Using original research from Asia, Africa, Europe and Latin America this book reviews the recent restructuring of the global agri-food industry and th ...
This specialist handbook is intended as a quick and easy reference guide to be used by individuals and organisations that are involved with the produc ...
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and S ...
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and acad ...
If you’ve got big ideas and little or no cash––congratulations!You’re just the person Terry Allen speaks to in No Cash, No Fear––a powerful guide to s ...
Hunger and Markets is the third volume of the UN World Food Program’s World Hunger Series, created to help promote a better understanding of the choic ...
Reference provides a comprehensive review of good hygiene practice for the food industry. Covers regulatory context, and the international context and ...
The application of heat is both an important method of preserving foods and a way of developing texture, flavor, and color. It has long been recognize ...
It’s been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significa ...
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The abil ...
Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that ...
Special Features of the Book 176 pages Hard cover color pictures and intricate art designs Over 80 recipes by Tarla Dalal and Laxmi Jain Simple Flow d ...
Profiles the food, recipes, and culture of sixty countries.
Profiles the food, recipes, and culture of sixty countries.
Profiles the food, recipes, and culture of sixty countries.
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, phy ...
The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Follow ...
This new Third Edition of Leungs Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave o ...
Great food always elicits strong reactions?the smell of freshly baked bread, the taste of a perfectly prepared steak. The job of a food photographer i ...
In answer to public concerns, Microbial Food Safety in Animal Agriculture: Current Topics provides timely information on this area of increasing impor ...
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory at ...
