Structure of dairy products

Structure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. TamimeThe Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations…

Surimi and surimi seafood

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi and surimi seafood. To accommodate the fast-paced surimi and surimi seafood industry, this revised and updated second edition has been expanded to include five new chapters. Most of the remaining chapters have also …

Sustainability of rice in the global food system

edited by N.G. Dowling, S.M. Greenfield, K.S. Fischer.

Sweeteners and sugar alternatives in food technology

edited by Helen Mitchell.

Handbook of organization theory and management: the philosophical approach

Chronologically arranged to demonstrate the evolution of ideas, this book explores major issues in public and government organization theory using classical philosophy. Containing over 2000 bibliographic citations, the book covers the influence Plato's ideas and Jesus' teachings on public administration theory, presents Machiavelli as the creator of the modern concept of public administration, …

Introducing geographic information systems with ArcGIS: a workbook approach t…

An integrated approach that combines essential GIS background with a practical workbook on applying the principles in ArcGIS 10.0 and 10.1 Introducing Geographic Information Systems with ArcGISintegrates a broad introduction to GIS with a software-specific workbook for Esri's ArcGIS. Where most courses make do using two separate texts, one covering GIS and another the software, this book ena…

Technology of biscuits, crackers, and cookies

In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods. To help you to meet these …

Technology of cheesemaking

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout.

Testing of genetically modified organisms in foods

Edition

-

ISBN/ISSN

1560222743

Collation

xiv, 324 p.: ill. ; 23 cm.

Series Title

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Call Number

[ITP-LIB-320]

Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Scie…

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.