Revised and expanded from the 1991 edition, the volume still is more of a survey than a comprehensive catalogue of how fermented foods are being moved from home kitchens and village workshops to capital- intensive factories, and from local consumption to global marketing. Contri…
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--Jack…
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and…
"Fish on Friday tells a new story of the discovery of America. In Brian Fagan's view, that discovery is the product of the long sweep of history: the spread of Christianity and the radical cultural changes it brought to Europe, the interaction of economic necessity with a changi…
"Fish on Friday tells a new story of the discovery of America. In Brian Fagan's view, that discovery is the product of the long sweep of history: the spread of Christianity and the radical cultural changes it brought to Europe, the interaction of economic necessity with a changi…
"Bridges the gap between global farmers and fishermen and American consumers America now imports twice as much food as it did a decade ago. What does this increased reliance on imported food mean for the people around the globe who produce our food? Kelsey Timmerman set out on a…
The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, & quality assurance. This book shows "how-to" & is authored by a panel of industrial experts from one of the world's leading centers of ex…
This book is a source of packaging information, written in a question-and-answer format. It addresses the most commonly raised issues in the field of flexible food packaging. Some of the food products chosen for detailed consideration are snacks, frozen foods, fish, vegetables, …
