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Food Science:     more books (100)

Chemical Deterioration and Physical Instability of Food and Beverages (Food Science, Technology and Nutrition) Principles of Food Processing (Food Science Text Series) by Richard W. Hartel, Dennis R. Heldman, 1995-12-01 Microorganisms in Foods 5: Characteristics of Microbial Pathogens (Food Safety) (v. 5) by International Commission on Microbiological Specifications of Foods (ICMSF), 1996-06-30 Introduction to Food Process Engineering (Food Science Text Series) by P. G. Smith, 2003-01-01 Food Fray: Inside the Controversy over Genetically Modified Food by Lisa H. Weasel, 2008-12-10 Essentials of Food Safety and Sanitation (4th Edition) by David McSwane, Richard Linton, et all 2004-07-29 Principles of Cleaning and Sanitation in the Food and Beverage Industry by Guillermo Etienne, 2006-09-14 Ace Your Food Science Project: Great Science Fair Ideas (Ace Your Science Project) by Robert Gardner, Salvatore Tocci, et all 2009-09 Food Safety Fundamentals: Essentials of Food Safety and Sanitation by David McSwane, Nancy R. Rue, et all 2003-08-18 Functional Food Product Development (Hui: Food Science and Technology) New Food Product Development: From Concept to Marketplace, Second Edition (CRC Series in Contemporary Food Science) by Gordon W. Fuller, 2004-07-01 The Top 100 Zone Foods: The Zone Food Science Ranking System by Barry Sears, 2005-01-01 Science and Technology of Gelatin (Food Science & Technology Monographs) Food, Science, Policy and Regulation in the Twentieth Century: International and Comparative Perspectives (Routledge Studies in the Social History of Medicine)

lists with details

81. Food And Drink Manufacturing News: Food Manufacture
    UK online magazine publishing news on food and drink manufacturing and production.  
    http://www.foodmanufacture.co.uk

82. Western Grains Research Foundation
    News of research in progress, crop information, criteria for funding projects and invitation to apply for grants, notes on sources of finance, and Board members.  
    http://www.westerngrains.com/

83. NGB - The Cereal Working Group
    Searchable and downloadable databases of grain varieties, with notes on publications, and contacts.  
    http://www.ngb.se/Cereal/
    
    Extractions: The Cereal collections at NGB comprises about 4 000 accessions in the ordinary collection, whereas the different special collections have more than 15 000 samples. The special collections are the results from various comprehensive research works and are thus well documented. There is one database available for downloading for each of the four species Barley, Oat, Ryeand Wheat. The databases are in dBASE IV format. The Nordic Wheat database has also been made available as a WAIS database, directly searchable from the internet.

84. AACC - Welcome To AACCNet
    Benefits of membership, invitation to join, local sections, awards, industry news, career information and placement service.  
    http://www.aaccnet.org/
    
    Extractions: Photos from the AACC Intl. Annual Meeting, held October 24 27, 2010, in Savannah, GA, U.S.A., have been posted on the annual meeting website. Find photos taken throughout the week from the Hot Topic Sessions to the Opening General Session and Awards Ceremony to the packed exhibition hall and the Closing Session with keynote speaker Margaret Bath and much more! The AACC Intl. Engineering and Processing Division recently announced the recipient of the 2010 Stanley Watson Award. James D. Wideman was honored for his outstanding service to the corn wet milling industry. The award was conferred posthumously to Wideman, who passed away on May 1, 2005. 2010 Annual Meeting Abstracts Available Online

85. Journal Of Cereal Science - Elsevier
    Areas of research interest, subscription details, and link to extracts from articles.  
    http://www.elsevier.com/locate/issn/0733-5210

86. International Association For Cereal Science And Technology
    National and cooperate members, publications, technical group, newsletter and forum.  
    http://www.icc.or.at/
    
    Extractions: Register now and submit your abstract for the 2 nd ICC Latin American Conference 2011, entitled “Keys for Cereal Chain Innovation", taking place 10-13 April 2011 in Santiago de Chile. The conference is organised by ICC, Granotec and the Fundacion para la Innovacion Agraria, the official ICC representation in Chile. This conference will increase the research quality and provide state of the art expertise to agricultural scientists, agro industry administrators, and other actors in the cereal sector in South America and around the globe. This event will follow up on the successful 1 st ICC International Latin American Conference in Rosario, Argentina, in September 2007, which was organised by ICC and INTA. Read more Joel Abecassis from INRA, France , was elected ICC President Elect by the ICC National Delegates, and the Representatives of the ICC Regions and ICC Corporate Members unanimously. Joel Abecassis will start his term as ICC President Elect on 1 January 2011 and will succeed Marina Carcea from INRAN, Italy, as ICC

87. Cereal - Wikipedia, The Free Encyclopedia
    An encyclopedia article on cereals, including description of true and pseudo-cereals, cultivation and food value.  
    http://en.wikipedia.org/wiki/Cereals
    
    Extractions: From Wikipedia, the free encyclopedia   (Redirected from Cereals Jump to: navigation search "Grain" redirects here. For other uses, see Grain (disambiguation) This article is about grains in general. For breakfast cereal, see Breakfast cereal Oats, barley, and some food products made from cereal grains. Cereals grains , or cereal grains are grasses (members of the monocot families Poaceae or Gramineae cultivated for the edible components of their fruit seeds (botanically, a type of fruit called a caryopsis ): the endosperm germ , and bran . Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops . Grain is both a fruit and a vegetable. In their natural form (as in whole grain ), they are a rich source of vitamins minerals carbohydrates fats , oils, and protein . However, when refined by the removal of the bran and germ , the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations , grain in the form of rice wheat , or maize (in American terminology, corn) constitutes a majority of daily sustenance. In

88. Innovation In Europe: Research And Results
    Report on a project to formulate a standard flour for calibrating quality-control equipment.  
    http://ec.europa.eu/research/success/en/agr/0016e.html
    
    Extractions: IMPORTANT LEGAL NOTICE - The information on this site is subject to a and a Fifteen organisations from nine countries have collaborated in certifying a standard wheat flour (denoted CRM 563). The flour is characterised by 17 properties measured from eight standard test procedures. Samples of the flour are now available to food manufacturers and laboratories who wish to calibrate their measuring apparatus to common European standards. A bag of flour in the supermarket may look like any other but, as every bread maker knows, no two batches of flour are the same. Even flours milled from identical varieties of wheat will vary according to the soil in which they were grown, weather conditions, cultivation methods and so on. No farmer can undertake to grow identical wheat two years running, and flour mills cannot guarantee that the properties of their flour will remain the same from one batch to the next. These differences do not matter much provided that industrial users of flour, such as bakers and other food manufacturers, can check the properties of the flour they buy to maintain good quality control. Some of these properties, such as moisture content, are relatively straightforward to measure, others, such as the 'rheological' properties are concerned with consistency and strength of doughs and require specialised apparatus. While the methods used are agreed by international standards, there can be considerable differences between measurements made in different laboratories. Such differences can have serious financial consequences where large quantities of flour are concerned and may require costly duplication of effort if re-testing is required.

89. Learning, Food Resource [http://food.oregonstate.edu/], Oregon State University,
    Study materials for the Science of Foods course at Oregon State University.  
    http://food.oregonstate.edu/learn/
    
    Extractions: The learning packages linked from those topics indicated on the left, are adapted from a Science of Foods course that was taught on-line during the mid to late 1990's. The assumption is that a basic foods book is read in conjunction with the topic outline. The areas are being refined and expanded as this and other webbers have additional time. It is made available for all those wishing to learn more about foods. OBJECTIVES to Top

90. Home - OUCT FOOD TECHNOLOGY
    Alumni Association of the Food Technology department of Osmania University College of Technology.  
    http://ouctftaa.webs.com/

91. Food & Nutrition Information Center
    Provides access to the US National Agricultural Library s databases on nutrition, school meals and the food stamp connection.  
    http://www.nalusda.gov/fnic/
    
    Extractions: The Food and Nutrition Information Center (FNIC) at the National Agricultural Library (NAL) has been a leader in food and human nutrition information dissemination since 1971. FNIC's web site provides a directory to credible, accurate, and practical resources for consumers, nutrition and health professionals, educators and government personnel. Visitors can find printable format educational materials, government reports, research papers and more. FNIC nutrition information specialists review all site content to ensure top quality resources.

92. Edible Microalgae Home Page
    A non-scientific paper and other information about edible algae and its effect on depression and other problems of children.  
    http://www.nutritionpsych.com/homepage/

93. Danone Institute : Nutritional Information, Recommended Dietary Allowance
    Information and scientific knowledge on diet, human nutrition, child development, and feeding behaviors to benefit public health.  
    http://www.danoneinstitute.org/

94. Journal Of The American College Of Nutrition
    Original and innovative research in nutrition with useful application for researchers, physicians, and other health care professionals.  
    http://www.jacn.org/

95. NRC-collaborative Research For A Healthier South Carolina
    Fosters research on nutrition and its effects on human health.  
    http://www.scnrc.org/

96. Nutrition - Wikipedia, The Free Encyclopedia
    An encyclopedia article on nutrition, including sections on history, health, food processing, longevity, lifetstyle, policy, holistic approaches, and current issues.  
    http://en.wikipedia.org/wiki/Nutrition
    
    Extractions: Please help improve this article by adding reliable references . Unsourced material may be challenged and removed (March 2009) The "Nutrition Facts" table indicates the amounts of nutrients which experts recommend you limit or consume in adequate amounts. Nutrition (also called nourishment or aliment ) is the provision, to cells and organisms , of the materials necessary (in the form of food ) to support life . Many common health problems can be prevented or alleviated with a healthy diet The diet of an organism is what it eats, which is largely determined by the perceived palatability of foods. citation needed Dietitians are health professionals who specialize in human nutrition, meal planning, economics, and preparation. They are trained to provide safe, evidence-based dietary advice and management to individuals (in health and disease), as well as to institutions. Nutrition science investigates the metabolic and physiological responses of the body to diet. With advances in the fields of

97. Center For Global Food Issues
    Conducts research and analysis of agriculture and environmental concerns. Provides news and publications.  
    http://www.cgfi.org
    
    Extractions: Growing More Per Acre Leaves More Land for Nature Links The New York Times marvels editorially that none of the Republicans running for the Senate Green visionary, Dixon Despommier, of Columbia University has proposed growing our food in city high-rises, The ten coldest winter-spring temperatures out of the last 500 in Stockholm, Sweden, were almost More from CGFI Blog This report details the long history of toxic journalism, the new and historical facts and "Scientifically Flawed," "Insufficient Data," "Results Problematic if not impossible" describe past critiques of studies done More from Latest News UN MILLENNIUM GOALS FLUNK REALITY CHECK, BY: DENNIS T. AVERY

98. Greenspirit By Patrick Moore
    Information on ecology, environment, sustainability, forests, forestry, and environmentalism.  
    http://www.greenspirit.com

99. PlantPharma
    Offers the latest news, resources and discussion on plant-made pharmaceuticals.  
    http://www.plantpharma.org

100. GMO Africa
     Offers news and weblog on genetically modified food and biotechnology in Africa.  
     http://www.gmoafrica.org
     
     Extractions: @import url( http://www.gmoafrica.org/wp-content/themes/greenway-lcr/style.css ); Advertise with Us Cellulosic ethanol can considerably reduce gasoline use by 2030 POET rolls out cellulosic ethanol plant Call for technology to produce cellulosic ethanol Vilsack targeted for his Pro-GMOs stand ... EU challenges France on GM Maize One day after President-Elect Barak Obama picked Iowa Governor, Tom Vilsack, as Agriculture Secretary, anti-biotechnology activists are out in full force trying to paint him as an apologist for the biotech industry. Tara Lohan in an article Writing on the Nation of the nature of such support. Take the case of Vilsack stems from his support for Iowa farmers wanting to grow genetically modified foods. How can anybody expect him not to do that?

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