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Handbook of Food Engineering - Travis Summers

Handbook of Food Engineering - Travis Summers

Food engineering is a branch of science which applies the principles of engineering and mathematics to food manufacturing. It also includes the analysis of various food related processes such as food conservation, food packaging, handling and distribution of food products. It is a multi-disciplinary field which employs the principles of mechanical, electrical, civil and agricultural engineering. Concepts of food microbiology, biochemistry and rheology also play an important role in applications of..

DKK 1593.95
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Food Safety: Theory and Practice - Dennis Freeman

Food Safety: Theory and Practice - Dennis Freeman

The branch of science which studies the methods related to the storage, preparation, transportation and handling of food in ways which prevent food borne diseases is known as food safety. Some of the important practices of this discipline are related to the origin of food, labeling of food, food additives and food hygiene. According to the nature of contaminants, food contamination can be classified into physical contamination, chemical contamination and biological contamination. Physical contaminants..

DKK 1593.95
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Food Security Handbook - Alexis Crum

Food Security Handbook - Alexis Crum

The availability of food that is nourishing, diverse and balanced to sustain the food consumption of individuals is known as food security. It is concerned with the accessibility that individuals have to nutritious food to fulfil their dietary needs to lead a healthy and active lifestyle. The main components in this field are access, utilization, availability and stability. To measure these components, various scales such as Household Food Insecurity Access Scale, Household Hunger Scale and Coping..

DKK 1643.95
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Handbook of Food Contamination and Safety - EMMETT NORTON

Handbook of Food Contamination and Safety - EMMETT NORTON

The presence of harmful microbes and chemicals in food which can degrade its quality, is referred as food contamination. It can cause foodborne illnesses such as food poisoning, listeriosis, salmonellosis, etc. The common types of contamination include biological, physical, chemical and cross-contamination. The scientific discipline of preparation, handling and storage of food in order to reduce foodborne illnesses is known as food safety. The main aim of food safety is to prevent food from getting..

DKK 1598.95
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Food Packaging Handbook - Jasmine Harris

Food Packaging Handbook - Jasmine Harris

Food packages are used to enclose food products to protect it from getting damaged, contaminated and spoiled during transportation, storage and sale. These are designed in such a manner that they do not have any adverse impact on food. Labels on food packages are often marked with useful information such as ingredients, nutritional content, amount and cooking instructions. Depending upon the type of container used, they can be classified into primary packaging, secondary packaging and tertiary packaging...

DKK 1608.95
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Food Chemistry: Concepts, Technology and Applications - Lisa Jordan

Food Chemistry: Concepts, Technology and Applications - Lisa Jordan

Food chemistry is a discipline that examines the chemical composition of food in order to determine the nature of food, the causes of its deterioration, the principles underlying food processing, and the methods for improving food for public consumption. It involves the application of concepts from disciplines such as chemistry, engineering, microbiology, and nutrition in order to improve the safety, nutrition, and availability of food. Some of the major areas of study within this discipline are..

DKK 1653.95
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Food Security and Nutrition - Reagan Perry

Food Security and Nutrition - Reagan Perry

Food and nutrition security (FNS) is achieved when adequate food is available and is accessible to individuals in terms of quantity, quality, safety, and socio-cultural acceptability. At the same time, individuals should consume it to live a healthy and happy life. Food security is a broad concept that includes availability, accessibility, utilization and stability of food. The stability of these elements varies in their nature, causes and effects at the macro, meso and micro levels. FNS is associated..

DKK 1593.95
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Agri-Food Systems: Globalization, Supply Chains and International Trade - Zander Atkinson

Agri-Food Systems: Globalization, Supply Chains and International Trade - Zander Atkinson

Agri-food systems include primary production of both food and non-food agricultural products. It also includes aspects like food storage, consumption and disposal, aggregation, marketing, transportation, post-harvest management and processing, and distribution. Food systems within agri-food systems include food items produced from livestock and crop production. The food products can be obtained from traditional sources such as fisheries, aquaculture and forestry, as well as products from nontraditional..

DKK 1758.95
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Modern Food Microbiology - Ralph Hawkins

Modern Food Microbiology - Ralph Hawkins

The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic..

