Skip to main content
Elsevier
View Cart
openUserAccount

Books in Food science and technology

BooksJournals
1291-1300 of 1308 results in All results

Food Emulsions and Foams

  • 1st Edition
  • February 1, 1987
  • E. Dickinson
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 0 - 0
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Agricultural Policy Formation in the European Community

  • 1st Edition
  • Volume 4
  • January 1, 1987
  • M. Petit + 5 more
  • English
  • eBook
    9 7 8 - 0 - 4 4 4 - 5 9 7 9 6 - 0
Understanding why agricultural policies of developed countries are what they are is critical on several accounts for the developed countries as a group and for individual countries. It is important because the inter-dependencies among national agricultural policies are so numerous, as illustrated by the ongoing agricultural trade confrontation between the United States and the European Community; confrontation that is vividly expressed in the current subsidy war between the two trading blocs. The stakes for developing countries are also very high because the domestic agricultural policies of these two giants have a considerable influence on the international markets of major agricultural commodities.Studying why policies are what they are is an important research issue: legitimate in its own right on scientific grounds and relevant for any institution dealing with agricultural policies. Thus, it is only fitting that an international research institute dealing with food policy should analyze developed country policies and actions. This book is a further development of a research report by Michel Petit, ``Determinants of Agricultural Policies in the United States and the European Community'', published by the International Food Policy Research Institute (IFPRI), and is written by a team of eminent European scholars from a variety of organisations called together by Michel Petit and working under his leadership. Concentrating on the policy process in the European Community, this research provides useful insights on the influence of domestic, economic and political factors in shaping the positions of member countries in Community negotiations and on the process leading to a Community policy decision.

Food Structure

  • 1st Edition
  • January 1, 1987
  • J. R. Mitchell + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 3 4 - 8
The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

Plant Polymeric Carbohydrates

  • 1st Edition
  • January 1, 1987
  • F Meuser + 2 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 8 4 3 - 0
The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge. This has been achieved by placing the emphasis on specific aspects of carbohydrate research in the selection and organization of the items on the programme. The aim of the symposium was to present the latest research in sub-branches of the biosynthesis and structure of polymeric carbohydrates, their rheological properties, both as pure substances and in complex bonds with other natural materials, their nutritional importance with respect to their physicochemical and nutritive properties, and their industrial applications in food and non-food.

Trace Elements in Human and Animal Nutrition

  • 5th Edition
  • April 21, 1986
  • Walter Mertz
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 9 1 2 5 2 - 6
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 4 6 9 - 4
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. Recent results of research were accommodated by devoting new chapters to the subjects "Methodology of Trace Element Research" and "Quality Assurance for Trace Element Analysis" and by expanding the discussion of lithium and aluminum in separate, new chapters. The first two subjects are of outstanding importance as determinants of future progress. The concern for the quality of analytical data motivated the authors of the individual chapters to review critically and, where necessary, revise analytical data presented in the previous editions. The rapid progress of trace analytical methodology since the mid-1970s has changed what had been accepted as normal for the concentrations of many trace elements in tissues and foods. The new data reflect the present state of the art in trace element analysis, but they may be subject to future revision.

Unit Operations in Food Processing

  • 2nd Edition
  • January 31, 1983
  • R. L. Earle
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 2 - 9 3 1 0 - 3
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

Trace Elements in Soil-Plant-Animal Systems

  • 1st Edition
  • January 1, 1975
  • D Nicholas
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 0 5 4 - 5
Trace Elements in Soil–Plant–Animal Systems discusses the adverse effects or the essentiality of trace elements in soil, plants, and animals under field and laboratory conditions. The book explores the chemistry, biochemistry, and physics of the availability of trace elements to several organisms, as well as their functions in cell metabolism. Organized into six parts encompassing 24 chapters, the book starts with an overview of the chain of events whereby trace elements are released from different soil and rock sources. The trace elements are then taken up by living organisms, transferred to their sites of action, and function in different metabolic events. The text explores how the trace elements occur in various chemical compounds with varying solubilities. Other chapters explore the principles governing the distribution of elements in minerals and igneous rocks. The final chapter deals with trace element disorders in living organisms. The book is a valuable resource to physicists, chemists, biochemists, geochemists, mineralogists, agriculturists, pedologists, scientists, researchers, and students.

Sensory Evaluation Practices

  • 3rd Edition
  • June 28, 1973
  • Herbert Stone + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 7 4 3 5 - 9
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

Measure for Measure

  • 1st Edition
  • January 1, 1973
  • Elizabeth O'Reilly
  • English
  • eBook
    9 7 8 - 1 - 4 8 3 1 - 6 5 7 4 - 5
Measure for Measure is a compilation of carefully selected recipes to give the best of home cooking. This text serves as a guide to healthy and delicious food preparation. The book has more than 350 recipes on soups, fish, meat, and vegetables, where carbohydrate and caloric content for single servings are presented for each dish. Some chapters are devoted to desserts, eggs and cheeses, sauces, and the baking of bread and pastries. The book also has a chapter that discusses wines, a table for converting Metric to English measures, a special chapter on cooking with artificial sweeteners, and a glossary of culinary terms. Cooks, culinary students, diabetics, weight watchers, dietitians, and those who simply love to cook will find this book a very good reference.

Nutrition A Comprehensive Treaties

  • 1st Edition
  • January 1, 1966
  • George H. Beaton
  • English
  • eBook
    9 7 8 - 0 - 3 2 3 - 1 5 3 7 5 - 1
Nutritional Status: Assessment and Application, Volume III provides information pertinent to human nutrition, including maternal, infant, childhood, and geriatric nutrition. This book discusses the fundamentals of therapeutic diets. Organized into seven chapters, this volume starts with an overview of the objective of good infant feeding to provide a balance of nutrients for growth and the maintenance of good health. This text then examines the pattern of growth and development in all normal children. Other chapters consider the various aspects of diet during pregnancy, including the importance of vitamins and minerals in nutrition as well as the general problem of maternal and fetal health. This book discusses as well the interrelations between nutrition and the aging process. The final chapter deals with the sequence of events leading to clinical nutrition lesion and discusses the biochemical procedures that are useful in the evaluation of nutritional status of populations. This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.

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