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- 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 an... more...
- 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...
- ABC-CLIO 2010; US$ 182.00
This two-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today. more...
- 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...
- 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...
- Springer 2006; US$ 209.00
Aims to provide knowledge of developments in the understanding of plant response to abiotic stresses in a single volume. This book is useful for students, researchers and professionals in botany, plant environmental stress studies, agriculture, plant physiology, cell biology and molecular biology, in both the academic and industrial sectors. more...
- Wiley 2008; US$ 253.00
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...
- 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...
- iSmithers Rapra Publishing 2007; US$ 216.00
Plastics are now being used on a large scale for the packaging of fatty and aqueous foodstuffs and beverages, both alcoholic and non-alcoholic. Thus it is likely that some transfer of polymer additives will occur - adventitious impurities such as monomers, oligomers, catalyst remnants and residual polymerisation solvents and low molecular weight polymer... more...
- Springer 2013; US$ 239.99
Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins. An... more...