Product Description: Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries...read more

Product Description: Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism...read more

Product Description: Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems...read more

This text integrates three major theories of sociology (conflict, symbolic interactionist, & functionist) throughout each chapter and its popular SQ3R format. A new chapter (12) on Age Inequality: The Elderly has been added and Chapters 18 and 19 have been combined in the new Chapter 19 Population and Urbanization. A new feature entitled Voices with excerpts from articles and/or books now appears in each Critical Application. Up-to-date topics include The Children of Waco (Ch. 20), and Child Care (Part IV) a Critical Application. New Doing Research studies include The Demise of Rural Iris Gerontocracy (Nancy Scheper-Hughes, Ch. 12) and The Withering of the American Dream? (Katherine S. Newman, Ch. 21).

Product Description: There is a growing need for high-throughput separations in food and environmental research that are able to cope with the analysis of a large number of compounds in very complex matrices. Whereas the most common approach for solving many analytical problems has often been high-performance liquid chromatography (HPLC), the recent use of fast or ultra-fast chromatographic methods for environmental and food analysis has increased the overall sample throughput and laboratory efficiency without loss (and even with an improvement) in the resolution obtained by conventional HPLC systems...read more

Product Description: Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein...read more

Product Description: A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils...read more

Product Description: Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth...read more

Product Description: Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture...read more

Product Description: A symposium titled "Physical Methods in Food Analysis" was presented at the Fall National Meeting of the American Chemical Society (ACS) in Philadelphia in August 2012. The symposium was sponsored by the ACS Division of Agricultural and Food Chemistry, Inc...read more

Product Description: Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food...read more

Product Description: Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge...read more

Product Description: This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety...read more

Product Description: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background...read more