Upgrading Waste for Feeds and Food considers how wasted or underutilized nutrients could be recovered and upgraded in order to make more food available, either directly or through animal intermediaries.
Carbohydrate Chemistry - VI (Madison 1972) covers the proceedings of the Sixth International Symposium on Carbohydrate Chemistry, held in Madison, USA on August 14-18, 1972.
Cooking with Love is dedicated to the pleasures of cooking, covering recipes such as shish kebab in Soho; lobster Thermidor; black pudding in Oldham; filet de boeuf en croute in Mayfair; fish and chips in Blackpool; succulent carpetbag steaks crammed with oysters; rich chocolate gateaux bursting at the seams with chestnut cream; peaches in brandy; salmon trout in champagne sauce; and Lancashire hotpot and bubble and squeak.
The Inhibition of Fat Oxidation Processes covers topics about the special problem of retarding the oxidation of animal fats as well as oxidation phenomena encountered in industrial production and storage of complex fat-containing food products.
Fruit and Vegetables provides comprehensive information on fruits and vegetables, which are deemed to be an important part of diets in every part of the world.
Practical Guide to Refrigerated Storage presents a detailed summary of the major practical factors relating to the design, construction, and operation of refrigerated warehouse.
Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions.
Dictionary of Nutrition and Food Technology: Fifth Edition defines technical terms, jargons, and abbreviations used in the field of nutrition and food technology.
Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology.
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry.
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods.
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization.
FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations provides hands-on information and guidelines for understanding federal nutrition labeling requirements.
"e;Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste.
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available.
Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry.
This book provides authoritative information on the biology and history of growing currants, gooseberries, and jostaberries (gooseberry/currant hybrids) as commercial crops in the United States.
Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for treatment and patient care.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean.
Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products.
The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book.
Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases and the prospects for developing functional foods containing these bioactive compounds.
Through the use of molecular and cellular biological techniques, numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology.
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential.
There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and techniques; there are well over 200 courses, seminars, programs, and conferences available.
Soon after its publication in 1987, the first edition of Ultrafiltration Handbook became recognized as the leading handbook on ultrafiltration technology.
This reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases.
This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world.
"e;Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry.
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation.
