09. Food - Nutrition - Health: Recent submissions

Now showing items 51-55 of 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 ...

    • Progress in food preservation 

      Bhat, Rajeev (editor); Alias, Abd Karim (editor); Paliyath, Gopinadhan (editor) (Wiley-Blackwell, 2012)
      This book presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation ...

    • 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)

    • Food : the chemistry of its components 

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

    • Rice quality : a guide to rice properties and analysis 

      Bhattacharya, K. R. (Woodhead Publishing is an imprint of Elsevier, 2011)
      Rice is an unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products, ...