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"This book exposes the inherent anomalies of our food production system, using as examples three o the most potent issues of our time - BSE, genetic modification (GM) and foot and mouth disease. Presenting the untold story of these crises, the author uncovers how critical scient…
Uncovers how critical scientists were marginalized while commercial interests, macro-economic policies and trade concerns overruled common sense, precaution, and health protection. [back cover].
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption. The information presented is of considerable interest to all researchers, analysts, nutritionists…
This book, volume 28 in the Developments in Food Science Series, reviews the latest information and up-to-date concepts concerning a great number of aspects of flavor quality. Particular attention has been afforded to provide a balance between food and beverage chemistry, bioche…
Discusses functional and economical chemicals used in processing foods and on raw and agricultural products; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product …
