China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive.
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality.
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues.
Written by international experts, this book reviews recent, cutting-edge research on the use of immunoregulatory probiotics (immunobiotics) and their bioactive compounds (immunogenics) to prevent disease and improve health.
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products.
This book provides a structured account of the existing knowledge of toxic algae, the chemistry of the toxins they produce, the effects these substances exert in humans and wildlife, as well as the strategies envisaged to protect public health and the environment.
The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment.
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground.
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors.
'A delight - as sweet and bubbly as a glass of champagne' BETH O'LEARY'This is romantic comedy PERFECTION and if you don't read it, you really are missing out' 'The romance, writing style and wit in this book is second to none.
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi- cal systems.
This book has been written for an eclectic audience of winery developers (owners), winemakers with utility responsibilities (real or implied), winery design professionals (architects and engineers), and university-level enol- ogy professors, all of whom at sometime in their careers must address the subject of winery site utilities as a distinct and important element of their jobs.
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world.
Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms.
The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997.
During the course of the last two decades, the health effects of tea and its catechins have been docmnented in nmnerous scientific studies and the scientific basis of these effects has been elaborated.
This book results from a two-day symposium and three-day workshop held in Cambridge between March 22nd and March 26th 1982 and sponsored by the Primate Society of Great Britain and the Anatomical Society of Great Britain and Ireland.
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods.
The discovery of biological activity associated with flavonoid contaminants in vitamin C preparations from bell peppers and lemons by Szent-Gyorgyi and his associates opened a floodgate of research into the biological functions of this ubiquitous and diverse group of compounds.
During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology.
This thought-provoking, accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us.
During the past several decades considerable interest has developed in the United States for the wines that are produced in small wineries across our nation.
Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view.
As protein science continues to become an increasingly important aspect of academic and commercial sciences and technology, the need has arisen for a ready source of laboratory protocols for the analysis and evaluation of these biological polymers.
If an automobile tire leaks or an electric light switch fails, if we are short- changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur- rences.
Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes.
