Product Description
Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter allow them to learn the basics of how to think about a problem or situation creatively and critically. A case study is also included in each chapter that builds interest in the material. Each chapter then concludes with a postscript that solidifies the nutritionists’ understanding of the links between the science and application. ... Read more

Customer Reviews (1)

on time/good service
Great service. I was eligible for super-saver shipping, and received my book within the next 3 days. Wonderful experience. ... Read more

Product Description
Designed primarily for the non-Food Science major, thistextbook presents principles of food science for the nutrition,dietetics, hospitality, and culinary arts student enrolled in anintroductory food science course. As in the first edition the book iseasily readable. Chapters follow the order of the USDA's Food GuidePyramid, beginning with foods appearing at the base of the Pyramid -the bread, cereal, rice, and pasta foods, and continuing with foodsthrough the top of the Pyramid - the fatty, oils, and sweets. Achapter on baked products covers batters and doughs, and builds uponinformation in earlier chapters. The last chapters cover aspects offood production and government regulation. For this second edition the authors have expanded the conceptsrelating to material in all chapters, including quality, gums, organicfood, irradiation, biotechnology, sugar substitutes, fat replacers,packaging, health claims, and dietary guidelines. There is also a newchapter dedicated to a discussion on emulsification and foams. Inaddition, the index has been revamped. As nutrition and food safety continue to be important issues, whereapplicable, individual chapters contain sections on nutritive valueand safety concerns regarding the foods discussed. Additionally, eachchapter contains a glossary and helpful references useful for furtherstudy. Using a multidisciplinary approach, Essentials of Food Science,Second Edition combines food chemistry, food technology, andfood preparation into one single source of information. ... Read more

Customer Reviews (2)

A very good book for introduction of food science
Although this book introduced itself as a book for non food science majors (e.g. nutrition or nursing), I have a M.S. degree in Food Science and still find it useful. It has a very broad coverage of each area in Food Science, and give you some explanations of food chemistry. If you want to know more about the chemistry, you can then refer to books of CHO chem, protein Chem or lipid Chem.

Very good book, easy to understand, enjoyable to read.

Technical hand book for understanding food
I purchased this book to accompany McGee "on Food and Cooking" and although it was interesting and thorough, the book should be considerd by advanced users.The book touches on chemical composition as opposed to functionality as it applies to cooking. ... Read more

Product Description
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles.It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.


* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author ... Read more

Product Description

Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.

Product Description

This is the first book to focus entirely on viruses in foods. It collates information on the occurrence, detection, transmission, and epidemiology of viruses in various foods. Although methods for bacterial detection in food are available, methods for detection of viruses in food, with the exception of shellfish, are not available. It is important, therefore, to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food.

This book addresses these issues along with strategies for the prevention and control of viral contamination of food.

Product Description
Continuing this excellent series, Microorganisms in Foods7 describes the role of microbiological testing in modern foodsafety management systems. It explores how risk assessment and riskmanagement can be used to establish goals - known as "tolerable levelsof risk" or "food safety objectives" - for use in controllingfoodborne illness, and provides guidelines for establishing effectivemanagement systems to control specific hazards in foods. It describesthe respective roles of industry and government, recognizing that itis through their collective actions that effective food safety systemsare developed and verified, and helps countries determine whetherimported foods have been produced with an equivalent level ofprotection. This groundbreaking book will be of interest to food microbiologists,researchers, and others in the food industry, regulatory agencies andacademia worldwide. The information has been prepared by the International Commission onMicrobiological Specifications for Foods (ICMSF). The ICMSF was formedin response to the need for internationally acceptable andauthoritative decisions on microbiological limits for foods moving ininternational commerce. Currently the membership consists of eighteenfood microbiologists from eleven countries, drawn from governmentallaboratories in public health, agriculture, and food technology, fromuniversities and from the food industry. ... Read more

Product Description
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.

Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

*Appeals to sensory experts both in academia and business
*Discovered new optimization is based on integration of sensory descriptive and consumer research data
*New sensory information with imagery ... Read more

Product Description
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.

Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features:

• A comprehensive review of the latest opportunities in this commercially important sector of the food industry
• Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
• Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
• Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients

• Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Product Description
Stormy debates about genetically engineered (GE) food have raged throughout the world in recent years, and the issue is now more potent than ever. Seventy to eighty percent of processed foods now sold in supermarkets contain genetically engineered ingredients, and the trend is growing at a startling rate. This second, completely revised edition of Genetically Engineered Food is an all-in-one guide written specifically to help consumers educate themselves about the risks posed by GE foods. Ronnie Cummins and Ben Lilliston, both leading consumer advocates, provide comprehensive, up-to-the-minute, action-inspiring information, including how to identify GE foods, products to avoid, brands that are GE-free, and how to shop and act with a purpose. They discuss all of the ethical, environmental, and health arguments against GE food, how these foods are being regulated in the United States and abroad, and why consumers are right to oppose them. Genetically Engineered Foods is the first and still one of the few consumer-oriented guides addressing this important subject. ... Read more

Customer Reviews (17)

Another Point of View
Interestingly, I look at this issue in quite a different way. GM food is tested and has been shown to be safe. I try my best to search out GM products and avoid untested organic stuff!

DECIDE BEFORE YOU EAT IT !
Genetically engineered food has not been proven that causes obvious dangerous results.This is what the major food companies claim to be true and this is what they use as a strong argument for not labeling the products that contain genetically engineered ingredients. This book does what governments should have done around the world years now uncovers all the companies that use such ingredients after have been tested. Explains why the dangerous disinformation we get from the promoters of the gene foods can be dangerous not only for our health but for the future of humankind and goes even deeper analyzing the structure of this propaganda and how it works. At the end includes a list of companies with real organic foods and many sources like books lists catalogues web sites were you can find the informations you need to find what we should eat.
I must mention that i had really good time reading this book and specially the part that mentions the six myths that the companies use to present us the genetically engineered food as the panacea that is going to save the world. I doubt that your life is going to be the same after you will gather all these information.
P.S. it deserves five stars because it makes you feel much safer after you read it.

A Resourceful Book
This is a wonderful, resourceful book that captured my attention as I read all about genetically engineered food and the companies that deal with them.

I particularly liked the resources found in the back, ranging from the CSA's to listings of Organic Seed Companies. I also appreciated reading about the names of companies that do not produce genetically engineered food. Excellent!

I wish there was more information......
As far as it goes, GENTICALLY ENGINEERED FOODS is an excellent book. My only complaint is that the research to date on this topic is pathetic. Of course this is exactly what Ronnie Cummings says. For whatever reason, the Clinton administration and the current administration don't seem to be overly concerned about what is happening to our food supply. The amazing thing is that most GMOs hit the market in the past 10 years. If you weren't paying attention in the 1990s, you need to know that you probably were not alone. The bottom line is that the food you are eating today is not what we ate as recently as 15 years ago.

We all heard about the Monarch butterflies and the bovine growth hormone, but most of us had no idea just how many organisms--plants and animals--had been altered and were now part of the food chain. Cummins book describes just what we missed and although he writes somewhat provocatively, much of what he has to say is being said by others.In fact, the Monsanto potato has been discussed in many books and articles. Fortunately, big businesses like McDonald's are beginning to pay attention.

Since the government can't or won't act, bringing about a difference will be up to the public.You can vote with your food dollars. Although you may not be ready to go completely organic (you really should for your health's sake) you can at least avoid the worst kinds of foods. The bottom line is that we really don't know what GMOs will do to the human body. I for one am not ready to be an experimental subject and I certainly don't want children to become subjects either. Read this book and act.

A Book that Needed to be Written
I knew instinctively that I was against GE foods, and absolutely in favor of mandatory labeling of GE foods, but I did not know the actual facts behind the argument against GE foods.This book lays out those facts clearly.The authors make no attempt to hide the fact that they are against GE foods, but they do not let their bias get in the way of their reporting of the facts.There's no ranting and raving or kook-talk going on here.True, there are not enough facts to go around on this issue, but what few *independent* studies have been done have produced alarming results.The book also does an excellent job of illustrating how so many other countries around the world have absolutely rejected GE foods.The costs paid by the American farmer are also discussed.And there is a ton of consumer-related info.If you eat food, you need this book. ... Read more

Product Description
Examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques.Qualitatively and quantitatively formulates the principles of food preservation and storage stability.Offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation, and high-pressure processing. ... Read more

Product Description
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void.

Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike. ... Read more

Customer Reviews (1)

Highly recommended as a basic and seminal text and professional reference for the study of the food sciences
Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii, Manoa, Honolulu, Hawaii), Leo M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent, Belgium), Gopinadhan Paliyath (Associate Professor, Department of Plant Agriculture, University of Guelph, Guelph, Ontario, Canada), and Benjamin K. Simpson (Associate Professor and Enzymologist, Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada), Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food. Detailing many various agricultural commodities, specific foods and products in terms of their biochemical makeup, Food Biochemistry & Food Processing provides expansive research based overview of all types of food products. Food Biochemistry & Food Processing is very highly recommended as a basic and seminal text and professional reference for the study of the food sciences, including biochemistry, enzymology, and food processing.
... Read more

Product Description
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.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health. ... Read more

Product Description
Ideal for both quick reference and detailed study, the subject areas covered include: chemistry; cells and respiration; food poisoning and food spoilage; metabolism and energy; vitamins; energy; food quality; processing; dairy products and eggs. ... Read more

Product Description
Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.

Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation

A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught. ... Read more

Product Description
This edition, written for readers who have an adequatebackground in chemistry, continues the emphasis of the scientific aspects ofthe study of foods.Drawing upon the basic sciences ofchemistry, physics, microbiology, and physiology, it provides readers with anunderstanding of the complex nature of food and the changes that occur when itis prepared, processed and stored, whether at home, in the industrial kitchen,or in industry.The book integrates the theoretical and practical aspectsinvolved in the production and handling offoods. ... Read more

Customer Reviews (1)

Good Condition, a little worn though
Good book, helpful if slightly outdated. Seller was good to work with, an average textbook transaction. ... Read more

Product Description
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix.

Key Features
* Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods
* Suggested exercises at the end of each chapter provide students with needed experience in designing experiments
* Extensive bibliographies of food science literature
* Appendix of basic formulas and procedures ... Read more

Product Description
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processing environment, and investigates measures to control health hazards, including the control of microbes. A special feature is its emphasis on food quality programs, with current information on HACCP and other quality programs such as ISO 9000. Food sanitarians and technologists, microbiologists, students and academicians in food science and nutrition, and public health will find this text invaluable in their understanding of sanitary food processing methods, food sanitation programs, and food-borne diseases.

Key Features
* Traces the development of food processing knowledge
* Examines implications to human health
* Provides an understanding of the food processing environment
* Investigates measures to control health hazards ... Read more

Product Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry. ... Read more

Customer Reviews (1)

One of the Best
This book is a "must have" for any one who is interested in the meat industry.It provides much of the needed scientific background in one concise volume.I definately recommned it as a book to have on your shelf as a reference.I especially appreciate the fact that it covers some of the basic biochemical principles of muscle growth and postmortem muscle biology as well as some more applied food science concepts.For those who are interested in teaching an undergraduate class, it is probably a little too advanced, but is perfect for a graduate class. ... Read more

Product Description
Discusses the role of food, what it does and how it acts inside the body, through explanatory text and science activities. ... Read more

Customer Reviews (1)

Very interesting and fun!!!
I loved this book!It gave me such neat ideas that I can use for food experiments.It also was filled with interesting facts...I have learned so much about food and nutrients from this book.Anyone who enjoys learningabout the make-up of food will love this book. ... Read more