Food Industry & Science 32

Join longtime ecological farming author/researcher Harold Willis as he explains the foundation concepts of natural farming and issues the call for cleaner forms of food and fiber production. In this……続きを見る

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory fl……続きを見る

The industrial food system of the West is increasingly perceived as problematic. The physical, social and intellectual distance between consumers and their food stems from a food system that privile……続きを見る

This volume advances the claim that the FAO International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) adopted in 2001 is the only existing international agreement with the p……続きを見る

In Fertility Pastures, Turner details his methods of intensive pasture-based production of beef and dairy cows in a practical guide to profitable, labor-saving livestock production. He developed a s……続きを見る

Reconnecting so-called alternative food geographies back to the mainstream food system - especially in light of the discursive and material 'transgressions' currently happening between alternative a……続きを見る

A resurgence of interest in heritage poultry breeds has invigorated poultry raising on family farms and backyards across the country. These are the birds that can and should be producing for today’s……続きを見る

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind,……続きを見る

Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health pro……続きを見る

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical haza……続きを見る

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks o……続きを見る

This book explores the transformation of Brazil and Argentina into two of the world’s largest producers of genetically modified (GM) crops. Systematically comparing their stories in order to explain……続きを見る

While the phenomenon of embodied knowledge is becoming integrated into the social sciences, critical geography, and feminist research agendas it continues to be largely ignored by agro-food scholars……続きを見る

Sustainability and food production represent a major challenge to society, with both consumption and supply sides posing practical and ethical dilemmas. This book shows that food governance issues c……続きを見る

The story of beer and brewing in Britain is a diverse tale. Like a deep, amber ale, the development of the brewing industry is rich and full of depth. The history of brewing in Britain is a cornerst……続きを見る

Seen together for the first time, this fascinating collection of nearly 200 images illustrates Dorset’s rich and varied brewing history. The brewing industry of the county is explored from the ninet……続きを見る

Marketing orientation is both the key objective of most food producers and their biggest challenge. Connecting food and agricultural production with the changing needs and aspirations of the custome……続きを見る

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It pr……続きを見る

The Asian Development Bank (ADB), in partnership with the ADB Institute, the Central Asia Regional Economic Cooperation (CAREC) Institute, and the European Union's Support to Modernization of Mongol……続きを見る

Exam Board: AQA Level: GCSE Subject: Food & Nutrition First Teaching: September 2016 First Exam: June 2018 Develop your students' knowledge and food preparation skills for the new GCSE; approved by ……続きを見る

'Hegemonic nutrition' is produced and proliferated by a wide variety of social institutions such as mainstream nutrition science, clinical nutrition as well as those less classically linked such as ……続きを見る

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new ……続きを見る

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemi……続きを見る

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with……続きを見る

For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the curre……続きを見る

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured mate……続きを見る

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown t……続きを見る

Non-thermal (cold) plasmas at atmospheric pressure have recently found many breakthrough applications in biology, medicine, and food security. Plasmas can efficiently kill bacteria, yeasts, moulds, ……続きを見る

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of i……続きを見る

Food Security is a primary concern for all countries. However the vulnerabilities which need addressing are dictated by the individual country according to the food control systems in place, the nat……続きを見る