Food Industry & Science 58

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conferenc……続きを見る

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria i……続きを見る

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the pro……続きを見る

Nutrition and Gene Expression is devoted to exploring the tissue-specific and developmental aspects of the interaction between nutrients and the genome. The book discusses chemical sensitivity in re……続きを見る

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approache……続きを見る

The studies presented in this book demonstrate that a new concept in the management of carious intestinal disorders should be considered, namely, that common nutrients may protect or heal the mucosa……続きを見る

This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by dire……続きを見る

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few recipes are presented in detail. No attempt is made to exh……続きを見る

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world. Though cassava is utilized in a variety of ways, scientific books of any category written on the p……続きを見る

These proceedings were published as a result of a workshop sponsored by the Chemoprevention Branch of the National Cancer Institute. The workshop covered a range of topics including calcium and vita……続きを見る

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of u……続きを見る

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without que……続きを見る

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and……続きを見る

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without que……続きを見る

A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food proce……続きを見る

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to agriculture suppleme……続きを見る

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions i……続きを見る

This book was written to provide a thorough overview of clinical nutrition and immunology to allow the reader to become knowledgeable in this evolving and complex area of medicine. The reader, wheth……続きを見る

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulations for some of the most frequently employed direct f……続きを見る

Brewing in Burton upon Trent tells the story of the Brewing Capital of the World. Back in the twelfth century the Abbots of Burton began to produce beer; the dissolution of the Abbey in the sixteent……続きを見る

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the fie……続きを見る

In North America and elsewhere, there is a growing concern by many that they are no longer connected in any meaningful way with the production or processing of the food they consume. Furthermore, ma……続きを見る

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and contr……続きを見る

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged……続きを見る

The dark side of the genome represents vast domains of the genome that are not encoding for proteins – the basic bricks of cellular structure and metabolism. Up to 98% of the human genome is non-cod……続きを見る

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable ……続きを見る

A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products pe……続きを見る

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers t……続きを見る

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioa……続きを見る

Proteomics, like other post-genomics tools, has been growing at a rapid pace and has important applications in numerous fields of science. While its use in animal and veterinary sciences is still li……続きを見る