09. Food - Nutrition - Health: Recent submissions

Now showing items 11-15 of 177

    • 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 ...

    • 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, ...

    • Food industry design, technology and innovation 

      Traitler, Helmut; Coleman, Birgit; Hofmann, Karen (IFT Press; Wiley Blackwell, 2015)
      The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, ...

    • 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 ...