General

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition provides the only authoritative, up-to-date and extensive compilation of nutrient composition data for a wide range of miscellaneous foods available in the UK. Miscellaneous...

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...

The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The...

This Brief examines the sustainability of energy use in global food production and processing. The nexus between food, water, and energy are explored against a background of climate change. Current efforts to reduce the energy intensity of food and...

Concern about the harm that industrial activities may cause the environ ment, means that all are now being scrutinised to assess their impact. Packaging is no exception. It is now high on the political agenda, in terms of the environmental issues which...

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology. The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has...

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the...

Tropical and subtropical countries have become well aware of the fact, that they must make better use of their fruits. In spite of the favourable climatic conditions for the production of varieties of delicious fruits in such countries, continuously high...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783036520209Author Angel Calin-SanchezFormat HardbackPage Count 224Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 699gDimensions(mm) 244mm * 170mm * 19mm

This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are present in food contact materials but have not been added for...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783039214334Author Edgar Chambers, IVFormat PaperbackPage Count 132Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 295gDimensions(mm) 244mm * 170mm * 9mm

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788170359937Author Anshuman D. DholakiaFormat HardbackPage Count 204Imprint Daya Publishing HousePublisher Astral International

This book explores the traditional use of Ilex paraguariensis, a plant that is widely distributed in South America. Thanks to its purported properties, it has been used for centuries in the form of teas with a variety of names, including: 'yerba mate'...

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and...

This revised edition updates Thompson's trail-blazing study of ethical and philosophical issues raised by biotechnology. The 1997 book was the first by a philosopher to address food and agricultural biotechnology, discussing ethical issues associated...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682866221Author Margo FieldFormat HardbackPage Count 239Imprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams) 789g

Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other...

E.H. Kampelmacher (chairman) The application of ionizing radiation is the most modern technique being used in the battle against bacterial decay and in the elimination of pathogenic microorganisms in food stuffs. Intensive world-wide studies have shown...

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the...

This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric...

For the inhabitants of many of the world's major cities and towns, estuaries provide their nearest glimpse of a natural habitat; a habitat which, despite the attempts of man to pollute it or reclaim it, has remained a fascinating insight into a natural...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632393395Author Lisa JordanFormat HardbackPage Count 292Imprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 558gDimensions(mm) 229mm *...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632393968Author Margo FieldFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 531g

Volume 8 of Advances in Nutritional Research deals with several topics of prime current interest in nutritional research, including the role of nutrition in hypertension, in the infections associated with protein-energy malnu trition, and in pathological...

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

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At present, traceability is just one of the many requirements the food...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789994987337Author Ivana RegecováFormat PaperbackPage Count 200Imprint Eliva PressPublisher Eliva PressWeight(grams) 272g

Soybean protei ns are wi de 1 y used inhuman foods ina vari ety of forms, including baby formulas, flour, soy protein concentrates, soy protein isolates, soy sauces, textured soy fibers, and tofu. The presence of inhibitors of digestive enzymes in soy...

Oilseeds and legumes provide a significant proportion of the protein and energy requirements of the world population. This important new book provides comprehensive details of the main oil seed and legume crops focusing particularly on the nutritional...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632396556Author Research and Education AssociationFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 871g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682863091Author Johann WellsFormat HardbackImprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams) 930g

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting...

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...

Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani mals at various stages of growth,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781620235102Author Alison FeeneyFormat PaperbackPage Count 262Imprint Atlantic Publishing Group Inc.Publisher Atlantic Publishing Group Inc.Weight(grams)...

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...

Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available...

Proceedings of the 15th International Symposium on Essential OilsSpringer Book ArchivesBook InformationISBN 9789401087728Author A. Baerheim SvendsenFormat PaperbackPage Count 246Imprint SpringerPublisher Springer

When the present authors entered govern in essence a modern version of "Leach". It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E...

Formal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies. Informal approaches are those taken by individuals, non profit organizations, industries working at self-regulation, etc...