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/o-425855/n/phenolics-in-food-and-natural-health-products)
The book reviewed and gave new research discovery of the chemistry, analysis and health effects such as antioxidative, cancer preventive and anti-inflammatory properties of phenolic compounds in foods...
/o-425996/n/chemical-functional-properties-of-food-components-3e)
Provides a summary of key topics in functional food ingredientsOffers new chapters on food allergens, food interactions, and food and cardiovascular diseaseFeatures an expanded chapter on food protein...
/o-426910/n/food-culture-survival-in-an-african-city)
A rich ethnographic portrait of food-provisioning processes in a contemporary African city, offering valuable lessons about the powerful roles of gender, migration, exchange, sex, and charity in food ...
/o-440933/n/fox-cameron-s-food-science-nutrition-health-7e)
This seventh edition of this classic textbook brings together all aspects of nutrition, including food science (biochemistry, microbiology and technology), 'health eating' and clinical nutrition. The ...
/o-444066/n/advances-in-thermal-non-thermal-food-preservation)
The fields of food microbiology and food process engineering encompass a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, molds, yeasts, viruses, an...
/o-445255/n/handbook-of-organic-and-fairtrade-food-marketing)
In the Foreword to this book Justin King, Group Chief Executive of Sainsbury's is quoted as saying "no other sectors within the UK food and drink sector are growing at the rates of organic and fair tr...
/o-457883/n/handbook-of-organic-food-safety-and-quality)
With increased consumer pressure to reduce the use of pesticides, fertilizers, veterinary medicines and growth promoters in food production systems, demand for organic food continues to rise. Safety a...
/o-465430/n/design-and-development-of-biological-chemical-food)
Product Design: An Introduction to the Development of Chemical, Pharmaceutical & Biological Products has been developed from course material from the authors' course in Chemical and Biochemical Produc...
/o-465495/n/methods-of-analysis-of-food-components-additives)
Covers proteins, peptides and amino acids, lipids, enzymes, and aroma and volatile compoundsIncludes analysis of functional foods and nutraceuticals, and fat and water soluble vitaminsPresents analyti...
/o-469734/n/cable-and-telecommunications-professionals-reference-v-2)
Volume 2 of TERB 3ed covers the convergence of telephony and data transport, including wireless networks. Now that data is becoming the predominant source of traffic more efficient multiplexing scheme...
/o-478752/n/bender-s-dictionary-of-nutrition-food-technology-8e)
Includes all new terms and techniques, and reflects the change of focus in the study of nutrition from curative to preventative techniquesProvides nutrition composition data and tables for recommended...
/o-481757/n/computer-vision-technology-for-food-quality-evaluation)
The first book in this rapidly expanding area, "Computer Vision Technology for Food Quality Evaluation" thoroughly discusses the latest advances in image processing and analysis. Computer vision has a...
/o-481767/n/global-issues-in-food-science-and-technology)
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing...
/o-481853/n/edible-films-and-coatings-for-food-applications)
Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing ...
/o-483781/n/food-engineering-aspects-of-baking-sweet-goods)
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the eng...
/o-486663/n/chemical-and-biological-properties-of-food-allergens)
The problem of food allergies is becoming a significant epidemiological, sociological, and economic issue. Addressing chemical, analytical, and medical aspects, "Chemical and Biological Properties of ...
/o-487396/n/handbook-of-farm-dairy-and-food-machinery)
Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the des...
/o-596152/n/encyclopedia-of-agricultural-food-and-biological-engineering)
Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production a...
/o-602059/n/ethical-sourcing-in-the-global-food-system)
Ethical sourcing, both through fair and ethical trade, is increasingly entering the mainstream of food retailing. Large supermarkets have come under pressure to improve the returns to small producers ...
/o-643553/n/food-security-poverty-and-nutrition-policy-analysis)
"Food Security, Poverty and Nutrition Analysis" provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these world...
/o-649502/n/encyclopedia-of-biotechnology-in-agriculture-and-food)
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that a...
/o-649503/n/physiocochemical-aspects-of-food-engineering-and-processing)
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information ...
/o-9781846045646/n/the-dalai-lama-s-little-book-of-mysticism)
Mysticism is popularly understood as becoming one with God or the Absolute. Here in this inspirational book are the Dalai Lama's thoughts on: The nature and meaning of mysticism How we can live lives ...
Based on papers presented at the XVIII Congress of the European Society for Rural Sociology, this volume introduces the key themes and issues currently being addressed in rural sociology. It demonstra...
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical...
Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review. Numerous ingredi...
/o-425998/n/handbook-of-food-sciences-technology-engineering-4-vols)
Provides the latest information available in a comprehensive, well-organized mannerAllows fast and convenient access to a wide variety of data and major topicsCombines the efforts of 150 international...
/o-445655/n/encapsulation-and-controlled-release-technologies-in-food-sy)
Encapsulation and controlled release technologies have both grown in scope and potential the last few years. Applications of these technologies in food systems have led the way to many innovations suc...
/o-451993/n/frying-of-food-oxidation-nutriet-non-nutriet-autioxidants)
Frying of oils and fats in relation to nutritive and non-nutritive antioxidantsStabilization of frying oils by novel antioxidants obtained from natural sourcesTwo new approaches for the assessment of ...
/b10dc91944a58004a9d7dba7c8ded72f/n/cleaning-in-place-dairy-food-and-beverage-operations)
The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in ...
