Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research. The publication begins with a review of tools for statistical inference, statistical sensory testing, and analysis of variance and multiple comparison tests. Discussions focus on principles of experimental design, psychophysical aspects of sensory data, scales of measurement, distribution of sensory data, sample size estimation, and analysis of variance. The text then ponders on...
Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical meth...
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products.
Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the...
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It pr...
What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of proponents and opponents of challenging but potentially risky technologies. Contributions from recognized experts in their fields represent the perspectives of a diverse range of stakeholders.
This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing...
What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme pers...
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new enzymes and their uses. Included in the book is a history of the role of enzymes in food processing, enzyme characterization, a discussion of different classes of enzymes including lipases and proteases, commercial enzyme production, and the processing of particular foods such as meat,...
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processin...
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food...
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly ...
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training.
Structural...
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodolo...
Organizational Behavior and Public Management reveals how organizational behavior enables managers to direct resources that advance the programs and policies of public and government. This edition offers a public sector perspective of core topics, such as communication, decision-making, leadership, management ethics, motivation, organizational change, participation and performance appraisal. Contemporary Psychology called this book "skillful and comprehensive There is a need for a text like this the device of juxtaposing theory and application is a sound one." The authors discuss such topics...
Organizational Behavior and Public Management reveals how organizational behavior enables managers to direct resources that advance the programs and p...
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new p...
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated ch...
