g - Food Industry & Science 1

Reviews the nutritional benefits, applications and challenges of using protein from black soldier flies and yellow mealworms in poultry, pig and fish feed Considers recent advances in the developme……続きを見る

Extensively updated with all chapters rewritten and double the information and references, Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Editionreflects the nearly exponential ……続きを見る

Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. The boo……続きを見る

Looking for instructional material to help extend the shelf life of your crops? Look no further. Drying is one of the main preservation techniques available for extending the useful storage life of ……続きを見る

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we u……続きを見る

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food S……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

Reviews the latest advances in understanding tea genetics and genetic diversity and how this has informed advances in conventional, marker-assisted and transgenic breeding techniques Summarises cur……続きを見る

This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for susta……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

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

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 book is a compilation of the research works of many scholarly, untiring research scientists, some working all their lives to trace healing values in human foods. The phytochemicals, antioxidant……続きを見る

“This culinary cosmic outing is as creative as it is informative.” ー STARRED review, Publishers Weekly From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore leadi……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

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

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

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

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

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

Originally published in 1952. In this fascinating book that examines the statistics, the term food supplies is interpreted in a wide sense and it deals among other matters with such subjects as supp……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

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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

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

Concepts in Fitness Programming presents comprehensive material about various aspects of exercise testing and prescription in a simple, straightforward manner. Intended for individuals who design ex……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

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

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

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