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The Sensory Evaluation of Dairy Products Rs. 4381.00 The Sensory Evaluation of Dairy Products Clark, S.; Costello, M.; Drake, M.; Bodyfelt, F. (Eds.) 2nd ed Price: Euro:62,95 ISBN: 978-0-387-77406-0 [Add to Cart] [View Cart] |
Experiments in Unit Operations and Processing of Foods
Rs. 4660.00 Experiments in Unit Operations and Processing of Foods Series: Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development , Vol. 5 Cortez Vieira, Maria Margarida; Ho, Peter (Eds.) Price: Euro: 66,95 ISBN: 978-0-387-33513-1 [Add to Cart] [View Cart] |
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Handbook of Processed Meats and Poultry Analysis Rs. 8341.00 Handbook of Processed Meats and Poultry Analysis Author(s): Leo M L Nollet List Price: £95.00 ISBN: 9781420045314 [Add to Cart] [View Cart] |
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Handbook of Food Analysis Instruments Rs. 7902.00 Handbook of Food Analysis Instruments Author(s): Semih Otles List Price: £90.00 ISBN: 9781420045666 [Add to Cart] [View Cart] |
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Advances in Food Dehydration Rs. 7902.00 Advances in Food Dehydration Author(s): Cristina Ratti List Price: £90.00 ISBN: 9781420052527 [Add to Cart] [View Cart] |
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Functional Foods Rs. 5969.00 Functional Foods: Fruits and Vegetables Author(s): Derek Stewart/Gordon MacDougall List Price: £67.99 ISBN: 9781420052282 [Add to Cart] [View Cart] |
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Fiber Ingredients Rs. 7375.00 Fiber Ingredients: Food Applications and Health Benefits Author(s): Susan Sungsoo Cho List Price: £84.00 ISBN: 9781420043846 [Add to Cart] [View Cart] |
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Food Properties Handbook, Second Edition Rs. 7902.00 Food Properties Handbook, Second Edition Author(s): M Shafiru Rahman List Price: £90.00 ISBN: 9780849350054 [Add to Cart] [View Cart] |
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Olive Oil Rs. 5969.00 Olive Oil: Minor Constituents and Health Author(s): Dimitrios Boskou List Price: £67.99 ISBN: 9781420059939 [Add to Cart] [View Cart] |
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Ultraviolet Light in Food Technology Rs. 8341.00 Ultraviolet Light in Food Technology: Principles and Applications Author(s): Tatiana Koutchma/Larry J Forney and Garmen I. Moraru List Price: £95.00 ISBN: 9781420059502 [Add to Cart] [View Cart] |
Oleochemical Manufacture
Rs. 7870.50 24870 Author:Frank Gunstone Original Price: UKP £99.00(Approx.Rs.7870.50) [Add to Cart] [View Cart] |
Vegetable Oils in Food Technology,6/e
Rs. 7552.50 24871 Author:Frank Gunstone Original Price:UKP £95.00(Approx.Rs.7552.50) [Add to Cart] [View Cart] |
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Handbook of Meat Product Technology Rs. 4571.25 24872 Author:M D Ranken Original Price:UKP £57.50(Approx.Rs.4571.25) [Add to Cart] [View Cart] |
Bakery Food MAnufacture & Quality
Rs. 4690.50 24874 Author:Couvier Original Price:UKP £59.00(Approx.Rs.4690.50) [Add to Cart] [View Cart] |
The Microbiology of Safe Foods
Rs. 2782.50 24875 Author:S.Forsythe Original Price:UKP £35.00(Approx.Rs.2782.50) [Add to Cart] [View Cart] |
Handbook of Organic Food Processing and Production,2/e
Rs. 5763.75 24876 Author:Simon Wright Original Price:UKP £72.50(Approx.Rs.5763.75) [Add to Cart] [View Cart] |
Industrial Chocolate Manufacture & Use 3/E
Rs. 7870.50 Author:S T Beckett Original Price:UKP £99.00(Approx.Rs.7870.50) [Add to Cart] [View Cart] |
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Wilson's Practical Meat Inspection 6/E Rs. 2782.50 Author:Wilson Original Price:UKP £35.00(Approx.Rs.2782.50) [Add to Cart] [View Cart] |
Food Microbiology,Seocnd Edition
Rs. 395.00 24686 Author(S):M R Adams,M O Moss [Add to Cart] [View Cart] |
Handbook of Dough Fermentations
Rs. 8697.50 24442 Author(s):Karel Kulp,Klaus Lorenz ISBN :0824742648 Original Price:US $175.00(Approx.Rs.8697.50) [Add to Cart] [View Cart] |
Handbook of Food Enzymology
Rs. 12600.00 23631 Author:John R. Whitaker,A.G.J. Voragen,Dominic Wong ISBN :0824706862 Original Price:USD $250.00 [Add to Cart] [View Cart] |
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EU Food Law Rs. 9177.50 US DOllar $ 179.95 Kaarin Goodburn EU Food Law is an ideal guide to the complex area of EU food regulation. It provides an overview of the general principles, driving forces, and trends that underpin EU food law and helps the reader anticipate key issues and deal more effectively with legal advice. The book opens with an introduction to the key principles of EU food law and the main mechanisms of enforcement. The following chapters cover legislation in specific areas, including hygiene, additives, and functional foods. Each chapter examines the guiding principles, main themes, and likely future developments of each particular area of legislation. [Add to Cart] [View Cart] |
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Encyclopedia Of Food And Color Additives Rs. 52341.00 Burdock 1998 1 Edn DM 2190 [Add to Cart] [View Cart] |
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Encyclopedia Of Food Science & Technology 4 Vol Set Rs. 33600.00 Y H Hui 1 Edn USD 750 [Add to Cart] [View Cart] |
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Engineering and Food for the 21st Century Rs. 12747.50 US Dollar $ 249.95 Jorge Welti-Chanes; Gustavo V Barbosa-Canovas; Jose Miguel Aguilera Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food. [Add to Cart] [View Cart] |
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Extruders in Food Applications Rs. 5097.50 US Dollar $ 99.95 Mian N Riaz The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology. [Add to Cart] [View Cart] |
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Extrusion Cooking:Technology and Applications Rs. 8973.50 US Dollar $175.95 Robin Guy Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends. [Add to Cart] [View Cart] |
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Fenaroli's Handbook of Flavor Ingredients Rs. 20557.50 US Dollar $ 399.95 George A Burdock A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenaroli's Handbook of Flavor Ingredients. [Add to Cart] [View Cart] |
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Fermented Foods of the World Rs. 12750.00 US Dollar $249.99 G. Campbell-Platt This comprehensively updated second edition presents 3500 individual fermented foods, which are classified into 250 groups. Each entry provides information about the type of food, its importance, region of production, consumption, method of production, microbiology and biochemistry, composition, and nutritive value. The material includes summary lists of all fermented foods. These foods are classified by world region of production and type of food, for cross-reference. This book is an indispensable reference for anyone with an interest in fermented foods. [Add to Cart] [View Cart] |
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Food , Consumers, and the Food Industry Rs. 4077.00 US Dollar $79.95 Gordon W Fuller During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food legislation? the environment? the determination of food safety and quality? nutrition and health? Food, Consumers, and the Food Industry: Catastrophe or Opportunity? describes the major changes and answers the questions concerning them. [Add to Cart] [View Cart] |
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Food , Consumers, and the Food Industry :Catastrophe or Opportunity? Rs. 4077.00 US Dollar $79.95 Gordon W Fuller During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food legislation? the environment? the determination of food safety and quality? nutrition and health? Food, Consumers, and the Food Industry: Catastrophe or Opportunity? describes the major changes and answers the questions concerning them. [Add to Cart] [View Cart] |
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Food Canning Technology Rs. 5600.00 Larousse 1997 1 Edn USD 125 [Add to Cart] [View Cart] |
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Food Chemical Safety, Volume I : Contaminants Rs. 10965.00 US DOllar $ 215.00 David Watson [Add to Cart] [View Cart] |
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Food Chemical Safety, Volume II : Additives Rs. 8973.50 US DOllar $175.95 David Watson [Add to Cart] [View Cart] |
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Food Chemistry Rs. 7168.00 Owen Fennema 1 Edn USD 160 [Add to Cart] [View Cart] |
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Food Emulsions :Principles, Practice , and Techniques Rs. 5607.50 US Dollar $ 109.95 David Julian McClements Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions. [Add to Cart] [View Cart] |
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Food Emulsions And Foams Rs. 3372.50 Eric Dickinson 1987 1 Edn UKP 47.5 [Add to Cart] [View Cart] |
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Food Flavors : Formation, Analysis, And Packaging Rs. 12673.50 Contis 1998 1 Edn DG 595 [Add to Cart] [View Cart] |
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Food Flavours: Biology And Chemistry Rs. 1313.50 Fisher C 1997 1 Edn UKP 18.5 [Add to Cart] [View Cart] |
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Food Ingredients Analysis Rs. 0.00 Bi-Monthly United Kingdom [Add to Cart] [View Cart] |
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Food Intolerance and the Food Industry Rs. 9177.50 US DOllar $ 179.95 Taraneh Dean The first book to have an industry rather than a medical approach, Food Intolerance and the Food Industry is an essential reference for the food service industry professional. Covering issues such as handling of allergenic food in retail and manufacturing, as well as applicable legislation, this book provides professionals with an appreciation of food intolerance, along with its diagnosis, symptoms and management. It provides analytical techniques for detecting food allergens and is an essential reference for the food industry. [Add to Cart] [View Cart] |
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Food Processing 2Nd Ed: An Industrial Power House In Transition Rs. 3581.76 "Connor, John M 1997 2 Edn USD 79.95" [Add to Cart] [View Cart] |
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Food Processing Industry Quality System Guidelines Rs. 1344.00 "Asqc Food,Drug,& Cosmetic Division 1 Edn USD 30" [Add to Cart] [View Cart] |
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Food Processing Technology:Principles and Practice Rs. 3720.50 US Dollar $ 72.95 P J Fellows The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods. [Add to Cart] [View Cart] |
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Food Product Design : A Computer - Aided Statistical Approach Rs. 7647.50 US Dollar $ 149.95 Ruguo Hu [Add to Cart] [View Cart] |
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Food Product Development : Maximizing Success Rs. 8973.50 Us Dollar $ 175.95 Mary Earle; Richard Earle; Allan Anderson Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. [Add to Cart] [View Cart] |
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Food Reviews International Rs. 0.00 Quarterly United States Of America [Add to Cart] [View Cart] |
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Food Toxicology Rs. 5607.50 US DOllar $ 109.95 William Helferich; Carl K Winter Food Toxicology provides a comprehensive look at contemporary food toxicology issues. Its nine chapters, all authored by leading American academic experts, concisely address critical chemical food safety and food toxicology issues that emerged in the latter half of the last decade. Specifically, the book discusses food allergens and their diagnoses, biotechnology, estrogenic factors, and anti-toxicants. It also addresses more traditional topics such as pesticide residues, food additives, plant toxins, microbial toxins, and food analysis. Food Toxicology presents a comprehensive treatment of food toxicology topics of scientific, regulatory, and public interest. In essence, therefore, the book represents an up-to-date analysis of important topics that are found both at the cutting edge of science and on the front pages of newspapers. [Add to Cart] [View Cart] |
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Food and Nutritional Toxicology Rs. 4842.50 US Dollar $ 94.95 Stanley T Omaye Food and Nutritional Toxicology provides a broad overview of this complex field, including areas such as: human health impacts of food containing environmental contaminants or natural toxicants; food additives; the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. It also addresses the impact of contaminants on nutrient utilization, adverse effects of nutrient excesses, metabolism of food toxicants, and the relationship of the body's biologic defense mechanisms to such toxicants. The text examines the risk determination process, how food is regulated to insure safety, and the current status of the regulatory processes. This text/reference provides an in-depth study of toxicants found in foods. It presents the general principles of toxicology, including methods for food safety assessment and biochemical/physiologic mechanisms of action of food toxicants. It develops an understanding of foodborne intoxications and infections and consideration of diseases linked to foods and the application of the principles to the prevention of foodborne disease. In addition it provides essential understanding of the background of the regulation of food safety. [Add to Cart] [View Cart] |
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Fresh-cut Fruits and Vegetables:Science, Technology and Market Rs. 7138.00 US Dollar $139.95 Olusola Lamikanra Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage and on the distinct equipment design, packaging requirements, production economics, and marketing considerations for fresh-cut products. Based on the extensive research in this area during the past 10 years, this reference is the first to cover the complete spectrum of science, technology, and marketing issues related to this field, including production, processing, physiology, biochemistry, microbiology, safety, engineering, sensory, biotechnology, and economics. [Add to Cart] [View Cart] |
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Fruit and Vegetable Quality : An Integrated View Rs. 5651.50 US Dollar $ 109.95 Robert L Shewfelt; Bernhard Bruckner A tightly-organized, fully integrated reference on fruit and vegetable quality Fruit and Vegetable Quality: An Integrated View is designed for anyone involved in management, production, handling, distribution or processing of fruits and vegetables who believes that improved quality requires integration across business functions and scientific disciplines. It provides concise descriptions of important issues facing postharvest handlers, roadmaps to the literature in specific fields, assessments of current knowledge and research needs, and specific examples of product-based research. It provides a guide to the dynamic developments in integrating fruit and vegetable quality projects, and a range of options to achieve better coordination of research across scientific disciplines. [Add to Cart] [View Cart] |
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Frying:Improving Quality Rs. 9687.50 US Dollar $189.95 J. B Rossell Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. [Add to Cart] [View Cart] |
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Functional Foods : Biochemical and Processing Aspects Rs. 5651.50 US Dollar $ 109.95 G. Mazza This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. [Add to Cart] [View Cart] |
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Functional Foods : Biochemical and Processing Aspects, Volume II Rs. 6422.50 US Dollar $ 124.95 John Shi; G. Mazza; Marc Le Maguer Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products. [Add to Cart] [View Cart] |
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Functional Foods : Concept to Product Rs. 9249.50 US DOllar $ 179.95 Glenn R Gibson; Christine M Williams Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges. [Add to Cart] [View Cart] |
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HACCP in the Meat Industry Rs. 9177.50 US Dollar $ 179.95 Martyn Brown The meat industry is the sector in food processing most vulnerable to the effects of foodborne pathogens such as E. coli 0157 and Salmonella. As a result, it is constantly looking for ways of improving safety. Against the background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the Meat Industry provides an authoritative guide to making HACCP systems work successfully. [Add to Cart] [View Cart] |
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Halal Food Production Rs. 7647.50 US Dollar $ 149.95 Mian N Riaz; Muhammad M Chaudry This is the first reference on Halal food production and its requirements, written for the food manufacturer and food product developer. It describes the domestic and international Halal food market; Halal food laws and regulations; guidelines for the production of Halal food and industry standards for Halal production, including military rations and food for refugees and other distressed populations. There is a step-by-step guide for food companies to procedures for obtaining Halal certificates for products. The international trade in Halal products is discussed, including the role of the World Trade Organization, the implications of the newly-reformulated Codex guidelines for labeling, and the import and Halal certification requirements of various Muslim and non-Muslim countries. Individual chapters detail the production requirements for dairy, meat and poultry, fish and seafood, cereal-based products and candy and confectionery, and the halal requirements for food ingredients, flavors and colors, spices, seasonings, and condiments,. Also included are chapters on ethanol as a food ingredient; packaging of halal products, labeling information, sanitation and cross contamination, biotechnology and GMO's, and an easy-to-follow comparison of Halal, Kosher, vegetarian and other belief-based requirements. [Add to Cart] [View Cart] |
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Handbook of Herbs and Spices Rs. 11565.00 US Dollar $ 225.00 K V Peter Covering thirty major herbs and spices, Handbook of Herbs and Spices is a comprehensive handbook for food processors. The first section of the book provides general information about the spices trade and also discusses quality and safety issues regarding herbs and spices in food processing. The second part addresses individual herbs and spices and pays particular attention to description, production, main uses, health, quality, and regulatory issues associated with each herb and spice. [Add to Cart] [View Cart] |
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Handbook of Nutraceuticals and Functional Foods Rs. 6679.50 US Dollar $ 129.95 Robert E. C. Wildman For centuries man has speculated about the medicinal properties of certain foods. Scientific investigation has shown us that hundreds of compounds exist in natural foods that have health promoting properties. The Handbook of Nutraceuticals and Functional Foods presents an up-to-date and comprehensive review of this rapidly growing field for nutrition. Written by an international team of experts, the book covers the history of nutraceuticals, their connection to preventing diseases, and marketing issues. Well researched, the book provides an easy-to-follow delineation of interorgan and intracellular activities of these substances. It contains figures that illustrate the molecular structure and design as well as metabolic pathways, providing you with an in-depth guide to nearly 200 nutraceutical compounds. [Add to Cart] [View Cart] |
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Handbook of Spices, Seasonings, and Flavorings Rs. 4315.00 US DOllar $ 83.95 Susheela R Uhl Handbook of Spices, Seasonings, and Flavorings will interest food technologists, product developers, and flavorists, as well as people in marketing, sales, and consumer relations in food and beverage industries. Recipe development personnel, spice and seasoning suppliers and manufacturers, chefs, culinary and food service professionals, and dieticians in education, food service, and hospitality will also find it a valuable addition to their libraries, as will food writers and journalists. [Add to Cart] [View Cart] |
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Herbs, Botanicals and Teas Rs. 5651.50 Us Dollar $ 109.95 G. Mazza; B. D Oomah Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products. Written by leading researchers contributing to the field, this is the first reference to provide in-depth coverage of garlic, ginseng, Echinacea, ginger, fenugreek, St. John's Wort, Ginko Biloba, goldenseal, saw palmetto, valerian, evening primrose, licorice, bilberries and blueberries and black and green teas. Also included are chapters on international regulations and quality assurance and quality control for the herbal and tea industry. [Add to Cart] [View Cart] |
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Hygiene in Food Processing : Principles and Practice Rs. 11475.00 US Dollar $225.00 Huub Lelieveld; Tineke Mostert; Beverley White; John Holah Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer. [Add to Cart] [View Cart] |
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Industrial Heating Rs. 0.00 Monthly United States of America [Add to Cart] [View Cart] |
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Innovations in Food Processing Rs. 6627.50 US Dollar $129.95 Gustavo V Barbosa-Canovas; Grahame W Gould Innovations in Food Processing presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years, and predictive models to describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. [Add to Cart] [View Cart] |
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Interdisciplinary Food Safety Research Rs. 5137.50 US Dollar $ 99.95 Neal H Hooker; Elsa A Murano Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting a wide range of multidisciplinary examples, the text identifies important areas of research while providing a resource for future group-building activities. [Add to Cart] [View Cart] |
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Introduction to Food Biotechnology Rs. 4587.50 US Dollar $ 89.95 Perry Johnson-Green Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. [Add to Cart] [View Cart] |
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Making the Most of HACCP : Learning from Other's Experience Rs. 8667.50 US Dollar $ 169.95 Tom Mayes; Sara Mortimore The Hazard Analysis and Critical Control Point (HACCP) System has now become generally accepted as the key safety management system for the food industry worldwide. While there are numerous publications on its principles and methods of implementation, there is relatively little on the experience of those who have actually implemented HACCP systems. Edited by two of the leading authorities on the subject, and with an international team of contributors, Making the Most of HACCP describes that experience and what it can teach about developing and implementing HACCP systems effectively. [Add to Cart] [View Cart] |
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Marine and Freshwater Products Handbook Rs. 8922.50 US Dollar $174.95 Roy E Martin; Emily Paine Carter; George J Flick, Jr.; Lynn M Davis Marine and Freshwater Products Handbook incorporates the advances in biotechnology and molecular biology, including potential drugs and medicinal products; the manufacture of chemicals from the sea; seafood safety, including toxin detection techniques and HACCP, and processing technologies. With contributions from more than 50 experts, helpful, data-filled tables and charts, numerous references and photos, this is the sourcebook for everyone involved in products from our waters. It will serve as the standard reference for the seafood industry for years to come. [Add to Cart] [View Cart] |
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Microbial Adaptation to Stress and Safety of New-Generation Foods Rs. 7137.50 US Dollar $ 139.95 Ahmed E Yousef; Vijay Kumar Juneja New-generation foods, which include minimally and nonthermally processed products, are gaining popularity among consumers because of the fresh-like taste and texture. However, processes used in making these foods are conducive to stress adaptation in foodborne pathogens. Recently publicized foodborne disease outbreaks have raised public awareness about these food safety issues. This is the first book to focus on the safety of new-generation foods and the adaptation of pathogens to processing conditions used in the manufacture of these products. It addresses the basic science, kinetics, mechanisms, assessment, and control of stress adaptation, and implication of this phenomenon for the safety of foods produced through minimal processing or nonthermal technologies. [Add to Cart] [View Cart] |
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Microbial Food Contamination Rs. 5607.50 US Dollar$ 109.95 Charles L Wilson; Samir Droby Microbial Food Contamination presents a more comprehensive and international view on the subject of microbial food contamination than any book previously written. Drawing from the works of eminent authorities from around the globe, the text discusses a broad spectrum of food contaminants, including bacteria, fungi, viruses, protozoa, and mycotoxins. In addition, the book examines information on the latest detection technology for microbial food contaminants, along with the ongoing research in the area. Even more interestingly, the material delves into a worldwide perspective of the history and impact of microbial food contamination. [Add to Cart] [View Cart] |
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Microbial Foodborne Diseases:Mechanisms of Pathogenesis and Toxin Synthesis Rs. 8157.50 US Dollar $159.95 Jeffrey W Cary; John E Linz; Deepak Bhatnagar Development of efficacious strategies for prevention and treatment of foodborne diseases relies in part on the tools of molecular biology. Numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed through the use of molecular and cellular biological techniques. Microbial Foodborne Diseases: Mechanisms of Pathogenicity and Toxin Synthesis serves as an advanced text on these techniques, providing useful, up-to-date information by recognized authorities on the molecular mechanisms of pathogenicity and toxin production of some of the most important foodborne pathogens. This book's main focus is on the molecular and cellular processes that govern pathogenicity and toxin production in foodborne pathogens-viral, bacterial, fungal, and protozoan. It includes current information related to the association of the pathogen with particular foods (and water), epidemiology, methods of early detection, toxicology, and economic impact of the pathogen. [Add to Cart] [View Cart] |
