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What UX is Really About Introducing a Mindset for Great Experiences

What UX is Really About Introducing a Mindset for Great Experiences

In this not-too-long and easy-to-read book author Celia Hodent presents a clear overview of the challenges demands and rewards of becoming a user experience professional. If this field interests you there’s no better place to start than with the volume you now hold in your hand. Alan Cooper Ancestry Thinker Software Alchemist Regenerative Rancher Author of The Inmates Are Running the Asylum: Why High Tech Products Drive Us Crazy and How to Restore the Sanity The main objective of What UX is Really About: Introducing a Mindset for Great Experiences is to provide a quick introduction to user experience (UX 101) for students professionals or simply curious readers who want to understand this trendy yet commonly misunderstood practice better. Readers will learn that UX is much more than a set of techniques guidelines and tools. It is a mindset; a philosophy that takes the perspective of the humans that will use a product. It is about solving their problems offering them a pleasurable experience and building a win-win long-lasting relationship between them and the company developing the product. Above all it is about improving people’s lives with technology. What UX is Really About is informative concise and provides readers with a high-level overview of the science design and methodologies of UX. KEY FEATURES: • The most approachable and concise introduction book about UX. • Easy to read and aims to popularize the UX mindset while debunking its main misconceptions. • Small format size makes it easy to carry around. • Includes content relatable and meaningful to the readers by taking many examples from everyday life with a conversational and light writing style. • Tackles the psychology design research process strategy and ethics behind offering the best experience with products systems or services. • Includes a glossary. Celia Hodent holds a PhD in psychology and is a leading expert in the application of cognitive science and psychology to product development with over 13 years of experience in the development of UX strategy in video game studios such as Ubisoft LucasArts and Epic Games (Fortnite). She currently leads an independent UX consultancy working with a wide range of international media and enterprise companies to help ensure their products are engaging successful and respectful of users. Celia conducts workshops and provides guidance on the topics of game-based UX playful learning (gamification) ethics implicit biases and inclusion in tech. Celia is the author of The Gamer’s Brain: How Neuroscience and UX Can Impact Video Game Design and The Psychology of Video Games. | What UX is Really About Introducing a Mindset for Great Experiences

GBP 16.99
1

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz (THz) technology is an active area of research but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices the combination of optics and electronics principles has opened a dimension of research in this field. This book provides an overview of THz spectroscopy and imaging system components types of THz systems and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism operating principle operation modes and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques. Key Features: Explores broader applications of the THz regime in the agri-food sector Describes system components different forms of THz systems and the working principle of T waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis Although books on biomedical applications of THz have been published no book is available that deals with applications in the agri-food industry. Hence Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques. | Terahertz Technology Principles and Applications in the Agri-Food Industry

GBP 170.00
1

Korean Food Systems Secrets of the K-Diet for Healthy Aging

Korean Food Systems Secrets of the K-Diet for Healthy Aging

The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth. A girl born in the ROK in 2030 will live up to 90. 8 years on average. What are the reasons for this improvement in longevity? Among many insights for longevity among the people of the ROK is the diverse Korean ethnic diet with roots in a traditional diet that has been preserved for centuries. Korean Food Systems: Secrets of the K-Diet for Healthy Aging provides an integrated and holistic approach towards the understanding how food systems of the ROK and experiences of the last 60-plus years has been sustained by traditions and ecology integrated with contemporary advances in technology and the economy. Key Features: Discusses the rationale and basis of food systems traditions of healthy eating and healthy aging in the Korean population and why by 2030 they will be the longest living population on the planet Reflects on the role of historical cultural and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits contributing to health and longevity Discusses the relevance of the modern genetic concepts of nutrigenomics and epigenetics metabolic concepts such as circulation and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity Provides insights how a large population can advance an integrated holistic food-based approach to longevity and wellness As a collaboration between various outstanding authors the insights from this book can provide global examples to align similar approaches and policies in other countries in different ecologies of planet earth. | Korean Food Systems Secrets of the K-Diet for Healthy Aging

GBP 56.99
1

Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

Smart Food Industry: The Blockchain for Sustainable Engineering Volume I - Fundamentals Technologies and Management is a comprehensive overview of the current state of knowledge about food engineering and processing under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts the book explores (i) fundamentals of sustainable food (ii) conventional technologies in the food industry (iii) sustainabile emerging technologies in food industries and (iv) sustainable management in food industries. The book is an invaluable reference resource for students researchers graduates and professionals in general who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices. | Smart Food Industry: The Blockchain for Sustainable Engineering Fundamentals Technologies and Management Volume 1

GBP 140.00
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Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
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Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
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The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

