Books published by Aspen Publishers Inc.,U.S.

Introduction. Seasoning Ingredients. Mediterranean Leaf Products. Spices from Asia. Ingredient Hygiene and Safety. Development of the Seasoning Industry. Typical Seasoning Formulations. How Seasonings Are Used. How To Specify a Seasoning. Selecting a Seasoning Supplier. References

The authors of this book assess the current home health care environment in light of quality, cost and data collection issues. The book examines how to use data to achieve excellence (not just to satisfy regulators) and to derive information which can then be used to improve performance.

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese.

The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering.

The topics and treatment were selected for three reasons: (1) to acquaint students with a wide range of applications of engineering principles to agriculture, (2) to present a selection of independent but related, topics, and (3) to develop and enhance the problem solving ability of the students.

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student.