The advent of sophisticated packaging materials and methods had stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable price.
It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities.
Volume 8 of Advances in Nutritional Research deals with several topics of prime current interest in nutritional research, including the role of nutrition in hypertension, in the infections associated with protein-energy malnu- trition, and in pathological conditions associated with the generation of oxygen radicals in the tissues, as well as with topics of ongoing interest.
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.
Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed.
The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is administered in a manner consistent with the long-term aspirations of society.
'Analysis of Food Contaminants' was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition.
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products.
The first edition of Cold and Chilled Storage Technology was prepared at a time when great changes were taking place in the industry that were hard to put into clear perspective.
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap- after a relatively short interval.
Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common.
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!
Worldwide concern in scientific, industrial, and governmental com- munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations.
Worldwide concern in scientific, industrial, and governmental com- munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations.
Worldwide concern in scientific, industrial, and governmental com- munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations.
Worldwide concern in scientific, industrial, and governmental com- munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations.
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.
Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking.
This vintage book contains a complete guide to the history of alcohol in the Far East, with information on popularity, costs, influence, laws, production techniques, and many other related aspects.
This charming vintage text provides a brief history into the wines of Germany and Switzerland, and mentions the famous German vineyards Steinberg and Johannesburg, both of which remain of historical significance today.
This fascinating collection of traditional fruit, botanical, and vegetable wine recipes will delight any amateur winemaker or enthusiast, featuring simple instructions that remain of great practical use today.
Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
