Food Industry Science category: 1675 books
Meals in Science and Practice
Interdisciplinary Research and Business Applications
Language: English
Release Date: March 26, 2009
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always...
by Adnan Y. Tamime
Language: English
Release Date: May 3, 2011
Language: English
Release Date: May 3, 2011
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters...
Processed Meats
Improving Safety, Nutrition and Quality
Language: English
Release Date: July 14, 2011
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for...
Consumer Perception of Food Attributes
Consumer Perception of Food Attributes
Language: English
Release Date: June 19, 2018
Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For...
by
Language: English
Release Date: June 9, 2011
Language: English
Release Date: June 9, 2011
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these...
Oats
Chemistry and Technology
Language: English
Release Date: July 7, 2016
For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science...
Shiga toxins
A Review of Structure, Mechanism, and Detection
Language: English
Release Date: February 27, 2017
This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, production, and mechanism of action of Shiga toxin, and current methods of detection.
The globalization...
Modeling in Food Microbiology
From Predictive Microbiology to Exposure Assessment
Language: English
Release Date: January 22, 2016
Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.
This book provides an overview of the major...
Sensory Panel Management
A Practical Handbook for Recruitment, Training and Performance
Language: English
Release Date: October 26, 2017
Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel...
Handbook of Grape Processing By-Products
Sustainable Solutions
Language: English
Release Date: March 27, 2017
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.
Covering the...
Scallops
Biology, Ecology, Aquaculture, and Fisheries
Language: English
Release Date: June 7, 2016
Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology.
More than thirty extensive chapters...
by International Association for Food Protection
Language: English
Release Date: July 12, 2016
Language: English
Release Date: July 12, 2016
Written by a team of international experts, this third edition designed to guide public health personnel or teams in any country that investigates reports of alleged waterborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in...
by Parmeshwar Singh
Language: English
Release Date: June 30, 2013
Language: English
Release Date: June 30, 2013
Biotechnology is the research and development in the laboratory using bioinformatics for exploration, extraction, exploitation and production from any living organisms and any source of biomass by means of biochemical engineering where high value-added products could be planned, forecasted, formulated,...
by R Paul Singh, Dennis R. Heldman
Language: English
Release Date: June 20, 2013
Language: English
Release Date: June 20, 2013
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman...