Food & Culinary Science

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Understanding the Japanese Food and Agrimarket: A Multifaceted Opportunity

Andrew D O'Rourke
February 01, 1994

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and...

Animal Drugs and Human Health

Lester M. Crawford, Don A. Franco
January 01, 1994

The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern. This is the first book to examine and analyze this problem in a scientific, non-partisan way. The twelve contributing authors are all recognized authorities on...

The Flavonoids Advances in Research Since 1986

J.B. Harborne
December 09, 1993

Flavonoids are a group of natural products isolated from a wide variety of plants, and are responsible for much of the coloring found in vascular plants. They exhibit a wide range of biological activities and are of particular interest as potential anti-cancer agents, as insect antifeedants, and as...

Principles of Enzymology for the Food Sciences, Second Edition,

John R. Whitaker
November 30, 1993

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on...

Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2

Marion Eugene Ensminger, Audrey H. Ensminger
November 09, 1993

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including...

Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1

Marion Eugene Ensminger, Audrey H. Ensminger
November 09, 1993

Foods and Nutrition Encyclopedia, 2nd Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 462 tables, including...

Foods & Nutrition Encyclopedia, Two Volume Set

Marion Eugene Ensminger, Audrey H. Ensminger
November 09, 1993

Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables,...

Aseptic Processing of Foods

Helmut Reuter
October 06, 1993

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods. This recent book, prepared by a team of European specialists, provides a detailed guide and reference to aseptic food processing technology. All aspects are presented...

Rice Science and Technology

Wayne E Marshall, James I. Wadsworth
September 08, 1993

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process....

Mechanisms of Taste Transduction

Sidney A. Simon, Stephen D. Roper
July 23, 1993

Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of...

Food Safety 1993

Institute
July 01, 1993

Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide, are presented....

LIPIDAT A Database of Thermo Data and Association Information on Lipid

Martin Caffrey
June 04, 1993

LIPIDAT is a convenient compilation of thermodynamic data and bibliographic information on lipids. Over 11,000 records in 15 information fields are provided. The book presents tabulations of all known mesomorphic and polymorphic phase transition types, temperatures, and enthalpies for synthetic...

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