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 de…
Abstract: A reference text for food and beverage technologists and food scientists presents 17 chapters (10 on food, 7 on beverages) by renowned experts from the US, Europe, and Japan covering a wealth of food and beverage stability information in a handbook format. Topics inclu…
Abstract: A textbook and reference text for food industry technologists and researchers combines lecture material and laboratory experiments involving the major classes of foodstuffs and food additives. The chemistry of foodstuff classes is addressed relative to food composition…
With shortages, volatile prices and nearly one billion people hungry, the world has a food problem - or thinks it does. While affluent nations throw away food through neglect, in the developing world crops rot because farmers lack the means to process, store and transport them t…
Extrait de la 4ème de couverture : "Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection…
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cau…
Discusses bacteria, yeasts, molds, factors influencing the growth of spoilage microorganisms, food poisoning, and the microbiology of fresh fruits and vegetables, red meats, poultry meat, fish and seafood, eggs and egg products, dehydrated fruits, vegetables, and cereals, canned…
