Food and beverage technology

This volume is the first complete publication on molluscan shellfish depuration.

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering.

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality.

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices.

This book focuses on quality of produce by addressing its various aspects.

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems.

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements.

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements.

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals.

A study of foodborne disease, focusing on seafood and environmental toxins.

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP.

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time.

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection.

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives.

Contains new chapters on the role of U.

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world.

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products.

The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy, environmental quality, population growth, world malnutrition, the state of food production, food consumption patterns, future food needs, toxicological aspects of food, agricultural and industrial aspects of food production, and family planning.

The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry.

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist.

Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.

Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen.

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops.

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process.

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process.

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process.

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods.

This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities.

This volume is the first complete publication on molluscan shellfish depuration.

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering.

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality.

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices.

This book focuses on quality of produce by addressing its various aspects.

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems.

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements.

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals.

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements.

This fascinating work provides state-of-the-art information on phenolic compounds in fruits.

A study of foodborne disease, focusing on seafood and environmental toxins.

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time.

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP.

Contains new chapters on the role of U.

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection.

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives.

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world.

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products.

Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing new information to this edition including: Increased coverage of experimental and observational methods used in nutrition In-depth focus on the nutritional implications of the increased adoption of vegetarian and vegan lifestyles Streamlined referencing - a short selected list of key references at the end of each chapter with URL links to free additional resources where possible Discussion of nutrition debates Critical coverage of "e;medicinal uses of food"e; including superfoods, functional foods and dietary supplements Updated bullet point summaries of key points after each major topic within each chapter The author provides an evidence-based evaluation of many key nutrition beliefs and philosophies.