General

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780750325943Author Megan PoveyFormat HardbackPage Count 246Imprint Institute of Physics PublishingPublisher Institute of Physics PublishingWeight(grams)...

Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industry was developed by recognized and experienced highlevel scientists. It's a comprehensive and detailed reference that uncovers industry needs for the use of...

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and...

One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of...

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject...

Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training,...

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods,...

The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition. Editor Dominique Dardevet has assembled a collection of chapters written by leading researchers...

Agrifood biotechnology - the genetic transformation of plants and animals through recombinant means - has created controversy in the food system for more than twenty years. This thoroughly revised and amended edition of Paul B. Thompson's path breaking...

Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and...

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in...

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated...

Over the last 150 years, the Public Analyst profession has hidden its light under a bushel, with the notable exception of Fredrick Accum, one of the first Public Analysts who published the names and addresses of food adulterers, this group of chemists...

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781604563030Author Ernst N KoefferFormat HardbackPage Count 234Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 732g

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...

Feedstuff is a common standard for each kind of food for animals, which are in the charge of man and serve as food. Feed for livestock is of special interest. The quality of feed is responsible for the health of animals and indirectly for the quality of...

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.About the AuthorAbout the EditorsAnna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634635479Author Svetoslav Dimitrov TodorovFormat HardbackPage Count 171Imprint Nova Science Publishers IncPublisher Nova Science Publishers...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634634304Author Ingrid SullivanFormat HardbackPage Count 135Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 412g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634633352Author David Betancur-AnconaFormat HardbackPage Count 122Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams)...

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the...

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits...

Plant Biotechnology: Current and Future Uses of Genetically Modified Crops covers in detail the development, use and regulation of GM crops. Split into three sections, Part 1 introduces GM crops and describes the GM crops that are used commercially. Part...

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours...

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to...

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and...

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean...

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on...

The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference...

China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review...

Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of...

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and...

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of...

Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical derivations, important mathematical prerequisites are...

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry...

Improve yield and quality to give consumers the best blueberries on the market! Proceedings of the 9th North American Blueberry Research and Extension Workers Conference presents the current status of the blueberry industry and recent developments in...

With chapters written by highly skilled and experienced scientists and researchers, this book provides valuable information on specific nutraceuticals that offer benefits in the prevention, management, and treatment of cancer. The volume covers the...

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable...

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on...