Book Description

Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation. ... Read more

Book Description

Up to date information onrecovery, recycling, and reclaimation (RRR's ) & chlorofluorocarbons (CFC's )for professional technicians.Assists in preparation for EnvironmentalProtection Agency certificate. ... Read more

Reviews (3)

UH-HUH
Baseball been berry, berry goood to me.....

Uh-Huh
Baseball been berry berry good to me......

The refrigeration is one of the most important faeatures in
This book shows us the way how we can use the refrigeration in our life. Giving us enough information to start the devolpment of this science ... Read more

Book Description

An Aspen Food Science Text Series Book. Following the successof the previous editions, this popular introductory text continues toprovide thorough, up-to-date information covering a broad range oftopics in food science, with emphasis on food processing and handlingand the methodology of specific foods. Presenting a multitude ofeasy-to-understand figures, tables, illustrated concepts and methods,this text maintains the strengths of the previous edition whileadding new information. The book opens with a revised chapter on whatfood science actually is, detailing the progression of food sciencefrom beginning to future. Succeeding chapters include the latestinformation on food chemistry and dietary recommendations, food bornediseases and microbial activity.A complete revision of HACCP isoutlined, accompanied by numerous examples of flow charts andapplications, as well as major additions on food labeling. Extensiveupdates have been made on processing methods and handling of foods,such as new procedures on: candy making; coffee and tea production;beer and wine production; soft drinks; ultra high temperatureprocessing; aseptic packaging; aquaculture and surimi; and UHT andlow temperature pasteurization of milk.In addition, there is acompletely new section which includes safety and sanitation as wellas laboratory exercises in sensory, microbiological, chemical qualitytest, and processing methods for a variety of the foods described inprevious chapters. ... Read more

Book Description

Originally published in 1993, Food Packaging continues to stand out as one of the few packaging books that will still be used in the new millennium due to its strong emphasis on principles;timeless fundamentals that form the basis for packaging practice today and in the future and that all professional packaging scientists and technologists must understand and master fully to be successful.With its focus on principles that provides a solid and comprehensive framework on which students and practitioners can build their own work, Food Packaging contains: a rigorous treatment of permeability based on Fick's laws of mass transfer proposed in 1855; essential reading for anyone working with plastics packaging full details on the corrosion of metal packaging materials;the best guide available to this complex area for all those packaging food in cans a thorough survey of shelf life;presenting the fundamental kinetics that underlie any storage test applied to any foods packaged in any materials individual chapters that highlight the packaging of the different classes of foods;offering clear descriptions of the indices of failure of the various food groups and the ways these can be minimized by proper packaging and much more! ... Read more

Book Description

The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. ... Read more

Reviews (3)

Amazingly Comprehensive
This text deserves much better accolades than what I have seen. First of all, it is a book about FOOD. It covers every food I know of, and many more I didnt know. Second, it is a CHEMISTRY book, so you WILL have trouble understanding it if you dont know what "CHO" means, or have no chemistry background!
It is extremely organized with chapters on proteins, enzymes, lipids, carbohydrates (CHO), vitamins, minerals, and even aroma substances and food additives (want to know what MSG really is?). There is a section on food contaminants that would interest anyone who prefers certified organic foods, or wonders why they should. The whole food sections are divided into dairy, eggs, meat seafood, cereals, legumes, fruits, vegetables, and sugars. There are even chapters on alcoholic beverages (any home beer or wine makers?), coffees and teas, spices, and water!
Of course, you can see this from looking at the table of contents, but what you dont see is the organization and attention to detail that he pain-stakingly provides. Do you want to know how toffee is made?, What happens to beef after the cow is executed? What were the first ancient grains grown? (enkorn and emmer are now being sold by many raw-food enthusiasts. How are "soy-meats" made? What fruit has the most lignans or sugar content? What is a crayfish? What happens when fruit ripens or which fruits have brain neurotransmitters like serotonin? Why do you need to take aspirin when many fruits have salicylates already in them? How much vitamin B-6 is destroyed during meat cooking?(45%), or vegetable cooking?(20-30%) What is red dye #2? How much mercury, lead, and cadmium are in the foods you eat?...and much more!
This book is certainly intended for the student of food technology with all the attention to chemical processes and aroma compounds, but the wealth of information on food in general could easily interest any nutritionist, vegetarian, raw-fooder or maybe even a creative chef! As a physician interested in healthy nutrition, my copy will have well worn pages. This author deserves tremendous praise for the immense amount of time he must have spent compiling so much knowledge of food, and in such an organized fashion, that I feel obligated to take the time to give him my personal ovation.

Suitable only for reference
If I were a professional food chemist looking for a reference book to remind me of all the food-related chemical reactions I'd learned in college, I might give this book 5 stars. I'm not a food chemist, though, and I was hoping for something that would actually educate me about some processes I don't understand very well. This book does not succeed on that score.

