http://ir.mksu.ac.ke/handle/123456780/5970 2026-04-06T02:10:19Z http://ir.mksu.ac.ke/handle/123456780/6300 Food Analysis Nielsen, S. Suzanne The intent of this fifth edition book is the same as that described in the Preface to the first four editions – a text primarily for undergraduate students majoring in food science, currently studying the analysis of foods. However, comments from users of the first four editions have convinced me that the book is also a valuable text for persons in the food industry who either do food analysis or interact with analysts. The big focus of this edition was to do a general update on methods and to make the content easier for readers to compare and contrast methods covered. The following summarize changes from the fourth edition: (1) general updates, including addition and deletion of methods, (2) three new chapters (“Determination of Total Phenolics and Antioxidants Capacity in Food and Ingredients,” “Food Microstructure Techniques,” “Food Forensic Investigation”), (3) rewrote and/or reorganized some chapters, (4) added tables to some chapters to summarize and compare methods, and (5) added some colored figures. As stated for the first four editions, the chapters in this textbook are not intended as detailed references, but as general introductions to the topics and the techniques. Course instructors may wish to provide more details on a particular topic to students. Chapters focus on principles and applications of techniques. Procedures given are meant to help explain the principles and give some examples, but are not meant to be presented in the detail adequate to actually conduct a specific analysis. As in the first four editions, all chapters have summaries and study questions, and keywords or phrases are in bold type, to help students focus their studies. The grouping of chapters by category is similar to the fourth edition. However, due to the increased use of spectroscopy and chromatography for many basic analyses, chapters on these topics are covered early in the book. Instructors are encouraged to cover the topics from this text in whatever order is most suitable for their course. Also, instructors are invited to contact me for access to a website I maintain with additional teaching materials related to this textbook and the accompanying laboratory manual. 2019-01-01T00:00:00Z http://ir.mksu.ac.ke/handle/123456780/6210 Sensory Evaluation of Food Lawless, Harry T.; Heymann, Hildegarde The field of sensory science has grown exponentially since the publication of the previous version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices. Understanding the product– person interface will always be the goal of sensory science. No amount of elaborate statistical maneuvering will save a bad study or render the results somehow useful and valid. Although methods continue to evolve, appreciation of the core principles of the field is the key to effective application of sensory test methods. The notion that one can write a book that is both comprehensive and suitable as an introductory text was a daunting challenge for us. Some may say that we missed the mark on this or that topic, that it was either too superficially treated or too in depth for their students. Perhaps we have tried to do the impossible. Nonetheless the demand for a comprehensive text that would serve as a resource for practitioners is demonstrated by the success of the first edition. Its widespread adoption as a university level text shows that many instructors felt that it could be used appropriately for a first course in sensory evaluation. 2010-01-01T00:00:00Z http://ir.mksu.ac.ke/handle/123456780/6155 Food Chemistry Belitz, H.-D.; Grosch, W.; Schieberle, P. The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack of a comprehensive, teaching or reference text particularly noticeable. It is hoped that this textbook of food chemistry will help to fill this gap. In writing this volume we were able to draw on our experience from the lectures which we have given, covering various scientific subjects, over the past fifteen years at the Technical University of Munich. Since a separate treatment of the important food constituents (proteins, lipids, carbohydrates, flavor compounds, etc.) and of the important food groups (milk, meat, eggs, cereals, fruits, vegetables, etc.) has proved successful in our lectures, the subject matter is also organized in the same way in this book. Compounds which are found only in particular foods are discussed where they play a distinctive role while food additives and contaminants are treated in their own chapters. The physical and chemical properties of the important constituents of foods are discussed in detail where these form the basis for understanding either the reactions which occur, or can be expected to occur, during the production, processing, storage and handling of foods or the methods used in analyzing them. An attempt has also been made to clarify the relationship between the structure and properties at the level of individual food constituents and at the level of the whole food system. The book focuses on the chemistry of foodstuffs and does not consider national or international food regulations. We have also omitted a broader discussion of aspects related to the nutritional value, the processing and the toxicology of foods. All of these are an essential part of the training of a food chemist but, because of the extent of the subject matter and the consequent specialization, must today be the subject of separate books. Nevertheless, for all important foods we have included brief discussions of manufacturing processes and their parameters since these are closely related to the chemical reactions occurring in foods. Commodity and production data of importance to food chemists are mainly given in tabular form. Each chapter includes some references which are not intended to form an exhaustive list. No preference or judgement should be inferred from the choice of references; they are given simply to encourage further reading. Additional literature of a more general nature is given at the end of the book. 2009-01-01T00:00:00Z http://ir.mksu.ac.ke/handle/123456780/6102 Travel Marketing, Tourism Economics and the Airline Product Camilleri, Mark Anthony An ever-increasing number of destinations have opened up to and invested in tourism, turning this industry into a key driver for socio-economic progress. Over the past six decades, tourism has experienced continued expansion and uninterrupted growth, despite occasional shocks. The tourism industry has become one of the largest economic sectors in the world. Many new destinations are increasingly emerging, in addition to the traditional favourites, including Europe and North America. International tourist arrivals have increased from 25 million globally in 1950 to 278 million in 1980, to 674 million in 2000, and reached 1186 million in 2015. Likewise, international receipts earned by destinations worldwide have surged from US$104 billion in 1980, US$495 billion in 2000 to US$1260 billion in 2015. Tourism is one of the leading industries, in terms of international trading between countries. In addition to receipts earned in destinations, international tourism has also generated US$211 billion in exports through international passenger transport services that were rendered to non-residents in 2015, bringing the total value of tourism exports up to US$1.5 trillion, or US$4 billion a day, on average. International tourism now represents 7% of the world’s exports in goods and services, up from 6% in 2014, as tourism has grown faster than other world trade, over the past four years (UNWTO 2017). In this light, this book provides a broad knowledge and understanding of travel marketing, tourism economics and the airline product. It explains the strategic and operations management of the travel, tourism and hospitality industry sectors. At the same time, the readers are equipped with a strong pedagogical application of the political, socio-economic, environmental and technological impacts of tourism and its related sectors. The course content of this publication prepares undergraduate students and aspiring managers with a thorough exposure of the tourism industry. It highlights the latest trends, including; eTourism, revenue management, travel distribution and contemporary interactive marketing for the future. 2018-01-01T00:00:00Z