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Statistical methods for food science: introductory procedures for the food pr…
The book presents an introduction to statistical methods for students majoring in social science disciplines. No previous knowledge of statistics is assumed, and mathematical background is assumed to be minimal (lowest-level high-school algebra). The book contains sufficient material for a two-semester sequence of courses. Such sequences are commonly required of social science graduate stu…
- Edition
- -
- ISBN/ISSN
- 9781405167642
- Collation
- vii, 307 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-371]
Fish processing: sustainability and new opportunities
This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmenta…
- Edition
- -
- ISBN/ISSN
- 9781405190473
- Collation
- x, 296 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-369]
Dairy processing : improving quality
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality.
- Edition
- -
- ISBN/ISSN
- 9780849317583
- Collation
- xvii, 546 pages : illustrations ; 24 cm.
- Series Title
- Woodhead Publishing in food science and technology.
- Call Number
- [ITP-LIB-368]
Poultry products processing: an industry guide
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overvi…
- Edition
- -
- ISBN/ISSN
- 9781587160608
- Collation
- xii, 548 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-367]
Poultry meat processing and quality
Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, …
- Edition
- -
- ISBN/ISSN
- 9781855737273
- Collation
- 1 online resource (xvi, 388 p.) : ill.
- Series Title
- Woodhead Publishing in food science and technology.
- Call Number
- [ITP-LIB-366]
Meat processing: improving quality
Reviews the latest research on what defines and determines meat quality, and how it can be maintained or improved during processing. A standard reference for all those involved in the meat industry and meat research.
- Edition
- -
- ISBN/ISSN
- 9780849315398
- Collation
- xv, 464 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-365]
Functional food and health
The symposium entitled "Functional Foods and Health" was held-at the Agricultural and Food Chemistry Division of the American Chemical Society, 232th National Meetings, San Francisco, California, September 10-14, 2006-to report current research results and perspectives of functional foods. The contributors were experts in the area of functional foods and were selected from many countries. The m…
- Edition
- -
- ISBN/ISSN
- 9780841269828
- Collation
- xv, 514 p. : ill. ; 24 cm.
- Series Title
- ACS symposium series ; 935
- Call Number
- [ITP-LIB-363]
Functional foods, cardiovascular disease, and diabetes
Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, Functional Foods, Cardiovascular Disease, and Diabetes reviews the role of functional foods in helping to prevent these chronic diseases. Two introductory chapters provide a context for the rest of the book by assessing t…
- Edition
- -
- ISBN/ISSN
- 9780849325595
- Collation
- xvi, 488 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-362]
Handbook of flavor characterization : sensory analysis, chemistry, and physio…
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics and human physiology on aroma and flavour perception. Content: Preface; Contents; Methods, Approaches, and Caveats for Functionally Evaluating Olfaction and Chemesthesis; Sensory Analysis and Analytical Flavor Chemistry: Missing Links; When Are O…
- Edition
- -
- ISBN/ISSN
- 9780824756703
- Collation
- xi, 493 pages : illustrations ; 24 cm.
- Series Title
- Food science and technology (Marcel Dekker, Inc.), 131.
- Call Number
- [ITP-LIB-361]
Flavourings : production, composition, applications, regulations.
The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provid…
- Edition
- 2nd, completely rev ed
- ISBN/ISSN
- 9783527611454
- Collation
- xxiv, 827 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-359]
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