Food & Culinary Science

Per Page:
Sort:

Fruit Phenolics

Jean-Jacques Macheix
November 29, 2017

This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative aspects by demonstrating the diversity of phenolic features in the major fruits of economic importance. It extensively covers the role played by phenolic...

Food Protection Technology

Charles W. Felix
November 29, 2017

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped among 6 specific areasof food...

Bacterial Starter Cultures for Food

Stanley E. Gilliland
November 29, 2017

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed...

Use Of Fungi As Food: Volume 2

Dave Gray
November 29, 2017

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few recipes are presented in detail. No attempt is made to exhaust the subject but as in the remainder of the book, enough is presented to give a view of the...

Bread Staling

Pavinee Chinachoti
November 29, 2017

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading...

Integrated View of Fruit and Vegetable Quality

Wojciech J Florkowski
November 29, 2017

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus...

Handbook of Nutritional Supplements: Volume I: Human Use

Miloslav Rechcigl
November 29, 2017

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on...

Preservation Of Food By Ionizing Radiation: Volume II

Van C Josephson
November 29, 2017

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science...

Molluscan Shellfish Depuration

W.S. Otwell
November 29, 2017

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings. Industry and historical perspectives are...

Handbook of Nutritional Supplements: Volume II, Agricultural Use

Miloslav Rechcigl
November 29, 2017

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to agriculture supplements, covers various food byproducts and nutritional and other food supplements used in animal feeding...

Hydrophobic Interactions in Food Systems

Shuryo Nakai
November 29, 2017

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the...

Molecular Biology and Genetic Engineering of Yeasts

Henri Heslot
November 29, 2017

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of unconventional yeasts being used in an increasing number of studies. 175 figures help illustrate the...

Conferences

Year: