General

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particular...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9798589252323Author Muhammad Waseem AkbarFormat PaperbackPage Count 90Imprint Independently PublishedPublisher Independently PublishedWeight(grams) 152g

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to...

This book presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9798421799221Author Sk Book HouseFormat PaperbackPage Count 62Imprint Independently PublishedPublisher Independently PublishedWeight(grams) 168g

Magnetic resonance has long demonstrated its tremendous versatility in many areas of science. Nowhere has this been more apparent than in food science, where problems encountered in a variety of situations can be resolved using one of the many techniques...

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging. In turn, these areas are evolving and leading to various new applications of NMR and ESR in food science and nutrition. From assessment of meat quality,...

The ongoing progress of science has shown that it is important for analytical scientists to determine not only the presence of particular elements, but also their species. There are many fields where this is applicable, and where there are a number of...

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9798588946599Author Muhammad Waseem AkbarFormat PaperbackPage Count 86Imprint Independently PublishedPublisher Independently PublishedWeight(grams) 152g

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition, provides authoritative and evaluated new nutrient composition data for over 280 popular meat-based products and dishes. The coverage reflects the changes to meat-based food...

Artificial Neural Networks (ANNs) is a powerful computational tool to mimic the learning process of the mammalian brain. This book gives a comprehensive overview of ANNs including an introduction to the topic, classifications of single neurons and neural...

"Is It Safe to Eat?" clearly and carefully examines and clarifies the sometimes bewildering issues that we all can master so we can adjust our behavior to lead healthier, less anxiety-ridden lives. Noted food expert and author, Ian Shaw, also...

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781511822589Author Thax TurnerFormat PaperbackPage Count 154Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent Publishing...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781534787421Author Bram RoseboomFormat PaperbackPage Count 452Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781681087429Author Ali OsmanFormat PaperbackPage Count 476Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams) 1139g

Among liquid chromatography methods, ion chromatography (IC) can be considered one of the most valuable analytical tools. This book covers the various applications of ion chromatography in food science, such as food quality control, food authentication...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781681086767Author Alankar ShrivastavaFormat PaperbackPage Count 196Imprint Bentham Science PublishersPublisher Bentham Science PublishersWeight(grams) 178g

Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789876379731Author Laura CatenaFormat HardbackPage Count 192Imprint CatapultaPublisher Catapulta

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and...

This supplement to McCance and Widdowson's The Composition of Foods 5th Edition presents in-depth information on the nutrient content of fish, crustacea, molluscs, fish products and fish dishes available in the UK. All previously published data have been...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781540483744Author Mark PlummerFormat PaperbackPage Count 170Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent Publishing...

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...

Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those...

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering...

The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the...

For centuries, beer has been a favourite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as...

Meat, Poultry and Game forms a major update to The Composition of Foods 5th Edition, providing new and extensive nutritional composition data for 429 foods in this significant food group. It provides new information on both raw and cooked meats,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781502853578Author Aparna BhattFormat PaperbackImprint Createspace Independent Publishing PlatformPublisher Createspace Independent Publishing...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781466258631Author Bram RoseboomFormat PaperbackPage Count 700Imprint Createspace Independent Publishing PlatformPublisher Createspace Independent...

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad?...

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is...

Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849295Author Samuel A MatzFormat PaperbackPage Count 324Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 499g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849288Author Samuel A MatzFormat PaperbackPage Count 324Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 499g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849202Author Samuel A MatzFormat PaperbackPage Count 740Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 1179g

Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780595152421Author Gary BarnesFormat PaperbackPage Count 488Imprint iUniversity PressPublisher iUniversity PressWeight(grams) 1129g