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« joe regenstein »

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  • Food Protein Chemistry

    An Introduction for Food Scientists

    par Joe Regenstein ...
    Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes ... En savoir plus

    $64.99 CAD

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  • Dinner at the New Gene Café

    How Genetic Engineering Is Changing What We Eat, How We Live, and the Global Politics of Food

    par Bill Lambrecht ...
    The definitive book on the rise of biotechnology and genetic modification in the world's food supply, a growing topic of fierce international debate.Biotech companies are racing to alter the genetic building blocks of the world's food. In the United States, the primary venue for this quiet revolution, the acreage of genetically modified crops has soared from zero to 70 million acres since 1996. ... En savoir plus

    $15.19 CAD

  • Guide to Food Safety and Quality During Transportation

    Controls, Standards and Practices

    par John M. Ryan ...
    Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and ... En savoir plus

    $131.99 CAD

  • Chemistry and Biology of Winemaking

    par Ian S Hornsey ...
    Someone once said that 'wine is a mixture of chemistry, biology and psychology'. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today's sophisticated products sampled over a meal. The Chemistry and Biology of ... En savoir plus

    $37.59 CAD

  • Fish Canning Handbook

    Modifié par Les Bratt ...
    Fish Canning HandbookFish Canning HandbookEdited by Les BrattCanning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that ... En savoir plus

    $263.99 CAD

  • Chiral Recognition in Separation Methods

    Mechanisms and Applications

    Modifié par Alain Berthod ...
    Collections series Chemistry and Material Science (R0)
    What drives a scientist to edit a book on a speci c scienti c subject such as chiral mechanisms in separation methods? Until December 2005, the journal Analytical Chemistry of the American Chemical Society (Washington, DC) had an A-page section that was dedicated to simple and clear presentations of the most recent te- niques or the state of the art in a particular eld or topic. The “A-page” ... En savoir plus

    $256.19 CAD

  • Plant Biotechnology, Volume 2

    Transgenics, Stress Management, and Biosafety Issues

    Modifié par Sangita Sahni, Bishun Deo Prasad, Prasant Kumar ...
    This volume is the second of the new two-volume Plant Biotechnologyset. This volume covers many recent advances in the development of transgenic plants that have revolutionized our concepts of sustainable food production, cost-effective alternative energy strategies, microbial biofertilizers and biopesticides, and disease diagnostics through plant biotechnology. With the advancements in plant ... En savoir plus

    $254.99 CAD

  • Strategies for Reducing Drug and Chemical Residues in Food Animals

    International Approaches to Residue Avoidance, Management, and Testing

    Modifié par Ronald E. Baynes, Jim E. Riviere ...
    Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock.Focuses attention on drug and chemical residues in edible animal productsCovers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animalsDetails ... En savoir plus

    $185.99 CAD

  • Glucose Intake and Utilization in Pre-Diabetes and Diabetes

    Implications for Cardiovascular Disease

    Modifié par Betsy Dokken, Ronald Ross Watson ...
    This important reference, edited by Ronald Ross Watson and Betsy Dokken, collects the research needed to make the distinct connection between pre-diabetes, diabetes, and cardiovascular disease. Glucose Intake and Utilization in Pre-Diabetes and Diabetes: Implications for Cardiovascular Disease explains the mechanisms of progression from pre-diabetes to diabetes to cardiovascular disease. Since pre ... En savoir plus

    $156.99 CAD

  • Oxidation in Foods and Beverages and Antioxidant Applications

    Understanding Mechanisms of Oxidation and Antioxidant Activity

    Modifié par Eric A Decker, Ryan J Elias, D. Julian McClements ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications ... En savoir plus

    $243.99 CAD

  • Food Selection and Preparation

    A Laboratory Manual

    par Frank D. Conforti ...
    Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides students through the fundamentals and basic principles of food preparation, from the recipe to the table, from the raw ingredients to the final product.This manual equips students with a working ... En savoir plus

    $69.99 CAD

  • Analytical Methods for the Assessment of Maillard Reactions in Foods

    par Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto, Salvatore Parisi ...
    Collections series Chemistry and Material Science (R0)
    This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be ... En savoir plus

    $64.99 CAD