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Food Biotechnology

Food Biotechnology

Food science is the study of food and it deals with the principles underlying food processing and the ways in which this field can be improved. Food engineering is the industrial process that is used in manufacturing food. It is the application of science and engineering to the biochemical and physical nature of food items and the methods of food processing to make it more effective and efficient. Different approaches, evaluations, methodologies and advanced studies on food science and engineering..

DKK 1618.95
1

Food Science and Engineering

Food Science and Engineering

Food science studies the nature of food in terms of its processing, engineering and packaging. It includes the processing involved in developing new food items and various new techniques of packaging. Food science and food engineering can be sub-divided into branches like food chemistry, food physical chemistry, food microbiology, food preservation, etc. This book elucidates the concepts and innovative models around prospective developments with respect to food science and engineering. It will help..

DKK 1568.95
1

Food Safety and Security

Food Safety and Security

A scientific discipline that describes the careful preparation, handling and storage of food to prevent food-borne illness is called food safety. It includes a number of routines that should be followed to avoid any health hazard. Safety of food is ensured between the industry and the market and then between the market and the consumers. Food safety is concerned with the practices related to food labeling, agricultural and animal husbandry, food additives, food manufacturing, food contamination,..

DKK 1583.95
1

Food Processing Technology

Food Processing Technology

Food processing and preservation is concerned with the transformation of raw or cooked food into products that can be stored, packaged and marketed. The emerging trends in food processing and preservation aim to maintain the nutritional quality of food and minimize food wastage. Some of the common practices of this field include pasteurization, mincing, canning, liquefaction among many others. This book is a comprehensive study of food processing and preservation methods and the suitability of each..

DKK 1523.95
1

Food Science: Research and Technology

Food Science: Research and Technology

Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food engineering, food microbiology, food preservation, food technology and molecular gastronomy. This book is compiled in such a manner, that it will provide in-depth knowledge about the theory and practice of food science. A number of latest researches have been included to keep the readers up-to-date with..

DKK 1483.95
1

Fundamentals of Food Microbiology

Fundamentals of Food Microbiology

The study of microorganisms inhabiting, creating or contaminating food is called food microbiology. It also involves the study of food spoilage, food-borne diseases and the causative microorganisms and pathogens. Pathogens such as bacteria and viruses are easily transmitted through food, causing food contamination. However, many microbes like bacteriophages and probiotic bacteria and their products can be used for combating these pathogens. An important aspect of the study of food microbiology is..

DKK 1643.95
1

Food Quality, Safety and Technology

Food Quality, Safety and Technology

Food quality refers to the accepted standards of taste, flavor, appearance, dietary and nutritional requirements as well as safety for consumption by humans. The scientific discipline of food safety is concerned with the handling, preparation and storage of food in a manner that is conducive to ensuring its safety. It involves a close inspection of food additives and pesticide residues. The allied field of food technology is a branch of food science concerned with the production methods of food...

DKK 1523.95
1

Advances in Food Processing and Preservation

Advances in Food Processing and Preservation

Food processing is a process that transforms agricultural products into food or one kind of food to other forms. Grinding grain to make raw flour, home cooking to complex industrial methods that are used to make convenience food are some of the forms that are involved in food processing. There are three types of food processing methods- primary, secondary and tertiary. The aim of primary food processing is to make food edible, while secondary food processing deals with the conversion of the ingredients..

DKK 1498.95
1

Food Analysis (Essential Food Science) - Samuel Ford

Food Analysis (Essential Food Science) - Samuel Ford

Food analysis is a discipline that is concerned with the development, application and study of analytical procedures for determining the properties of foods in terms of their composition, structure, physicochemical properties and sensory attributes. The structure of the food can be analyzed at molecular, physical and chemical levels. The analysis of the physiochemical properties of foods involves examining the rheological properties, optical properties, stability, and flavor of the food. The analysis..

DKK 1663.95
1

Food and Energy Security: Challenges and Concerns

Food and Energy Security: Challenges and Concerns

The availability of food and the ability of individuals to access it is measured by food security. The food is required to be safe and nutritious in order to be considered under this category. The four factors which determine food security are availability of food, access to food, use of food and the stability of the first three factors. There are numerous challenges which threaten food security such as global water crisis, climate change and land degradation. Several countries around the world are..

DKK 1623.95
1

Essentials of Food Science and Nutrition

Essentials of Food Science and Nutrition

The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the principles behind food processing, the causes of deterioration and the nature of foods. There are various fields which contribute knowledge to food science such as physiology, biochemistry, chemistry, physics and microbiology. Food chemistry, food engineering,..

DKK 1458.95
1

Food Science, Health and Nutrition

Food Science, Health and Nutrition

Food science is the science dedicated to the study of food and its characteristics. Nutrition is the science that exemplifies the interaction of nutrients and other substances in food. The aim of this book is to present researches that have transformed this discipline and aided its advancement. This book highlights the relationship between food science, health and nutrition with special emphasis on the importance of nutrients in food and their impact on health. The text covers a broad spectrum of..

DKK 1498.95
1

Sensory and Consumer Preference of Food: Innovative Technologies in the Food Industry - Logan Lee

Sensory and Consumer Preference of Food: Innovative Technologies in the Food Industry - Logan Lee

Consumer preference refers to the subjective tastes of consumers and it is determined by how satisfied they are with the food products after making a purchase. Factors such as packaging, price and convenience determine consumer acceptance of food products. In food industry, one important factor that requires careful consideration is the sensory experience of the consumers with the food. Sensory testing evaluates food products using the senses of touch, sight, taste, and smell. It is frequently utilized..

DKK 1643.95
1