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Handbook of sustainability for the food sciences
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handb…
- Edition
- -
- ISBN/ISSN
- 9780813817354
- Collation
- xvii, 375 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-134]
Introduction to food science and technology
George F. Stewart, Maynard A. Amerine.
- Edition
- 2nd ed.
- ISBN/ISSN
- 012670256X
- Collation
- xiii, 289 p. : ill. ; 24 cm.
- Series Title
- Food science and technology
- Call Number
- [ITP-LIB-401]
Food materials science and engineering
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and proce…
- Edition
- -
- ISBN/ISSN
- 9781405199223
- Collation
- xiii, 401 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-132]
Food forensics and toxicology
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud…
- Edition
- First edition.
- ISBN/ISSN
- 9781119101413
- Collation
- pages cm
- Series Title
- -
- Call Number
- [ITP-LIB-405]
Focus on food engineering research and developments
This new book presents new research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engi…
- Edition
- -
- ISBN/ISSN
- 9781600218989
- Collation
- xiii, 546 p. : ill. ; 27 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-404]
Food engineering research developments
Food engineering refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of kn…
- Edition
- -
- ISBN/ISSN
- 9781600219061
- Collation
- xiv, 340 p. : ill. (some col.) ; 27 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-402]
Food microbiology: an introduction
Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel.
- Edition
- 3rd ed.
- ISBN/ISSN
- 9781555816360 (hardc
- Collation
- xxii, 547 p. : ill., ports ; 29 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-406]
Introducing food science
Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke.
- Edition
- 2nd ed.
- ISBN/ISSN
- 1482209748
- Collation
- xxv, 437 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-407]
Introduction to food engineering
R. Paul Singh, Dennis R. Heldman.
- Edition
- Fifth edition.
- ISBN/ISSN
- 9780123985309
- Collation
- xxiii, 867, e8 pages : illustrations (some color)
- Series Title
- Food science and technology international series
- Call Number
- [ITP-LIB-403]
Food safety: the science of keeping food safe
Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be …
- Edition
- -
- ISBN/ISSN
- 9781444337228
- Collation
- xii, 428 p. : ill. (some col.) ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-136]
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