D.A. - Food Industry & Science 1

Sets out the historical context for understanding the current challenges facing food production Gives a unique overview of the range of reformist, progressive and radical solutions to reforming the……続きを見る

Focusing on East Asia from the nineteenth century to the present, Crafting Everyday Food highlights the role of technology in transforming traditional foods into modern ones and in reinventing indus……続きを見る

This book examines the international causes of hunger and malnutrition and reveals how critical elements of the global economy heighten food insecurity in the developing world. At present, over two ……続きを見る

"The Chemistry of Wine" is a fascinating exploration of the science behind one of the world's oldest and most cherished beverages. This book reveals how every aspect of wine, from its aroma to its t……続きを見る

New York Times Bestelling author and BBQ maestro Adam Perry Lang is back! Serious Barbecue meets A Man, A Can, A Plan in BBQ 25: an ultra-foolproof guide to the 25 most popular barbecue dishes, in a……続きを見る

L'objectif de cette expertise (commandée par le ministère de l'Agriculture et de la Pêche à l'Inra) est d'éclairer les pouvoirs publics sur les actions à mener pour répondre au double objectif de so……続きを見る

As Unidades de Beneficiamento de Grãos e Sementes em geral ainda não têm tradição de rotina de aplicar métodos e técnicas para realizar manutenções como indústrias de outras áreas. A manutenção de e……続きを見る

Este libro ofrece una visión íntima y profesional sobre las anomalías congénitas y las enfermedades raras que afectan a los niños. A través de testimonios conmovedores y la experiencia de médicos y ……続きを見る

Durante milenios, el perro ha formado parte de la vida cotidiana del ser humano. Durante las últimas décadas el aumento de las moscotas ha hecho que los dueños se preocupen cada vez más por la alime……続きを見る

Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussions on parasites in foods ……続きを見る

Automation for Food Engineering introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for ……続きを見る

"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of m……続きを見る

Ozone is a powerful disinfectant with many applications. This book describes the unique advantages of using ozone technology for food decontamination. Food contamination, especially microbial contam……続きを見る

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes me……続きを見る

Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of m……続きを見る

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the pub……続きを見る

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge……続きを見る

Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the mi……続きを見る

The bookproposes that a preparation of antioxidants and micronutrients, in combination with standard therapy, may reduce progression and improve management better than standard therapy alone for Alz……続きを見る

Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/bi……続きを見る

Die Entwicklung pflanzlicher Lebensmittelalternativen ist eines der am schnellsten fortschreitenden Gebiete in unserem modernen Ernährungssystem. Viele Verbraucher*innen reduzieren den Konsum von ti……続きを見る

Nutrition plays a role in the causes, treatment, and/or management of many chronic diseases, yet the physician's primary responsibility is to treat through medication. Translating research findings ……続きを見る

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook……続きを見る

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, ……続きを見る

Soil biota is an important and fundamental part of terrestrial ecology. The soil organisms include all those life forms which pass significant proportion of their life within a soil profile. The ran……続きを見る

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout……続きを見る

Discover the fascinating world of "Foodie" culture, a culinary odyssey that captures the essence of our collective love of food. On this journey, we delve into the most exquisite corners of food, ex……続きを見る

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important f……続きを見る

This book takes you on a captivating journey towards sustainable living and harmonious coexistence with nature. This enchanting guide unveils a tapestry of transformative projects that empower you t……続きを見る

Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether ac……続きを見る