Books – Food – Food technology
Books 1 to 5 of 5 – Food technology |
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Probiotic Dairy Products
Part of the “Society of Dairy Technology” series, this book looks at the advancements in the dairy industry. It includes coverage of: Production systems; Gut microflora; Genomic characterisation of probiotic micro-organisms; Physical properties associated with health claims; and more. It is useful for dairy scientists and nutritionists
, 232 pp, $270.00. Buy
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Food and Technology 1, Units 1 and 2, VCE Food and Technology by Perraton
Food and Technology Book 1, 2E has been specifically written for the new VCE Food and Technology Study Design. This series provides a comprehensive coverage of all the key knowledge and key skills specified in the study design. The authors are experienced teachers and experts in the field of food and technology. Features *Knowledge check questions test students’ understanding of the previous section of content *Learning activities are designed to develop students’ skills and knowledge through group work, individual work and further research *Food in action practical activities allow students to learn key skills and gain a practical understanding of the key knowledge through food preparation *Food bites are interesting snippets of informatio
Paperback, 304 pp, $72.95. Buy
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Carbohydrate Analysis
The involvement of carbohydrates in biological processes has greatly fuelled the current interest in this diverse range of molecules. This study recounts the up-to-date techniques required to analyse a wide variety of carbohydrates.
Paperback, 344 pp, $128.95. Buy
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Introduction to Food Biotechnology by Perry Johnson-Green
Johnson-Green (biology, Acadia U., Canada) introduces the broad outlines of the biotechnologies used in food production for those thinking of entering the field. Chapters look at gene cloning and production of recombinant proteins, plant and animal biotechnology, diagnostic systems for detecting pat
, 312 pp, $185.95. Buy
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Carbonated Soft Drinks by David Steen and Philip Ashurst
The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design. This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A
, 368 pp, $270.00. Buy
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