* Definitive work on the subject * Provides up-to-date scientific know-how for an industry which faces increasing competition and environmental challenges * Edited by world authorities, with contributions from distinguished international experts.
Fisheries Management is a beautifully-produced full colour guide to the management of still-water coarse fisheries. Carefully compiled by... Læs mere
A practical guide to the use of polymers in food technology to stabilise, thicken and gel foods Thickeners, stabilisers and gelling agents can enhance the... Læs mere
The global market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. This book provides a... Læs mere
The seafood processing industry offers a good example of the difficulties in applying sustainability principles to a complex set of relationships,... Læs mere
Copyrighted by International Association of Sedimentologists.
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers... Læs mere
The interpretation and evaluation of scientific evidence and its presentation in a court of law is central both to the role of the forensic scientist as an expert witness and to the interests of justice.
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.