g - Food Industry & Science 1

Get a comprehensive research-based look at real life hospitality industry issues from leaders in the field Global Cases on Hospitality Industry is a comprehensive examination into hospitality issues……続きを見る

Learn about new strategies to improve service, quality, and profitability for quick service restaurants!Quick Service Restaurants, Franchising, and Multi-Unit Chain Management examines a variety of ……続きを見る

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The manufacture of foods and beverages is a highly competitive, interna tionalindustry, and the range ofproducts is becomingincreasingly diverse. Manufacturers are required to produce quality foods ……続きを見る

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields……続きを見る

This vintage book contains a historical study on the effects of beer. It includes a wealth of information on alcoholism, popularity, manufacturing techniques, cultural influence, famous studies, leg……続きを見る

Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on wh……続きを見る

Formal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies. Informal approaches are those taken by individuals, non profit organ……続きを見る

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts……続きを見る

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses……続きを見る

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most d……続きを見る

Dietary Proteins and Atherosclerosis provides a thorough review of the role of proteins in the development of atherosclerosis. The author reviews early research connections between dietary fat and c……続きを見る

This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aq……続きを見る

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such ……続きを見る

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marina……続きを見る

This encyclopaedia in three volumes is a veritable mine of authoritative information on diverse aspects of food science as a whole. All the entries are judiciously selected from the reliable sources……続きを見る

Jackfruit (Artocarpus heterophyllus), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) and is widely esteemed in tropical Asia. The jackfruit tree is well suited to tropic……続きを見る

The cow. The most industrious animal in the world. A beast central to human existence since time began, it has played a vital role in our history not only as a source of food, but also as a means of……続きを見る

In 'Ketchup: Methods of Manufacture; Microscopic Examination,' editors K.G. Bitting and A.W. Bitting assemble a pioneering and comprehensive anthology that spans the intricate processes of ketchup p……続きを見る

In 'Ketchup: Methods of Manufacture; Microscopic Examination,' K.G. Bitting and A.W. Bitting present a comprehensive anthology that meticulously explores the multifaceted world of ketchup production……続きを見る

This book examines food in the United States in the age of the Internet. One major theme running through the book is business opportunities and failures, as well as the harms to consumers and tradit……続きを見る

This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of ……続きを見る

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems sol……続きを見る

Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where ec……続きを見る

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the indus……続きを見る

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling……続きを見る

The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the lipid-bilayer component of cell membranes. The emphasis is on t……続きを見る

This book is an overview considering yeast and fermentation. The similarities and differences between yeasts employed in brewing and distilling are reviewed. The implications of the differences duri……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

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep a……続きを見る