General

Food which nanotechnology has impacted or to which nanotechnology is applied is referred to as nanofood. From treatment of the soil in which a crop plant is grown to the caring of a food, nanotechnology is a growing factor in the food supply. At this...

This book presents reliable information in a non-technical manner on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the...

This book is designed to give the reader up to date infonnation on some of the more exciting developments that have taken place at the leading edge of fragrance and flavour research. Chapter one gives the reader a rnpid excursion through the...

As was the case with Charles Ross's Packaging of Pharmaceuticals published by the UK Institute of Packaging in 1975 it is assumed that the reader of this book already has a broad understanding of the basics of packaging. If not the Packaging Users...

Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400120Author Stephen T. BeckettFormat HardbackPage Count 424Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 970g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400021Author Jim SmithFormat HardbackPage Count 264Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 660g

"Immunoassays in Food and Agriculture" is a comprehensive and up-to-date reference text on the use of immunochemistry in a wide variety of applications in the agricultural and environmental sciences, such as how to identify pathogens, food...

Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions...

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780442302825Author J.A.G. ReesFormat HardbackPage Count 250Imprint Van Nostrand Reinhold Inc.,U.S.Publisher Van Nostrand Reinhold Inc.,U.S.

Designed for food engineers and workers in food science laboratories, this lab manual provides a set of experiments that can be conducted in most food science laboratories or pilot plants. Covering important food engineering principles, each experiment...

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the...

This book will introduce non-molecular biologists to diagnostic PCR-based te- nologies for the detection of pathogens in foods. By the conclusion of this book, the reader should be able to: 1) understand the principles behind PCR including real-time; 2)...

Proceedings of the First Symposium held in Yamagata, Japan, June 16, 1994Book InformationISBN 9780306454936Author Midori HiramatsuFormat HardbackPage Count 170Imprint Kluwer Academic/Plenum PublishersPublisher Springer Science+Business Media

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780306435683Author Elizabeth M. GallupFormat PaperbackPage Count 314Imprint Kluwer Academic/Plenum PublishersPublisher Springer Science+Business...

Food products with genetically modified (GM) ingredients are common, yet many consumers are unaware of this. When polled, consumers say that they want to know whether their food contains GM ingredients, just as many want to know whether their food is...

Physical Examination in Cardiovascular Chinese Medicine details the basics of how to take and record cardiac patient history and triage vitals, then apply the basic western and TCM methods for examining cardiovascular patients in the clinic. It outlines...

Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as...

Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and...

This is the first comprehensive reference on pecan technology, and discusses the many factors that influence pecan quality. It presents extensive information on variety, cultural conditions, mechanization, processing, storage, prevention of spoilage, and...

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and...

This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the...

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional Jordanian products that represent the region's...

Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781948515030Author Dale W CoxFormat PaperbackPage Count 168Imprint Beakers & Bricks, LLCPublisher Beakers & Bricks, LLCWeight(grams) 404gDimensions(mm)...

This delicious new book reveals the fascinating science behind some of our favorite candies. If you've ever wondered how candy corn is made or whether Baby Ruth bars really float, as in the movie Caddy shack, then this engaging collection of food for...

This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose...

Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their...

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as...

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 food...

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with chapters from eminent researchers in the field, covers...

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division...

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. This reaction causes the browning of foods when they are heated and in chocolate, caramel and beer, this...

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field...

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and...

Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry...

The detection of harmful chemicals and microbial pathogens in food and water destined for consumers is of paramount importance the world over and it is vital that new techniques and discoveries are widely disseminated. Bringing together international...

Fruit and Nuts lists over 350 foods and extends both the foods and nutrients covered in The Composition of Foods 5th Edition. Data are included covering the wider variety of fruit and fruit-based foods now eaten. In particular information is now...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781626549906Author William McLarneyFormat PaperbackPage Count 594Imprint Echo Point Books & MediaPublisher Echo Point Books & MediaWeight(grams)...