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Issued for the 50th anniversary of the United Nations Food and Agriculture Organization in 1995, this publication deals with technical, economic, social and political issues critical to food security. It discusses food security and self-sufficiency, food consumption patterns, dietary inadequacies,sustainable agricultural policies, agricultural and food science research, and post-production systems. The author maintains there is insufficient concern for post-harvest preservation, transformation, distribution and marketing on the part of donor agencies, and demonstrates that food security is dependent on comparative prosperity and power. A list of references, acronyms and abbreviations, and index complete this book. ... Read more

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This monograph introduces the students and specialists of agricultural and food science to the fundamentals of optical spectroscopy, main principles of modern spectroscopic instrumentation, advantages and practical applications of spectroscopic methods to investigation of agricultural objects such as milk and dairy products, eggs, honey, animal hair, and agronomic plants. ... Read more

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In the tradition of this well established text, the fourth edition has been updated to cover recent developments in the field. This thoroughly revised edition encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably. The presentation of the text has been altered such that each chapter now deals with one subject, but considers all appropriate cereals. Both the merits and the limitations of individual cereals as sources of food products have been considered in a comparative way. This popular textbook remains a standard work for all those interested in the technology of cereals. It is of particular value to students of food science and agriculture. ... Read more

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This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products. ... Read more

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This digital document is an article from Food Trade Review, published by Food Trade Press Ltd. on July 1, 2001. The length of the article is 336 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: DRYING TECHNOLOGY IN AGRICULTURE AND FOOD SCIENCES.(Review)
Publication: Food Trade Review (Magazine/Journal)
Date: July 1, 2001
Publisher: Food Trade Press Ltd.
Volume: 71Issue: 7Page: 454

Article Type: Book Review

Distributed by Thomson Gale ... Read more

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Chapters: Journal of Food Science, Renewable Agriculture and Food Systems, Australian Journal of Soil Research, Crop ... Read more

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Drying is one of the most cost-effective means of perservation of grains, crops and foods of all varieties. From both energy and environmental viewpoints, as well as the global requirement to feed the growing population, it is important that the drying technique and technology be improved to reduce spoilage and enhance the quality of the product. Much has been accomplished since the 1980s in understanding and development in drying technologies for foods and agro-products. This volume is a compilation of selected invited and refereed articles covering topics of contemporary interest on agricultural and food drying technologies. ... Read more