General

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)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781946204769Author Bijay BahadurFormat PaperbackPage Count 352Imprint Notion PressPublisher Notion PressWeight(grams) 816gDimensions(mm) 280mm * 216mm * 19mm

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781948515061Author Dale W CoxFormat PaperbackPage Count 170Imprint Edible KnowledgePublisher Edible KnowledgeWeight(grams) 408gDimensions(mm) 279mm * 216mm...

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein...

Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased understanding of the granule synthesis and its behaviour in modern...

This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial, international conferences was initiated in 2004 by the...

Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality. Quality in the Food Analysis Laboratory surveys the procedures that a food...

Human Nutrition: From Molecular Biology to Everyday Life presents an integrated approach on how nutrients and non-nutrients affect cellular biochemistry, and how, in turn, they shape human physiology. Over the course of 8 chapters, and covering topics...

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the...

An estimated 50% of the food produced worldwide is wasted. If the entire world had the same voracious appetite as Europeans, it would take three planets to produce the amount demanded. In Britain, 18 million tonnes (14 billion pounds worth) of perfectly...

The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food...

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and...

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods...

Vegetable Dishes creates a new food group containing over 340 vegetable-based dishes and provides information on 53 nutrients per food. Vegetable Dishes is unique in being the only comprehensive source of compositional data on this food group available...

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as...

Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic...

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns. This highly emotive issue is discussed in this timely book, which brings together a group of experts to present up-to-date and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789811470189Author Marines Paula CorsoFormat PaperbackPage Count 148Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams) 178g