by
Blair, Robert, 1933- author.
Call Number
XX(272908.1)
Publication Date
2012
Summary
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ('if it bleeds, it leads') tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as 'mad-cow' disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. The book offers a comprehensive explanation of organic production methods and effects on the safety and quality of foods. It is an authoritative, unbiased and up-to-date examination of relevant global scientific research, and answers the questions of whether or not organic food is more nutritious and/or more healthy.
Format:
Electronic Resources
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3.9436
by
Ghosh, Dilip.
Call Number
641.302
Publication Date
2012
Summary
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation, academic research must be combined with the development and commercialization strategies of industry. Innovation in Healthy and Functional Foods brings together this knowledge, with contributions from experts in biological science, food science, eng
Format:
Electronic Resources
Relevance:
1.8202
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by
Zhao, Yanyun.
Call Number
664
Publication Date
2012
Summary
Introduction of Specialty Foods; Yanyun ZhaoSpecialty Food Markets and Marketing; Larry Lev and Hikaru Hanawa PetersonFood Safety of Specialty Foods and Their Controls; Jingyun DuanBread and Other Baked Goods; Devin J. RoseSpecialty Condiments, Dressings, and Sauces; Melissa Sales and Mark A. DaeschelJams, Jellies, and Other Jelly Products; Yanyun ZhaoManufacturing Chocolate for Entrepreneurial Endeavors; Julie Laughter, B. Douglas Brown, and Ramaswamy C. AnantheswaranDairy Products; Lisbeth Meunier Goddik and Shawn FelsJuices and Functional Drinks; Olga I. Padilla-Zakour, Elizabeth K. Sullivan, and Randy W. WoroboSpecialty Fruit and Vegetable Products; Yanyun ZhaoSpecialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous; Jingyun DuanAdditional Information and Resources for Entrepreneurs; Yanyun Zhao.
Format:
Electronic Resources
Relevance:
0.2827
by
Singer, Peter, 1946-
Call Number
179 SIN
Publication Date
2006
Summary
An investigation of the food choices people make.
Format:
Books
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0.2706
by
Ozogul, Yesim.
Call Number
664.94
Publication Date
2019
Format:
Electronic Resources
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0.2121
by
Goyal, Megh R.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
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0.1905
by
Dar, Basharat Nabi.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
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0.1846
by
Peter, K. V.
Call Number
664.53 HAN
Publication Date
2001
Summary
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients. The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils. The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including:chemical structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.
Format:
Electronic Resources
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0.1793
by
Sharma, Harish Kumar.
Call Number
664
Publication Date
2018
Format:
Electronic Resources
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0.1698
by
Owen, Jason P.
Call Number
664.804
Publication Date
2015
Summary
The use of natural or naturally-derived antioxidants, instead of synthetic antioxidants, to produce foods with a longer shelf life and a higher degree of safety is a growing trend. Fruit and fruit-processing by-products are considered to be an important source of bioactive molecules (vitamins C, E, carotenoids, phenolic compounds and dietary fiber) of great interest for the food industry, although their content varies greatly depending on origin, source, type of extract and concentration levels. This book discusses biological activity, potential applications and beneficial health effects of fr
Format:
Electronic Resources
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0.1485
by
Simpson, Benjamin K.
Call Number
664
Publication Date
2012
Summary
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology
Format:
Electronic Resources
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0.1381
by
Shahidi, Fereidoon.
Call Number
641.1
Publication Date
2015
Summary
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of an
Format:
Electronic Resources
Relevance:
0.1225
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