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Food Research, Safety and Policies
Retail Price: $195.00
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Editors: Arthur P. Riley
Book Description:
The world seems to be separated by a giant divide when it comes to many things. One of the chief dividers is food where the poor cannot seem to find enough and the rich seem to be popping the buttons on their shirts and pants. At the heart of the system of providing food to the masses are such factors as food policy, control and research. In a world of increasing populations and at the same time rapid advances in biotechnology and agriculture, these aspects become critical. This new book examines in detail food policy, control and research.

Please click on a chapter below to purchase separately

Chapter 1 - Control and Research into White Wine Browning pp. 1-55
Authors / Editors: Remedios Castro, Patricia Benítez, Ramón Natera, M. Valme García-Moreno and Carmelo García-Barroso

Chapter 2 - Influence of Inoculation of Selected Yeast on the Quality of Rosé and White Wines pp. 57-92
Authors / Editors: Carmen Ancín-Azpilicueta, Pablo Fraile-Jiménez de Maquirriain,Teresa Garde-Cerdán and Diego Torrea-Goñi

Chapter 3 - Characterization of Milk Proteins by Maldi-TOF: Influence of Different Packaging and Shelf-life pp. 93-112
Authors / Editors: E. Chiacchierini, D. Restuccia and G. Vinci

Chapter 4 - Assessment of Iron, Zinc and Calcium Dialyzability in Infant Formulas and Iron Fortified Milks pp. 113-132
Authors / Editors: S. R. Drago, M. J. Binaghi, P. A. Ronayne de Ferrer and M. E. Valencia

Chapter 5 - Application of Low-pressure Dissolved Carbon Dioxide to the Manufacture and Preservation of Milk and Dairy Products pp. 133-151
Authors / Editors: Clara G. de los Reyes-Gavilán, Patricia Ruas-Madiedo, Miguel Gueimonde and Luis Noriega

Chapter 6 - The Effect of Raw Milk Microflora on White Pickled Cheese Quality pp. 153-168
Authors / Editors: Ömer Öksüz and Mehmet Demirci

Chapter 7 - Beta-lactoglobulin Conformational Changes Studied by Fluorescence Quenching pp. 169-183
Authors / Editors: Néstor J. Delorenzi

Chapter 8 - Protein Interactions and Structure Development in Processed Food Systems Containing Emulsified Oil/Fat pp. 185-192
Authors / Editors: V. Kiosseoglou

Chapter 9 - Molecular Methods for Meat Species Identification and its Application to Foodstuffs and Animal Feeds pp. 199-221
Authors / Editors: Marta Prado, Ananías Pascoal,Pilar Calo and Jorge Barros-Velázquez

   Binding: Hardcover
   Pub. Date: 2005
   ISBN: 1-59454-410-7
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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