Tag: Food Science
Showing all 4 results
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Dietary Fibre: New Frontiers for Food and Health
Original price was: $158.00.$126.40Current price is: $126.40.Add to cartDietary fibre – new frontiers for food and health covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists and technologists involved in research and development in this field.
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Game Meat Hygiene in Focus: Microbiology, Epidemiology, Risk Analysis and Quality Assurance
Original price was: $116.00.$92.80Current price is: $92.80.Add to cartThis book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. ‘hygiene and microbiology’, ‘epidemiology’, ‘risk assessment and management’ and ‘muscle biology and meat quality’.
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Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
Original price was: $209.00.$167.20Current price is: $167.20.Add to cartThis book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat, and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.
