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Showing 1 - 12 of 12 results for “marcella barebera”
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  • Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

    by Caterina Barone, Marcella Barebera, Michele Barone, Salvatore Parisi, Aleardo Zaccheo ...
    Series series Chemistry and Material Science (R0)
    This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes ... Read more

    $49.49 USD

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  • Lean Supply Chain and Logistics Management

    by Paul Myerson ...
    "The documented benchmarks for success and the many examples help explicate the complexities for the reader. The book is organized and written so that it will be useful as an introduction to the field and also as a reference when special challenges arise for the practicing manager." -- DR. JOHN J. COYLE, Professor Emeritus of Logistics and Supply Chain Management, Department of Supply Chain and ... Read more

    $27.39 USD

  • HACCP

    A Practical Approach

    by Sara Mortimore, Carol Wallace ...
    Series series Chemistry and Material Science (R0)
    HACCP: A Practical Approach, 3rd edition has been updatedto include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.Introductory chapters set ... Read more

    $98.99 USD

  • A Complete Guide to Quality in Small-Scale Wine Making

    by John Anthony Considine, Elizabeth Frankish ...
    As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, A Complete Guide to Quality in Small-Scale Wine Making is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to ... Read more

    $62.09 USD

  • Food Packaging Hygiene

    by Giorgia Caruso, Luciana Bolzoni, Izabela Steinka, Caterina Barone, Salvatore Parisi, Angela Montanari ...
    Series series Chemistry and Material Science (R0)
    This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production ... Read more

    $58.49 USD

  • Handbook of Antioxidants for Food Preservation

    Edited by Fereidoon Shahidi ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    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 ... Read more

    $260.99 USD

  • Chemistry and Technology of Honey Production

    by Ettore Baglio ...
    Series series Chemistry and Material Science (R0)
    This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its overall composition is far from being simple or uniform: other substances such as organic acids ... Read more

    $58.49 USD

  • Multisensory Flavor Perception

    From Fundamental Neuroscience Through to the Marketplace

    Edited by Betina Piqueras-Fiszman, Charles Spence ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their ... Read more

    $224.99 USD

  • Edible Oil Processing

    Edited by Wolf Hamm, Richard J. Hamilton, Gijs Calliauw ...
    Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy ... Read more

    $181.00 USD

  • Chocolate Science and Technology

    by Emmanuel Ohene Afoakwa ...
    CHOCOLATESCIENCE AND TECHNOLOGYThis second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics, including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar ... Read more

    $170.00 USD

  • Novel Plant Bioresources

    Applications in Food, Medicine and Cosmetics

    Edited by Ameenah Gurib-Fakim ...
    Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized plants. By covering applications in food, medicine and cosmetics, the book has a broad appeal.In a climate of growing awareness about the perils of ... Read more

    $225.00 USD

  • Microbial Toxins and Related Contamination in the Food Industry

    by Gabriella Caruso, Giorgia Caruso, Antonino Santi Delia, Salvatore Parisi, Caterina Barone, Francesco Mazzù, Pasqualina Laganà Laganà, Lucia Melcarne ...
    Series series Chemistry and Material Science (R0)
    This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly ... Read more

    $49.49 USD