservation, and safety of food products. The book covers post-harvest...

The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such...

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent...

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human...

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the...

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The...

Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic...

This book provides an in-depth analysis of the processes of innovation found in industrial clusters. The authors focus particularly on the characteristics of innovation clusters and their operation in the food industry. This is revealed through novel...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781087806327Author Adele BakerFormat PaperbackPage Count 84Imprint Oksana AlieksandrovaPublisher Oksana AlieksandrovaWeight(grams) 218gDimensions(mm) 279mm...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788120320864Author B. SivasankarFormat PaperbackPage Count 372Imprint PHI LearningPublisher PHI LearningDimensions(mm) 240mm * 160mm * 20mm

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer...

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you...

A hot, new collectible has gone international as great M&M's*r items are being released all over the world! Now M&M's fans can see lists and values for all known M&M's dispensers, toppers, tins, and other items, plus related ads and displays...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660624Author World Health OrganizationFormat PaperbackPage Count 289Imprint World Health OrganizationPublisher World Health OrganizationWeight(grams)...

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological...

This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.Book InformationISBN...

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such...

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 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...