Food Industry & Science 21

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews ……続きを見る

Woodhead Publishing in Food Science, Technology and Nutrition'… a good reference book for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'… a standard reference for ma……続きを見る

This publication contains full papers of both oral and poster presentations of the symposium "Immobilized Cells: Basics and Applications" that was held in Noordwijkerhout, The Netherlands, 26-29 Nov……続きを見る

The Science of Grapevines: Anatomy and Physiology is an introduction to the physical structure of the grapevine, its various organs, their functions and their interactions with the environment. Begi……続きを見る

This book addresses presents recent developments of novel planar inter digital sensors for food inspection. It covers the fundamentals of sensors, their design, modelling and simulations, fabricatio……続きを見る

How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality……続きを見る

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and s……続きを見る

Food sovereignty is an emerging discourse of empowerment and autonomy in the food system with the development of associated practices in rural and some urban spaces. While literature on food soverei……続きを見る

A barbecue cookbook is a great item to have if you wish to learn how to cook barbecue. There are a lot of people who wish to learn how to barbecue food properly but they just do not have a clue of w……続きを見る

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradi……続きを見る

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready……続きを見る

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use. This encompasses all the steps for……続きを見る

Dairying runs back to a period in the development of the human race of which we have no record. Man early learned to not only slay animals and eat their flesh, but to appropriate to himself the food……続きを見る

International Hospitality Business: Management and Operations will introduce hospitality managers to the most up-to-date developments in hospitality to prepare you for the rapidly changing world of ……続きを見る

A unique chance to explore different aspects of place, heritage, and tourism For many nations around the world, cultural tourism is not only a major industry but also a support for national identity……続きを見る

Since its first publication "Agriculture for Beginners" has found a welcome in thousands of schools and homes. Naturally many suggestions as to changes, additions, and other improvements have reache……続きを見る

Genetically modified plants are currently causing controversy worldwide; a great deal has been written about their supposed environmental effects. However, the newspaper headlines and public debates……続きを見る

This vintage book contains a comprehensive handbook on fermentation, with historical information, scientific descriptions, instructions of practical application, and many other related aspects. “Fer……続きを見る

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives mean……続きを見る

This volume brings together research on development in three major areas of contemporary global relevance: agriculture and food security, energy, and the institutions of national innovation. Coverin……続きを見る

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and co……続きを見る

Examine essential marketing disciplines and weapons!This essential book will show you how to design a strategic marketing plan for any brand, product, service, or business! It explains all of the ma……続きを見る

In 2007/8 world food prices spiked and global economic crisis set in, leaving hundreds of millions of people unable to access adequate food. The international reaction was swift. In a bid for leader……続きを見る

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The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a floodgate of research ……続きを見る

The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997.……続きを見る

This edited collection examines the various influences, relationships, and developments beer has had from distinctly spatial perspectives. The chapters explore the functions of beer and brewing from……続きを見る

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the h……続きを見る

This book is a collection of selected papers that were presented at the First International Conference of the Asia-Pacific Society for Agricultural and Food Ethics (APSAFE 2013), which was held at C……続きを見る

terms of the scatter of the results, e.g. in round-robin tests. In considering the role of AQA in the higher education sector it is necessary to differentiate between the various university activiti……続きを見る