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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

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

The Psychology of Dog Ownership

The Psychology of Dog Ownership

What are the benefits of owning a dog on health and well-being? Why does a problem dog behave as it does and how can owners deal with unwanted behaviour? How do dogs communicate with humans and each other? The Psychology of Dog Ownership explores the nature of our unique relationship with dogs and its effect on our mental and physical welfare. The book uses psychological learning theory to examine dog behaviour and highlights the importance of determining between typical dog behaviour and behaviour disorders that need treatment. Focusing on how dog owners can communicate effectively with their pets and always with the dogsbest interests in mind The Psychology of Dog Ownership enhances our understanding of the modern human-canine bond and shows how important and enjoyable this relationship can be.

GBP 12.99
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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

Edible Food Packaging with Natural Hydrocolloids and Active Agents

Edible Food Packaging with Natural Hydrocolloids and Active Agents

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this the current and future sources of natural hydrocolloids have been reviewed along with their extraction methods impact on health and ability to form different packaging such as film casing coating mat pad etc. Similarly natural active compounds were evaluated carefully considering their sources extraction methods regulatory status and compatibility with edible packaging. The book emphasizes the recent developments in methods strategies and technologies employed to enhance the performance of antimicrobial antioxidant and bioactive packaging. The basic testing methods used to evaluate antimicrobial and antioxidant activity of edible packaging in model media and food were discussed and carefully selected example active edible packaging applications for different food categories were provided with critical details such as the thin balance between effectiveness of packaging and sensory properties of food. As such it helps in understanding necessary parameters in designing an effective active edible packaging that is applicable to the target food category. Moreover readers are primed for the first time on how to develop a fully natural antimicrobial antioxidant or bioactive edible food packaging. This book is different from most of the similar books' avail as it provides neither methodologies about classical active packaging based on chemicals and fossil polymeric films nor is it a thorough collection of different food packaging applications. It is also not a book that concentrates on physicochemical characterization methods and engineering aspects of packaging. Instead this is a book that provides systematic knowledge about key methods of evaluating natural resources agro-industrial wastes and by-products for development of edible packaging and concentrates on concepts strategies technologies and applications of active edible packaging based solely on natural components. It is designed to share both positive and negative experiences in an emerging field that is expected to play a central role in improving food safety and quality human health and environmentally friendly practices. | Edible Food Packaging with Natural Hydrocolloids and Active Agents

GBP 140.00
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What is Food? Researching a Topic with Many Meanings

What is Food? Researching a Topic with Many Meanings

This volume brings together contributions that provide a snapshot of current food research. What is Food? acknowledges the many dimensions of food including its social cultural symbolic and sensual qualities while also being material in that it is fundamental to our survival. The collection addresses contemporary challenges and reflects the concerns of funders and researchers working in the broad field of the sociology of food: dietary health sustainability food safety and food poverty. Reflecting broader academic trends the chapters are moreover concerned with interdisciplinarity the analysis of change data reuse and the use of social media as data. The book includes empirical evidence from around the UK Denmark Sweden Switzerland and Taiwan and addresses food both as a lens through which to examine these wider social relationships processes and social change and as a primary subject. The contributions will be of interest to a wide range of students and researchers looking for a cutting-edge insight into how to frame and study food in areas related to the sociology of food health risk poverty sustainability and research methods. | What is Food? Researching a Topic with Many Meanings

GBP 32.99
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

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

Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management the bestselling first edition of Advancing Medicine with Food and Nutrients Food and Nutrients in Disease Management effectively brought food back into the clinical arena helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine Ingrid Kohlstadt MD MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second EditionToxic exposures such as molds microbial infections xenoestrogens heavy metals and inert nanoparticlesFood safety issues: precautions for patients with preexisting medical conditions adequate labeling of food allergens such as gluten potential adverse effects of artificial sweeteners consequences of applying ionizing radiation to food food-borne mycotoxins critical food restrictions following bariatric surgery precautions for preparing food in the homeConsumer advocacy issues on navigating claims of medical foods and dietary supplementsPhysical forces on nutritional needs such as ultraviolet light initiating vitamin D synthesis non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydrationPreventive medicine and how to preserve resiliency at the individual and public health levelsWritten by doctors for doctors Advancing Medicine with Food and Nutrients Second Edition reunites food and medicine. Buttressed with new evidence leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care fewer side effects improved risk reduction or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12 2014.

GBP 52.99
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Religion Matters How Sociology Helps Us Understand Religion in Our World

Religion Matters How Sociology Helps Us Understand Religion in Our World

Religion Matters: How Sociology Helps Us Understand Religion in Our World focuses on religion’s interplay with broader society introducing students to the basic questions ideas and methods with which sociologists have analyzed the relationship between religion and society. Since the first edition religion as a social force has changed dramatically in its content and consequences for the world. In this new edition the authors update the foundational lenses used to understand religion’s multiple roles in society assess the impact of technology and social media on religion and faith draw further reflection from contemporary studies of religion and gender and add a new chapter examining the increasing amount of religious polarization in the United States and throughout the world. With new illustrations and connections that make this readable textbook more accessible and relevant for today’s student the second edition of Religion Matters remains a perfect counterpart for introductory courses concerned with the sociological study of religion. | Religion Matters How Sociology Helps Us Understand Religion in Our World

GBP 59.99
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Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
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Food Futures in Education and Society

Food Futures in Education and Society

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies recent research curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly this book establishes evidence-based arguments that recognise the many facets of food education and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North with case studies from England Australia the Republic of Ireland the United States of America Canada and Germany. With a focus on three key themes and a rigorous food futures framework the book is structured into three sections: (i) food education pedagogy and curriculum (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity culture and agency. Overall this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students scholars policymakers and education leaders working on food education and pedagogy food policy health and diet and the sociology of food.

GBP 35.99
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
1

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis prevention and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins foodborne pathogens antibiotic residues from dairy animals pesticide residues the presence of heavy metals in food and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins their sources as well as management mitigation and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes hypertension cancer neurodegenerative diseases and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health food safety and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention Practices and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats. | Biological and Chemical Hazards in Food and Food Products Prevention Practices and Management

GBP 131.00
1

Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
1

Fermented Food Products

Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries fermented food is a cheap source of nutrition. Currently more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced in small quantities however the consumption of many fermented foods has gradually increased. Fermented Food Products presents in-depth insights into various microbes involved in the production of fermented foods throughout the world. It also focuses on recent developments in the fermented food microbiology field along with biochemical changes that are happening during the fermentation process. • Describes various fermented food products especially indigenous products• Presents health benefits of fermented food products• Explains mechans involved in the production of fermented foods• Discusses molecular tools and its applications and therapeutic uses of fermented foodsThe book provides a comprehensive account about diversified ethnic fermented food products. Readers will get updated information regarding various types of fermented food products and will learn the effect these fermented food products have on human health.

GBP 180.00
1

Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
1

Food Molecular Microbiology

Food Molecular Microbiology

With the advances in the field of molecular biology new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic transcriptomic proteomic and metabolomic studies can be integrated through bioinformatic applications thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures spoilage and pathogenic microbiota. Improvements in the speed accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments provides an integrated view of the subject and helps in identifying areas of future development. | Food Molecular Microbiology

GBP 48.99
1

Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
1

Net Zero Food and Farming Climate Change and the UK Agri-Food System

Net Zero Food and Farming Climate Change and the UK Agri-Food System

This book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead. For the UK to meet its international obligations for reducing greenhouse gas emissions nothing short of a revolution is required in our use of land our farming practices and our diet. Taking a historical approach the book examines the evolution of agriculture and the food system in the UK over the last century and discusses the implications of tackling climate change for food farming and land use setting the UK situation in an international context. The chapters analyse the key challenges for this transition including dietary change and food waste afforestation and energy crops and low-emission farming practices. This historical perspective helps develop an understanding of how our food farming and land use system has evolved to be the way that it is and draws lessons for how the agri-food system could evolve further to support the transition to net zero and avoid catastrophic climate change. Written in a clear and accessible style this book will be essential reading to students and scholars of food agriculture and the environment as well as policymakers and professionals involved climate change policy and the agriculture and food industry. | Net Zero Food and Farming Climate Change and the UK Agri-Food System

GBP 35.99
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

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

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

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
1