Food industry and trade.
Overview
| Works: | 182 works in 70 publications in 70 languages | |
|---|---|---|
Titles
Globalising food : = agrarian questions and global restructuring /
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(Language materials, printed)
How to open a financially successful specialty retail & gourmet foods shop : = with companion CD-ROM /
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The end of overeating : = taking control of our insatiable appetite /
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Stuffed and starved : = the hidden battle for the world food system /
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(Language materials, printed)
Instant controlled pressure drop (D.I.C.) in food processing = from fundamental to industrial applications /
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(Electronic resources)
Factors affecting sustainability of food security projects in Kenya /
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(Language materials, printed)
Food choice and sustainability : = why buying local, eating less meat, and taking baby steps won't work /
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Folks, this ain't normal : = a farmer's advice for happier hens, healthier people, and a better world /
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The Future of food business : = the facts, the impacts, the acts /
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(Language materials, printed)
Minimally processed foods = technologies for safety, quality, and convenience /
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(Electronic resources)
Food practices in transition = changing food consumption, retail and production in the age of reflexive modernity /
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(Electronic resources)
Microencapsulation in the food industry = a practical implementation guide /
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(Electronic resources)
Handbook of plant food phytochemicals = sources, stability and extraction /
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(Electronic resources)
Emulsion-based systems for delivery of food active compounds = formation, application, health and safety /
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(Electronic resources)
The coming famine = the global food crisis and what we can do to avoid it /
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(Electronic resources)
The study of food, tourism, hospitality and events = 21st-century approaches /
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(Electronic resources)
Ursula Oswald Spring = pioneer on gender, peace, development, environment, food and water /
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(Electronic resources)
Adapting high hydrostatic pressure (HPP) for food processing operations /
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(Electronic resources)
Reformulation as a strategy for developing healthier food products = challenges, recent developments and future prospects /
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(Electronic resources)
Design thinking for food well-being = the art of designing innovative food experiences /
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(Electronic resources)
Nutrition, food markets and agriculture = economic issues against the background of globalization /
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(Electronic resources)
The pursuit of food well-being = the mechanisms behind consumers' food well-being, and their relevance for food retailing and marketing /
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(Electronic resources)
Food supply chains in cities = modern tools for circularity and sustainability /
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(Electronic resources)
Sustainable development and communication in global food networks = lessons From India /
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(Electronic resources)
Conceptualizing plant-based nutrition = bioresources, nutrients repertoire and bioavailability /
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(Electronic resources)
Food, consumers, and the food industry = catastrophe or opportunity? /
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(Language materials, printed)
Food and globalization : = consumption, markets and politics in the modern world /
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(Language materials, printed)
The business of food = encyclopedia of the food and drink industries /
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(Language materials, printed)
Worlds of food : = place, power, and provenance in the food chain /
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(Language materials, printed)
Food supply chain management = issues for the hospitality and retail sectors /
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(Language materials, printed)
Between the local and the global = confronting complexity in the contemporary agri-food sector /
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(Electronic resources)
Extracting bioactive compounds for food products = theory and applications /
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(Electronic resources)
Biosystems engineering = biofactories for food production in the XXI century /
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(Electronic resources)
High pressure processing of food = principles, technology and applications /
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(Electronic resources)
Communication practices in engineering, manufacturing, and research for food and water safety
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(Electronic resources)
Agri-food supply chain management = breakthroughs in research and practice /
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(Electronic resources)
Modifying food texture.. Volume 1,. Novel ingredients and processing techniques /
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(Electronic resources)
Modifying food texture.. Volume 2,. Sensory analysis, consumer requirements and preferences /
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(Electronic resources)
Food truths from farm to table = 25 surprising ways to shop & eat without guilt /
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(Electronic resources)
Quantitative microbiology in food processing = modeling the microbial ecology /
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(Electronic resources)
Control of salmonella and other bacterial pathogens in low-moisture foods
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(Electronic resources)
The study of food, tourism, hospitality and events : = 21st-century approaches /
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(Language materials, printed)
Food safety and quality systems in developing countries.. Volume III,. Technical and market considerations
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(Electronic resources)
Nonthermal processing in agri-food-bio sciences = sustainability and future goals /
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(Electronic resources)
Sustainable agrifood systems = case studies in transitions towards sustainability from France and Brazil /
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(Electronic resources)
Nontraditional applications of ultra-high-pressure technology in agricultural products processing
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(Electronic resources)
Microbial biotechnology in the food industry = advances, challenges, and potential solutions /
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(Electronic resources)
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