Food Science

Pages: 352,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2015,
Cover: Paperback,
Dimensions: 106x170x26mm

Like many young Americans, Jonathan Safran Foer spent much of his teenage and college years oscillating between enthusiastic carnivore and occasional vegetarian. As he became a husband, and then a father, the moral dimensions of eating became increasingly important to him. Faced with the prospect of being unable to explain why we eat some animals and not others, Foer set out to explore the origins of many eating traditions and the fictions involved with creating them. Traveling to the darkest corners of our dining habits, Foer raises the unspoken question behind every fish we eat, every chicken we fry, and every burger we grill. Part memoir and part investigative report, "Eating Animals" is a book that, in the words of the "Los Angeles Times," places Jonathan Safran Foer "at the table with our greatest philosophers."

Weight: 0.86 KG
Learn More

Specialty: Food Science,
Publisher: MedTech,
Publication Year: 2018

Weight: 0.6 KG
Learn More

Specialty: Food Science,
Publisher: MedTech,
Publication Year: 2018

Weight: 0.6 KG
Learn More

Specialty: Food Science,
Publisher: MedTech,
Publication Year: 2018

Weight: 0.6 KG
Learn More

Pages: 1152,
Specialty: Food Science,
Publisher: Elsevier,
Publication Year: 2016,
Cover: Hardback,
Dimensions: 152x229x58.42mm

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. show more

Weight: 2.08 KG
Learn More

Pages: 584,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2017,
Cover: Hardback,
Dimensions: 178x254x31.75mm

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination or toxic manifestation may cause serious, wide-spread adverse health effects. Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Toxicologists, scientists, researchers in food toxicology, nutritionists, and public health care professionals will find valuable information in this book on all possible intricate areas of food toxicology.show more

Weight: 1.26 KG
Learn More

Specialty: Food Science,
Publisher: CBS,
Publication Year: 2015

Weight: 0 KG
Learn More

Pages: 358,
Specialty: Food Science,
Publisher: Taylor & Francis,
Publication Year: 2016,
Cover: Hardback,
Dimensions: 180.8x262.4x19.8mm

"Postharvest Handling: A Systems Approach" introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science and horticulture along with handlers of menially-processed products within the fresh produce fruit and vegetable processing industries will find this to be an invaluable source of information. It uses a systems approach that provides a unique perspective on the handling of fresh fruits and vegetables. Designed with the applied perspective to complement the more basic perspectives provided in other treatments, it provides the integrated, interdisciplinary perspective needed in research to improve the quality of fresh and minimally processed products and emphasizes that the design of handling systems should be market-driven rather than concentrating on narrow specifics.

Weight: 0.51 KG
Learn More

Pages: 474,
Specialty: Food Science,
Publisher: Springer,
Publication Year: 2010,
Cover: Hardback,
Dimensions: 174.8x264.2x36.1mm

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.show more

Weight: 1.22 KG
Learn More