Food and beverage technology

Originally published in 1993.

This book develops an analytical framework for understanding United States foreign agricultural policy through a "e;state interest"e; approach, and describes and analyses seven cases of food policy decisions through this perspective which shows that decision makers sought on most occasions to utilise US food resources to accomplish foreign policy objectives.

Originally published in 1995.

Originally published in 1952.

Originally published in 1982.

Originally published in 1991.

Originally published in 1984.

Originally published in 1992.

There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities.

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products.

Originally published in 1987.

Originally published in 1999.

Originally published in 1954.

Originally published in 1991.

Originally published in 1990.

Originally published in 1993.

This book develops an analytical framework for understanding United States foreign agricultural policy through a "e;state interest"e; approach, and describes and analyses seven cases of food policy decisions through this perspective which shows that decision makers sought on most occasions to utilise US food resources to accomplish foreign policy objectives.

Originally published in 1995.

Originally published in 1952.

Originally published in 1982.

Originally published in 1991.

Originally published in 1984.

Originally published in 1992.

Why plant a vegetable garden with the same old tomato and cucumber plants that everyone else has?

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products.

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer.

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications.

The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers.

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods.

Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life.

This book provides a clear, practical approach to sanitation in the food industry.

This book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent.

Covers important methods and recent developments in food-aroma analysis.

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods.

Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific.

A report from research in the MIT Sea Grant College Program.

Intended for students and practitioners who have a basic education in chemical engineering or food science.

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology.

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition.

This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry.

This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors.

This must-have resource focuses on marine food composition as it relates to nutrition.

Three main factors affect the quality and composition of meat in farm animals.

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable.

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable.

Pullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film-forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity.

Pullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film-forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity.

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants.