Duyệt 09. Food - Nutrition - Health theo Năm xuất bản

Đang hiển thị mục 1-20 trong tổng 177

    • HACCP : principles and applications 

      Bauman, Howard E. (editor); Pierson, Merle D. (editor); Corlett, Donald A. (Chapman & Hall, 1992)

    • Introduction to food and beverage service 

      Brown, Graham; Hepner, Karon; Deegan, Alan (Pearson, 1994)

    • Production and packaging of non-carbonated fruit juices and fruit beverages 

      Ashurst, P. R. (editor) (Springer Science + Business Media, LLC, 1999)

    • Functional food : concept to product 

      Gibson, Glenn R. (edit); Williams, Christine M. (edit) (CRC Press, 2000)
      "Functional Foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. This book first defines and classifies the field of functional foods, paying particular attention to the ...

    • Poultry meat processing and quality 

      Mead, G. C. (edit) (CRC Press, 2000)
      The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and ...

    • Hot, sour, salty, sweet : a culinary journey through Southeast Asia 

      Alford, Jeffrey; Duguid, Naomi (ARTISAN, 2000)
      The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated ...

    • Food product development 

      Earle, Mary D.; Earle, Richard L.; Anderson, Allan M. (CRC Press, 2001)

    • The history and culture of Japanese food 

      Ishige, Naomichi (Routledge, 2001)
      Despite the popularity of Japanese food in the West today, remarkably little is known about the history of a unique cuisine. This irresistible feast of a book, the first of its kind, is a detailed investigation of the food ...

    • Making the most of HACCP : learning from other's experience 

      Mayes, Tony (editor); Mortimore, Sara (editor) (CRC Press, 2001)

    • Food industry briefing series : HACCP 

      Mortimore, Sara; Wallace, Carol A. (Blackwell Science Ltd, 2001)
      This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ...

    • Food additives 

      Branen, A. Larry (editor); Davidson, P. Michael (editor); Salminen, Seppo (editor) (Marcel Dekker, Inc., 2001)
      Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, ...

    • Food supply chain management : issues for the hospitality and retail sectors 

      Eastham, Jane F. (editor); Sharples, Liz (editor); Ball, Stephen D. (editor) (Butterworth-Heinemann, 2001)
      This book looks at issues such as: New food processes and GM foods; Volume catering and JIT (Just In Time) and Food Safety; Relationships between companies and with stakeholders and responsibilities to these groups; The ...

    • Fermentation and food safety 

      Adams, Martin R.; Nout, M. J. Robert (Aspen Publishers, 2001)
      This book covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this contributed volume explores ...

    • Food product development based on experience 

      Side, Catherine (edit) (Iowa State Press, 2002)

    • Handbook of food toxicology 

      Deshpande, S. S. (Marcel Dekker, Inc., 2002)

    • Meat processing : improving quality 

      Kerry, Joseph (editor); Kerry, John (editor); Ledward, David (editor) (Woodhead Publishing, 2002)
      Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes ...

    • Fruit and vegetable processing : improving quality 

      Jongen, Wim (edit) (CRC Press, 2002)
      Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two ...

    • Foodborne pathogens : hazards, risk analysis, and control 

      Blackburn, Clive de W. (editor); McClure, Peter J. (editor) (CRC Press; Woodhead, 2002)
      Part One looks at general techniques in assessing and managing microbiological hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the ...

    • Engineering and food for the 21st century 

      Welti-Chanes, Jorge (editor); Barbosa-Cánovas, Gustavo V. (editor); Aguilera, José Miguel (editor) (CRC Press, 2002)
      This book presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including ...

    • Food preservation techniques 

      Zeuthen, Peter (edit); Bogh-Sorensen, Leif (edit) (CRC Press, 2003)
      Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in ...