General

This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers. The characteristics of Trypanosoma...

The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of...

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this problem was borne during...

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held...

The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their...

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in maintaining our health. This textbook presents a...

The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D...

Many statistical innovations are linked to applications in food science. For example, the student t-test (a statistical method) was developed to monitor the quality of stout at the Guinness Brewery and multivariate statistical methods are applied widely...

Acceptance or rejection of any edible commodity, whether it is raw or processed, is usually conditioned by sensory stimuli. The impact of these stimuli on the decision-making proce*ss is broadly termed sensory evaluation. Advances in sensory evaluation...

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for...

This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial...

Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product...

Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through...

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351309604Author Dr Agoramoorthy GovindasamyFormat HardbackPage Count 87Imprint Daya Publishing HousePublisher Astral International

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632393401Author Hugh BrennanFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 549g

The 22nd International Dairy Congress was the first to offer to participants the opportunity to present their work in the form of a poster, the object being to include more con tributions in the programme than there was time available for oral...

P V Tarrant The European Camunity is the second largest producer of pigneat in the world, slaughtering 129 million pigs in 1983. Pig prcxluction in the EC is an efficient industry. Further growth will depend heavily on increasing pigneats I share of EC...

This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant. The chapters provide deep insight into the biosynthesis, structures, pharmacokinetics, stability, extraction, health benefits and...

This book concerns the EU legal and regulatory framework relating to Chemicals in Food. It is divided in two parts: the first section offers an introduction to the European General Food Law with an analysis of EFSA (the European Food Safety Authority)...

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...

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation...

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging...

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being. In day-to-day survival and marketing situations, we can or not most foods are fit to eat from their optical tell...

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an...

This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food...

Based on an EU workshop at the end of 2005, the book discusses risk and our food supply. The introductory chapter will discuss all aspects of risk and how it applies to food, from risk classification to risk management. Following a discussion of risk,...

The aim of this book is to present technical information about the additives used in food product deveiopment, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632396457Author Lisa JordanFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 903g

The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow. Already dairy operations range from the...

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682861332Author Jerrod WesleyFormat HardbackImprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams) 794g

Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time. The dairy cow was domesticated over 6000 years ago, she was the object of worship in the Middle East 2000 years before Christ, and...

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781789856354Author Heimo MikkolaFormat HardbackPage Count 98Imprint IntechOpenPublisher IntechOpen

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789221053576Author IloFormat PaperbackPage Count 128Imprint International Labour OfficePublisher International Labour Office

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632394835Author MS Dorothy GreenFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 794g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632394873Author MS Dorothy GreenFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 803g

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and...