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Microbiology of Fruits and Vegetables Rs. 6372.50 US Dollar $124.95 Susan S Sumner [Add to Cart] [View Cart] |
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Milk And Dairy Product Technology Rs. 6048.00 Spreer 1 Edn USD 135 [Add to Cart] [View Cart] |
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Natural Food Antimicrobial Systems Rs. 8157.50 US Dollar $159.95 Narian Naidu Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. [Add to Cart] [View Cart] |
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New Ingredients In Food Processingbiochemistry And Agriculture Rs. 8291.50 "Guy Linden, Denis Lorient 1999 1 Edn UKP 115" [Add to Cart] [View Cart] |
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New Ingredients in Food Processing Rs. 10197.50 US Dollar $ 199.95 Guy Linden; Denis Lorient The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications. [Add to Cart] [View Cart] |
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Technology Of Bottled Water Rs. 5325.00 Senior 1 Edn UKP 75 [Add to Cart] [View Cart] |
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The Clinical Evaluation of a Food Additive : Assessment of Aspartame Rs. 8221.50 US Dollar $ 159.95 Christian Tschanz; Harriett H Butchko; W. Wayne Stargel; Frank N Kotsonis The Clinical Evaluation of a Food Additive: Assessment of Aspartame begins by describing the nuts and bolts of food additive safety evaluation in humans, including an insightful historical perspective of the development of good clinical practice guidelines. It provides the regulatory requirements for human research, as well as key elements for the design and conduct of human studies. The scientific and regulatory considerations of food additive safety are explored, including interesting descriptions of aspartame's key animal safety studies. In addition, the book reviews the medical postmarketing surveillance system developed for identifying and evaluating reports of aspartame's alleged adverse health effects. Through meticulous research and systematic clarity, The Clinical Evaluation of a Food Additive: Assessment of Aspartame provides work-saving, state-of-the-art examples to guide future testing and evaluation of tomorrow's food additives. [Add to Cart] [View Cart] |
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Total Quality in Purchasing & Supplier Mgmt Rs. 495.00 Fernandez Ricardo 1996 1 Edn INR 495 [Add to Cart] [View Cart] |
Food Chemical Composition: Dietary Significance in Food Manufacturing
Rs. 1750.00 22574 Author(s) : T Hutton ISBN : 905942507 Original Price:GBP £21.50 [Add to Cart] [View Cart] |
The Chemistry of its Components
Rs. 1379.70 22758 Author:T P Coultate ISBN :0854046151 Original Price:£16.95 [Add to Cart] [View Cart] |
The Science of Chocolate
Rs. 1624.00 22759 Author:S Beckett ISBN :0854046003 Original Price: £ 19.95 [Add to Cart] [View Cart] |
The Science of Sugar Confectionery
Rs. 1542.50 16472 Author:W P Edwards ISBN 0 85404 593 7 Original Price:GBP £18.95 [Add to Cart] [View Cart] |
Food Flavors and Chemistry: Advances of the New Millennium
Rs. 6919.00 22762 Author: A M Spanier ISBN :0 85404 875 8 Original Price:GBP £ 85.00 [Add to Cart] [View Cart] |
Advances in Flavours and Fragrances: From the Sensation to the Synthesis
Rs. 4766.00 22763 Author: K A D Swift ISBN : 0 85404 821 9 GBP £ 59.50 [Add to Cart] [View Cart] |
Plant Biopolymer Science: Food and Non-Food Applications
Rs. 6368.00 22764 Author(s):D Renard,G Della Valle,Y Popineau ISBN :0 85404 856 1 GBP £ 79.50 [Add to Cart] [View Cart] |
Case Studies in Food Microbiology for Food Safety and Quality
Rs. 2238.50 22765 Author:R K Pawsey ISBN :0 85404 626 7 GBP £ 27.50 [Add to Cart] [View Cart] |
Gums and Stabilisers for the Food Industry 11
Rs. 6368.00 22766 Author(s):P A Williams, G O Philips ISBN :0 85404 836 7 GBP £ 79.50 [Add to Cart] [View Cart] |
Food Safety and Food Quality
Rs. 2645.50 22767 Author(s):R M Harrison, R E Hester ISBN : 0 85404 270 9 GBP £ 32.50 [Add to Cart] [View Cart] |
The Composition of Foods: Sixth Summary Edition
Rs. 3663.00 22696 Author(s):McCance and Widdowson ISBN :0 85404 428 0 Original Price:GBP £ 45.00 [Add to Cart] [View Cart] |
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Food Additives & Contaminants Rs. 0.00 8 Issues Per Year United Kingdom [Add to Cart] [View Cart] |
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A Complete Course In Canning 13/E 3 Vol Set Rs. 11872.00 Downing 13 Edn USD 265 [Add to Cart] [View Cart] |
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Auditing in the Food Industry Rs. 9177.50 US Dollar $ 179.95 Mike Dillon The food industry faces an unprecedented level of scrutiny. Consumers are not just concerned about the safety and quality of food products but the way in which they are produced. At the same time the industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. AUDITING IN THE FOOD INDUSTRY provides an authoritative guide to the range of standards and the auditing skills they require. [Add to Cart] [View Cart] |
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Asian Foods : Science and Technology Rs. 5607.50 US Dollar $ 109.95 Catharina Y.W. Ang; KeShun Liu; Yao-Wen Huang Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information. [Add to Cart] [View Cart] |
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Antimicrobial Food Additives Rs. 3537.20 E Luck 1997 2 Edn DM 148 [Add to Cart] [View Cart] |