DKK 1593.95
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Food Security: A Multidisciplinary Approach - Alexis Crum

Food Security: A Multidisciplinary Approach - Alexis Crum

The measure of the availability of food to individuals and their ability to access it is referred to as food security. It means that every human being has physical, economic and social access to food which is safe and nutritious. The dietary requirements of people should be met at all times to help them lead a healthy and active life. A major concern under this field is the availability of food to individuals of every class, region and gender without any bias. Food supply can be interrupted due to..

DKK 1563.95
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Food Presentation: Styling Techniques for Professionals - Philip Mantle

Food Presentation: Styling Techniques for Professionals - Philip Mantle

Food presentation plays a crucial role in the culinary industry. In modern times, the aesthetic appeal of food is gaining prominence. Chefs are constantly experimenting with the arrangement and decoration of varied food items such as the icings on the cake, drizzling of sauces, edible garnishing, etc. This textbook delves into the different forms of food styling along with a detailed explanation of how to make sumptuous garnishing. It will prove to be an essential guide for all those who are involved..

DKK 1698.95
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Food Related Diseases: Identification, Prevention and Management - Hugh Freeman

Food Related Diseases: Identification, Prevention and Management - Hugh Freeman

A large number of diseases have been identified which are caused due to the consumption of foods contaminated with viruses, bacteria and other parasites. Such contaminations can occur at any stage of food delivery. Some common pathogens responsible for spoiling the food are salmonella, campylobacter, Escherichia coli, staph aureus and norovirus. Symptoms of food related diseases include diarrhea, dizziness, fever, nausea, vomiting and loss of appetite. Such infections can be detected by culturing..

DKK 1598.95
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Food and Nutrition: A Human Health Perspective - Zoey Watson

Food and Nutrition: A Human Health Perspective - Zoey Watson

Nutrition refers to the physiological and biochemical process for the utilization of food by living organisms to support life. Food nutrients, such as carbohydrates, proteins, minerals, vitamins, fats, fiber and water help organisms to grow, survive and reproduce. When the essential nutrients are not made available through diet in the right proportion, deficiency diseases may occur such as anemia, scurvy, blindness, stillbirth, preterm birth, etc. High consumption of certain nutrients can also lead..

DKK 1623.95
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Emerging Technologies in Aquaponics Food Production Systems - Louis Henry

Emerging Technologies in Aquaponics Food Production Systems - Louis Henry

Aquaponics refers to a food production system which makes use of the principles of both aquaculture and hydroponics. It involves feeding nutrient rich aquaculture water to a hydroponically grown plant. The process is accompanied by nitrifying bacteria for conversion of ammonia into nitrates. The components of a typical aquaponics system include a rearing tank, settling basin, biofilter, sump and a hydroponic subsystem. Some common applications of hydroponic systems consist of deep water raft aquaponics,..

DKK 1583.95
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Drug Discovery Research: A Comprehensive Overview - Graham Craig

Drug Discovery Research: A Comprehensive Overview - Graham Craig

The process which is involved in discovering new candidate medications is termed as drug discovery. It lies on the intersection of the fields of pharmacology, biotechnology and medicine. The process of drug discovery consists of identifying screening hits, medicinal chemistry and then increasing the selectivity, oral bioavailability, potency and affinity of the drug through optimization. Finding a drug for a particular disease makes use of a method which is termed as high-throughput screening. This..

DKK 1698.95
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Sustainable Agriculture: Principles and Practices - Donnie Stallone

Sustainable Agriculture: Principles and Practices - Donnie Stallone

Sustainable agriculture refers to the farming practices which implement the principles of sustainability. It aims at meeting present food and textile demands of society without compromising with that of future generations. It gives a potential solution to agricultural system to feed the growing population with respect to changing environmental conditions. Sustainable food system is a food system that aims to supply healthy food along with sustainable impacts on economic, environmental and social..

DKK 1558.95
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The Essential Guide for Becoming a Chef - David Cohen

The Essential Guide for Becoming a Chef - David Cohen

A chef is a professional cook that has received training in all aspects involved in the preparation of food. Chefs are given various titles according to their specialties such as chef de cuisine, sous-chef, chef de partie and commis or range chef. The work of a chef also involves food presentation, food styling, meal planning, etc. For someone with an interest and eye for detail, this book covers the most significant topics in the field of professional cooking. It will serve as a valuable source..

