Covering the entire United States gaming market, Legalized Casino Gaming in the United States provides gaming researchers, policymakers, and hospitality students comprehensive overview of the history, development, legislation, and economic and social impacts of riverboat, land-based, and Native American casino gaming.
Marketing Issues in Pacific Area Tourism exposes researchers, tourism professionals, and students to the complexities of marketing issues in the most dynamic region in world tourism today.
Marketing Issues in Pacific Area Tourism exposes researchers, tourism professionals, and students to the complexities of marketing issues in the most dynamic region in world tourism today.
Covering all the research areas regarding Ocimum such as botany, chemistry and pharmacology, this book will be of interest to everybody involved in medicinal and aromatic plant research or related fields.
Covering all the research areas regarding Ocimum such as botany, chemistry and pharmacology, this book will be of interest to everybody involved in medicinal and aromatic plant research or related fields.
Food Fortification in a Globalized World outlines experiences over the past 50 years-and future potential-for the application of food fortification across a variety of foods in the industrialized and developing world.
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry.
Oregano: The Genera Origanum and Lippia is an updated analysis of the technical knowledge and market information on the world's most commercially valuable spice.
Oregano: The Genera Origanum and Lippia is an updated analysis of the technical knowledge and market information on the world's most commercially valuable spice.
Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste.
After reports of adverse events associated with energy drink consumption, including trouble sleeping, anxiety, cardiovascular events, seizures, and even death, concerns have been raised about their safety and efficacy.
Dairy and cheese manufacturers face many different technology challenges, including reducing costs, increasing flexibility, ensuring consistently high quality, and efficiently fulfilling regulatory requirements.
According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases.
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products.
Not since "e;Sugar Chemistry"e; by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods.
Not since "e;Sugar Chemistry"e; by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods.
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development.
Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development.
We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.
We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented global health crisis.
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties.
FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties.
Celebrate the 26th anniversary of the Dogfish Head Craft Brewery with this rich, adventurous history The Dogfish Head Book: 26 Years of Off-Centered Adventures celebrates a quarter-century in business for the Dogfish Head Craft Brewery.
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products.
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products.
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste.
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste.
