Food Industry Science category: 1675 books

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information...

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production...

The collection of lectures and publications from the Schumacher Center for a New Economics represents some of the foremost voices on a new economics. There is a fairly standard list of environmentally friendly actions American consumers are typically encouraged to take: “drive less, buy...

Ensure that your factory is cleaned to the highest possible standard by planning when and how to clean and which cleaning chemicals to use. The principles outlined in this guideline are applicable to all sectors of the food and drink industry; they are aimed at those with management responsibility...

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings readers up to speed on the state of the art in these...

Get factory layout right first time with the help of practical guidance form food and construction industry specialists. This particular guide looks at the issues associated with building, adapting or refurbishing a food factory as a whole. In a step-wise manner, it addresses issues ranging from site...

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific perspective that explains the fundamentals of agricultural...

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the...

Bio-nanotechnology is the key functional technology of the 21st century. It is a fusion of biology and nanotechnology based on the principles and chemical pathways of living organisms, and refers to the functional applications of biomolecules in nanotechnology. It encompasses the study, creation,...

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first...

This book considers the ability and capacity of the food supply system in Australia to provide food security for the ever-increasing domestic and international population in the face of growing challenges in production, resource supply and failures within the food system itself. Although Australia...

Adopt standardised methods of taking environmental samples for hygiene testing of surfaces, people, packaging, air and process water. The adoption of standardised protocols throughout the food and drink industry will lead to additional confidence in the validity of hygiene test results and help to...

Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial stretching of film: principles and applications provides an overview of the manufacturing processes and...

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing...