Food Industry Science category: 1675 books
The Technology of Wafers and Waffles II
Recipes, Product Development and Know-How
Language: English
Release Date: November 30, 2018
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for...
by
Language: English
Release Date: January 31, 2019
Language: English
Release Date: January 31, 2019
This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar,...
by
Language: English
Release Date: April 30, 2007
Language: English
Release Date: April 30, 2007
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...
Meathead
The Science of Great Barbecue and Grilling
Language: English
Release Date: May 17, 2016
The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes
by David Foskett, Patricia Paskins, Neil Rippington
Language: English
Release Date: August 29, 2014
Language: English
Release Date: August 29, 2014
Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen.
Part of the bestselling Practical Cookery series and matched to the NVQ and VRQ Diplomas, this new edition has been fully updated...
Clean Meat
How Growing Meat Without Animals Will Revolutionize Dinner and the World
Language: English
Release Date: January 2, 2018
Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business boardrooms—Shapiro details that quest for...
Plucked
Chicken, Antibiotics, and How Big Business Changed the Way We Eat
Language: English
Release Date: August 6, 2019
In this eye-opening exposé, acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity—and human health threat—uncovering the ways we can make America's favorite meat safer again.
What...
Should We Eat Meat?
Evolution and Consequences of Modern Carnivory
Language: English
Release Date: March 18, 2013
Meat eating is often a contentious subject, whether considering the technical, ethical, environmental, political, or health-related aspects of production and consumption.
This book is a wide-ranging and interdisciplinary examination and critique of meat consumption by humans, throughout their...
La Betterave à sucre
Les Sucreries et distilleries agricoles de la France
Language: English
Release Date: February 20, 2017
“ ...Olivier de Serres nous apprend que la betterave rouge fut importée de l’Italie dans l’Europe du nord vers la fin du XVIe siècle, et cultivée dans les jardins comme plante alimentaire pour l’homme. C’est en Allemagne que cette culture prit d’abord de grandes proportions ; elle ne...
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Language: English
Release Date: February 3, 2016
Language: English
Release Date: February 3, 2016
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers for change, including:Using more natural chemicals
BT Maize
GMO’s vs. Pesticides
Language: English
Release Date: October 29, 2013
An introduction to BT Maize (BT corn), while elaborating on the increasing role of BT Maize as a means of avoiding the usage of pesticides. An important aspect becomes how protective the industry should be against the developing regions misuse of GMO's by needlessly combining pesticides for an altogether (predictably) low yielding experience.
Handbook of Nutritional Supplements
Volume I: Human Use
Language: English
Release Date: January 18, 2018
The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on the basis of target groups for which they are intended.
by
Language: English
Release Date: January 10, 2013
Language: English
Release Date: January 10, 2013
Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition. This one-of-a-kind...
Pesticide Residue in Foods
Sources, Management, and Control
Language: English
Release Date: April 14, 2017
*This book *presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide...