Food & Culinary Science

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

Arora
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...

Acesulfame-k

1st Edition

D. Mayer
June 28, 1991

Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. Among the topics are the health hazards of the food additive and its subsequent compounds, the effects on the senses,...

Plastics in Food Packaging Conference

1st Edition

Plastics Instit
June 14, 1991

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Instrumental Methods for Quality Assurance in Foods

1st Edition

Fung
April 29, 1991

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control...

Volatile Compounds in Foods and Beverages

1st Edition

Henk Maarse
March 29, 1991

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevant...

Fish Quality Control by Computer Vision

1st Edition

L. F. Pau
January 24, 1991

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea...

Use of Yeast Biomass in Food Production

1st Edition

Anna Halasz, Radomir Lasztity
December 07, 1990

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food...

Phosphates in Food

1st Edition

Ricardo A. Molins
November 21, 1990

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food...

Food Processing Operations and Scale-up

1st Edition

Kenneth J. Valentas, J. Peter Clark, Leon Levin
November 19, 1990

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,...

Conferences

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