General

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Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for...

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly. Edible Insects Processing for Food and Feed: From Startups to Mass...

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based...

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing...

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging. The global population is increasing rapidly, therefore there is a...

Many wild varieties of mushrooms are consumed by people around the world, yet many species remain unexplored, their nutritional as well as pharmacological significance yet to be discovered for many of them. Wild Mushrooms: Characteristics, Nutrition, and...

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As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently...

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various...

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods:...

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems. Currently, there are two principle computational approaches for system analysis: continuous and discrete. In the continuous...

Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, active agents like antimicrobial components and...

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and...

The ocean offers boundless benefits to human health. Known for millennia as a source of food, it is continuously gaining recognition as a provider for a variety of materials, and as the largest habitat on our planet, the ocean’s biodiversity stands far...

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic...

Follow the story of fair-trade chocolate from bean to bar! A simple text and clear photographs show each stage of the process. Panels alongside explain the history of chocolate and look at what fair trade means and how it works. The book was produced...

John Andreas Widtsoe demonstrates an immense knowledge of soil and farming conditions; much of the advice in this classic manual remains useful and relevant to this day. An excellent collection of knowledge is united in this guidebook, which commences by...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400113Author R.J. FootittFormat HardbackPage Count 256Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 770g

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased. Even with the tremendous increase in available information, a comprehensive understanding regarding the role of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780857491138Author GRAINFormat PaperbackPage Count 164Imprint Pambazuka PressPublisher Pambazuka Press

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780917678486Author Dr James SheridanFormat HardbackPage Count 232Imprint Food & Nutrition Press Inc.,U.S.Publisher Food & Nutrition Press Inc.,U.S.

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process...

Dramatic cultural changes have occurred in the areas of food, nutri­ tion, and health in the United States. Today, the clarion call is for fitness with "trim-muscular" in and "skinny-pale" out. The "me generation" has turned into a robust health seeking...

In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape. For some small wineries, this notion might...

Food Choice and the Consumer fulfils two needs. First, it captures the inter-disciplinary aspects of food choice and advocates an appreciation for other perspectives on the subject in an attempt to discourage some of the disciplinary parochialism which...

Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in...

Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and...

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen...

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic...

This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety...

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual...

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging...

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400878Author K. KhodabandehlooFormat HardbackPage Count 328Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 600g

The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. The market for products requiring these ingredients is growing, and it is anticipated that it will continue to grow. As new products and...

amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI...

This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New...

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic...