25.513 results (0,65889 seconds)

Show all filters

Brand

Show all

Merchant

Price (EUR)

Show all

Reset filter

Products
From
Shops

Food and Agricultural Tourism Theory and Best Practice

Food and Agricultural Tourism Theory and Best Practice

This book fills a gap in the growing academic discipline of food and agricultural tourism offering the first multidisciplinary approach to food tourism and the role it plays in economic development destination marketing and gastronomic exploration. It provides a comprehensive introduction to the discipline by considering food tourism in connection with both cultural values and important issues in agriculture food consumption and safety and rural heritage and sustainability. The book is divided into four Parts. Part I defines the elements of food tourism and explains its relationship with sustainability. Part II provides an overview of rural development and demonstrates the impact of industrialization and globalization on eating habits. Part III focuses on food tourism studies and market segmentation techniques to help students understand customer needs regarding food tourism products. Finally Part IV looks at the financial policy and legal requirements relating to food tourism development providing hands-on tools for students entering food tourism businesses or industries. Complemented by a wide range of international case studies key definitions and study questions Food and Agricultural Tourism is essential reading for students of tourism geography and economic development studies. | Food and Agricultural Tourism Theory and Best Practice

GBP 42.99
1

Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Focus on Food Photography for Bloggers Focus on the Fundamentals

Focus on Food Photography for Bloggers Focus on the Fundamentals

Sharing your kitchen concoctions on your personal food blog has never been as popular as it is right now but if you've ever had trouble getting your tasty temptations to look like pretty plates on camera you know how difficult it can be to take amazing pictures of food. Matt Armendariz of Mattbites food blog fame shares his experiences and best practices for creating wonderful food photos in Focus On Food Photography for Bloggers. Written specifically for you the blogger Matt discusses the ins and outs of equipment lighting composition propping sparking your inspiration and getting creative all with what you have on hand at home! Learn how to avoid common pitfalls with foods that are notoriously camera shy how to successfully snap your dinner at a restaurant as well as on your kitchen table and how to style your food with what you have in your cupboards. He also includes advice on post-processing posting and protecting your prized images. As well as on his blog Matt's photography has been featured in The Skinny Bitch Cookbook on Martha Stewart Paula Deen's Best Dishes and Gordon Ramsay's Hell's Kitchen along with numerous food magazines and newspapers. Let this seasoned blogger give your food photography the boost it needs to really make your readers salivate! | Focus on Food Photography for Bloggers Focus on the Fundamentals

GBP 145.00
1

Food Systems Law An Introduction for Non-Lawyers

Food Systems Law An Introduction for Non-Lawyers

Food law is a rapidly developing area with interest being driven at the consumer handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understanding of food law and regulations providing the non-specialist reader with a more comprehensive understanding of food systems from production to consumption. Food Systems Law first introduces the US legal system and then moves on to explain the Federal Regulation of Food systems the Food Safety Modernization Act (FSMA) and the Farm Bill the single most important piece of legislation which impacts the way in which federal resources are used within the food industry. The following chapters provide concise explanations of key topics including food safety food labeling organic certification and food waste with examples from US law and policy included. Importantly the book also addresses key topics which overlap with food law such as environmental health and agricultural law. This textbook is geared towards a non-legal audience particularly students of interdisciplinary food studies and food science who are taking food law courses as well as those studying agricultural law food policy and environmental law. It will also be of interest to professionals working in the food industry and those who want to learn more about how food is regulated. | Food Systems Law An Introduction for Non-Lawyers

GBP 34.99
1

Food

Food

In Food John Coveney examines ‘food as … ’ identity politics industry regulation the environment justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life and the importance of food as life is undeniable. As a source of biological substrates personal pleasure and political power food is and has been an enduring requirement of human biological social and cultural existence. In recent years interest in food has increased across the academic public and popular spheres fuelled by popular media’s constant play on the role of food and body size and food and cooking as a mass spectacle for TV audiences. Through food we construct our social identities our families and communities. However Coveney also highlights the tensions between the industrialisation of food the environment and the iniquitous distribution of food. He also considers how the food industries on which most of us must rely have also had direct effects on our bodies through diet and the development of illness and diseases. This accessible primer is for students and general readers alike indeed for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead it shows how influential symbolic powerful and transformative food has come to be.

