General

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789241660709Author World Health OrganizationFormat PaperbackPage Count 374Imprint World Health OrganizationPublisher World Health Organization

Honey A vital understanding of the health effects of this renowned natural food Honey is among the most famous and widely available natural food products in the world, and its flavor profiles are well understood. Despite its use as a natural remedy by...

This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.Book...

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.Book InformationISBN 9780367246709Author Miloslav Rechcigl, Jr.Format PaperbackPage...

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification,...

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty...

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As...

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. It discusses nutrition interactions in human and emphasizes research...

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and...

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer...

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other...

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners...

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of...

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty...

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary...

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food...

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of...

In food product development, as in all new product development, time is money. This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach. Innovative development...

Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric...

Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure,...

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial...

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical...

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food...

Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780834213098Author E.W. UnderrinerFormat HardbackPage Count 156Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.

Pepsi-Cola*r marked its 100th anniversary in 1998 with much fanfare for the internationally known beverage! This book compiles a fabulous array of Pepsi-related collectibles, shown with a price guide. Items pictured include advertisements, bottles,...

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other...

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their...

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers...

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for...

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include...

Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers broaden and deepen their scientific knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most...

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food...

An A to Z Catalog of Innovative Spices and FlavoringsDesigned to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms,...

As modern palates get progressively more adventurous, sake is having its moment. But as beloved as the beverage is in its native Japan, it's frequently misunderstood in the rest of the world. Author Jeff Cioletti, a certified international Kikisake-shi-a...

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing...