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Overviews of books recently featured in FSTA written by one of IFIS' expert scientists.

Registered users of Food Science Central can view all Books, while Guest users can view the most recently published Books only.

Contents

Intellectual Property in the food technology industry. Protecting your innovation

This book covers Intellectual Property rights, patents, trade secrets, trademarks and licensing in relation to the food industry.

Animal production and animal science worldwide. WAAP book of the year 2007

This book provides an update, to 2007, on the animal industry and livestock science worldwide.

The impact of Fair Trade

This book discusses the welfare impact of Fair Trade, with special reference to income, consumption, wealth, environment, empowerment and gender.

A balanced omega-6/omega-3 fatty acid ratio, cholesterol and coronary heart disease

This book discusses evolutionary aspects of diet, the ω-6/ω-3 fatty acid ratio and cholesterol intake relative to health and coronary heart disease.

Slovak market for food, agricultural and non-food products -- prospects. Study 144/2009.

This book presents results of a study of the actual and potential markets in Slovakia for selected agricultural produce and products prepared from them.

Careers in food science. From undergraduate to professional

This book provides guidance for students and new employees in the food industry.

Food microbiology. An introduction. 2nd edition

This book provides an overview of food microbiology, with expanded coverage of food fermentations and the role of viruses and prions in foodborne disease.

Food allergy. Adverse reactions to foods and food additives

This book provides a comprehensive reference for those treating patients with food allergy or suspected allergy, covering adverse reactions to foods and food additives in children and adults.

Diacylglycerol oil. 2nd edition

This book, a 2nd edition, covers the latest safety and regulatory information, physicochemical properties and applications of diacylglycerol oil.

Advances in food dehydration

The book discusses advances in food drying technology, and explains the structural and physicochemical changes in foods during the drying process.

Krause's food & nutrition therapy

This book provides an authoritative text on food and nutrition therapy. The 12th edition includes new chapters on medical nutrition therapy for psychiatric disease and developmental disorders.

Kinetic modeling of reactions in foods

This book covers the use of kinetic modelling to predict and control food quality, and is aimed at students, graduates and researchers in food science and technology.

Biosensing for the 21st Century

This book on biosensing for the 21st Century includes a short history of biosensors, as well as developments and trends in biosensor technology.

Investigations of the rheological properties of honey in crystallized states. Treatises and Monographs. (Badania wlasciwosci reologicznych miodu w postaci skrystalizowanej. Rozprawy Naukowe i Monografie.)

This monograph investigates the rheological properties of crystallized honey as well as interactions between the crystalline and liquid phases of the honey.

Biotechnology for beginners

This book provides an overview of biotechnology applications and is intended for professionals and students in the life sciences.

Life cycle nutrition. An evidence-based approach

This book explores nutritional foundations and the growth, development and normal functioning of individuals through each stage of life.

Water preparation. Chemistry and chemical processes. (Wasseraufbereitung. Chemie und chemische verfahrenstechnik.)

This manual on water treatment includes sections on general basic chemistry, definitions of terms used in water chemistry and corrosion in drinking water supply systems.

The transformation of agri-food systems. Globalization, supply chains and smallholder farmers

This book discusses the transformation of agri-food systems, with reference to globalization, supply chains and impacts upon smallholder farmers.

Bees and their role in forest livelihoods. A guide to the services provided by bees and the sustainable harvesting, processing and marketing of their products

This volume, no. 19 in the Non-Wood Forest Products series, provides basic information about managing wild bees and on the use of their products.

Designing functional foods. Measuring and controlling food structure breakdown and nutrient absorption

This book considers the key issues relating to the application and development of specialist functional foods.

Grape vs. grain

This book provides a historical, technological, social and nutritional comparison of wine and beer.

FAO/WFP Joint guidelines for Crop and Food Security Assessment Missions (CFSAMs)

This book provides guidelines for FAO/WFP Crop and Food Security Missions (CSFAM) which are intended to offer basic information and practical guidance for anyone who participates in a FAO/WFP mission.

Preventive nutrition. (Prventivni vyziva.)

This textbook on preventive nutrition describes the important role of nutrition in the prevention of a range of diseases and disorders.

The world of foods - a handbook for consumers. Recommendations for what to be aware of when shopping and handling foods. (Pruvodce svetem potravin. Rady spotrebitelum, na co si davat pozor pri nakupovani a manipulaci s potravinami.)

This publication provides information on aspects of food quality and safety and presents quality indicators of foods for consumers to be aware of during shopping and handling of foods.

CZ menu

This publication presents foods with EU Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels in relation to a brief characterisation of the product, its historical background, its image and characterization of the geographical area.

The state of world fisheries and aquaculture 2008

This book discusses the state of world aquaculture and fisheries in 2008.

Functional foods: principles and technology

This book, which is intended for students and professionals, provides an introduction to foods that have health-promoting properties beyond their basic nutritional value, such as antioxidants, dietary fibre, prebiotics and probiotics, lipids and soybeans.

Drying technologies in food processing

This book discusses drying technologies used by the food industry and their underlying scientific principles and effects.

Producer organisations and market chains. Facilitating trajectories of change in developing countries

This book discusses different approaches towards support for producer organisations in terms of providing economic services to their members, focusing on developing countries.

Kirk-Othmer food and feed technology, 2 volume set

This two-volume set features selected articles from the 5th edition of the Kirk-Othmer Encyclopedia of Chemical Technology.

Responsible fish trade

This document comprises the Technical Guidelines for Responsible Fish Trade that were adopted by the 11th session of the FAO Sub-Committee on Fish Trade in Bremen, Germany, on 6 June 2008.

Foodborne disease outbreaks. Guidelines for investigation and control

This book provides guidelines regarding the investigation and control of foodborne disease outbreaks.

Handbook of hydrocolloids

This book reviews >20 hydrocolloids with emphasis on structure, processing, functional properties, applications and regulatory status.

Meals in science and practice. Interdisciplinary research and business applications

This reference on meals considers: defining meals; studying meals; solo and family eating; teaching through meals; meals worldwide; concepts for meals; and meals as art.

Biotechnology in flavour production

This book provides an overview of the role of biotechnology in the production of flavour compounds and the modification of food flavour.

Food constituents and oral health. Current status and future prospects

This book presents recent research on the effects of food components on oral health. Subjects include: oral diseases and the impact of nutrition, food components and oral health, and developments in technology and products for oral health.

German standardized methods for analysis of fats, fat products, surfactants and related products. 13th supplement to the 2nd edition

This supplement details new or revised standard methods for the analysis of fats and oils, fat and oil products, surfactants and related products, and thus updates this series of manuals to 2008.

Consumer driven cereal innovation. Where science meets industry

This book includes papers from various presentations, and all abstracts from the 1st Spring Meeting of the European section of AACC International. Innovation challenges faced by the cereal industry in order to meet consumer demands were considered.

Dietary fiber. An international perspective for harmonization of health benefits and energy values

Proceedings of the Symposium on Dietary Fiber (Sept. 17–18, 2004, in Osaka, Japan) are presented in 4 sections on: definitions, analytical methods and energy value; estimation of energy value; physiological effects; and application as a food ingredient.

The Australian and New Zealand Olive Industry Directory 2009

This directory includes: an overview of the olive industry in Australia and New Zealand; information on growers and producers, olive suppliers, olive industry organizations, and writers and media; and a calendar of relevant events.

Endocrine-disrupting chemicals in food

This book considers endocrine disrupting chemicals, in particular their effects on health, their origin and analysis, and assessing risk for these contaminants in food.

The future of animal farming. Renewing the ancient contract

This publication focuses on the future developent of animal husbandry and the importance of animal welfare as a part of a sustainable farming policy.

Citrus fruit. Biology, technology and evaluation

This book provides a comprehensive reference on citrus fruit biology, biotechnology and quality. Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist or dietician.

Thermal processing of food. Potential health benefits and risks

This book presents current scientific knowledge concerning the health effects of thermal food processing.

Waste management for the food industries

This publication describes the current state of environmental management systems for food industry wastes.

Design & development of biological, chemical, food and pharmaceutical products

This book provides an accessible introduction to product development, with an emphasis on practical experience and projects.

Computer vision technology for food quality evaluation

This book, which is intended for engineers and technologists in the food industry, provides critical, comprehensive and readily accessible information on the art and science of computer vision technology.

Advances in deep fat frying of foods

This book provides background on the engineering aspects of deep fat frying, discusses flavour acquisition during frying and delineates novel frying technologies employed to make fried foods healthier.

Whey processing, functionality and health benefits

This book covers the processing, functional properties and health benefits of whey.

Effective cross-border monitoring systems for waterborne microbial pathogens. A plan for action

This book on cross-border monitoring of water for microbial pathogens covers threats to human health, design of data collection systems, and development of comprehensive monitoring programmes.

Dairy processing and quality assurance

This book covers the steps involved in processing milk and other dairy products, including quality assurance aspects.

Wheat. Chemistry and technology. Fourth edition

This reference book reviews: development, structure, and mechanical properties of wheat grain; wheat milling; flour quality criteria; wheat gluten; nutrients and phytochemicals in wheat grain; wheat enzymes and enzyme inhibitors; and transgenic manipulation of wheat quality.

Permitted -- forbidden in the restaurant and catering sector

This 7th, revised and expanded edition of this manual of food law is relevant to the hotel, restaurant and catering sector in Germany.

This book examines developments in the world market for sugar and other sweeteners, and considers barriers to international trade in these commodities.

Records 1-54 of 54

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