Author: Cristina Ratti
Publisher: CRC Press
Keywords: food, engineering, contemporary, dehydration, advances
Number of Pages: 467
Published: 2008-11-21
List price: $185.95
ISBN-10: 1420052527
ISBN-13: 9781420052527
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-qualit
Author: Byong H. Lee
Publisher: Wiley-Interscience
Keywords: food, technology, science, biotechnology, fundamentals
Number of Pages: 448
Published: 1996-07-11
List price: $260.00
ISBN-10: 0471186163
ISBN-13: 9780471186168
"Fundamentals of Food Biotechnology" details the developments in biotechnology related to food production and processing, including new applications involving food ingredient processing, plant tissue cultures, and genetic engineering. The text successfully translates the basic scientific information of food-related biotechnology into industrial and research applications. The initial chapters provide tutorials reviewing the principles of biochemistry, microbiology, and biochemistry engineering to provide the fundamental knowledge required to comprehend biotechnology. The second section of this
Author: Andrew F. Smith
Publisher: Greenwood
Keywords: food, fast, junk, encyclopedia
Number of Pages: 368
Published: 2006-08-30
List price: $85.00
ISBN-10: 0313335273
ISBN-13: 9780313335273
Eating junk food and fast food is a great all-American passion. American kids and grownups love their candy bars, Big Macs and supersized fries, Doritos, Twinkies, and Good Humor ice cream bars. The disastrous health effects from the enormous appetite for these processed fat- and sugar-loaded foods are well publicized now. This was particularly dramatically evidenced by Super Size Me (2004), filmmaker Morgan Spurlock’s 30-day all-McDonald’s diet in which his liver suffered the same poisoning as if he had been on an extended alcohol binge. Through increased globalization, American p
Author: S.S. Deshpande
Publisher: CRC Press
Keywords: food, technology, science, toxicology, handbook
Number of Pages: 920
Published: 2002-08-29
List price: $289.95
ISBN-10: 0824707605
ISBN-13: 9780824707606
Comprehensive reference covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food.
Author:
Publisher: Woodhead Publishing,
Keywords: food, technology, science, woodhead, texture, publishing
Number of Pages: 1
Published: 2003-01
List price: unknow
ISBN-10: 185573673X
ISBN-13: 9781855736733
Text summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. Companion to Texture in Food, Volume 2: Solid Foods; not yet published. Includes index and references.
Author: LENTZ
Publisher: Routledge
Keywords: food, vol, culture, habits, changing, history
Number of Pages: 288
Published: 1999-06-01
List price: $155.00
ISBN-10: 9057025647
ISBN-13: 9789057025648
Fascinating case studies, the majority of which are based on original field work, are presented in this second volume of the Food in History and Culture book series. Changing Food Habits examines the integral connection between food and ongoing ecological, economic, political, and social transformations. This text also provides research on dietary changes resulting from direct interventions by individuals and food programs.Among the topics discussed, authors consider rural and urban modes of food consumption, dietary changes in different societal contexts, and food-based rituals. Cases present
Author: Ann-Charlotte Eliasson
Publisher: CRC Press
Keywords: food, technology, science, carbohydrates
Number of Pages: 576
Published: 1996-01-02
List price: $229.95
ISBN-10: 0824795423
ISBN-13: 9780824795429
This well-integrated, single-source reference offers comprehensive coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.
