Food Industry & Science 6

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoi……続きを見る

This book provides an essential overview of the science of polysaccharides. It both approaches polysaccharides as a polymer class and provides detailed descriptions of most major polysaccharides (ce……続きを見る

This book gives an overview of advanced emerging technologies for the detection of a range of waterborne pathogens. The book will present existing methodology and highlight where improvements can be……続きを見る

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate globa……続きを見る

Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networks is one of the most important aspects of the m……続きを見る

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why sing……続きを見る

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. Th……続きを見る

"70 Top Green Smoothie Recipe Book" is a text that gets right to the point. The reader gets to learn what smoothies are, the equipment required to make them as well as the best fruits and vegetables……続きを見る

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this r……続きを見る

The principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – may be applied to any industry. However, the food industry is unique, and creates……続きを見る

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotligh……続きを見る

As we enter the 21st century, a new era of nutrition in the prevention and treatment of disease emerges. Clinical nutrition involves the integration of diet, genetics, environment, and behavior prom……続きを見る

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis an……続きを見る

Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic – the state of British food. What is it about the British and food? We just don’t get it, do……続きを見る

All foods are either acid- or alkaline-forming and the body's health and beauty is entirely affected by choosing the right balance.Too many acid-forming foods can lead to conditions such as low ener……続きを見る

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provide……続きを見る

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this r……続きを見る

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the……続きを見る

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consume……続きを見る

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has a……続きを見る

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year……続きを見る

Now summer is upon us most of us will be getting the barbecues out and using them once more. There are many benefits to be had from cooking food on a barbecue rather than in the kitchen. When you co……続きを見る

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of trackin……続きを見る

Real Dirt is a groundbreaking book for any reader interested in learning more about where food comes from. Harry Stoddart shares years of experience and knowledge in his quirky dissection of agricul……続きを見る

Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, ……続きを見る

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of ……続きを見る

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to ha……続きを見る

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegra……続きを見る

This book provides the "nuts and bolts" background for a successful study of carbohydrates - the essential molecules that not only give you energy, but are an integral part of many biological proces……続きを見る

Red tides in the sea and bright green lakes and rivers are becoming features of our degraded world environment. These events, caused by algae and the toxins they produce, are often associated with p……続きを見る