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"Shoddy science, sketchy politics and shady special interests have shaped American dietary recommendations--and destroyed our nation's health--over recent decades. The phrase Death by Food Pyramid isn't shock-value sensationalism, but the tragic consequence of simply doing what …
Antioxidants in Food and Biology: Facts and Fiction is a handbook designed to help all those who need to understand the science underlying prevention and control of oxidation, or to understand the properties of antioxidants in food, nutrition, health and medicine. It conveys the…
Understanding food : principles and preparation is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students…
Understanding food : principles and preparation is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students…
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques--with particular atte…
Since 1944, the National Research Council has published 10 editions of the Nutrient Requirements of Swine. This reference has guided nutritionists and other professionals in academia and the swine and feed industries in developing and implementing nutritional and feeding program…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
