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Books > Academic & Education > Professional & Technical > Food Science

Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition): Wojciech J. Florkowski, Stanley E. Prussia, Robert... Postharvest Handling - A Systems Approach (Hardcover, 2nd Revised edition)
Wojciech J. Florkowski, Stanley E. Prussia, Robert L. Shewfelt, Bernhard Brueckner
R2,852 Discovery Miles 28 520 In stock

Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.
Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.
The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.
Key Features:
*Features contributions from leading experts providing a variety of perspectives
*Updated with 12 new chapters
*Focuses on application-based information for practical implementation
*System approach is unique in the handling of fruits and vegetables

Flour and Breads and their Fortification in Health and Disease Prevention (Hardcover): Victor R. Preedy, Ronald Ross Watson,... Flour and Breads and their Fortification in Health and Disease Prevention (Hardcover)
Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel
R3,405 R2,733 Discovery Miles 27 330 Save R672 (20%) Shipped within 7 - 12 working days

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se.

"Flour and Breads and their Fortification in Health and Disease Prevention" provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products.

Examines those flour and bread related agents that affect metabolism and other health-related conditions.

Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique.

Includes methods for analysis of flours and bread-related compounds in other foods.

Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover): Brijesh K. Tiwari, Aoife Gowen, Brian McKenna Pulse Foods - Processing, Quality and Nutraceutical Applications (Hardcover)
Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
R3,339 Discovery Miles 33 390 Shipped within 7 - 11 working days

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitaminssuggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.

First reference bringing together essential information on the processing technology of pulses

Addresses processing challenges relevant to legume and pulse grain processors

Delivers insights into the current state-of-art and emerging processing technologies

In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods"

Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover): Laurette Dube Obesity Prevention - The Role of Brain and Society on Individual Behavior (Hardcover)
Laurette Dube
R3,755 R3,032 Discovery Miles 30 320 Save R723 (19%) Shipped within 7 - 12 working days

Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design "temptation-proof" physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents.
This work presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity.
Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle.
* Explores the "brain-to-society" approach to obesity prevention, focusing on an integrative approach to addressing the obesity pandemic
* Presents both the nueroscientific and the behavioral factors that impact eating habits
* Identifies the challenges and suggests solutions for altering attitudes toward food on both an individual and a societal level

Enzymes in Food Processing (Hardcover, 3rd edition): Tilak W. Nagodawithana, Gerald Reed Enzymes in Food Processing (Hardcover, 3rd edition)
Tilak W. Nagodawithana, Gerald Reed; Series edited by Steve Taylor
R1,298 R1,207 Discovery Miles 12 070 Save R91 (7%) Shipped within 7 - 12 working days

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, vegetables, fruit, baked goods, milk products, and beer. Unlike earlier editions, it provides basic information on enzymes and their uses not adequately described in the current literature. Food technologists will find in this edition a description of the properties of those enzymes that are important in food processing, as well as a description of the properties of those enzymes that are important in food processing, as well as a description of the many applications of enzymes in the foods processing industry. The book is intended for food technologists, and will be of value to the microbiologist and enzyme chemist as well. This treatise provides a comprehensive treatment of enzymes used in food processing.
Key Features
* Covers genetic modification of enzymes in the food industry
* Discuss enzyme function and dependence on environmental parameters
* Explores practical applications of food enzymes in industry

Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New): Jacqueline B. Marcus Culinary Nutrition - The Science and Practice of Healthy Cooking (Hardcover, New)
Jacqueline B. Marcus
R1,678 R1,411 Discovery Miles 14 110 Save R267 (16%) Shipped within 7 - 12 working days

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development.

