Food & Culinary Science

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Plant Biotechnology, Volume 1: Principles, Techniques, and Applications

Bishun Deo Prasad, Sangita Sahni, Prasant Kumar, Mohammed Wasim Siddiqui
December 15, 2017

This book, first of this new two-volume set, provides an informative tour of the basics of biotechnology to recent advances in biotechnology. Knowledge of new and fresh approaches is a prerequisite to solving plant biological problems, and to this end, the editors have brought together a group of...

Salmonella

Rufus K. Guthrie
December 14, 2017

Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen. The source of the pathogenic organisms is frequently poultry and the organism is often spread in the kitchen from poultry to other foods. This book describes the...

Food Toxicology: Current Advances and Future Challenges

Ashish Sachan, Suzanne Hendrich
December 13, 2017

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable...

Foodborne Disease Handbook, Second Edition: Volume IV: Seafood and Environmental Toxins

Y. H. Hui
December 13, 2017

A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from...

Use Of Fungi As Food: Volume 1

William D Gray
December 13, 2017

The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will probably be criticized...

Quality and Preservation of Fruits

N. A. Michael Eskin
December 13, 2017

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons,...

Spices: Leafy Spices

V. Prakash
December 13, 2017

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to...

Foodborne Disease Handbook, Second Edition: Volume III: Plant Toxicants

Y. H. Hui
December 13, 2017

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of...

Food Biopreservatives of Microbial Origin

Bibek Ray
December 13, 2017

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods...

Foodborne Disease Handbook, Second Edition: Volume II: Viruses, Parasites, Pathogens, and HACCP

Y. H. Hui
December 12, 2017

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A,...

Handbook of Naturally Occurring Food Toxicants

Miloslav Rechcigl
December 08, 2017

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In...

World Food Problem

Professor Miloslav Rechcigl
December 08, 2017

The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy,...

Conferences

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