Food Industry & Science 70

Exam Board: WJEC Eduqas Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018 Unlock your full potential with this revision guide that will guide you through t……続きを見る

Exam Board: WJEC Level: GCSE Subject: Food Preparation First Teaching: September 2016 First Exam: Summer 2018 Unlock your full potential with this revision guide that will guide you through the cont……続きを見る

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and ……続きを見る

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproductio……続きを見る

Fact: If you can make soup, you can make beautiful and delicious craft beer. Armed with this book, a stock pot and a mesh bag, you'll be drinking your own freshly crafted, hoppy aromatic beers in a ……続きを見る

An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a sour……続きを見る

A FINANCIAL TIMES BOOK OF THE YEAR 2017 'This is the first physical manifestation of a much-loved online magazine that is a monument to Fox's obsessions. One for the bedside table.' - FINANCIAL TIME……続きを見る

Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husk……続きを見る

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter o……続きを見る

'If we could all live and eat a little more like Tom the world and the food chain would be in much better shape.' Anna Jones ***'***This book is like a hybrid of Michael Pollan and Anna Jones. It co……続きを見る

Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chr……続きを見る

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book intr……続きを見る

Fresh? Juice? Paste? Canned? Stewed? Diced? Pureed? Sun Dried? Salsa? Sauce? Ketchup? Rare is the cuisine that does not make use of the tomato in some way, shape, or form, and the resulting culinary……続きを見る

Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The bo……続きを見る

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to t……続きを見る

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The ……続きを見る

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of f……続きを見る

Understanding the impact of diet, exercise, genetics, and hormones on the risk and development of Alzheimer’s and other neurogenerative diseases Diet is widely known to impact on neurological functi……続きを見る

This book provides a balanced critique of a range of international sustainability certification schemes across nine agricultural and natural resource industries. Certification schemes set standards ……続きを見る

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest tech……続きを見る

This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and “states of the industry” in different types of food products……続きを見る

Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek way……続きを見る

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their produ……続きを見る

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consu……続きを見る

The proceedings volume focuses on halal management and science topics. Issues related to business model, management, marketing, finance, food security, lifestyle, hospitality, tourism, cosmetics, pe……続きを見る

Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance. Sections in ……続きを見る

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions ca……続きを見る

Quality Control and Evaluation of Herbal Drugs brings together current thinking and practices for evaluation of natural products and traditional medicines. The use of herbal medicine in therapeutics……続きを見る

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the applicat……続きを見る

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell prote……続きを見る