The Chemistry and Technology of Pectin (Hardcover): Reginald H. Walter The Chemistry and Technology of Pectin (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R1,972 Discovery Miles 19 720 Shipped within 7 - 11 working days

A book intended for food science researchers, technologists, students, and polymer chemists.;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. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New): Erik Voigt, Henry Jaeger, Dietrich Knorr Securing Safe Water Supplies - Comparison of Applicable Technologies (Paperback, New)
Erik Voigt, Henry Jaeger, Dietrich Knorr
R642 R554 Discovery Miles 5 540 Save R88 (14%) Shipped within 7 - 12 working days

Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants. This has proven to produce water of acceptable quality. Important points for application in household systems are low complexity, few training requirements, and easy transportation and distribution as well as a sufficiently high acceptance by the user. " "

Written and endorsed by the "European Federation of Food Science and Technology "thisbook compares a variety of purification systems. There is a growing evidence base on targeting water quality improvements to maximize health benefits, and it is believed that 4% of the global disease burden could be prevented by improving water supply, sanitation, and hygiene. Better tools and procedures to improve and protect drinking-water quality at the community and urban level, for example, through Water Safety Plans include the availability of simple and inexpensive approaches to treat and safely store water at the household-level.

*Provides single-source comparison of advantages and disadvantages relevant to the various practices of multiple water treatments

*Acknowledges the limitations of governmental interventions that need to be supplemented by individual practices such as home implementation systems

*Provides practical implementation insights and perspectives via graphs, tablesand charts that make information readily accessible and comparable"

Global Issues in Food Science and Technology (Hardcover): Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter... Global Issues in Food Science and Technology (Hardcover)
Gustavo V. Barbosa-Canovas, Alan Mortimer, David R. Lineback, Walter E L Spiess, Ken Buckle, …
R1,587 R1,319 Discovery Miles 13 190 Save R268 (17%) Shipped within 7 - 12 working days

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Tea in Health and Disease Prevention (Hardcover): Victor R. Preedy Tea in Health and Disease Prevention (Hardcover)
Victor R. Preedy
R3,224 R2,705 Discovery Miles 27 050 Save R519 (16%) Shipped within 7 - 12 working days

While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit.

This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

* Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases

* Assists in identifying therapeutic benefits for new product development

*Includes coverage and comparison of the most important types of tea green, black and white"

Sensory Evaluation Practices (Hardcover, 4th edition): Herbert Stone, Rebecca N Bleibaum, Heather A. Thomas Sensory Evaluation Practices (Hardcover, 4th edition)
Herbert Stone, Rebecca N Bleibaum, Heather A. Thomas
R1,821 R1,486 Discovery Miles 14 860 Save R335 (18%) Shipped within 7 - 12 working days

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.
Emphasizes the importance of a

Guide to Nutritional Supplements (Hardcover): Benjamin Caballero Guide to Nutritional Supplements (Hardcover)
Benjamin Caballero
R1,441 R1,265 Discovery Miles 12 650 Save R176 (12%) Shipped within 7 - 12 working days

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, this Guide is the ideal reference for nutritionsts and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements.

Focused on the nutritional values, impacts and interactions of supplements

Provides a science-based approach to determining the appropriate selection and application of supplements for improved diet and nutrition

Enological Chemistry (Hardcover): Juan Moreno, Rafael Peinado Enological Chemistry (Hardcover)
Juan Moreno, Rafael Peinado
R2,157 R1,759 Discovery Miles 17 590 Save R398 (18%) Shipped within 7 - 12 working days

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.

The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.

* Organized according to the winemaking process, guiding reader clearly to application of knowledge

* Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them

* Provides both theoretical knowledge and practical application providing a strong starting point for further research and development

Advances in Food and Nutrition Research, Volume 61 (Hardcover, 61st edition): Steve Taylor Advances in Food and Nutrition Research, Volume 61 (Hardcover, 61st edition)
Steve Taylor
R2,595 R2,421 Discovery Miles 24 210 Save R174 (7%) Shipped within 7 - 12 working days

"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application (Hardcover, New):... Modern Biopolymer Science - Bridging the Divide between Fundamental Treatise and Industrial Application (Hardcover, New)
Stefan Kasapis, Ian T. Norton, Johan B. Ubbink
R2,975 R2,407 Discovery Miles 24 070 Save R568 (19%) Shipped within 7 - 12 working days

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.
Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science.

