Sustainable Futures explores the links between population growth, diminishing resources and environmental challenges, and the implications for Australia's future.
Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades.
Biotechnology and Nutrition documents the proceedings of the Third International Symposium Biotechnology and Nutrition jointly sponsored by the University of Maryland, the United States Department of Agriculture, and E.
This second edition takes into account the major developments in economics and jurisprudence that have occurred since the publication of the first edition.
This second edition has been thoroughly updated to include recent advances and developments in the field of fermentation technology, focusing on industrial applications.
Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992.
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption.
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality.
Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer.
The world of sugar production has undergone massive changes in the last decade which have resulted in the emergence of many technological changes as technologists strive to develop more efficient and cheaper processes.
The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product.
Nutrition and Victory: Food Problems in War and Peace focuses on the problems associated with nutrition, including the use of vitamins, allergies, sicknesses, food requirements, and preparation of food.
Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives.
The Technological Value of the Sugar Beet focuses on the physical properties of the beet with respect to storage, slicing, diffusion, and filtration rate, as well as the chemical composition of the juice which determines the ash, lime salts, nitrogenous constituents, and other nonsugars in factory process liquors.
Principles of Sugar Technology, Volume II: Crystallization summarizes the principles of the crystallization process applied in the sugar industry all over the world.
ICUMSA Methods of Sugar Analysis presents the recommendations of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) that are based on thorough investigations of methods likely to prove practical and appropriate for the sugar industry.
Introduction to Cane Sugar Technology provides a concise introduction to sugar technology; more specifically, cane sugar technology up to the production of raw sugar.
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer.
Principles of Sugar Technology focuses on the principles, methodologies, and processes involved in sugar technology, including properties of sugar and agents involved in its manufacture.
Analytical Methods for Pesticides, Plant Growth Regulators, and Food Additives, Volume 1: Principles, Methods, and General Applications provides information on analytical techniques useful for the determination of pesticides, plant growth regulators, and food additives.
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan.
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats.
New Protein Foods, Volume 5: Seed Storage Proteins covers papers on the role of new science and technology in providing greater flexibility for producing and utilizing protein food resources, with emphasis on seed storage proteins, primarily oilseed proteins.
Single-Cell Protein: Safety for Animal and Human Feeding covers the proceedings of the Protein-Calorie Advisory Group of the United Nations System Symposium "e;Investigations On Single-Cell Protein, held at the Istituto di Ricerche Farmacologiche 'Mario Negri' Milan, Italy, on March 31 - April 1,1977.
Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants.
Biotechnology and Food Safety provides information pertinent to practical biotechnological procedures for detecting and quantifying microbial and chemical contaminants of food.
