General

Food microbiology is a specialized field within applied microbiology that addresses the preservation of food from microbial spoilage and the provision of safe, nutritious food for consumption. Given the current global food crisis, it is crucial that we...

Food Engineering & Technology: A Practice Book is a comprehensive resource that includes objective-type questions and answers. The book is designed to cover a wide range of topics in accordance with the syllabus of various competitive examinations,...

Food Sustainability and the Media: Linking Awareness, Knowledge and Action is the first book to explore the roles that the media plays in raising awareness, spurring action, and increasing understanding about food security and global sustainability...

Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and...

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the...

The book in question is a highly comprehensive resource that seamlessly combines fundamental principles with scientific depth and practical application. It provides a thorough coverage of a diverse range of topics, including product and process...

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad...

This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on the food industry, designed for the food industry and...

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents,...

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources...

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the...

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first...

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or...

The undergraduate and postgraduate students, educators, and researchers in the fields of postharvest technology, food technology, and food science and technology frequently require comprehensive and authoritative resources on the subject of quality...

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food...

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation", states Gould. This...

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the...

Crystallization and Crystallizers, part of the Industrial Equipment for Chemical Engineering set, defines how to perform the selection and calculation of equipment needed in the basic operations of process engineering, offering reliable and simple...

The book comprises 19 chapters that cover a variety of subjects and dimensions, with a specific focus on post-harvest handling and processing of fruits and vegetables, including mushrooms. The book emphasizes the applicability of technology in this...

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997929Author Michael D. EricksonFormat HardbackPage Count 464Imprint AOCSPublisher AOCSWeight(grams) 860g

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.About the AuthorDuncan Manley is an internationally-renowned consultant to the...

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food...

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource...

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create...

This text introduces the reader to the crop known as banana, including its origin and distribution, as well as the various types cultivated throughout the country and their characteristics. It then delves into the international and domestic trade of...

Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition. The book covers the core science in the microbiome field and draws links between the microbiome and nutrition in...

This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry. Particular attention is given to theoretical and...

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and...

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided...

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel...

The book in question contains a comprehensive glossary of 5000 important acronyms, terminology, and related terms for all alphabets from A to Z. This includes terminology related to food processing, post-harvest technology, food science and technology,...

Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment...

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific...

Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing will spur agricultural diversification. There are several benefits of promoting small...

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness,...

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes. It has in-depth information on the complete genome of...

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model...

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable...

The content of this book encompasses a wide range of subjects related to functional foods and nutraceuticals, such as the use of fruits and vegetables and their by-products as valuable ingredients, the identification of bioactive components from various...