* Real-world utilisation of fundamental science to achieve breakthroughs in product development
* Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals
* Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Breakthrough Food Product Innovation Through Emotions Research (Hardcover): David Lundahl Breakthrough Food Product Innovation Through Emotions Research (Hardcover)
David Lundahl
R1,178 R997 Discovery Miles 9 970 Save R181 (15%) Shipped within 7 - 12 working days

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume.

This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers.
Presents a behaviour-driven approach to innovation for the development of breakthrough food productsIllustrates a collaborative framework to inspire creativity and guide decision making through emotions insightsExplores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insightsDefines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impactExplains research methods that get to the "so whats" of insights through emotions researchProvides case studies and examples proving the value of the behavior-driven approach to food product innovation

Food Preservation Process Design (Hardcover, New): Dennis R. Heldman Food Preservation Process Design (Hardcover, New)
Dennis R. Heldman
R2,754 Discovery Miles 27 540 Shipped within 7 - 11 working days

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.
The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.
The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.
Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models

What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood... What Can Nanotechnology Learn From Biotechnology? - Social and Ethical Lessons for Nanoscience from the Debate over Agrifood Biotechnology and GMOs (Hardcover)
Kenneth David, Paul B Thompson
R1,892 Discovery Miles 18 920 Shipped within 7 - 11 working days

"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 nanotechnologies, particularly agricultural and other food-related applications. Exploring the environmental, social and ethical impact of nanotechnology in addition to the technical and economical impacts, it an ideal reference for any scientist, engineer, research program administrator, resource allocator, and NGO advocate.
Key Features:
*Addresses the growing concern over the responsibility of science to the impacted population
*Uses real-world experience to outline practical approaches for emerging technologies
*Addresses the concerns of science as well as social science

Laboratory Methods in Food Microbiology (Paperback, 3rd edition): W.F. Harrigan, Margaret E. McCance Laboratory Methods in Food Microbiology (Paperback, 3rd edition)
W.F. Harrigan, Margaret E. McCance
R2,564 Discovery Miles 25 640 Shipped within 7 - 11 working days

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.
CONTENTS INCLUDE
* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents

Polysaccharide Dispersions - Chemistry and Technology in Food (Hardcover): Reginald H. Walter Polysaccharide Dispersions - Chemistry and Technology in Food (Hardcover)
Reginald H. Walter; Series edited by Steve Taylor
R2,151 Discovery Miles 21 510 Shipped within 7 - 11 working days

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry

Introduction to Food Toxicology (Hardcover): Takayuki Shibamoto, Leonard F. Bjeldanes Introduction to Food Toxicology (Hardcover)
Takayuki Shibamoto, Leonard F. Bjeldanes; Series edited by Steve Taylor
R1,236 Discovery Miles 12 360 Shipped within 7 - 11 working days

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 adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues.
The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods.
Key Features
* Principles of toxicology
* Toxicities of chemicals found in foods
* Occurrence of natural toxins in plant and animal foodstuffs
* Food contamination caused by industry
* Toxic chemicals related to food processing
* Food additives
* Microbial toxins in foods

Industrial Gums - Polysaccharides and Their Derivatives (Hardcover, 3rd edition): James N BeMiller, Roy L. Whistler Industrial Gums - Polysaccharides and Their Derivatives (Hardcover, 3rd edition)
James N BeMiller, Roy L. Whistler
R7,918 Discovery Miles 79 180 Shipped within 7 - 11 working days

This standard reference covers the sources, manufacture, specifications, chemistry, physical properties, and current and potential uses of gums. It provides an outline of gums and their uses as well as an understanding of why gums behave in different ways, giving the reader an ability to select the best gum for a particular purpose. Chapters have been constructed to provide balanced information and chapter authors have been selected because of outstanding competence in their specialized areas. Industrial Gums is a useful reference for students and industrial researchers and engineers in chemical, industrial, and applied engineering, biochemistry, food technology, materials chemistry, pharmaceuticals, and biopolymers.

