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Dairy Microbiology Handbook
Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further processing. Effective quality assurance in the dairy industry is needed now more than ever. This completely revised and expanded Third Edition of Dairy Microbiology Handbook, comprising both Volume I: Microbiology of Milk and Volume II: Microbiology of Milk Products, updates the discipline’s authoritative text with the latest safety research, guidelines, and information. Pathogens have become a major...
Encyclopedia of Agrophysics
This Encyclopedia of Agrophysics will provide up-to-date information on the physical properties and processes affecting the quality of the environment and plant production. It will be a "first-up" volume which will nicely complement the recently published Encyclopedia of Soil Science, (November 2007) which was published in the same series. In a single authoritative volume a collection of about 250 informative articles and ca 400 glossary terms covering all aspects of agrophysics will be presented. The authors will be renowned specialists in various aspects in agrophysics from a wide variety of countries. Agrophysics is important both for research and practical use not only in agriculture, bu...
Improving and Tailoring Enzymes for Food Quality and Functionality
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. Provides readers with the latest information on enzymes and their unique applications in the food industry Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
Scientists Who Believe
Here are the stories of scientists, both men and women, who have achieved career fulfillment in the sciences, yet found further fulfillment through faith in Jesus Christ.
Red Data Book of European Butterflies (Rhopalocera)
On title page: Convention on the Conservation of European Wildlife & Natural Habitats (Bern Convention). About endangered species
Kore
“An eminent Polish physician reflects on his lifetime practice of medicine . . . A profound celebration of the human spirit.” —Kirkus Reviews There is a grand tradition of physicians who are also great writers and philosophers. When his first book, Catharsis, was published in English, critics from Seamus Heaney to Czeslaw Milosz stood to applaud. Now Andrzej Szczeklik has followed with an ever deeper and more accomplished book. It has become unfortunately rare for a scientist or doctor to find his grounding in a broad understanding of literature and the humanities. But in Kore, the author insists that only with a curiosity thoroughly at home in both worlds can one expect to discover wh...
Man and Value
None
Methods in Food Analysis
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p
Archaeological Wood
Combining chemistry with techniques of preserving archaeological wood, these 17 essays are based on current understanding of the structure of wood and the mechanisms of its degradation. Topics include the chemical composition of wood and changes brought about by the decay process, biopredators, curing and preservation techniques, museum environments, and the ethics of conservation. For conservators and wood-oriented scientists. Annotation copyrighted by Book News, Inc., Portland, OR
