General

Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and...

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen...

Milk and dairy products are a major part of the human diet in many countries. It is not surprising therefore that considerable attention is paid to obtaining the best possible quality of milk by improving the yield, compositional quality and hygienic...

This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety...

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual...

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials,...

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400878Author K. KhodabandehlooFormat HardbackPage Count 328Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 600g

The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. The market for products requiring these ingredients is growing, and it is anticipated that it will continue to grow. As new products and...

amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI...

This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New...

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers. Recent trends in global food production, distribution and preparation call for increased emphasis on hygienic...

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man ufacture, storage, distribution and marketing of minimally pro cessed refrigerated (MPR) fruits and vegetables. The...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751402056Author R. J. HamiltonFormat HardbackPage Count 288Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 695g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751400991Author A.C. PinderFormat HardbackPage Count 220Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 600g

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780359021451Author John Andreas WidtsoeFormat PaperbackPage Count 140Imprint Lulu.comPublisher Lulu.comWeight(grams) 213g

The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the...

Food transportation represents a significant element of the food industry with major implications for food product costs, in terms of the direct costs associated with transportation, and those potentially larger ones associated with poor product and...

This monograph reports recent advances in production, chemistry, analysis, nutritional properties and commercial processing of canola and rapeseed. Recent developments in biotechnology of canola production and genetic alterations and improvements of...

...this is a valuable addition to the food analyst;s library. It brings together a well balanced account of the methods available an the literature cited will provide the analyst with all the details needed for setting up water-soluble vitamin assays and...

The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by...

This book is an original and comprehensive examination of brewing from the perspective of a real brewer. The book departs from the traditional sequential approach to pursue brewing in the manner a brew master approaches the process. It is structured to...

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780917678530Author Theodore P. LabuzaFormat HardbackPage Count 239Imprint Food & Nutrition Press Inc.,U.S.Publisher Food & Nutrition Press Inc.,U.S...

Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and licensing is essential. Establishing appropriate internal policies from the outset can prevent companies...

not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge...

Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent...

This book is full of clear revision notes and exam practice questions for GCSE Food Technology students. It covers all the topics in the current Design & Technology course for the OCR and AQA exam boards, and it's easy to read and revise from -...

About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of...

The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are...

... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely consumed bread type in the world. It brings together...

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format...

Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780942849301Author Samuel A MatzFormat PaperbackPage Count 740Imprint Pan-Tech InternationalPublisher Pan-Tech InternationalWeight(grams) 1324g

Increasing legislation and the growing quality expectations of customers of food and drink laboratories have led to expanding requirements for such laboratories to be accredited to a recognized quality standard. This book provides thorough coverage of...

Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780751404500Author P.R. HayesFormat HardbackPage Count 576Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 740g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780834212947Author HutchingsPage Count 528Imprint Aspen Publishers Inc.,U.S.Publisher Aspen Publishers Inc.,U.S.Weight(grams) 950g

The subject of sterilization of food in cans has been studied both experimentally and theoretically, but limited work has been undertaken to study the sterilization of food in pouches. This book examines the interaction between fluid mechanics, heat...