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Books in Food science and technology

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1281-1290 of 1308 results in All results

Food Policy Trends in Europe

  • 1st Edition
  • January 1, 1991
  • H Deelstra + 3 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 2 - 4
This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.

Determination of Veterinary Residues in Food

  • 1st Edition
  • January 1, 1991
  • N T Crosby
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 7 - 1
Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists. Neil Crosby draws this material into a cohesive text that contains something of interest to a wide range of readers including analytical chemists, toxicologists, food chemists and manufacturers and veterinary scientists.

Food Polymers, Gels and Colloids

  • 1st Edition
  • January 1, 1991
  • E. Dickinson
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 3 - 1
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Toxic Substances in Crop Plants

  • 1st Edition
  • January 1, 1991
  • J P Felix D'Mello + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 5 - 4
Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the utilisation of such crops in animal nutrition is the presence of a diverse array of toxic substances capable of inducing effects ranging from loss of hair and wool to severe neurological disorders and even death. Significant advances have been made to establish the nature of these compounds and to assess their effects in animals and man. As in other branches of biomedical research, these developments have been achieved through the multidisciplinary efforts of chemists, biochemists, toxicologists, nutritionists and molecular geneticists. This volume reviews current knowledge of toxic substances in crop plants with particular reference to their anti-nutritional effects in animals and man and the potential for detoxification. The distribution and ecological significance of these compounds is also addressed.

Food Packaging

  • 1st Edition
  • December 28, 1990
  • Takashi Kadoya
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 3 9 5 - 6
This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume.

Dietary Fibre

  • 1st Edition
  • November 1, 1990
  • D A T Southgate + 3 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 1 9 - 5
Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet. It covers such areas as the chemistry of dietary fibre, health benefits to the consumer, effects on the small and large intestine, effect on lipid metabolism, implications to the industry and more…Dietary fibre: Chemical and biological aspects will prove essential reading for food chemists and technologists, nutritionists, biological scientist, clinicians, the food pharmaceutical industries, and regulatory bodies.

Biochemistry of Foods

  • 2nd Edition
  • June 28, 1990
  • N.A. Michael Eskin
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 1 8 0 8 - 2

Physical Properties of Foods and Food Processing Systems

  • 1st Edition
  • January 1, 1990
  • M J Lewis
  • English
  • Paperback
    9 7 8 - 1 - 8 5 5 7 3 - 2 7 2 - 8
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 2 - 3
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Vitamins and Minerals in Health and Nutrition

  • 1st Edition
  • January 1, 1990
  • M Tolonen
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 6 - 1
This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.

Trace Elements in Human and Animal Nutrition

  • 5th Edition
  • December 28, 1987
  • Walter Mertz
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 9 1 2 5 1 - 9
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 4 6 8 - 7
The major change in the format of the fifth edition is the presentation of the book in two volumes, necessitated by the rapidly increasing knowledge of metabolism, interactions, and requirements of trace elements. The guiding principle was to present the minimum of results that would serve as a logical foundation for the description of the present state of knowledge.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners