General

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking...

With PEZ (R) dispensers, you get not only peppermint candy, but a toy as well! Today PEZ (R) collectors worldwide try to find all the different styles. After PEZ (R) candy and dispensers were brought to the United States in 1952, over 250 different types...

- Separate chapters for different bioactive molecules in Fermented foods- The book includes the recent advances in health benefits aspects of different fermented foods- The book includes specific section on Health benefits of important fermented...

This book examines several recent, major developments in the field of nutritional pathology, providing enhanced, current understanding of the role that altered or disturbed nutrition plays in the pathogenesis of disease. It is intended for students in...

During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide...

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The...

Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this...

Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment Reviews concepts comprehensively with suitable illustrations and problems The worked-out examples have been taken from the...

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during...

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain. The development of a resource-efficient and energy-smart food supply...

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition...

Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town of Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and...

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 years' experience in the food industry, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Third Edition...

The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these plays a pivotal role in commercializing food...

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers,...

This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different...

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and...

This book covers various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in food processing sector. This book clarifies most of the...

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to their importance in employment generation. Note: T&F does...

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally,...

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 ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such...

The book highlights the biotechnological advancement in the area of food adulterants and outlines the current state of art technologies in the detection of food adulterants using omics and nanobiotechnology. The book provides insights to the most recent...

Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic...

This book provides an in-depth analysis of the processes of innovation found in industrial clusters. The authors focus particularly on the characteristics of innovation clusters and their operation in the food industry. This is revealed through novel...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788120320864Author B. SivasankarFormat PaperbackPage Count 372Imprint PHI LearningPublisher PHI LearningDimensions(mm) 240mm * 160mm * 20mm

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food more tasty and easier to digest. When you cook food, you...

A hot, new collectible has gone international as great M&M's*r items are being released all over the world! Now M&M's fans can see lists and values for all known M&M's dispensers, toppers, tins, and other items, plus related ads and displays from the USA...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660624Author World Health OrganizationFormat PaperbackPage Count 289Imprint World Health OrganizationPublisher World Health OrganizationWeight(grams)...

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such...

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food...

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regarding distilled alcoholic beverage technologies and their variations, including current information about...

This review encompasses one segment of food packaging - foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods...

This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241563932Author World Health OrganizationFormat PaperbackPage Count 129Imprint World Health OrganizationPublisher World Health OrganizationWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241565288Author World Health OrganizationFormat PaperbackPage Count 88Imprint World Health OrganizationPublisher World Health Organization

According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and...

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposium was to explore some basic principles relating to the...

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of...

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews...