The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentati...

Discover the science that's really behind your everyday cosmetics and personal care. Discovering Cosmetic Science takes you on an eye-opening journey into the fascinating world of cosmetic science. Perfect for curious consumers, beauty lovers and anyone who wants to understand what they're putting on their skin, this book breaks down the complex science behind everyday products in an easy, engaging way.You'll uncover:The truth behind common beauty myt...

Hand cream, detergent, shower gel, toothpaste, toilet cleaner, air freshener, lipstick, perfume, low-fat spread, painkiller, diet drink, insect repellent… hundreds of everyday products that make our lives so much better than those of our forebears. And yet most of us know little about the ingredients they contain and why they deliver the benefits we enjoy.Some people find it worrying when they examine the list of ingredients on a packaging label, because all they read may be unintel...

This antiquarian volume comprises a detailed treatise on the biochemical aspects of plants and animals, with information on amino acids, pigments, and many other chemical constituents of organic matter. Full of detailed descriptions and interesting information, as well as being profusely illustrated, this timeless text will be of much value to the discerning student of biochemistry, and makes for a great addition to collections of allied literature. Many antique books such as this are beco...

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with ...

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foo...

The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information.The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums...

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as...

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scient...

The book “Concise Pharmacognosy” gives a clear outlined description about historical aspects of natural products, quality control of herbal drugs, importance of traditional knowledge and explores the investigations on crude drugs phytochemically.Prominent Features:Systemic representation of classification of Crude drugs.Detailed information on source of Natural Fibres in surgical dressings.3.Flourishes about the importance of Nutraceuticals.A...

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, ...

The Pharmacognosy and Phytochemistry-I book is comprehensive guidance in lucid writing for following theory as well as experimental topics:Theory topics· Introduction to Pharmacognosy· Sources of Crude Drug· Quality Control of Drugs of Natural Origin· Cultivation and Collection of Medicinal Plants· Conservation of Medicinal Plants· Plant Tissue Culture Establishment and Nutritional Requirement· Edible Vaccines· Allopathy and Tr...