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Biscuit, Cracker, and Cookie Recipes for the Food Industry Rs. 9687.50 Us Dollar $ 189.95 Duncan J R Manley Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection of over 150 standard commercial biscuit recipes. It provides the ideal companion to the new edition of Duncan Manley's Technology of Biscuits, Crackers, and Cookies. With the thought process of planning, questioning, and understanding mechanisms often being too shallow in most development departments, the author provides stimuli for the cheapest and most effective part of development: the thinking, and planning. Biscuit, Cracker, and Cookie recipes for the Food Industry is designed for the biscuit product developer as an aid in the task of creating the perfect biscuit product. [Add to Cart] [View Cart] |
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Bakery Technology and Engineering Rs. 295.00 Matz 1996 3 Edn Rs.295 [Add to Cart] [View Cart] |
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Automation for Food Engineering:Food Quality Quantization and Process Control Rs. 6117.50 US Dollar $119.95 Yanbo Huang; A. Dale Whittaker; Ronald E Lacey The material covers the frameworks, techniques, designs, algorithms, tests and implementation in data acquisition, analysis, modeling, prediction, and control in automation for food engineering. It demonstrates the techniques for automation of food engineering, and helps you in the development of techniques for your own applications. Automation for Food Engineering: Food Quality Quantization and Process Control is the first and only book that gives a systematical study and summary about concepts, principles, methods, and practices in food quality quantization and process control. [Add to Cart] [View Cart] |
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Biotechnology In Animal Feeds & Animal Feeding Rs. 5023.86 Wallace 1997 1 Edn USD 114.7 [Add to Cart] [View Cart] |
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Phenolics in Food and Nutraceuticals Rs. 7452.50 Author:Fereidoon Shahidi,Marian Naczk ISBN :1587161389 Original Price:US $149.95(Approx.Rs.7452.50) [Add to Cart] [View Cart] |
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Cgmp'S/Food Plant Sanitation Rs. 3897.60 Gould 1997 1 Edn USD 87 [Add to Cart] [View Cart] |
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Fundamental Food Microbiology Rs. 4587.50 US DOllar $ 89.95 Bibek Ray [Add to Cart] [View Cart] |
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Caffeine Rs. 4302.00 G A Spiller 1998 1 Edn DM 180 [Add to Cart] [View Cart] |
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Cereal Biotechnology Rs. 9177.50 US Dollar $179.95 Peter C Morris; James H Bryce The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject. [Add to Cart] [View Cart] |
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Chemical and Functional Properties of Food Proteins Rs. 8667.50 US Dollar $169.95 Zdzislaw E Sikorski This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. [Add to Cart] [View Cart] |
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Chemistry and Technology of Soft Drinks & Fruit Juices Rs. 4615.00 Philip Ashurst 1 Edn 1998 UKP 69 [Add to Cart] [View Cart] |
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Chilled Foods Rs. 9687.50 US Dollar $189.95 Michael Stringer and Colin Dennis Developments in the production, distribution, and retailing of food during the last 40 years have facilitated a major change in our lifestyle. Chilled foods represent a larger and increasing proportion of weekly purchases for home consumption as well as in institutional and service catering. Their safety and reliability are of utmost importance. With basic information on packaging, safe process design, and cleaning and disinfecting, Chilled Foods, Second Edition addresses biological and nonbiological risks associated with chilled foods, addresses key quality issues in the food industry, and discusses raw materials selection. [Add to Cart] [View Cart] |
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Citrus Processinga Complete Guide Rs. 4445.10 Dan A.Kimbal 1999 2 Edn USD 99 [Add to Cart] [View Cart] |
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Coffee, Cocoa & Tea Rs. 1950.00 K C Willson 1999 1 Edn [Add to Cart] [View Cart] |
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Colorants for the Food Industry Rs. 7707.50 US DOllar $ 149.95 Octavio Paredes-Lopez; Francisco Delgado-Vargus [Add to Cart] [View Cart] |
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Coloring of Food, Drugs, and Cosmetics Rs. 8288.00 Gisbert Otterstatter 1999 1 Edn USD 185 [Add to Cart] [View Cart] |
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Developing New Food Products for a Changing Marketplace Rs. 4281.50 US Dollar $ 83.95 Aaron L Brody; John B Lord The Editors have assembled experts in each facet of food and beverage product development for Developing New Food Products for a Changing Marketplace. Each author has distilled his or her experience into one or more chapters, which together deliver a unified, comprehensive, and well illustrated guide to food product development in today's dynamically changing marketplace. [Add to Cart] [View Cart] |
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Modeling Microbial Responses in Foods Rs. 6307.50 24963 Author:Robin C. Mckellar Original Price: US $129.95(Approx.Rs.6307.50) [Add to Cart] [View Cart] |
