Food & Culinary Science

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Chromatography for the Analysis of Lipids

Eugene W. Hammond
February 09, 1993

Chromatography for the Analysis of Lipids focuses on the three main chromatographic techniques for analyzing lipids: thin layer (TLC), gas liquid (GLC), and high performance liquid chromatography (HPLC). It also covers supercritical fluid chromatography (SFC). Applications for each chromatographic...

Sanitation of the Harvesting, Processing, and Distribution of Shellfish

Center for Food Safe
February 03, 1993

Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities. It is also needed for guidance regarding the controlling of interstate shipments of shellfish. Anyone who...

Wine Microbiology and Biotechnology

Graham H. Fleet
January 01, 1993

Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the...

Culture of Nonsalmonid Freshwater Fishes, Second Edition

Robert R. Stickney
December 18, 1992

Culture of Nonsalmonid Freshwater Fishes, 2nd Edition presents an expanded, updated description of important techniques and practices for the culture of some of the most widely cultured nonsalmonid species used for human consumption (channel catfish, tilapia, carp) for stocking freshwater bodies...

Clostridium Botulinum: Ecology and Control in Foods

November 12, 1992

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products....

Psychotropic Bacteria in FoodsDisease and Spoilage

Allen A. Kraft
July 06, 1992

Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods. The book focuses on the growth, survival, and subsequent activity of these organisms,...

Transport Phenomena of Foods and Biological Materials

Vassilis Gekas
June 15, 1992

Transport Phenomena of Foods and Biological Materials provides comprehensive coverage of transport phenomena modeling in foods and other biological materials. The book is unique in its consideration of models ranging from rigorous mathematical to empirical approaches, including phenomenological and...

Handbook of Natural Toxins: Food Poisoning

Anthony Tu
June 11, 1992

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including...

Safety Assessment of Genetically Engineered Fruits and Vegetables: A Case Study of the Flavr Savr Tomato

Keith Redenbaugh
May 22, 1992

Use of genetically engineered plants for food production has raised many questions about food safety. Scientists, environmentalists, and government regulators have debated safety issues since the advent of genetic engineering. Recently, Calgene, Inc. became the first company to go to the FDA to...

Winemaking Basics

C S Ough
April 24, 1992

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country's leading enologists, Winemaking Basics explains in easily understandable language the fundamental...

CRC Handbook of Food, Drug, and Cosmetic Excipients

Susan C. Smolinske
March 10, 1992

CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives. Background information on regulations and labeling requirements for each type of product is...

Handbook of Applied Mycology: Volume 3: Foods and Feeds

August 02, 1991

This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series...