Browsing by Subject "Food"

Now showing items 1-20 of 71

    • Acting on food insecurity and malnutrition : food security commitment and capacity profile 

      Food and Agriculture Organization of the United Nations (Food and Agriculture Organization of the United Nations, 2014)

    • An integrated approach to new food product development 

      Moskowitz, Howard R. (editor); Saguy, Israel (editor); Straus, Tim (editor) (CRC Press, 2009)

    • Case studies in food safety and authenticity : lessons from real-life situations 

      Hoorfar, J. (editor) (Woodhead Publishing, 2012)
      Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the ...

    • Chemistry of food additives and preservatives 

      Msagati, Titus A. M. (Wiley-Blackwell, 2013)
      This book is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives ...

    • Culinary calculations : simplified math for culinary professionals 

      Jones, Terri (John Wiley & Sons, Inc., 2008)
      This book provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more ...

    • Culinary taste : consumer behaviour in the international restaurant sector 

      Sloan, Donald (edit) (Elsevier, 2004)
      This book: Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings; Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, ...

    • Emerging technologies for food quality and food safety evaluation 

      Cho, Yong-Jin (edit) (CRC Press, 2011)
      The book reviews the scope of food quality parameters such as color, texture, chemical compositions, and flavor. Each chapter describes a specific system for quality parameters, its principles, and its applications to ...

    • Emerging technologies for promoting food security : overcoming the world food crisis 

      Madramootoo, Chandra (edit) (Elsevier Ltd., 2016)
      The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts ...

    • Encyclopedia of food and culture 

      Katz, Solomon H. (editor in chief); Weaver, William Woys (associate editor) (Charles Scribner’s Sons, 2003)

    • Fennema’s food chemistry 

      Damodaran, Srinivasan (editor); Parkin, Kirk L. (editor) (CRC Press, 2017)

    • Food 

      Tomecek, Stephen M. (Chelsea House, 2010)

    • Food & wine pairing: a sensory experience 

      Harrington, Robert J. (John Wiley & Sons, Inc., 2008)
      This book presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help ...

    • Food : the chemistry of its components 

      Coultate, T. P. (Royal Society of Chemistry, 2009)

    • Food analysis 

      Nielsen, S. Suzanne (edit) (Springer, 2017)
      This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to ...

    • Food analysis 

      Nielsen, S. Suzanne (editor) (Springer, 2010)
      This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. ...

    • Food analysis laboratory manual 

      Nielsen, S. Suzanne (edit) (Springer, 2017)
      New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters ...

    • Food analysis laboratory manual 

      Nielsen, S. Suzanne (edit) (Springer, 2010)
      The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of ...

    • Food and beverage management 

      Davis, Bernard; Lockwood, Andrew; Alcott, Peter; Pantelidis, Ioannis S. (Routledge, 2018)
      This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of ...

    • Food and beverage management in the luxury hotel industry 

      Boussard, Sylvain (Business Expert Press, 2021)
      This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple ...

    • Food and beverage service 

      Cousins, John; Lillicrap, Dennis; Weekes, Suzanne (Hodder Education, 2014)
      This new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it ...