"Food Chemistry" makes little effort to actually teach the subjects it covers. All of the text has a very passive tone, describing chemical reactions and physical structures of food in a very disjointed way, such that there's never any real indication of why they're telling you anything. This weakness may be a result of translation from German, but somehow, I suspect this book was equally dry in the original.

Huge sections of the book are devoted to simply listing chelating agents, enzymes, lipids, etc., with a description of the chemical reactions each is involved in, but there is really no indication anywhere of why anybody should care about such things.

There is enough text to indicate that "Food Chemistry" is actually intended to be used as a textbook, but unless you already have a very thorough grounding in the principles of food chemistry, you won't be able to make much sense of it. Even if you actually do have sufficient background to make sense of the book, you probably don't need another textbook like this one. You may, however, find it quite useful for reference, or for filling in obscure details of chemical processes you already mostly understand.

Unless you regularly engage in food-related industrial or research chemistry, though, you will find this book almost completely useless.

A must for every foodscientist and technologist
This book is very valuable becasue it covers almost every subject with as much facts as possible. Therefore it is very usefull for quick reference. ... Read more

Book 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

Book Description

The first book dedicated to promotional calendars produced for Coca-Cola, this comprehensive guide provides detailed descriptions and lush full-color photographs of calendar artistry. The authors also include in-depth histories of the calendars, descriptions of their variations, and a complete price guide in this handsome cloth-bound volume. ... Read more

Reviews (2)

A Gorgeous Volume Of Classic Coke Calendars 1890 - 1970
This new hardbound 176 page beauty of a library volume with colorful plastic laminated covers features 125 full color and 20 black and white very large, sharp photos of these gems. Its loaded with information including: Development of early printing and advertising, role of promotional materials in the early years of the Coca-Cola Company, Distributor Calendars, Bottler Calendars, Foreign Calendars, Home and Reference Calendars. A complete Guide For Collectors tells you what to collect, preservation and display of early calendars, protecting, restoration info, and a very complete grading guide. 1999 values are shown in 3 grades. A really beautiful and unique new reference that belongs in the collector's library.

The Final Word on Coke Calendars
Second book in Petretti's/Beyer's comprehensive look at specific areas of Coca-Cola collecting. This book provides a great deal of history behind the calendars as well as some beautiful color pictures of nearly every calendar that Coke ever released, including some very rare pre-1900 calendars. There is a guide to storing and preserving calendars in the back, as well as the most up-to-date price guide available on the subject. Those who bought Classic Coca-Cola Trays know what to expect and others should be pleasantly surprised. Recommend this book to collectors (a must!) and to anybody that is interested in the history of advertising. ... Read more

Book Description

This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments—analyzing the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and current consumer and regulatory issues that will influence biotechnological advancements in the food industry. ... Read more

Book Description

Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference describes the manufacture, processing, inspection, and safety of frozen foods—surveying a wide range of topics in frozen food packaging, quality, and shelf-life from more than 50 of the most respected leaders in the field. ... Read more

Book Description

Quantitative Fish Stocks Assessment is the first textbook to capture the spirit of the "new fisheries management", in that it is driven by a recognition of the dynamic nature of fish populations and the application of computers and systems analysis to fisheries problems. It contains detailed numerical methods for parameter estimation, confidence bounds, and the formulation of harvesting strategies. The book builds upon the three themes in the subtitle. Choice refers to alternative management actions and alternative models.Dynamics reviews basic concepts of ecology and the interactions between fish and fishermen, as the latter respond to biological variability and to economic opportunity and regulation. Uncertainty describes the all-pervasive feature of fish stocks assessment. This text, written by two highly respected authorities in the field, should also become a standard reference in the area for professionals. It is clearly written at the level accessible to senior undergraduates and is easily understandable without advanced calculus and linear algebra. A diskette including relevant programs is also included with this book. ... Read more

Reviews (1)

Fits this narrow niche market to a tee.
This book has a very clear sense of purpose, and does not disappoint, provided the reader is in search of an exhaustive look at food product r&d. ... Read more

Book Description

This is an invaluable guide to the artisan style of bread baking in France. Includes techniques for the beginner and experienced professional. ... Read more

Reviews (2)

A book for the professional bread baker.
This book is an excelient book for both professional and student bakers. Not only does the book introduce the basics of bread baking, it also goes into the chemistry aspects of baking. This wonderful book offers a number of fasinating pictures that show many diffrent folds, rolls and techniques of developing dough. I highly recomend this book for someone who is interested in becoming a professional baker like myself.

A phenomenal book!
This book is absolutely amazing, although it is geared towards the professional baker. There are great photographs of some of the decorative pieces, as well as helpful charts and tables. There are recipes for a number of unusual breads, as well as how to form animals, letters, woven bread baskets, wagons, and many other unusual and impressive breads. This is a great book for anyone interested in the nitty-gritty on bread-making and bread-shaping. ... Read more

Book Description

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric feiled processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.  In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. ... Read more