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Foodborne diseases
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and…
- Edition
- Third edition.
- ISBN/ISSN
- 9780123850072
- Collation
- xxviii, 546 pages : illustrations ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-525]
Carbohydrates in food
Chromatographic techniques of mono- and di-saccharides analysis / Noureddine Benkeblia -- Mono- and disaccharides : selected physicochemical and functional aspects / Kirsi Jouppila -- Health aspects of mono- and disaccharides / Anne Raben, Ian A. Macdonald, Mikael Fogelholm -- Cell-wall polysaccharides : structural, chemical, and analytical aspects / Roger Andersson, Eric Westerlund and Per Å…
- Edition
- Third edition.
- ISBN/ISSN
- 9781482245431
- Collation
- xxii, 639 pages ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-522]
Handbook of brewing
With a foreword written by Professor Ludwig Narziss―one of the world’s most notable brewing scientists―the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics―such as the biochemistry and microbiology of brewing processe…
- Edition
- 3rd ed
- ISBN/ISSN
- 9781498751919
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-521]
Barley for food and health: science, technology, and products
Rosemary K. Newman, C. Walter Newman.
- Edition
- -
- ISBN/ISSN
- 9780470102497
- Collation
- xiv, 245 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-520]
Food processing operations modeling: design and analysis
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effe…
- Edition
- 2nd ed.
- ISBN/ISSN
- 9781420055535
- Collation
- xii, 355 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-519]
Food science and technology: new research
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted …
- Edition
- -
- ISBN/ISSN
- 9781604567151
- Collation
- xiii, 482 p. : ill. (some col.) ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-518]
Frozen food science and technology
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its qua…
- Edition
- -
- ISBN/ISSN
- 9781405154789
- Collation
- x, 355 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-517]
Global issues in food science and technology
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional …
- Edition
- -
- ISBN/ISSN
- 9780123741240
- Collation
- 1 online resource (xvii, 496 pages) : illustration
- Series Title
- -
- Call Number
- [ITP-LIB-516]
Functional food product development
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and su…
- Edition
- -
- ISBN/ISSN
- 9781405178761
- Collation
- xiv, 512 p. : ill. (some col.), maps ; 25 cm.
- Series Title
- Functional food science and technology series
- Call Number
- [ITP-LIB-515]
Dictionary of food science and technology
When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009“I would thoroughly recommend this book to food scientists and technologists throughout…
- Edition
- 2nd ed.
- ISBN/ISSN
- 9781405187404
- Collation
- xii, 473 p. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-514]
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