GBP 19.99
1

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

Food for Degrowth Perspectives and Practices

Food for Degrowth Perspectives and Practices

This collection breaks new ground by investigating applications of degrowth in a range of geographic practical and theoretical contexts along the food chain. Degrowth challenges growth and advocates for everyday practices that limit socio-metabolic energy and material flows within planetary constraints. As such the editors intend to map possibilities for food for degrowth to become established as a field of study. International contributors offer a range of examples and possibilities to develop more sustainable localised resilient and healthy food systems using degrowth principles of sufficiency frugal abundance security autonomy and conviviality. Chapters are clustered in parts that critically examine food for degrowth in spheres of the household collectives networks and narratives of broader activism and discourses. Themes include broadening and deepening concepts of care in food provisioning and social contexts; critically applying appropriate technologies; appreciating and integrating indigenous perspectives; challenging notions of 'waste' 'circular economies' and commodification; and addressing the ever-present impacts of market logic framed by growth. This book will be of greatest interest to students and scholars of critical food studies sustainability studies urban political ecology geography environmental studies such as environmental sociology anthropology ethnography ecological economics and urban design and planning. | Food for Degrowth Perspectives and Practices

GBP 38.99
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

True Cost Accounting for Food Balancing the Scale

True Cost Accounting for Food Balancing the Scale

This book explains how True Cost Accounting is an effective tool we can use to address the pervasive imbalance in our food system. Calls are coming from all quarters that the food system is broken and needs a radical transformation. A system that feeds many yet continues to create both extreme hunger and diet-related diseases and one which has significant environmental impacts is not serving the world adequately. This volume argues that True Cost Accounting in our food system can create a framework for a systemic shift. What sounds on the surface like a practice relegated to accountants is ultimately a call for a new lens on the valuation of food and a new relationship with the food we eat starting with the reform of a system out of balance. From the true cost of corn rice and water to incentives for soil health the chapters economically compare conventional and regenerative more equitable farming practices in and food system structures including taking an unflinching look at the true cost of cheap labour. Overall this volume points towards the potential for our food system to be more human-centred than profit-centred and one that has a more respectful relationship to the planet. It sets forth a path forward based on True Cost Accounting for food. This path seeks to fix our current food metrics in policy and in practice by applying a holistic lens that evaluates the actual costs and benefits of different food systems and the impacts and dependencies between natural systems human systems agriculture and food systems. This volume is essential reading for professionals and policymakers involved in developing and reforming the food system as well as students and scholars working on food policy food systems and sustainability. | True Cost Accounting for Food Balancing the Scale

GBP 31.99
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

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

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
1

Community Food Initiatives A Critical Reparative Approach

Community Food Initiatives A Critical Reparative Approach

This book examines a diverse range of community food initiatives in light of their everyday practices innovations and contestations. While community food initiatives aim to tackle issues like food security food waste or food poverty it is a cause for concern for many when they are framed as the next big solution to the problems of the current industrialised food system. They have been critiqued for being too neoliberal elitist and localist; for not challenging structural inequalities (e. g. racism privilege exclusion colonialism capitalism); and for reproducing these inequalities within their own contexts. This edited volume examines the everyday realities of community food initiatives focusing on both their hopes and their troubles their limitations and failures but also their best intentions missions and models alongside their capacity to create hope in difficult times. The stories presented in this book are grounded in contemporary theoretical debates on neoliberalism diverse economies food justice community and inclusion and social innovation and help to sharpen these as conceptual tools for interrogating community food initiatives as sites of both hope and trouble. The novelty of this volume is its focus on the everyday doings of these initiatives in particular places and contexts with different constraints and opportunities. This grounded relational and place-based approach allows us to move beyond more traditional framings in which community food initiatives are either applauded for their potential or criticized for their limitations. It enables researchers and practitioners to explore how community food initiatives can realize their potential for creating alternative food futures and generates innovative pathways for theorising the mutual interplay of food production and consumption. This volume will be of great interest to students and scholars of critical food studies food security public health and nutrition as well as human geographers sociologists and anthropologists with an interest in food. | Community Food Initiatives A Critical Reparative Approach

GBP 130.00
1

Public Policies for Food Sovereignty Social Movements and the State

Public Policies for Food Sovereignty Social Movements and the State

An increasing number of rural and urban-based movements are realizing some political traction in their demands for democratization of food systems through food sovereignty. Some are pressuring to institutionalize food sovereignty principles and practices through laws policies and programs. While the literature on food sovereignty continues to grow in volume and complexity there are a number of key questions that need to be examined more deeply. These relate specifically to the processes and consequences of seeking to institutionalize food sovereignty: What dimensions of food sovereignty are addressed in public policies and which are left out? What are the tensions losses and gains for social movements engaging with sub-national and national governments? How can local governments be leveraged to build autonomous spaces against state and corporate power? The contributors to this book analyze diverse institutional processes related to food sovereignty ranging from community-supported agriculture to food policy councils direct democracy initiatives to constitutional amendments the drafting of new food sovereignty laws to public procurement programmes as well as Indigenous and youth perspectives in a variety of contexts including Brazil Ecuador Spain Switzerland UK Canada USA and Africa. Together the contributors to this book discuss the political implications of integrating food sovereignty into existing liberal political structures and analyze the emergence of new political spaces and dynamics in response to interactions between state governance systems and social movements voicing the radical demands of food sovereignty. | Public Policies for Food Sovereignty Social Movements and the State

GBP 42.99
1

Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
1

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

Although nanotechnology has revolutionized fields such as medicine genetics biology bioengineering mechanics and chemistry its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors extending food shelf life and improving food protection and nutritional value as well as for intelligent nutrient delivery systems “smart” foods contaminant detection nanodevices and nanosensors advanced food processing antimicrobial chemicals encapsulation and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume 1 focuses on food preservation food packaging and sustainable agriculture while Volume 2 looks at nanotechnology in food process engineering applications of biomaterials in food products and the use of modern nanotechnology for human health. The third volume explores the newest trends in nanotechnology for food applications and their application for improving food delivery systems. Together these three volumes provide a comprehensive and in-depth look at the emerging status of nanotechnology in the food processing industry explaining the benefits and drawbacks of various methodologies that will aid in the improvement and development of food product sourcing and food hygiene monitoring methods. Volume 3: Trends Nanomaterials and Food Delivery provides an overview of the current trends in nanotechnology for food applications and food delivery systems. Topics include a collection of chapters on diverse topics including the stability of nanoparticles in food nanobiosensing for the detection of food contaminants nanotechnology applications in agriculture the role of nanotechnology in nutrient delivery how nanotechnology is applied in dairy products biofunctional magnetic nanoparticles in food safety the development of nutraceuticals using nanotechnological tools and more. | Nanotechnology Horizons in Food Process Engineering Volume 3: Trends Nanomaterials and Food Delivery

GBP 139.00
1

Food Safety Making Foods Safe and Free From Pathogens

Food Safety Making Foods Safe and Free From Pathogens

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society namely governments food industry consumers and academia and also deals with HACCP GMP practices and Food laws. This book is unique as it has included the causes of food allergies adulteration genetically modified seeds and crops GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency. | Food Safety Making Foods Safe and Free From Pathogens

GBP 99.99
1

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
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
1

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

Antimicrobials in Food

Antimicrobials in Food

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of natural and clean-label antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods along with a critical need to reduce food spoilage waste has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information new chapters have been added in this latest release with content on the use of bacteriophages lauric arginate ester and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources methods for determining antimicrobial activity new approaches to multifactorial food preservation or hurdle technology and mechanisms of action resistance and stress adaptation are included. Complementing these topics is new information on quantifying the capability of clean antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials natural and synthetic with the latest research on each type Contains 5 000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

GBP 42.99
1

Britain's Food Supplies

Britain's Food Supplies

Originally published in 1952. In this fascinating book that examines the statistics the term food supplies is interpreted in a wide sense and it deals among other matters with such subjects as supplies from home agriculture and from overseas; food consumption; controls rationing and price regulations and Government purchasing of food. Included are chapters on world food supplies international organizations concerned with food and agriculture and development schemes in the Commonwealth and colonies. Food supply from the eighteenth century onwards is outlined and the dependence on imported food is discussed. | Britain's Food Supplies

GBP 29.99
1