Examines the impact of this potentially dangerous technology on food sources, animals, and our own bodies.
The nutraceutical and functional food field is rapidly growing in diverse sectors, including academic, commercial and government. This has brought a c ...
Papers from a September 2003 conference, presented here, address remote sensing, spatially distributed dynamic modeling of land surface processes, and ...
Using original research from Asia, Africa, Europe and Latin America this book reviews the recent restructuring of the global agri-food industry and th ...
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of T ...
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 ...
Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spe ...
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 ...
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development ...
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development ...
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 ...
Considering the effort and funding devoted to a company's success, understanding Intellectual Property rights patents, trade secrets, trademarks, and ...
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.
