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Functional Assessment of Wetlands
Wetlands perform functions that deliver benefits to society, often referred to as ecosystem services. These ecosystem services include water supply, flood regulation, water purification, climate regulation, biodiversity, agriculture (e.g. grazing land), and amenity.
₹22,699.00 -
Energy from Toxic Organic Waste for Heat and Power Generation
This book is essential reference for engineering industry workers and students seeking to adopt new techniques for reducing toxic waste and in turn extracting energy from it whilst complying with pollution control standards from across the world.
₹18,986.00 -
Ecotextile ’98: Sustainable Development
In the late 1990s people have come to realise that enviromental awareness and practice by industry and commerce lead to financial savings if properly managed.
₹25,150.00 -
Reducing Salt in Foods: Practical Strategies
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.
₹22,950.00 -
Modelling Microorganisms in Food
Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research. In recent years, microbial models have evolved to become more exact and the discipline of quantitative microbial ecology has gained increasing importance for food safety management, particularly as minimal processing techniques have become more widely used.
₹22,099.00 -
Foodborne Pathogens: Hazards, Risk Analysis and Control
Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.
₹37,250.00 -
Persistent Organic Pollutants and Toxic Metals in Foods
Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat.
₹24,250.00 -
Food for the ageing population
The world’s ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future. This unique volume reviews the characteristics of the ageing population as food consumers, the role of nutrition in healthy ageing and the design of food products and services for the elderly. Chapters in part one discuss aspects of the elderly’s relationship with food such as appetite and ageing, ageing and sensory perception, food and satisfaction with life, and the social significance of meals.
₹29,899.00 -
Brewing: New Technologies
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water.
₹23,399.00 -
Food Preservation by Pulsed Electric Fields
The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation.
- Reviews the current status of PEF technology with an overview of the process and its history
- Discusses the technology involved in PEF food preservation
- Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life
₹23,399.00 -
Improving the Fat Content of Foods
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content.
₹27,750.00