A popular book in its first edition The Food Chemistry Laboratory: A Manual for Experimental Foods Dietetics and Food Scientists Second Edition continues to provide students with practical knowledge of the fundamentals of designing executing and reporting the results of a research project. Presenting experiments that can be completed in many cases without requiring extensive student laboratory facilities the authors include new exercises in the areas of physical properties lipids proteins and gelatin. Also new in this edition are a brief introduction to each laboratory exercise and a listing of materials needed approximate time needed for completion and possible complications and/or pitfalls. Tested and refined for over 20 years and performed by thousands of students experiments are presented within 12 planned laboratory sessions. This flexible format allows you to create your own laboratory sessions by choosing the number and order of sessions and experiments to be performed. In addition to the well-tested experiments The Food Chemistry Laboratory Second Edition provides students with information on accessing food chemistry literature research proposal preparation preparing oral and written technical reports and an evaluation score sheet. Guidelines for preparing laboratory notebooks are also included and a handy appendix allows rapid access to directions for setting up a difference testing experiment. | The Food Chemistry Laboratory A Manual for Experimental Foods Dietetics and Food Scientists Second Edition

GBP 175.00
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Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

Practical Sanitation in the Food Industry

Practical Sanitation in the Food Industry

This book provides a clear practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth through descriptions of cleaning chemicals to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will be an invaluable basic text for all tertiary students who intend to work in the food industry as well as for the existing industry personnel. | Practical Sanitation in the Food Industry

GBP 175.00
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The Good Cat Parent’s Guide to Feline Behavior Modification

The Good Cat Parent’s Guide to Feline Behavior Modification

Cats are cuddly and adorable but they are often misunderstood. Sadly many cats are relinquished to shelters or rehomed due to normal behaviors that are incorrectly treated or mishandled. In this book Elite Fear-Free and Low-Stress Handling Certified author Alana Linsay Stevenson empowers cat parents and teaches them how to address and modify challenging feline behavior. You will begin by learning basic kitten care and feline developmental stages; how cats differ behaviorally from group animals such as dogs and people; feline body language; and how cats handle stress. Alana provides concise instruction on how to gently handle cats: how to pick up and carry them acclimate them to carriers the use of towels alternatives to scruffing and how our body language affects cats. Packed with photographs for visual reference this book offers clear guidelines and easily implementable strategies for resolving feline behavioral problems such as: failure to use the litter box play aggression petting aggression inter-cat aggression furniture scratching jumping on counters obsessing about food night wailing fear of people aggression to strangers The content is organized by topic for easy access to information as you need it. The Good Cat Parent’s Guide to Feline Behavior Modification is for anyone who likes cats and wants to learn more about them. Whether you are a veterinary professional a volunteer or shelter worker who regularly handles stressed cats or a cat parent who simply wants to understand your cat you will find helpful and useful information at your fingertips to give cats a better quality of life. No cat parent should be without this book!

GBP 16.99
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Handbook of Food Preservation

Handbook of Food Preservation

The processing of food is no longer simple or straightforward but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life minimize risk protect the environment and improve functional sensory and nutritional properties. Since 1999 when the first edition of this book was published it has facilitated readers’ understanding of the methods technology and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation basic terminologies and sequential steps of treatments including types of equipment required. In addition chapters present how preservation method affects the products reaction kinetics and selected prediction models related to food stability what conditions need be applied for best quality and safety and applications of these preservation methods in different food products. This book emphasizes practical cost-effective and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes such as fermentation antimicrobials antioxidants pH-lowering and nitrite Explains comprehensive preservation by controlling of water structure and atmosphere such as water activity glass transition state diagram drying smoking edible coating encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy such as microwave ultrasound ohmic heating light irradiation pulsed electric field high pressure and magnetic field Revised updated and expanded with 18 new chapters the Handbook of Food Preservation Third Edition remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists technologists and engineers.

GBP 205.00
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Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
1

Handbook of Water Sensitive Planning and Design

Handbook of Water Sensitive Planning and Design

Design options and planning procedures must be critically examined to ensure that landscapes are created with sensitivity to water quality and management issues as well as overall ecological integrity. Handbook of Water Sensitive Planning and Design presents the history of water as a design and planning element in landscape architecture and describes new interpretations of water management. This text pushes the frontiers of standard water management in new directions challenging readers into abandoning the comfortable safety of conducting business-as-usual within narrow disciplinary confines and instead directing views outward to the exciting and incompletely mapped regions of true interdisciplinary water sensitive planning and design. With contributions from renowned practitioners Part I provides seventeen chapters addressing the subject of site-specific water sensitive design and Part II presents another seventeen chapters focusing on issues relating to the water sensitive planning of riparian buffers and watersheds. In addition Professor France has provided a "Response" to accompany each chapter which succinctly underscores the salient features in more detail and emphasizes cross-linking to other chapters in the book. The "Overview" provides a brief road-map to navigate through the section. Finally the discussion summaries at the end of each section elaborate on past problems current challenges and future directions. Handbook of Water Sensitive Planning and Design puts forward the very best of modern water sensitive planning and design and should be required reading for everyone involved in this dynamic and crucial field.

