Search Results - "food"

The state of food and agriculture : 2013: food systems for better nutrition.

Subjects: “…Food supply.…”
An electronic book accessible through the World Wide Web; click to view

The state of food and agriculture : 2013: food systems for better nutrition.

Subjects: “…Food supply.…”
An electronic book accessible through the World Wide Web; click to view

Food security in a food abundant world : an individual country perspective /

Subjects: “…Food security.…”
An electronic book accessible through the World Wide Web; click to view

Food security in a food abundant world : an individual country perspective /

Subjects: “…Food security.…”
An electronic book accessible through the World Wide Web; click to view

Advances in thermal and non-thermal food preservation

Table of Contents: “…Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology.…”
An electronic book accessible through the World Wide Web; click to view

Microbial risk analysis of foods

Table of Contents: “…Qualitative risk assessment / Marion Wooldridge -- Using risk assessment principles in an emerging paradigm for controlling the microbial safety of foods / Richard C. Whiting and Robert L. Buchanan -- Microbial ecology in food safety risk assessment / Tom Ross -- The modular process risk model (MPRM): a structured approach to food chain exposure assessment / Maarten J. …”
An electronic book accessible through the World Wide Web; click to view

Advances in foodscience and technology.

Subjects: “…Food industry and trade.…”
An electronic book accessible through the World Wide Web; click to view

Advances in microbial food safety.

Table of Contents: “…Pathogen surveillance, detection and identification -- part IV. Food preservation techniques -- part V. Pathogen control management -- part VI. …”
An electronic book accessible through the World Wide Web; click to view

Safety evaluation of certain food additives and contaminants /

Subjects: “…Food additives.…”
An electronic book accessible through the World Wide Web; click to view

Microbial risk analysis of foods

Table of Contents: “…Qualitative risk assessment / Marion Wooldridge -- Using risk assessment principles in an emerging paradigm for controlling the microbial safety of foods / Richard C. Whiting and Robert L. Buchanan -- Microbial ecology in food safety risk assessment / Tom Ross -- The modular process risk model (MPRM): a structured approach to food chain exposure assessment / Maarten J. …”
An electronic book accessible through the World Wide Web; click to view

Advances in foodscience and technology.

Subjects: “…Food industry and trade.…”
An electronic book accessible through the World Wide Web; click to view

Advances in microbial food safety.

Table of Contents: “…Pathogen surveillance, detection and identification -- part IV. Food preservation techniques -- part V. Pathogen control management -- part VI. …”
An electronic book accessible through the World Wide Web; click to view

Safety evaluation of certain food additives and contaminants /

Subjects: “…Food additives.…”
An electronic book accessible through the World Wide Web; click to view

The science of cooking : understanding the biology and chemistry behind food and cooking / by Provost, Joseph J.

Subjects: “…Food Analysis.…”
An electronic book accessible through the World Wide Web; click to view

Advances in thermal and non-thermal food preservation

Table of Contents: “…Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology.…”
An electronic book accessible through the World Wide Web; click to view

The science of cooking : understanding the biology and chemistry behind food and cooking / by Provost, Joseph J.

Subjects: “…Food Analysis.…”
An electronic book accessible through the World Wide Web; click to view

Everyone eats understanding food and culture / by Anderson, Eugene N. (Eugene Newton), 1941-

Table of Contents: “…Introduction: Everyone eats -- Obligatory omnivores -- Human nutritional needs -- More needs than one -- The senses : taste, smell, and the adapted mind -- Basics : environment and economy -- Food as pleasure -- Food classification and communication -- Me, myself, and the others : food as social marker -- Food and traditional medicine -- Food and religion -- Change -- Foods and borders : ethnicities, cuisines, and boundary crossings -- Feeding the world.…”
An electronic book accessible through the World Wide Web; click to view

Meals to come a history of the future of food / by Belasco, Warren James

Subjects: “…Food supply.…”
An electronic book accessible through the World Wide Web; click to view

Food materials science principles and practice /

Subjects: “…Food Analysis.…”
An electronic book accessible through the World Wide Web; click to view

Practical food microbiology

Subjects: “…Food Microbiology.…”
An electronic book accessible through the World Wide Web; click to view