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About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe. Subsequent development of computerised nutritional data bases has further highlighted the potential advantages of working together. Such cooperation could lead to improved quality and compatibility of the various European nutrient data bases and the values within them. This realisation was one of th...

Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are ex...

This practical volume provides an introduction to magnetic resonance imaging in food research. The author discusses methods of implementing MRI in studies of food systems and presents a series of strategies and expected results. The book begins with two introductory chapters that define the different types of NMR techniques, from low-resolution through MRI, with emphasis given to the limitations and typical ranges available for studying particular phenomena in food systems. The bulk of the book...

This book presents a practical, integrated approach to legal research, analysis, and writing. It provides readers with all the basic tools they need to research and analyze a problem as well as communicate the results of their research. Introduction to Legal Research, Writing, and Analysis. Analyzing Facts and Identifying Legal Issues. Finding and Analyzing Case Law. How to Brief a Case. Constitutions, Statutes, and Administrative Regulations. Statutory and Constitutional Analysis. Computer Assi...

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system pro...