Food Science & Technology

About the Book Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the ch...

About the Book What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extr...

About the Book UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications p...

About the Book The Slow Food movement was set up in Italy as a response to the dominance of fast food chains, supermarkets and large-scale agribusi...

The discipline of history in India is under attack—not only from those who adopt a pseudo-historical mode to popularize a mythical version of the p...

About the Book In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separati...

About the Book Your guide to the best of the "lights." Finding low-fat and fat-free brand-name foods that taste good doesn't have to be a guessing ...

About the Book A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engin...

About the Book For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable im...

About the Book For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, th...

About the Book Competing and winning in today�s competitive marketplace requires a strategy that includes sustainability. Business leaders who embr...

About the Book Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe ...

About the Book With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One...

About the Book Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, incre...

About the Book Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the mic...

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it ha...

Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has in...

About the Book Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting t...

About the Book With contributions from international experts, this book is essential reading for academics and industrialists in food science.

About the Author K.T. Achaya is a renowned nutritionist who has written several other books on the history and culture of food in India.

About the Book It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascu...

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general busines...

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements...

About the Book Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrat...

About the Book A useful information source for researchers and other professionals in industry and academia, particularly those involved directly w...

About the Book This book sets out to examine what really is going on in the organic sector socially and politically. In the process, it debunks a n...

About the Book Efforts to improve food security in the developing world have been hampered due to myths surrounding GM agriculture. This book explo...

About the Book A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the ...

About the Book A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and fresh...

About the Book A study of foodborne disease, focusing on plant toxicants. This second edition contains new chapters on poison centre management of ...

About the Book Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals;...

About the Book First published in 2006. Food, Morals and Meaning examines our need to discipline our desires, our appetites and our pleasures at th...

About the Book Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rare...

About the Book A wide-ranging exploration of the science and practice of food frying Frying is one of the world's most popular methods of food prep...

About the Book Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth bill...

About the Book Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th...

About the Book The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-...

About the Book This book presents a logical argument, rigorously formulated, for practical policy options to fight food shortages and surpluses. It...

About the Book Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogene...

About the Book The fifth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to...

About the Book Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additive...

About the Book Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, ea...

About the Book Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen nat�rlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf e...

About the Book Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods ...

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these tech...