General

Currently, there is no one book or textbook that covers all aspects of retail food safety. It is becoming apparent that a number of issues relating to retail food safety have come to the forefront in some jurisdictions of late. For example, a recent USDA...

Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been...

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 tell whether or not most foods are fit to eat from their...

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and...

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...

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are...

Historically, nutrient deficiencies have been of greater concern than dietary excess. However, along with the realization that deaths due to certain diseases are more prevalent in affluent countries came the conclusion that nutritional excess is of equal...

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...

This book presents new food production systems (for plants and animals) involving agrochemicals that increase in a controlled manner the bioactives content, under greenhouse conditions. Moreover, conception and design of new instrumentation for precision...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351240594Author Neelam KhetarpaulFormat HardbackPage Count 564Imprint Daya Publishing HousePublisher Astral InternationalWeight(grams) 840g

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a...

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food...

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;...

The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book...

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...