Wiley Encyclopedia Of Food Science And Technology
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| Author | : Frederick J. Francis |
| Publisher | : Wiley-Interscience |
| Total Pages | : 704 |
| Release | : 1999-11-16 |
| Genre | : Science |
| ISBN | : 9780471192572 |
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
| Author | : Geoffrey Campbell-Platt |
| Publisher | : John Wiley & Sons |
| Total Pages | : 799 |
| Release | : 2011-08-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1444357824 |
This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. Food Science and Technology, supported by the International Union of Food Science and Technology comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers and researchers from across the world. All authors are recognised experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organisations. Expertly drawn together, produced and edited, Food Science and Technology provides the following: Coverage of all the elements of food science and technology degree programs internationally Essential information for all professionals in the food industry worldwide Chapters written by authoritative, internationally respected contributing authors A must-have reference book for libraries in every university, food science and technology research institute, and food company globally Additional resources published on the book's web site: www.wiley.com/go/campbellplatt About IUFoST The International Union of Food Science and Technology (IUFoST) is a country-membership organisation representing some 65 member countries, and around 200,000 food scientists and technologists worldwide. IUFoST is the global voice of food science and technology, dedicated to promoting the sharing of knowledge and good practice in food science and technology internationally. IUFoST organises World Congresses of Food Science and Technology, and has established the International Academy of Food Science and Technology (IAFoST) to which eminent food scientists can be elected by peer review. For further information about IUFoST and its activities, visit: www.iufost.org
| Author | : Yiu H. Hui |
| Publisher | : |
| Total Pages | : 804 |
| Release | : 1992 |
| Genre | : Encyclopedias and dictionaries |
| ISBN | : |
| Author | : Kit L. Yam |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1368 |
| Release | : 2010-01-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0470541385 |
The complete and authoritative guide to modern packaging technologies —updated and expanded From A to Z, The Wiley Encyclopedia of Packaging Technology, Third Edition covers all aspects of packaging technologies essential to the food and pharmaceutical industries, among others. This edition has been thoroughly updated and expanded to include important innovations and changes in materials, processes, and technologies that have occurred over the past decade. It is an invaluable resource for packaging technologists, scientists and engineers, students and educators, packaging material suppliers, packaging converters, packaging machinery manufacturers, processors, retailers, and regulatory agencies. In addition to updating and improving articles from the previous edition, new articles are also added to cover the recent advances and developments in packaging. Content new to this edition includes: Advanced packaging materials such as antimicrobial materials, biobased materials, nanocomposite materials, ceramic-coated films, and perforated films Advanced packaging technologies such as active and intelligent packaging, radio frequency identification (RFID), controlled release packaging, smart blending, nanotechnology, biosensor technology, and package integrity inspection Various aspects important to packaging such as sustainable packaging, migration, lipid oxidation, light protection, and intellectual property Contributions from experts in all-important aspects of packaging Extensive cross-referencing and easy-to-access information on all subjects Large, double-column format for easy reference
| Author | : Wiley |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1786 |
| Release | : 2007-12-14 |
| Genre | : Technology & Engineering |
| ISBN | : 047017448X |
This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.
| Author | : Frederick J. Francis |
| Publisher | : Wiley-Interscience |
| Total Pages | : 696 |
| Release | : 2000 |
| Genre | : Cooking |
| ISBN | : |
Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry
| Author | : Vasant Gowariker |
| Publisher | : John Wiley & Sons |
| Total Pages | : 880 |
| Release | : 2009-04-08 |
| Genre | : Technology & Engineering |
| ISBN | : 9780470431764 |
Fertilizers are key for meeting the world s demands for food, fiber, and fuel. Featuring nearly 4,500 terms of interest to all scientists and researchers dealing with fertilizers, The Fertilizer Encyclopedia compiles a wealth of information on the chemical composition of fertilizers, and includes information on everything from manufacturing and applications to economical and environmental considerations. It covers behavior in soil, chemical and physical characteristics, physiological role in plant growth and soil fertility, and more. This is the definitive, up-to-date reference on fertilizers. This book is not available for purchase from Wiley in the country of India. Customers in India should visit Vasudha Research & Publications Pvt. Ltd. at www.fertilizer-encyclopedia.com
| Author | : Daphna Havkin-Frenkel |
| Publisher | : John Wiley & Sons |
| Total Pages | : 524 |
| Release | : 2018-09-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1119377277 |
An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply. Featuring contributions from an international range of experts, this revised edition covers a multitude of topics, including agricultural production, global markets, analytical methods, sensory analysis, food and fragrance applications, organic farming and fair trade, botanical diseases, and novel uses. The Handbook of Vanilla Science and Technology, Second Edition is a vital resource for producers, distributors, and scientists involved in vanilla’s growth and utilization, and offers readers: A guide to the cultivation, extraction, analysis, DNA sequencing, and marketing of vanilla Information on the production of vanilla in a range of countries such as Mexico, Australia, Costa Rica, and India Guidelines on the quality control of vanilla beans and extracts Information on fair trade and the future of vanilla
| Author | : Yiu H. Hui |
| Publisher | : |
| Total Pages | : 796 |
| Release | : 1992 |
| Genre | : Food industry and trade |
| ISBN | : |
| Author | : Wiley |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2007-04-09 |
| Genre | : Science |
| ISBN | : 9780470066515 |
The Encyclopedia of Life Sciences volumes 1-26 comprises the original 20 volumes of ELS (published in 2002) plus six supplementary volumes (published in 2007). Volumes 21-26 collates all the information that has been added to the online version on WileyIntersciences since the publication of the first 20-volume set. Together, they provide the reader with the most comprehensive and the up-to-date information in Life Sciences. Spanning the entire spectrum of life sciences, the Encyclopedia of Life Sciences (ELS) features more than 4,000 specially commissioned and peer-reviewed articles, making it an essential read for life scientists and a valuable resource for teaching. Aimed at researchers, students and teachers, articles provide comprehensive and authoritative coverage, written by leaders in the field. Colour illustrations and tables accompany articles, with appendix and glossary material providing essential information for the non-specialist, including biochemical and taxonomic information, acronyms, synonyms, units and other technical data. Importantly, all articles have been peer-reviewed to ensure a balanced representation of the literature. Articles are divided into three different categories indicating their level of complexity: Introductory, Advanced and Keynote. Introductory articles have been written primarily for undergraduate and non-specialists requiring the basic concepts of a particular subject. Advanced articles provide a more detailed discussion of specialist subjects, equivalent to that found in graduate level texts. Keynote articles provide a platform for debate where controversial issues and 'hot topics' can be discussed. Coverage includes: Biochemistry Cell Biology Developmental Biology Ecology Evolution and Diversity of Life Functional and Comparative Morphology Genetics and Disease Genetics and Molecular Biology Immunology Microbiology Neuroscience Plant Science Science and Society Structural Biology Virology
