Dictionary of Food Compounds. Additives, Flavors, and Ingredients by Shmuel Yannai

Dictionary of Food Compounds. Additives, Flavors, and Ingredients by Shmuel Yannai

Dictionary of Food Compounds. Additives, Flavors, and Ingredients by Shmuel Yannai
Publisher: Chapman and Hall/CRC; (October 24, 2003) | ISBN: 1584884169 | Pages: 1784 | PDF | 35.7 MB

The resulting Dictionary of Food Compounds is available both in hard copy and electronically as a CD-ROM product. Each has its own advantages. There is nothing to rival the ease of consulting a book version for quick queries and for browsing to get an overall view of the whole Þeld. On the other hand, the electronic version is searchable by chemical substructure as well as text and, for obvious reasons, is much more easily updated so that the user can get a very rapid summary of new developments in the science. The Dictionary is aimed not only at food scientists and technologists, but at the wide range of people whose work brings them into contact with the regulatory aspects of food supply and monitoring.

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Packaging Research in Food Product Design and Development

Packaging Research in Food Product Design and Development

Packaging Research in Food Product Design and Development
Publisher: Wiley | Pages: 280 | 2009-09-15 | ISBN 0813812224 | PDF | 4 MB

Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, Packaging Research in Food Product Design and Development uniquely combines consumer liking, segmentation and “how to” business methodology with a detailed treatment of the different facets of concept research.

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Molecular Detection of Foodborne Pathogens

Molecular Detection of Foodborne Pathogens

Molecular Detection of Foodborne Pathogens By Dongyou Liu
Publisher: CRC 2009-07-28 | 905 Pages | ISBN: 1420076434 | PDF | 11.3 MB

While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases — such as the recent salmonella outbreak linked to various peanut butter products — continue to be reported with alarming frequency.

All-Encompassing Guide to Detection Techniques

One of the most effective ways to control and prevent human foodborne infections is to implement a pathogen surveillance system. Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, Molecular Detection of Foodborne Pathogens demonstrates how to implement a surveillance system that uses state-of-the-art molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens concerned.

Included in each chapter:
Concise review of the selected pathogen in respect to its biology, epidemiology, and pathogenesis
Summary of molecular detection methods available
Description of clinical/food sample collection and preparation procedures
Selection of robust, effective, step-by-step detection protocols
Discussion of the current challenges and ongoing research needs to further extend utility and performance of molecular diagnostic methods

With proven, ready-to-use protocols (including commercial kits), this globally pertinent resource demonstrates how speedy and effective detection methods can lead to more lives saved and a consistently safe, quality, and trustworthy food supply.

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Protein Engineering and Design (2009)

Protein Engineering and Design (2009)

Protein Engineering and Design
Publisher: CRC | Language: English | ISBN: 1420076582 | 416 pages | Data: 2009 | PDF | 6 Mb

Description: Experimental protein engineering and computational protein design are broad but complementary strategies for developing proteins with altered or novel structural properties and biological functions. By describing cutting-edge advances in both of these fields, Protein Engineering and Design aims to cultivate a synergistic approach to protein science.

Experimental Protein Engineering


The first half of the book discusses experimental approaches to protein engineering and starts by describing several high-throughput screening platforms for protein engineering. Key techniques used for diversity generation are also discussed. The next few chapters present examples of therapeutics, enzymes, biomaterials, and other proteins that have been engineered by rational or combinatorial approaches. The section finishes with a chapter on the use of non-natural amino acids in protein engineering.

Computational Protein Design

The second half of the book introduces computational protein design, beginning with a chapter on computational and informatics algorithms used in protein engineering. Core components of computational protein design are then discussed in detail, and examples of heuristic protein design are provided. Subsequent chapters present examples of how computational design has played a critical role in advancing the field of protein engineering. Concluding with a chapter outlining current challenges in the field, this book makes computational protein design and diversity-oriented protein engineering widely accessible to a broad audience in academia and industry alike.

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The Metabolic Pathway Engineering Handbook: Fundamentals (2009)

The Metabolic Pathway Engineering Handbook: Fundamentals (2009)

The Metabolic Pathway Engineering Handbook: Fundamentals
Publisher: CRC | Language: English | ISBN: 1439802963 | 678 pages | Data: 2009 | PDF | 9 Mb

Description: This first volume of the Fundamentals provides Escherichia coli , yeaststreptomyces, filamentous fungi, and mammalian cells using cell culture.Christine Smolke, who recently developed a novel way to churn out large quantities of drugs from genetically modified brewer’s yeast, is regarded as one of the most brilliant new minds in biomedical engineering. In this handbook, she brings together pioneering scientists from dozens of disciplines to provide a complete record of accomplishment in metabolic pathway engineering. With a wealth of cutting edge research and analysis, this work also serves as an invaluable resource for those seeking to add their own contributions. Organized by topic, this 3000 page reference is available as two volumes that can be purchased individually or as a set.

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Food Security and Environmental Quality in the Developing World

Food Security and Environmental Quality in the Developing World

Rattan Lal, David O. Hansen, Norman Uphoff, Steven A. Slack, "Food Security and Environmental Quality in the Developing World"
CRC | 2002 | ISBN: 1566705940 | 480 pages | PDF | 3,3 MB

Can developing countries meet the food requirements of their growing populations without jeopardizing a natural resource base that is already under great stress? Can increases in food production achieved in the past two decades be sustained in the next two decades? Can developing countries achieve freedom from hunger and malnutrition for their entire populations? How can food security be reconciled with environment quality in an industrializing society? Leading authorities, from soil scientists to economists, address these critical questions in Food Security and Environmental Quality in the Developing World. With a focus on India, this book reviews the state of natural resources, fertilizer and energy needs, and the potential importance of biotechnology as they affect all developing countries. It then addresses issues pertaining to water quality, agricultural chemicals, and pesticide residues on food. Part Three examines water harvesting, post-harvest food losses, storage and processing of animal products, and sustainability and inequality issues. The next sections deal with poverty alleviation, microfinance, gender equity, policy issues, and the role of the public sector. Finally, the book considers emerging issues and priorities. Developing countries have achieved an impressive increase in total food production over the past two decades, but at a high cost to environmental quality. As the populations of these countries continue to grow, soil degradation, pollution and contamination of natural waters, deteriorating air quality, and growing dependence on expensive and diminishing fossil fuels become increasing concerns. Food Security and Environmental Quality in the Developing World takes on the crucial challenge of enhancing agricultural production while reversing the alarming trends in soil and environmental degradation.

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Alan R. Sams, "Poultry Meat Processing"

Poultry Meat Processing

Alan R. Sams, "Poultry Meat Processing"
CRC; 1 edition (December 26, 2000) | English | 0849301203 | 344 pages | PDF | 5.40 MB

Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systemsThis exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.

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The Genetic Diversity of Cacao and Its Utilization By B. G. D. Bartley

The Genetic Diversity of Cacao and Its Utilization

The Genetic Diversity of Cacao and Its Utilization By B. G. D. Bartley
Publisher: CABI 2005-10-06 | 400 Pages | ISBN: 0851996191 | PDF | 3.9 MB

An understanding of genetic resources is an essential prerequisite for any breeding program. The cacao (Theobroma cacao) plant has a rich genetic diversity that exists at two levels: that of the primitive populations in the area of original distribution of the species, and that of the derived cultivated populations. This book provides a comprehensive review of our current knowledge of this subject. Starting with the foundations of genetic diversity in the Amazonian and Caribbean regions, it describes how this has developed in cultivated populations, first in South America and around the Caribbean, and then beyond the Americas. It then describes the relationships between populations and how the genetic resources can be utilized to produce new cultivars.

The book is written by an acknowledged world expert with 50 years of experience in the subject, and should provide a unique knowledge base upon which further work can be based. It will interest workers in plan genetics and breeding, botany, and the cocoa and chocolate industry.

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H.L.M. Lelieveld, "Hygiene in Food Processing (Woodhead Publishing in Food Science and Technology)"

Hygiene in Food Processing (Woodhead Publishing in Food Science and Technology)

Posted By : masin | Date : 26 Aug 2009 21:53:20 | Comments : 0

H.L.M. Lelieveld, "Hygiene in Food Processing (Woodhead Publishing in Food Science and Technology)"
CRC; 1st edition (August 15, 2003) | English | 0849312124 | 408 pages | PDF | 3.13 MB

Reference provides a comprehensive review of good hygiene practice for the food industry. Covers regulatory context, and the international context and regulation in the EU and the USA.

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Sterilization of Food in Retort Pouches (Food Engineering Series)

Sterilization of Food in Retort Pouches (Food Engineering Series)

Posted By : masin | Date : 25 Aug 2009 22:36:24 | Comments : 0

"Sterilization of Food in Retort Pouches (Food Engineering Series)"
Springer; 1st edition (September 6, 2006) | English | 0387311289 | 205 pages | PDF | 5.01 MB

The subject of sterilization of food in cans has been well studied both experimentally and theoretically, but very limited work has been undertaken to study the sterilization of food in pouches. Sterilization of Foods in Retort Pouches examines the important interaction between fluid mechanics, heat transfer and microbial inactivation during sterilization of food in pouches. Such interaction is complex and if ignored would lead to incorrect information not only on food sterility but also on food quality.
Sterilization of Foods in Retort Pouches is useful for engineers and food scientists where heat transfer is one of the basic disciplines. It is also suitable as a text for postgraduate students and researchers.

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Solving Problems in Food Engineering

Solving Problems in Food Engineering

* Allows those with little or no background in engineering to grapple with food engineering problems

* Includes supplemental text that covers the basics of food engineering problem solving

* Carefully graded practice problems progress from easy to complex

Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems. The book covers problems in fluid flow, heat transfer, mass transfer, and the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychrometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution. Some of the problems progress from elementary level increasing difficulty so that the book is useful to food science as well as food engineering students.

Enjoy this great book! Brought to you by Jokhio Salahuddin Kohistani.
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