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Food Industry & Science

  • Jellyfish Blooms: Ecological and Societal Importanceby

    Springer Netherlands 2012; US$ 99.00

    Proceedings of the International Conference on Jellyfish Blooms, held in Gulf Shores, Alabama, 12-14 January 2000 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...

  • Aflatoxin and Food Safetyby Hamed K. Abbas

    CRC Press 2005; US$ 275.00

    Aflatoxins are responsible for damaging up to 25% of the world?s food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional concerns about the safety of food and field supplies. There... more...

  • Novel Sensors for Food Inspection: Modelling, Fabrication and Experimentationby Mohd Syaifudin Abdul Rahman; Subhas Chandra Mukhopadhyay; Pak Lam Yu

    Springer International Publishing 2014; US$ 129.00

    This book presents recent developments of novel planar interdigital sensors for food inspection. It covers the fundamentals of sensors, their design, modelling and simulations, fabrications, characterizations, experimental investigations and analyses. more...

  • Food Microbiologyby Martin R. Adams; Maurice O. Moss

    Royal Society of Chemistry 2000; US$ 48.00

    This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms... more...

  • Advances in Lipid Methodologyby R O Adlof

    Elsevier Science 2003; US$ 240.00

    The fifth volume in the Advances in lipid methodology series is the first with new editor, Richard O. Adlof, but its objectives are still those of the previous editor, William W. Christie: ?To provide readable, up-to-date reviews of rapidly expanding areas of lipid analysis and practical examples which should be of immediate use to lipid analysts?.... more...

  • Modern Gastronomyby Ferran Adria

    CRC Press 2009; US$ 74.95

    Guru to a new generation of chefs from Chicago to Copenhagen, Spain?s Ferran Adrią has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine?s Top 50 list in 2006, 2007, and 2008, and has retained... more...

  • Chocolate Science and Technologyby Emmanuel Ohene Afoakwa

    Wiley 2011; US$ 244.95

    This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean,... more...

  • Molecular Targets and Therapeutic Uses of Spicesby Bharat B Aggarwal

    World Scientific Publishing Company 2009; US$ 106.00

    Most therapeutics available today are highly toxic, very expensive and exhibit minimum efficacy. The issue of toxicity is even more critical for prevention than for therapy because the former involves normal subjects. Thus, therapeutics that are safe and affordable are needed for both prevention and therapy. Spices of Southeast Asian origin, once employed... more...

  • Food Materials Scienceby J.M. Aguilera; Peter J. Lillford

    Springer New York 2007; US$ 269.00

    Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the... more...