Genetically Engineered Food:Methods and Detection
Rs. 6534.00 25230 Author:Knut J. Heller Original Price:US $135.00(Approx.Rs.6534.00) [Add to Cart] [View Cart] |
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Phytosterols as Functional Food Components and Nutraceuticals Rs. 8400.00 25365 Author:Paresh C.Dutta Original Price: US $175.00(Approx.Rs.8400.00) [Add to Cart] [View Cart] |
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The Science Of ICe Cream Rs. 2195.60 26891 Author : C Clarke Price : UK£ 24.95 (Approx. Rs 2195.6) [Add to Cart] [View Cart] |
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Food Supply Chain Management Rs. 2614.64 27782 Author(s) : Michael Bourlakis & Paul Weightman Price : UK£ 29.95 (Approx Rs 2614.635) [Add to Cart] [View Cart] |
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Handbook Of Food Analysis : Second Edition, Revised and Expanded In 3 volumes Rs. 34737.50 Author : Leo M. L. Nollett Price : £397.00 (For The Entire Set) [Add to Cart] [View Cart] |
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Handbook of Preservatives (Available in Book or CD Format) Rs. 16660.00 28153 Author(s) : Michael and Irene Ash Book Approx. 900 oversized pages Price : US$ 350 (Approx Rs 16660.00) CD, Single User Price : US$ 325 (Approx Rs 15470.00) Network, 5 User License Price : US$ 815 (Approx Rs 38794.00) [Add to Cart] [View Cart] |
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Encyclopedia of Dietary Supplements Rs. 20002.50 28214 Author(s) : Paul M. Coates, Marc R. Blackman, Gordon M.Cragg, Mark Leviv, JOel Moss, Jeffrey D. White Price : UK£ 225 (Approx Rs 20002.5) [Add to Cart] [View Cart] |
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Ice Cream-Manufacture and Technology Rs. 450.00 24910 Author:Bhandari Price :Rs 450.00 [Add to Cart] [View Cart] |
Handbook of Analysis and Quality Control of Fruit &Vegetable Products
Rs. 595.00 8013 Author:Ranganna [Add to Cart] [View Cart] |
Handbook of Canning and Aseptic Packaging
Rs. 650.00 19420 Author:Ranganna [Add to Cart] [View Cart] |
Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices
Rs. 9828.00 23629 Author:Amalendu Chakraverty ISBN :0824705149 Original Price:USD $195.00 [Add to Cart] [View Cart] |
International Handbook of Foodborne Pathogens
Rs. 11340.00 23599 Author:Marianne D. Miliotis,Jeffrey W. Bier ISBN :0824706854 Original Price:US $225.00 [Add to Cart] [View Cart] |
Postharvest Physiology and Pathology of Vegetables
Rs. 11340.00 23633 Author:Jerry A. Bartz,Jeffrey K. Brecht ISBN :0824706870 Original Price:USD $225.00 [Add to Cart] [View Cart] |
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Vegetables and Fruits Rs. 5711.00 Vegetables and Fruits: Nutritional and Therapeutic Values Author(s): Thomas S.C.Li List Price: £67.99 ISBN: 9781420068719 [Add to Cart] [View Cart] |
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Applied Food Biochemistry Rs. 7560.00 Applied Food Biochemistry Author(s): Faith Yildiz/Ted Labuza and Mohamed Besri List Price: £90.00 ISBN: 9780849374999 [Add to Cart] [View Cart] |
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Engineering Aspects of Thermal Food Processing Rs. 7056.00 Engineering Aspects of Thermal Food Processing Author(s): Ricardo Simpson List Price: £84.00 ISBN: 9781420058581 [Add to Cart] [View Cart] |
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Handbook of Muscle Foods Analysis Rs. 7980.00 Handbook of Muscle Foods Analysis Editor(s) - Leo M.L. Nollet, Fidel Toldra List Price: £95.00 ISBN: 9781420045291 [Add to Cart] [View Cart] |
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Handbook of Fermented Functional Foods, Second Edition Rs. 7056.00 Handbook of Fermented Functional Foods, Second Edition Edited by Edward R (Ted) Farnworth List Price: £84.00 ISBN: 9781420053265 [Add to Cart] [View Cart] |
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Handbook of Prebiotics Rs. 6636.00 Handbook of Prebiotics Edited by Glenn R Gibson/Marcel Roberfroid List Price: £79.00 ISBN: 9780849381713 [Add to Cart] [View Cart] |
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Food Process Design Rs. 9194.50 2441 Author(s):Zacharias B.Maroulis,George D.Saravacos ISBN :0824743113 Original Price:US $185.00(Approx.Rs.9194.50) [Add to Cart] [View Cart] |
Handbook of Fermented Functional Foods
Rs. 7557.50 23740 Author:Edward R Farnworth ISBN :0849313724 Original Price:USD $149.95 [Add to Cart] [View Cart] |
Characterization of Cereals and Flours:Properties, Analysis, and Applications
Rs. 8820.00 23598 Author:Gonul Kalentuc,Kenneth J. Breslauer ISBN :0824707346 Original Price: US $175.00 [Add to Cart] [View Cart] |
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, 2nd Edition
Rs. 2517.50 23739 Author(s):Connie M.Weaver,James R.Daniel ISBN :0849312930 Original Price:USD $49.95 [Add to Cart] [View Cart] |
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Handbook of Prebiotics and Probiotics Ingredients Rs. 7375.00 Handbook of Prebiotics and Probiotics Ingredients: Health Benefits and Food Applications Author(s): Susan Sungsoo Cho List Price: £84.00 ISBN: 9781420062137 [Add to Cart] [View Cart] |
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Energy Efficiency and Management in Food Processing Facilities Rs. 7902.00 Energy Efficiency and Management in Food Processing Facilities Author(s): Lijun Wang List Price: £90.00 ISBN: 9781420063387 [Add to Cart] [View Cart] |