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Food Industry & Science

  • Thermal Food Processingby

    Taylor and Francis 2005; US$ 239.95

    The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining... more...

  • Nutrigenomics and Nutrigenetics in Functional Foods and Personalized Nutritionby

    Taylor and Francis 2013; US$ 129.95

    While functional foods have become a reasonably well-established concept, personalized nutrition is still treated with skepticism by many. The recognition that people would have different nutrient requirements, or perceive foods in different ways, raises several concerns?some real, some not so real. Nutrigenomics and Nutrigenetics in Functional Foods... more...

  • Marine Nutraceuticalsby

    Taylor and Francis 2013; US$ 169.95

    There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents, with both chemical diversity and complexity. Functional... more...

  • Compact Regs Parts 110 and 111: CFR 21 Parts 110 and 111 cGMP in Manufacturingby

    Taylor and Francis 2003; US$ 113.95

    Supplemented with a handy keyword index, the Compact Regs series provides pocket-sized format (3 3/4 inch x 5 1/2 inch) verbatim reproductions of key US FDA regulations. The text is complete and has not been altered in any manner from the original source. Compact Regs Parts 110 and 111 covers good manufacturing practices for acid foods and batters.... more...

  • Evaluation of Certain Food Additives and Contaminants, No. 909by 57th Report

    World Health Organization 2002; US$ 31.50

    This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of residues of certain veterinary drugs in food and to recommend maximum levels for such residues in food. The first part of the report considers general principles regarding the evaluation of veterinary drugs within the terms of reference of... more...

  • The Business of Foodby GARY ALLEN; KEN ALBALA

    Greenwood Publishing Group 2007; US$ 85.00

    The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad,... more...

  • Lipids in Cereal Technologyby UNKNOWN AUTHOR

    Elsevier Science 2012; US$ 72.95

    Lipids in Cereal Technology more...

  • Making Safe Foodby UNKNOWN AUTHOR

    Elsevier Science 1991; US$ 31.95

    Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and business studies background. The authors are senior lecturers... more...

  • Handbook of Food and Beverage Stabilityby UNKNOWN AUTHOR

    Elsevier Science 2012; US$ 72.95

    FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages.... more...

  • From Kitchen to Consumerby UNKNOWN AUTHOR

    Elsevier Science 1991; US$ 72.95

    This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product,legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety.... more...