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Livestock
Agricultural techniques used to increase production of cattle, sheep, and other major species have actually threatened the future genetic diversity of livestock populations, particularly in the Third World. This volume explores the importance of animal genetic diversity and presents a blueprint for national and international efforts to conserve animal genetic resources. It also evaluates genetic techniques useful in conservation programs and provides specific recommendations for establishing data bases and conducting research.
Labeling of Biotechnology Products
About 30 panelists discusses what they felt was appropriate to be on a product label & provide suggestions of other ways to disseminate & receive information.
Postharvest Handling
Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science and horticulture along with handlers of minially-processed products within the fresh pr...
Sanitation in Food Processing
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processi...
Experimental Food Science
This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. - Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods - Suggested exercises at the end of each chapter provide students with needed experience in designing experiments - Extensive bibliographies of food science literature - Appendix of basic formulas and procedures
Gene Future
"As Lee so wisely and eloquently cautions, there may be perils along this pathway as well as miraculous discoveries. Do dangers lurk in this new technological approach to nature? May we unwittingly be doing irreparable harm to individuals, not to mention the biosphere? This perceptive author even-handedly assesses the controversies surrounding the perils that may await us as molecular science moves out of the laboratory and into our homes and environment. This fascinating and comprehensive volume shows that the time has come to confront our gene future, because our gene future is now."--Jacket
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research
