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Books > Academic & Education > Professional & Technical > Food Science

Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition): Wojciech J. Florkowski, Stanley E. Prussia, Robert... Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition)
Wojciech J. Florkowski, Stanley E. Prussia, Robert L. Shewfelt, Bernhard Brueckner
R2,801 Discovery Miles 28 010 In stock

Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.
Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.
The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.
Key Features:
*Features contributions from leading experts providing a variety of perspectives
*Updated with 12 new chapters
*Focuses on application-based information for practical implementation
*System approach is unique in the handling of fruits and vegetables

Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover): Brijesh K. Tiwari, Aoife Gowen, Brian McKenna Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover)
Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
R3,281 Discovery Miles 32 810 Within 7 - 15 working days

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitaminssuggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

First reference bringing together essential information on the processing technology of pulses

Addresses processing challenges relevant to legume and pulse grain processors

Delivers insights into the current state-of-art and emerging processing technologies

In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"

Bioactive Foods in Promoting Health - Fruits and Vegetables (Hardcover): Ronald Ross Watson, Victor R. Preedy Bioactive Foods in Promoting Health - Fruits and Vegetables (Hardcover)
Ronald Ross Watson, Victor R. Preedy
R2,452 Discovery Miles 24 520 Within 7 - 15 working days

While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses. For example, which are good for cardiac care? Which can help combat and treat asthma? What are the safety concerns to be aware of when using herbs in combination with traditional medicines?
Diet and nutrition are vital keys to controlling or promoting morbidity and mortality from chronic diseases, and the multitude of biomolecules in dietary fruits and vegetables play a crucial role in health maintenance. They may, therefore, be more effective and certainly could have different actions beyond nutrients however this science is still evolving.
This book brings together experts working on the different aspects of supplementation, foods, and plant extracts, in health promotion and disease prevention. Their expertise and experience provide the most current knowledge to promote future research. Dietary habits need to be altered, for most people and the conclusions and recommendations from the various chapters in this book will provide a basis for that change.
The overall goal of this book is to provide the most current, concise, scientific appraisal of the efficacy of key foods and constituents medicines in dietary plants in preventing disease and improving the quality of life. While vegetables have traditionally been seen to be good sources of vitamins, the roles of other constituents have only recently become more widely recognized. This book reviews and often presents new hypotheses and conclusions on the effects of different bioactive components of the diet, derived particularly from vegetables, to prevent disease and improve the health of various populations.
* Identify bioactive fruit and vegetable options for prevention or treatment of illness
* Moves from general overview to disease specific applications providing a framework for further research and deeper understanding
* Includes discussion of issues and challenges, permitting critical analysis and evaluation

Global Issues in Food Science and Technology (Hardcover): Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter... Global Issues in Food Science and Technology (Hardcover)
Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter E L Spiess, Ken Buckle, …
R1,530 R367 Discovery Miles 3 670 Save R1,163 (76%) Within 7 - 11 working days

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Phase Transitions in Foods (Hardcover): Yrjo Henr Roos Phase Transitions in Foods (Hardcover)
Yrjo Henr Roos; Series edited by Steve Taylor
R1,907 Discovery Miles 19 070 Within 7 - 15 working days

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.
Key Features
* Contains descriptions of nonfat food solids as"biopolymers"which exhibit physical properties that are highly dependent on temperature, time, and water content
* Details the effects of water on the state and stability of foods
* Includes information on changes occuring in state and physicochemical properties during processing and storage
* The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
* No recent competition

Enzymes in Food Processing (Hardcover, 3rd edition): Tilak W. Nagodawithana, Gerald Reed Enzymes in Food Processing (Hardcover, 3rd edition)
Tilak W. Nagodawithana, Gerald Reed; Series edited by Steve Taylor
R1,373 Discovery Miles 13 730 Within 7 - 11 working days

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.
Key Features
* Covers genetic modification of enzymes in the food industry
* Discuss enzyme function and dependence on environmental parameters
* Explores practical applications of food enzymes in industry

The Chemistry and Technology of Pectin (Hardcover): Reginald H. Walter The Chemistry and Technology of Pectin (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R1,938 Discovery Miles 19 380 Within 7 - 15 working days

A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New): Jacqueline B. Marcus Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New)
Jacqueline B. Marcus
R1,850 Discovery Miles 18 500 Within 7 - 15 working days

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover): Laurette Dube Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover)
Laurette Dube
R3,956 R3,741 Discovery Miles 37 410 Save R215 (5%) Within 8 - 13 working days

Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design "temptation-proof" physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents.
This work presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity.
Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle.
* Explores the "brain-to-society" approach to obesity prevention, focusing on an integrative approach to addressing the obesity pandemic
* Presents both the nueroscientific and the behavioral factors that impact eating habits
* Identifies the challenges and suggests solutions for altering attitudes toward food on both an individual and a societal level

Food Preservation Process Design (Hardcover, New): Dennis R. Heldman Food Preservation Process Design (Hardcover, New)
Dennis R. Heldman
R2,033 Discovery Miles 20 330 Within 8 - 13 working days

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.
The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.
The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.
Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models

Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New): Erik Voigt, Henry Jaeger, Dietrich Knorr Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New)
Erik Voigt, Henry Jaeger, Dietrich Knorr
R633 Discovery Miles 6 330 Within 8 - 13 working days

Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " "

Written and endorsed by the "European Federation of Food Science and Technology "thisbook compares a variety of purification systems. There is a growing evidence base on targeting water quality improvements to maximize health benefits, and it is believed that 4% of the global disease burden could be prevented by improving water supply, sanitation, and hygiene. Better tools and procedures to improve and protect drinking-water quality at the community and urban level, for example, through Water Safety Plans include the availability of simple and inexpensive approaches to treat and safely store water at the household-level.

*Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments

*Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems

*Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"

Enological Chemistry (Hardcover): Juan Moreno, Rafael Peinado Enological Chemistry (Hardcover)
Juan Moreno, Rafael Peinado
R1,747 Discovery Miles 17 470 Within 7 - 11 working days

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

* Organized according to the winemaking process, guiding reader clearly to application of knowledge

* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them

* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Nutrition and Genomics - Issues of Ethics, Law, Regulation and Communication (Hardcover): David Castle, Nola M. Ries Nutrition and Genomics - Issues of Ethics, Law, Regulation and Communication (Hardcover)
David Castle, Nola M. Ries
R1,456 Discovery Miles 14 560 Within 8 - 13 working days

Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction. This field has broad implications for understanding the interaction of human genomics and nutrition, but can also have very specific implications for individual dietary recommendations in light of personal genetics. Predicted applications for nutrigenomics include genomics-based dietary guidelines and personalized nutrition based on individual genetic tests. These developments have sweeping ethical, legal and regulatory implications for individuals, corporations and governments.
This book brings together experts in ethics, law, regulatory analysis, and communication studies to identify and address relevant issues in the emerging field of nutritional genomics. Contributing authors are experts in the social aspects of biotechnology innovation, with expertise in nutrigenomics.
From addressing the concern that nutrigenomics will transform food into medicine and undermine pleasures associated with eating to the latest in the science of nutrigenomics, this book provides a world-wide perspective on the potential impact of nutrigenomics on our association with food.
*Explores the rapidly developing, yet not fully understood, impact of nutrigenomics on the relationship to food medicalization, genetic privacy, nutrition and health.
*Provides ground for further exploration to identify issues and provide analysis to aid in policy and regulation development
*Provides ethical and legal insights into this unfolding science, as well as serving as a model for thinking about issues arising in other fields of science and technology

What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood... What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs (Hardcover)
Kenneth David, Paul B Thompson
R1,859 Discovery Miles 18 590 Within 7 - 15 working days

"What Can Nanotechnology Learn From Biotechnology?" presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders.
This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate.
Key Features:
*Addresses the growing concern over the responsibility of science to the impacted population
*Uses real-world experience to outline practical approaches for emerging technologies
*Addresses the concerns of science as well as social science

Flavour Science, Volume 43 - Recent Advances and Trends (Hardcover, 43rd edition): Wender L.P. Bredie, Mikael Agerlin Petersen Flavour Science, Volume 43 - Recent Advances and Trends (Hardcover, 43rd edition)
Wender L.P. Bredie, Mikael Agerlin Petersen
R4,003 Discovery Miles 40 030 Within 7 - 15 working days

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Multidisciplinary Approaches to Theory in Medicine, Volume 3 (Hardcover): Ray Paton, Laura McNamara Multidisciplinary Approaches to Theory in Medicine, Volume 3 (Hardcover)
Ray Paton, Laura McNamara
R3,992 Discovery Miles 39 920 Within 7 - 15 working days

This volume will be a collection of chapters from authors with wide experience in their research field. The purpose is to produce a coherent book that reflects the common theme of theory in medical thinking and multidisciplinary research practice. In this context "theory" relates to frameworks of concepts, facts, models etc that help to inform practitioners (clinicians, scientists and engineers) both within their own fields and as they seek to share dialogue with colleagues from other fields.
The book will therefore be integrative across a broad spectrum of fields within medicine. To achieve this the chapters will be associated with others in a number of meaningful ways. Each chapter will share a number of points of contact that will include at least two of the following:

*similar biomedical area (e.g., immunity, neuroscience, endocrinology, pathology, oncology, haematology, ...)
*similar multidisciplinary theoretical contexts (e.g., modelling, analysis, description, visualization, complex systems, ...)
*similar multidisciplinary medical issues and questions (e.g., clinical practice, decision making, informatics, ...)
-Uniquely explores role of interdisciplinary exchange in the development and expansion of medical theory
-Timely and insightful essays on the growth and development of medical theories from some of the world's top clinicians and medical researchers, including Werner Arber, Frank Vertosick, and David Weatherall
-Assembles diverse perspectives on medicine and physiology from biology, statistics, ethics, computer science, philosophy, history
-Uniquely illuminates the social and historical processes through which theoretical research translates intoclinical practice
-Reveals the growing role of technology, especially computational modelling, in changing the nature of Western medicine

Laboratory Methods in Food Microbiology (Paperback, 3rd edition): W.F. Harrigan, Margaret E. McCance Laboratory Methods in Food Microbiology (Paperback, 3rd edition)
W.F. Harrigan, Margaret E. McCance
R2,520 Discovery Miles 25 200 Within 7 - 15 working days

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.
CONTENTS INCLUDE
* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents

Polysaccharide Dispersions - Chemistry and Technology in Food (Hardcover): Reginald H. Walter Polysaccharide Dispersions - Chemistry and Technology in Food (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R2,114 Discovery Miles 21 140 Within 7 - 15 working days

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry

Low-Fat Meats - Design Strategies and Human Implications (Hardcover): Harold D. Hafs, Robert G. Zimbelman Low-Fat Meats - Design Strategies and Human Implications (Hardcover)
Harold D. Hafs, Robert G. Zimbelman; Series edited by Steve Taylor
R1,924 Discovery Miles 19 240 Within 7 - 15 working days

This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues.
Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.