Food Packaging (Hardcover): Takashi Kadoya Food Packaging (Hardcover)
Takashi Kadoya
R1,561 Discovery Miles 15 610 Shipped within 7 - 11 working days

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume.
Key Features
* Sanitation and waste of food packaging materials
* Food packaging and energy in Japan
* New trends in the technology of food preservation
* Fresh and processed food packaging

Horse Feeding and Nutrition (Hardcover, 2nd edition): Tony J. Cunha Horse Feeding and Nutrition (Hardcover, 2nd edition)
Tony J. Cunha
R1,561 Discovery Miles 15 610 Shipped within 7 - 11 working days

This is the second edition of Horse Feeding and Nutrition which was originally published in 1980. It provides the latest information available for those interested in the feeding and nutrition of horses. This new edition has been entirely revised to include the large amount of new research information that has become available since publication of the first edition. Three new chapters have been added, entitled Feeding and Health-Related Problems, The Complexity of Proper Bone Formation, and Exercise Physiology. New feed and food crops, improved methods of production and processing, increased productivity of animals and crops, changes in animal products including more lean and less fat in meat and less fat in milk, longer shelf-life requirements of animal food products, and a myriad of new technological developments have resulted in a need to continually re-evaluate nutrient requirements and supplementation.
Sample diets are given, useful as guides in developing diets for horses. Suggested levels of protein, minerals, and vitamins for use in horse diets are presented. These can be used as guides which can be modified to suit the various feeding situations encountered in horse farms.
The volume of scientific literature is increasing rapidly each year. Moreover, its interpretation is becoming more complex. This increases the need for summarizing and interpreting these new developments in up-to-date books such as in this one.
Key Features
* Sample diets-useful as guides in developing diets for horses
* Suggested levels of protein, minerals, and vitamins for use in horse diets
* These can be used as guides which can be modified to suit the various feeding situations encountered in horse farms.

Nitrogen and Energy Nutrition of Ruminants (Hardcover): Tony J. Cunha Nitrogen and Energy Nutrition of Ruminants (Hardcover)
Tony J. Cunha; Volume editing by Ray L. Shirley
R1,978 Discovery Miles 19 780 Shipped within 7 - 11 working days

This comprehensive volume examines the interrelationships of nitrogen and energy nutrition of ruminants. It provides exhaustive coverage of basic concepts, applications, and new research developments.
Rumen microbial activity is emphasized. The author, an expert in animal nutrition, discusses new systems of determining dietary energy requirements, the effect of processing feedstuffs, and stress factors. He reviews the availability of nutrients in grains, distillers' grain residues, oilseed meals, molasses, silages, pastures, crop residues, and aquatic plants. Growth stimulants, nutritional management of ruminants in feedlots and pastures, and the value of feed additives are also among the topics considered.
The scope of coverage provided by this volume will make it the leading reference for teachers, researchers, consultants, livestock producers, feed manufacturers, and all others who are involved in ruminant feeding and nutrition.
From the Preface: This volume covers research on various nitrogen and energy feedstuffs and defines terminology commonly utilized in nitrogen and energy nutrition. The utilization of nitrogen and energy in oilseed meals, fish meals, cereal grains, distillers' residues, molasses, silages, grasses, hays, crop residues, animal waste, and nonprotein nitrogen sources is discussed. Details are given on development and utilization of net energy systems, systems for balancing total nitrogen, and nonprotein nitrogen with total digestible nutrients (TDN) or energy components of ruminant diets. Discussions are presented on metabolism, feedlot, milking, and grazing trials. Growth stimulants, processing of feedstuffs, type of animal, and environmental and management factors that affect feed intake, growth, feed efficiency, and quality of product are reviewed.
Emphasis is given to the contributions of ruminal microbes in upgrading forage and nonprotein nitrogen sources to higher-quality bacterial protein, as well as their ability to downgrade high-quality protein and waste nitrogen when protein is fed in excess of microbial needs. Research is presented on means to increase bypassing of the rumen to prevent nitrogen wastage when ruminants are fed concentrate diets. Contributions of ruminal microbes in utilizing cellulosic materials as lignocellulose and hemicellulose as well as starch and other carbohydrates are discussed.

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