General

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of...

Vegetables, Herbs and Spices lists over 450 foods. The extensive new analytical results provide nutrient data for the wider variety of vegetable foods now eaten, including processed vegetables such as those canned and frozen, the increasingly popular...

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This...

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. ...

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have been done as well in the...

Sweeteners are forever in the news. Whether it's information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of...

Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the...

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781771620628Author Joe WiebeFormat PaperbackPage Count 256Imprint Douglas & McIntyrePublisher Douglas & McIntyreWeight(grams) 240g

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...

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...

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or...

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a...

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as...

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has...

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...

Sorry no description is available for this book at this time.

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...

Sorry no description is available for this book at this time.

Sorry no description is available for this book at this time.

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...

Sorry no description is available for this book at this time.

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

Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologist's point of view, of those critical...

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...

Sorry no description is available for this book at this time.

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...