09. Food - Nutrition - Health: Recent submissions

Now showing items 166-170 of 177

    • Managing wine quality. Volume I: Viticulture and wine quality 

      Reynolds, Andrew G. (editor) (Elsevier, 2022)
      This book reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine ...

    • Proteins in food processing 

      Yada, Rickey Y. (editor) (Elsevier Ltd, 2018)
      Reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and ...

    • Food and culture : a reader 

      Counihan, Carole (editor); Esterik, Penny Van (editor) (Routledge, 2013)
      The third editionincludes 40 original essaysand reprints of previously published classics under 5 Sections: Foundations, hegemony and difference, consumption and embodiment, food and globalization, and challenging, contesting, ...

    • Nanotechnology applications in the food industry 

      Rai, V. Ravishankar (editor); Bai, Jamuna A. (editor) (CRC Press, 2018)
      The book has five sections delving on all aspects of nanotechnology and its key role in food industry in the present scenario. Part I on Introduction to Nanotechnology in Food Sector covers the technological basis for its ...

    • Food cultures of the world encyclopedia 

      Albala, Ken (editor) (Greenwood, 2011)
      From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the ...