Food Industry category: 1675 books
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Language: English
Release Date: June 10, 2003
Language: English
Release Date: June 10, 2003
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.
Part...
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Language: English
Release Date: October 31, 2014
Language: English
Release Date: October 31, 2014
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are...
Vegetable Oils in Food Technology
Composition, Properties and Uses
Language: English
Release Date: March 1, 2011
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources...
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Language: English
Release Date: November 23, 2010
Language: English
Release Date: November 23, 2010
Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews...
Hazard Analysis and Risk Based Preventive Controls
Building a (Better) Food Safety Plan
Language: English
Release Date: December 6, 2017
Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA’s preventative controls (PC) implementation and compliance in their routine job duties. The target audience includes...
Confectionery and Chocolate Engineering
Principles and Applications
Language: English
Release Date: November 29, 2010
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.
The purpose...
You can tell a Book by its Cover
A lesson in Hygiene, etiquette, and courtesy For the Food, Health, and Hospitality industries
Language: English
Release Date: May 19, 2015
The opinions offered in this book are strictly those; opinions. My observations, experiences and my dismay are documented in such a way as to share, and alert others; in the hopes that the future could change, before it might be too late. The fact is the fact. I believe that all service providers, whether...
Food Protected Designation of Origin
Methodologies and Applications
Language: English
Release Date: June 11, 2013
Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect...
Oxidation in Foods and Beverages and Antioxidant Applications
Understanding Mechanisms of Oxidation and Antioxidant Activity
Language: English
Release Date: September 27, 2010
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are...
Fibre-Rich and Wholegrain Foods
Improving Quality
Language: English
Release Date: March 26, 2013
Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently...
Nanoencapsulation of Food Bioactive Ingredients
Principles and Applications
Language: English
Release Date: May 25, 2017
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the...
Acrylamide in Food
Analysis, Content and Potential Health Effects
Language: English
Release Date: July 31, 2015
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.),...
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Language: English
Release Date: September 3, 2018
Language: English
Release Date: September 3, 2018
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing...
Production and Management of Beverages
Volume 1. The Science of Beverages
Language: English
Release Date: December 7, 2018
Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on...