Duyệt 09. Food - Nutrition - Health theo Nhan đề

Đang hiển thị mục 1-20 trong tổng 177

    • Accelerating new food product design and development 

      Beckley, Jacqueline H. (editor); Herzog, Leslie J. (editor); Foley, M. Michele (editor) (Wiley-Blackwell, 2017)
      This book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry ...

    • 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)

    • Adequate food for all : culture, science, and technology of food in the 21st century 

      Pond, Wilson G. (editor); Nichols, Buford Lee (editor); Brown, Dan L. (editor) (CRC Press, 2009)

    • Advanced human nutrition 

      Medeiros, Denis M.; Wildman, Robert E. C. (Jones & Bartlett Learning, 2019)
      Written for the upper-level undergrad or graduate level majors course, Advanced Human Nutrition, Fourth Edition provides an in-depth overview of the human body and details why nutrients are important from a biochemical, ...

    • Advanced nutrition and human metabolism 

      Gropper, Sareen S.; Smith, Jack L. (Cengage Learning, 2013)
      This book delivers its signature quality content in a student-friendly presentation. This respected market leader is accessible, with relevant examples, illustrations, applications, tables, and figures to emphasize key ...

    • Advanced planning in fresh food industries : integrating shelf life into production planning 

      Lütke Entrup, Matthias (Physica-Verlag, 2005)
      Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and ...

    • Advanced technologies for meat processing 

      Nollet, Leo M. L. (edit); Toldrá, Fidel (edit) (CRC/Taylor & Francis, 2006)
      The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different ...

    • Advances in food processing technology 

      Jia, Jingdun (editor); Liu, Donghong (editor); Ma, Haile (editor) (Springer, 2019)
      This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, ...

    • Advances in fresh-cut fruits and vegetables processing 

      Martín-Belloso, Olga (edit); Soliva-Fortuny, Robert (edit) (CRC Press, 2011)
      Taking a multidisciplinary approach, this work discusses the basics and recent innovations in fresh-cut fruit and vegetable processing. It addresses scientific progress in the fresh-cut area and discusses the industry and ...

    • Alternatives to conventional food processing 

      Proctor, Andrew (editor) (Royal Society of Chemistry, 2018)

    • An integrated approach to new food product development 

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

    • At your service : a hands-on guide to the professional dining room 

      Fischer, John W. (Wiley, 2005)
      The book includes: Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants; Sidebars and real-life anecdotes from industry professionals to reinforce the ...

    • Beverage quality and safety 

      Foster, Tammy (edit); Vasavada, Purnendu C. (edit) (CRC Press, 2003)
      This book offers information on the latest beverage industry trends related to products, processing, and packaging technologies - including new generation nutraceutical beverages. It also covers important regulatory issues, ...

    • Bioprocessing technology in food and health : potential applications and emerging scope 

      Verma, Deepak Kumar (editor); Patel, Ami R. (editor); Srivastav, Prem Prakash (editor) (Apple Academic Press, 2018)
      The volume is divided into three main parts. Part I discusses functional food production and human health, looking at some newly emerged bioprocessing technological advances in the functional foods (chocolates, whey ...

    • Case studies in food product development 

      Earle, M. (editor); Earle, R. L. (editor) (Woodhead Publishing Ltd, 2008)
      Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on ...

    • 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 ...

    • Cereal grains : assessing and managing quality 

      Wrigley, Colin (editor); Batey, Ian (editor); Miskelly, Diane (editor) (Elsevier Ltd, 2017)
      Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, ...

    • Cereal grains : assessing and managing quality 

      Wrigley, Colin W. (edit); Batey, I. L. (edit) (CRC Press, 2010)
      After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics ...

    • Chemistry and technology of soft drinks and fruit juices 

      Ashurst, Philip R. (edit) (Wiley-Blackwell, 2016)
      This book provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised ...

    • Codex alimentarius : food hygiene basic texts 

      Joint FAO/WHO Codex Alimentarius Commission (World Health Organization; Food and Agriculture Organization of the United Nations, 2009)