DKK 1828.95
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Catering Services: A Complete Guide - Robert Curtis

Catering Services: A Complete Guide - Robert Curtis

Professional catering involves the provision of food service at occasions such as birthdays, weddings, anniversaries as well as outdoor events such as festival celebrations, concerts, public meetings, etc. Corporate events, cocktail parties and get-togethers are other occasions that use catering services. Caterers provide food and drink services according to the client's requirements. Menus, cutlery, tableware and entertainment are carefully selected according to the occasion. For someone with an..

DKK 1573.95
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The Chloroplast: Basics and Applications - Eldon Dixon

The Chloroplast: Basics and Applications - Eldon Dixon

Plants are the foundation of all life that exists on the planet Earth. Plant cells contain plastids, which are double-membrane cell organelles. Plastids perform the function of manufacturing and storing food. These cell organelles can be classified into three types, namely, chloroplasts, chromoplasts, and leucoplasts. Chloroplasts are the organelles responsible for food production in plants. Stroma, inner membrane, outer membrane, thylakoid membrane, and intermembrane space are specific parts of..

DKK 1568.95
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Agricultural Economics and Rural Development - Adler Bryant

Agricultural Economics and Rural Development - Adler Bryant

Agricultural economics is a field of applied economics that studies how economic theory and principles can be used to optimise food production and distribution. Some of the major themes in agricultural economics are food and consumer economics, development economics, production economics, farm management, etc. Agricultural economics has implications on rural development through process whereby the quality and economic well-being of rural communities are improved. This is being driven through an emphasis..

DKK 1653.95
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Current Research in Colorectal Cancer

Current Research in Colorectal Cancer

The cancer which affects the colon or the rectum is termed as colorectal cancer. The current research on this disease is focused on a variety of aspects. These are reducing the risk, early detection, diagnosis and treatment. Research on reducing the risk of developing colorectal cancer focuses on finding out if particular diets and medications can reduce the risk of this type of cancer. Early detection can be facilitated through new types of screening tests. The research on the diagnosis of colorectal..

DKK 1733.95
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Handbook of Esophageal Disorders - Freya Owen

Handbook of Esophageal Disorders - Freya Owen

Esophagus is also known as the food pipe, is the organ through which food and liquid passes from pharynx to the stomach through peristaltic contractions. It can be affected by cancer, gastric reflux, constrictions, prominent dilated blood vessels called varices, tears and disorders of motility. Disorders can cause difficulty in swallowing, chest pain, painful swallowing or cause no symptoms at all. Most common disorder of esophagus is gastroesophageal reflux disease. In this disease, a muscle at..

DKK 1663.95
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Mastering the Art of Baking - CRAIG CONNOR

Mastering the Art of Baking - CRAIG CONNOR

Baking is a popular form of cooking practiced across the globe. It is mostly done in an oven. Some of the commonly baked food items include bread, cookies, pastries, cakes, pretzels, pizza, lasagne, pies, tarts, etc. In commercial baking, a number of savory dishes including meat and poultry dishes are also baked. This textbook provides in-depth information about the different varieties of food items that can be baked along with a step-by-step instruction about how to bake those particular items...

DKK 1683.95
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Biotechnology: Innovative Technologies - Sophia Martin

Biotechnology: Innovative Technologies - Sophia Martin

Biotechnology is referred to as the utilization of biological processes for industrial and other purposes. It involves the genetic manipulation of microorganisms for the production of antibiotics and hormones. Innovative biotechnology provides advanced products and techniques to combat devitalizing and rare diseases and develop greener, and more efficient industrial manufacturing processes. Biotechnology has applications across multiple industries such as food, pharmaceutical, chemical, bio-products,..

DKK 1613.95
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Conserving Biodiversity: Threats and Solutions (Volume II) - Devin Taylor

Conserving Biodiversity: Threats and Solutions (Volume II) - Devin Taylor

Biodiversity conservation refers to the protection, upliftment and management of biodiversity for ensuring sustainable benefits for the current and future generations. Biodiversity faces multiple threats at the global level such as pollution, urbanization, industrialization, depletion, erosion and increasing population. The loss of biodiversity severely affects the food chains of an ecosystem. There are three primary objectives of biodiversity conservation. These include protection and preservation..

DKK 1543.95
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