Food Industry Science category: 1675 books
by Giovanni Gurnari
Language: English
Release Date: March 27, 2015
Language: English
Release Date: March 27, 2015
This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging...
by
Language: English
Release Date: August 23, 2012
Language: English
Release Date: August 23, 2012
Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control.
Part...
by Oliver Tomic, Tormod Næs, Per Bruun Brockhoff
Language: English
Release Date: June 20, 2011
Language: English
Release Date: June 20, 2011
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other.
This...
by
Language: English
Release Date: July 12, 2017
Language: English
Release Date: July 12, 2017
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods
The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science...
by Food and Agriculture Organization of the United Nations
Language: English
Release Date: April 8, 2015
Language: English
Release Date: April 8, 2015
Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consumers, industry and governments need up-to-date information on how milk and dairy products can contribute...
Validating Preventive Food Safety and Quality Controls
An Organizational Approach to System Design and Implementation
Language: English
Release Date: December 27, 2016
Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls...
Insects as Sustainable Food Ingredients
Production, Processing and Food Applications
Language: English
Release Date: June 23, 2016
Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and...
by Takayuki Shibamoto, Leonard F. Bjeldanes, Steve Taylor
Language: English
Release Date: December 2, 2012
Language: English
Release Date: December 2, 2012
The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals),...
Hypobaric Storage in Food Industry
Advances in Application and Theory
Language: English
Release Date: April 17, 2014
Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use;...
by
Language: English
Release Date: March 5, 2009
Language: English
Release Date: March 5, 2009
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The...
Practical Food Rheology
An Interpretive Approach
Language: English
Release Date: December 1, 2010
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g....
Microorganisms in Foods 7
Microbiological Testing in Food Safety Management
Language: English
Release Date: February 22, 2018
The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying...
Oxidation in Foods and Beverages and Antioxidant Applications
Management in Different Industry Sectors
Language: English
Release Date: September 22, 2010
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are...
Prebiotics and Probiotics in Human Milk
Origins and Functions of Milk-Borne Oligosaccharides and Bacteria
Language: English
Release Date: October 6, 2016
Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested...