Technology : Food Industry & Science

The first all-in-one reference for the beet-sugar industry. Beet-Sugar Handbook is a practical and concise reference for technologists, chemists, farmers, and research personnel involved with the beet-sugar industry. It covers: Basics of beet-sugar technology; Sugarbeet farming; Sugarbeet processing; Laboratory methods of analysis. The book also includes technologies that improve the operation and profitability of the beet-sugar factories, such as: Juice-softening process; Molasses-softening process; Molasses-desugaring process; Refining cane-raw sugar in a beet-sugar factory. The book ends with a review of the following: Environmental concerns of a beet-sugar factory; Basics of science related to sugar technology; Related tables for use in calculations. Written in a conversational, engaging style, the book is user friendly and practical in its presentation of relevant scientific and mathematical concepts for readers without a significant background in these areas. more...

Price: $170.00

This classic dictionary remains an essential reference book for all those who need to know about nutrition, dietetics, food sciences and food technology. The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). Definitions range from abalone and abscisic acid to zymogens and zymotachygraph. In addition, there is nutrient composition data for 287 foods. more...

Price: $90.00

Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries. Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action. The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology. more...

Price: $169.00

This text addresses the molecular relationship between structure and function that causes this problem, including its macroscopic, microscopic and molecular nature. It presents possible solutions such as using the physics of solid foams, and phase transitions. more...

Price: $179.95

What are the risks and opportunities associated with genetically engineered organisms in terms of the environment, food safety, and economic and trade issues? The various and often diverging answers to this question were discussed at the workshop on Challenges and Risks of GMOs - What Risk Analysis is Appropriate? Options for Future Policy Making Towards Integrated Agro-Food Systems , held in Maastricht, Netherlands 16-18 July 2003. more...

Price: $52.00