Continuing its mission to cover all three areas of food microbiology: beneficial, spoilage, and pathogenic microbiology, the new edition features illustrations in color and provides an in-depth understanding of how to reduce microbial food spoilage,...Loe edasi...
Culinary Man and the Kitchen Brigade offers an exploration of the field of normative subjectivity circulated within western fine dining traditions, presenting a theoretical analysis of the governing relationship between the chef, who embodies the Cu...Loe edasi...
This book discusses food contamination, which is the biggest challenge in the food supply chains worldwide. This book presents comprehensive information about the major food contaminants. The book provides information about food safety initiatives,...Loe edasi...
Offering comprehensive insights and raising awareness of the problem of food waste, this book provides an in-depth survey of the process of converting food waste into useful products. Compiling various studies of food waste valorization projects a...Loe edasi...
This book offers a comprehensive and cutting-edge exploration of how discarded food can be transformed into valuable protein sources and bioactive compounds. It is a forward-thinking resource that bridges the gap between research and industry, ide...Loe edasi...
This is a book about food, philosophy, and intellectual property rights. Taken separately, these are three well-known subjects; but it is uncommon to consider them together. Delivering a rich field of disputes, the book is comprised of 50 case stu...Loe edasi...
By 2050, the world’s population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in the whole of the last 6,000. This updated edition of Changing the F...Loe edasi...
By 2050, the world’s population is estimated to grow to 10 billion. To feed everyone, we will have to double our food production, to produce more food in the next 40 years than in the whole of the last 6,000. This updated edition of Changing the F...Loe edasi...
This advanced level textbook offers students an engaging platform to understand the economic impact of agricultural policies on global food markets. Rather than focus on specific policies in separate chapters, it is organized by the most pressing...Loe edasi...
This advanced level textbook offers students an engaging platform to understand the economic impact of agricultural policies on global food markets. Rather than focus on specific policies in separate chapters, it is organized by the most pressing...Loe edasi...
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York. Focusing on high-end cuisine, this book examines the flow...Loe edasi...
This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. It provides food industry personnel, scientists, food engineers, research scholars, and students with strategie...Loe edasi...
This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss...Loe edasi...
Phytochemicals are receiving increasing attention due to their observed nutritional and health-promoting effects in numerous food applications. As plant secondary metabolites with bioactive properties, they may provide desirable health benefits be...Loe edasi...
This research monograph provides a thoroughly scientific evidence-based account of the physiology and behaviour of animals for slaughter, analysis of the different killing methods, legislation and operating procedures, lairage and movement, depopula...Loe edasi...
(Ilmumisaeg: 05-Dec-2025, Paperback / softback, Kirjastus: University of Chicago Press, ISBN-13: 9780226845531)
Shows how the widespread use of food dyes influenced understanding of food, science, and technology, as well as trust in science. We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundred...Loe edasi...
The food industry is experiencing a digital transformation across the entire supply chain, from farm to fork. This book offers comprehensive insights into the challenges and opportunities faced, specifically examining the application of the Intern...Loe edasi...
Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, an...Loe edasi...
This book explains how todays single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. Forty years of p...Loe edasi...
This book offers an updated comprehensive knowledge of emerging techniques that are reshaping the modern food industry. This book presents in-depth insights into advanced and emerging technologies aimed at improving food quality, safety, functionali...Loe edasi...
