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 ...
Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and ...
"Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition updates all analytical methods from the first edition to reflect dramatic ...
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 ...
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the m ...
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table.В Each chapter summarizes the ...
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully add ...
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniqu ...
An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food prese ...
An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food prese ...
With the increasing number of moral panics in recent years triggered by the AIDS crisis, rock music, sex and violence, this book examines their wider ...
Consumers demand food products with fewer synthetic additives but increased safety, quality and shelf-life. These demands have led to renewed interest ...
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally proc ...
Written by four experts actively researching alternatives to conventional thermal methods in food preservation, this unique reference/text presents in ...