GBP 44.99
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Bacterial Starter Cultures for Food

Bacterial Starter Cultures for Food

This book brings together information concerning starter culture bacteria in the manufacture of many milk meat vegetable and bakery products. The characteristics and functions of these bacteria in the production of cultured foods as well as factors which affect their performance are discussed in detail. Topics include the role of plasmids in starter culture bacteria the function of these bacteria as food preservatives nutritional and health benefits and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians. | Bacterial Starter Cultures for Food

GBP 180.00
1

Developments In Pressure-Sensitive Products

Developments In Pressure-Sensitive Products

Since the first groundbreaking edition of Developments in Pressure-Sensitive Products was introduced in 1998 heavy research has resulted in substantial progress in the field. Fully updated and expanded to reflect this activity Developments in Pressure-Sensitive Products Second Edition provides a detailed overview of the entire range of pressure-sensitive products both with and without adhesives. It explores the principles behind their design and manufacture along with a variety of applications in medicine electronics packaging and protection. The book establishes the link between underlying theory and practical applications exploring the physical molecular and chemical bases of PSPs while describing the manufacturing processes end uses and economic issues involved. This edition includes three new chapters: the first of these explains the new theory of pressure sensitivity considered as a process illustrating the principles of polymer science governing PSP technology; the second discusses the crosslinking of acrylics the most important domain in specialized products; and the third presents the latest developments in products based on plastomers such as hydrogels. Additional coverage includes biological applications of PSPs engineering problems of coating equipment web finishing for plastic films and confectioning. Offering cutting-edge information from the frontiers of research and industry Developments in Pressure-Sensitive Products Second Edition is an ideal reference to all aspects of pressure-sensitive technologies and materials.

GBP 59.99
1

Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications

Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications

Chitin is one of the most important biopolymers synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties. This book focuses on composition properties characterization and theoretical approach of chitin and chitosan bio-composites. It describes the most recent studies concerning chitin and chitosan-based films and gives an overview about future trends regarding the industrial applications of chitin and chitosan for food packaging purposes. This book is especially useful for researchers in the fields of bionanocomposites especially those with an interest in packaging applications. | Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications

GBP 18.99
1

Essential Oils as Antimicrobial Agents in Food Preservation

Essential Oils as Antimicrobial Agents in Food Preservation

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life especially in the absence of proper storage facilities which requires sustainable universal and convenient preservation technology. The existing methods to prolong the shelf life of food mainly include adding preservatives irradiation cold storage heat treatment and controlled atmosphere storage. But with disadvantages in irradiation cold storage heat treatment and controlled atmosphere storage chemical synthetic preservatives are still the main means to control food corruption. As the food industry responds to the increasing consumer demand for green safe and sustainable products it is reformulating new products to replace chemical synthetic food additives. Essential Oils as Antimicrobial Agents in Food Preservation provides a comprehensive introduction to the antimicrobial activity of plant essential oils and their application strategies in food preservation. It is aimed at food microbiology experts food preservation experts food safety experts food technicians and students. Features: Summarizes the application strategy and safety of essential oil in the field of food preservation Describes the synergistic antibacterial effect of essential oil and antimicrobial agents Explains the action mechanism of essential oil as antimicrobial agent against foodborne fungi foodborne bacteria viruses and insects Analyzes the antimicrobial activity of essential oil in gas phase The book discusses how as a natural antimicrobial and antioxidant essential oil has great potential to be used in the food industry to combat the growth of foodborne pathogens and spoilage microorganisms. But because the essential oil itself has obvious smell and is sensitive to light and heat it cannot be directly added to the food matrix and thus the application strategies presented in this book explain how to alleviate those issues.

GBP 150.00
1

Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain livestock and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets. Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine grain products beef and fruits and vegetables. Some of the specific topics covered include:changes in Japanese food consumptionJapanese food distribution systemdemand for beef products in Japandemand for vegetables and vegetable seedsJapanese wine marketdemand for bakery productsnew food products for the Japanese marketdeveloping trade relations in wood productsExecutives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the “multifaceted” nature and opportunities of the Japanese market. | Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

GBP 59.99
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Advances in Food Dehydration

Advances in Food Dehydration

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method dehydration technology has advanced significantly in the past decades as a result of new methods sophisticated analytical techniques and improved mathematical modeling. Providing practical and expert insight from an international panel of experts Advances in Food Dehydration encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost high-quality food products. Discusses Ways to Best Optimize Natural ResourcesUnder the editorial guidance of food engineering and dehydration authority Cristina Ratti this resource addresses the three biggest challenges associated with food dehydration:The complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processingThe difficulty to define quality in quantitative terms and to develop appropriate control techniquesThe lack of realistic models and simulations to represent the phenomenaThe book’s well-developed chapters explain the structural and physico-chemical changes that food undergoes during dehydration while discussing ways to optimize natural resources. In addition to describing non-convectional heating sources such as microwaves infrared and radio frequency the text also examines the impact of drying on nutraceutical compounds the bases of rehydration of dry food particles and the stresses on microorganisms during drying and their stability during storage. Advances in Food Dehydration is a user-friendly volume that concisely links the gamut of dehydration concepts into one cohesive reference.

GBP 59.99
1