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Food Industry & Science

  • The 10 Principles of Food Industry Sustainabilityby Cheryl J. Baldwin

    Wiley 2015; US$ 89.95

    Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world?s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by... more...

  • 55 Surefire Food-Related Businesses You Can Start for Under $5000by Entrepreneur Press

    Entrepreneur Press 2009; US$ 17.95

    Leading you all the way, the experts at Entrepreneur take you into the flourishing food industry and present you with just the right ingredients for success. Choose from a menu of fresh, low-cost business opportunities, learn essential business basics, grasp industry need-to-knows and so much more! • Choose from a diverse list of 55 surefire food-related... more...

  • A-Z Encyclopedia of Food Controversies and the Law, Theby Elizabeth Williams; Stephanie Carter

    ABC-CLIO 2010; US$ 182.00

    As food increasingly impacts our health and our wallets, we need to understand the enormous effect of law?both U.S. law and international regulations?on the safety and availability of the food we eat. The A-Z Encyclopedia of Food Controversies and the Law was compiled to help readers do just that. The most comprehensive work covering food and... more...

  • The ABCs of Gene Cloningby Dominic Wong

    Springer US 2007; US$ 59.99

    Clear and concise, this easy-to-use text offers an introductory course on the language of gene cloning, covering microbial, plant, and animal systems. The essential concepts in biology relevant to the understanding of gene cloning are presented in a well-organized and accessible manner. This updated version of the first edition is an invaluable... more...

  • AGRICULTURE AND FOOD PRODUCTIONby G.G. Khachatourians; Dilip K Arora

    Elsevier Science 2002; US$ 240.00

    This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production.... more...

  • Abiotic Stress Biology in Horticultural Plantsby Yoshinori Kanayama; Alexey Kochetov

    Springer Japan 2015; US$ 189.00

    The purpose of this publication is to elucidate the biological aspect of the abiotic stress response from the field to the molecular level in horticultural plants. This book is unique in that it concerns the basic aspect of abiotic stress biology and research progress at the molecular level in model plants or major field crops, as it focuses mainly... more...

  • Abiotic Stress Tolerance in Plantsby Ashwani K. Rai; Teruhiro Takabe

    Springer Netherlands 2006; US$ 209.00

    Stresses in plants caused by salt, drought, temperature, oxygen, and toxic compounds are the principal reason for reduction in crop yield. For example, high salinity in soils accounts for large decline in the yield of a wide variety of crops world over; ~1000 million ha of land is affected by soil salinity. Increased sunlight leads to the generation... more...

  • Accelerating New Food Product Design and Developmentby Jacqueline H. Beckley; M. Michele Foley; Elizabeth J. Topp; Jack C. Huang; Witoon Prinyawiwatkul

    Wiley 2008; US$ 261.00

    To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development , a group of seasoned food industry business professionals and academics show today’s food scientists,... more...

  • Acrylamide and Other Hazardous Compounds in Heat-Treated Foodsby K Skog; J Alexander

    Elsevier Science 2006; US$ 290.00

    Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection... more...

  • Acrylamide in Foodby Vural Gökmen

    Elsevier Science 2015; US$ 200.00

    Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects.... more...