Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for a huge range of uses, from human food, to biofuels.
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.
This new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health.
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering.
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013.
Ensure that you have a robust system in place that identifies the source (time and place) of all incoming materials, records how they were mixed, and identifies when and where they were dispatched, so that appropriate action can be taken in the event of a problem.
Human-kind and ecological systems are currently facing one of the toughest challenges: how to feed more billions of people in the future within the perspective of climate change, energy shortages, economic crises and growing competition for the use of renewable and non renewable resources.
The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products.
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.
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV).
The joint challenges of population increase, food security and conservation of agrobiodiversity demand a rethink of plant breeding and agricultural research from a different perspective.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.
This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation.
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing.
As more original molecular protocols and subsequent modifications are described in the literature, it has become difficult for those not directly involved in the development of these protocols to know which are most appropriate to adopt for accurate identification of bacterial pathogens.
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging.
This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers.
FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations provides hands-on information and guidelines for understanding federal nutrition labeling requirements.
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future.
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.
A few members of the Gossypium (cotton) genus are cultivated for the production of elongated single-celled fibers valued worldwide at about $20 billion annually at the farm gate, and which sustain one of the world's largest industries (textiles) with an annual worldwide economic impact of about $500 billion.
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised.
How War, Pornography, and Fast Food Have Shaped Modern TechnologyGuns, Germs, and Steel meets the age of technology in this rollicking history of how our pursuit of lust, gluttony, and rage has led to our greatest technological advancements.
Fisheries in India and elsewhere are a very important economic activity with total fish production growing each year in response to increasing demand from consumers.
In recent years the international tea industry has changed dramatically with the closure of the London Terminal Auction in 1998 in favour of auctions at source in both Africa and Asia, and the evolution of a wide range of value added products.
The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science.
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing.
The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.
