F - Food Industry & Science 1

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

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books……続きを見る

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written……続きを見る

Das vorliegende Lehrbuch gibt eine Übersicht zur Warenkunde von Lebensmitteln pfla- licher und tierischer Herkunft. Der Begriff der „Warenkunde“ geht möglicherweise zurück auf den Göttinger Professo……続きを見る

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for che……続きを見る

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process incl……続きを見る

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water q……続きを見る

Meta-regulation presents itself as a progressive policy approach that can manage complexity and conflicting objectives better than traditional command and control regulation. It does this by ‘harnes……続きを見る

This vintage book contains a detailed treatise on beer, being an exploration of its history and commercial value. This volume is highly recommended for those with an interest in the development of t……続きを見る

Thin-layer chromatography (TLC) is widely used particularly for pharmaceutical and food analysis. While there are a number of books on the qualitative identification of chemical substances by TLC, t……続きを見る

Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are ……続きを見る

Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this boo……続きを見る

Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat……続きを見る

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such as……続きを見る

Wie sind Milch, Fleisch und Eier zusammengesetzt? Wie gesund ist Fisch als Lebensmittel? Wie werden pflanzliche Öle hergestellt? Welche Inhaltsstoffe kommen in Obst und Gemüse, Gewürzen, Kaffee, Tee……続きを見る

Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriat……続きを見る

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The……続きを見る

Functional Food Ingredients from Plants, Volume 90*,* the latest release in the Advances in Food and Nutrition Researchseries, provides updated knowledge about nutrients in foods and how to avoid th……続きを見る

The Vitamins: Fundamental Aspects in Nutrition and Health, Sixth Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism and functions of these essential nutri……続きを見る

The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster ……続きを見る

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the tech……続きを見る

To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in****Foods: Analysis, ……続きを見る

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been int……続きを見る

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, hea……続きを見る

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, protein……続きを見る

The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Health-related them……続きを見る

Highlights and examines the growing convergence between the food and agricultural industriesーthe technological, environmental, and consumer-related drivers of this change, and the potential outcome……続きを見る

This new book illustrates the complex nature of ecotoxicological issues, using pesticides as an example. It focuses on the assessment and monitoring of the amounts of pollutants in the environment a……続きを見る

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.……続きを見る

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a v……続きを見る