Introduction to Food Toxicology (Hardcover): Takayuki Shibamoto, Leonard F. Bjeldanes Introduction to Food Toxicology (Hardcover)
Takayuki Shibamoto, Leonard F. Bjeldanes; Series edited by Steve Taylor
R1,215 Discovery Miles 12 150 Within 7 - 15 working days

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues.
The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.
Key Features
* Principles of toxicology
* Toxicities of chemicals found in foods
* Occurrence of natural toxins in plant and animal foodstuffs
* Food contamination caused by industry
* Toxic chemicals related to food processing
* Food additives
* Microbial toxins in foods

Industrial Gums - Polysaccharides and Their Derivatives (Hardcover, 3rd edition): James N BeMiller, Roy L. Whistler Industrial Gums - Polysaccharides and Their Derivatives (Hardcover, 3rd edition)
James N BeMiller, Roy L. Whistler
R7,784 Discovery Miles 77 840 Within 7 - 15 working days

This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.

Postharvest Handling - A Systems Approach (Hardcover): Robert L. Shewfelt, Stanley E. Prussia Postharvest Handling - A Systems Approach (Hardcover)
Robert L. Shewfelt, Stanley E. Prussia; Series edited by Steve Taylor
R2,269 Discovery Miles 22 690 Within 7 - 15 working days

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 minially-processed products within the fresh produce fruit and vegetable processing industries will find this to be an invaluable source of information.
*
* 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
* Provides the integrated, interdisciplinary perspective needed in research to improve the quality of fresh and minimally processed products
* Emphasizes that the design of handling systems should be market-driven rather than concentrating on narrow specifics

Food Packaging (Hardcover): Takashi Kadoya Food Packaging (Hardcover)
Takashi Kadoya
R1,533 Discovery Miles 15 330 Within 7 - 15 working days

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume.
Key Features
* Sanitation and waste of food packaging materials
* Food packaging and energy in Japan
* New trends in the technology of food preservation
* Fresh and processed food packaging

Horse Feeding and Nutrition (Hardcover, 2nd edition): Tony J. Cunha Horse Feeding and Nutrition (Hardcover, 2nd edition)
Tony J. Cunha
R1,534 Discovery Miles 15 340 Within 7 - 15 working days

This is the second edition of Horse Feeding and Nutrition which was originally published in 1980. It provides the latest information available for those interested in the feeding and nutrition of horses. This new edition has been entirely revised to include the large amount of new research information that has become available since publication of the first edition. Three new chapters have been added, entitled Feeding and Health-Related Problems, The Complexity of Proper Bone Formation, and Exercise Physiology. New feed and food crops, improved methods of production and processing, increased productivity of animals and crops, changes in animal products including more lean and less fat in meat and less fat in milk, longer shelf-life requirements of animal food products, and a myriad of new technological developments have resulted in a need to continually re-evaluate nutrient requirements and supplementation.
Sample diets are given, useful as guides in developing diets for horses. Suggested levels of protein, minerals, and vitamins for use in horse diets are presented. These can be used as guides which can be modified to suit the various feeding situations encountered in horse farms.
The volume of scientific literature is increasing rapidly each year. Moreover, its interpretation is becoming more complex. This increases the need for summarizing and interpreting these new developments in up-to-date books such as in this one.
Key Features
* Sample diets-useful as guides in developing diets for horses
* Suggested levels of protein, minerals, and vitamins for use in horse diets
* These can be used as guides which can be modified to suit the various feeding situations encountered in horse farms.

Biochemistry of Foods (Hardcover, 2nd Revised edition): N.A. Michael Eskin, Etc Biochemistry of Foods (Hardcover, 2nd Revised edition)
N.A. Michael Eskin, Etc
R3,475 Discovery Miles 34 750 Within 7 - 15 working days

Since the first edition of Biochemistry of Foods was published there have been a number of introductory texts in Food Chemistry/Biochemistry. This book is unique in that it approaches the subject in far more detail and from the "in vivo" perspective. In response to user comments, the second edition has added additional chapters, expanded its coverage, and incorporated major breakthroughs in food science knowledge, such as ethylene biosynthesis and non-enzymatic browning. No other test provides the reader with state-of-the-art information in this area in a concise, integrated form.
Key Features
* Expanded coverage and more recent findings incorporated in response to user comments
* Incorporates latest research results in concise integrated form
* Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

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