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Food, Fermentation and Micro-organisms
Food, Fermentation and Micro-organismsFermentation and the use of micro-organisms is one of the most important aspects of food processing,...
Handbook of Poultry Science and Technology, Secondary Processing
Handbook of Poultry Science and Technology, Secondary ProcessingA comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw me...
Glutathione and Sulfur Amino Acids in Human Health and Disease
Glutathione and Sulfur Amino Acids in Human Health and DiseaseThe complex roles of glutathione and sulfur amino acids in human health Glutathione (γ-L-glutamyl-L-...
Handbook of Probiotics and Prebiotics
Handbook of Probiotics and PrebioticsSince the publication of the first edition in 1999, the science of probiotics and prebiotics has mat...
Nondestructive Testing of Food Quality
Nondestructive Testing of Food QualityThe expert contributors to Nondestructive Testing of Food Quality clearly explain present industry a...
Viewpoints and Controversies in Sensory Science and Consumer Product T...
Viewpoints and Controversies in Sensory Science and Consumer Product TestingThe authors skillfully present different approaches to the same problem and even different ways to l...
Multivariate Data Analysis in Sensory and Consumer Science
Multivariate Data Analysis in Sensory and Consumer ScienceThis book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the Un...
Descriptvie Sensory Analysis in Practice
Descriptvie Sensory Analysis in PracticeIn defining sensory properties of products, descriptive techniques that utilize trained panels are u...
Dietary Supplement Labeling Compliance Review
Dietary Supplement Labeling Compliance ReviewConsultant and long-time FDA food and dietary supplement labeling expert James Summers offers a comp...
Design and Analysis of Sensory Optimization
Design and Analysis of Sensory OptimizationThis book discusses experimental designs which are very useful in sensory and consumer testing. As a...
High Pressure Processing of Foods
High Pressure Processing of FoodsIn High Pressure Processing of Foods, an array of international experts interrelate leading scientif...
Barley for Food and Health
Barley for Food and HealthWith coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and c...
Concept Research in Food Product Design and Development
Concept Research in Food Product Design and DevelopmentConcepts are critical for the development and marketing of products and services. They constitute th...
Regulation of Functional Foods and Nutraceuticals
Regulation of Functional Foods and NutraceuticalsRegulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resou...
Sensory Discrimination Tests and Measurements
Sensory Discrimination Tests and MeasurementsSensory discriminative analysis forms a fundamental type of methodology and is used widely in sensor...
Multivariate and Probabilistic Analyses of Sensory Science Problems
Multivariate and Probabilistic Analyses of Sensory Science ProblemsSensory scientists are often faced with making business decisions based on the results of complex se...
Science, Society, and the Supermarket
Science, Society, and the SupermarketThe new science of nutrigenomics and its ethical and societal challenges Gene-diet interactions–whic...
Handbook of Knowledge Management for Sustainable Water Systems
Handbook of Knowledge Management for Sustainable Water SystemsA comprehensive synthesis of the best practices for management in the vital and rapidly growing fiel...
Environmental Assessment in Developing and Transitional Countries
Environmental Assessment in Developing and Transitional CountriesSince the 1980s, and especially since the Rio Earth Summit in 1992, there has been a substantial ext...
Hydrogeochemistry Fundamentals and Advances, Environmental Analysis of...
Hydrogeochemistry Fundamentals and Advances, Environmental Analysis of GroundwaterWater is the Earth’s most precious resource. Until recent years, water was often overlooked as being...