Food Industry category: 1675 books
The Produce Contamination Problem
Causes and Solutions
Language: English
Release Date: May 29, 2009
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. Additionally researchers...
by
Language: English
Release Date: November 25, 2015
Language: English
Release Date: November 25, 2015
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for...
Preservation and Shelf Life Extension
UV Applications for Fluid Foods
Language: English
Release Date: March 21, 2014
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, and provides case studies...
Handbook of Pineapple Technology
Production, Postharvest Science, Processing and Nutrition
Language: English
Release Date: December 14, 2016
Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America.
This book provides an in depth...
Flexible Food Packaging
Questions and Answers
Language: English
Release Date: December 6, 2012
Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most commonly raised questions in the field of flexible...
by
Language: English
Release Date: December 26, 2016
Language: English
Release Date: December 26, 2016
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies.
Safe or Not Safe
Deciding What Risks to Accept in Our Environment and Food
Language: English
Release Date: May 10, 2011
Based on an EU workshop at the end of 2005, the book discusses risk and our food supply. The introductory chapter will discuss all aspects of risk and how it applies to food, from risk classification to risk management. Following a discussion of risk, the authors will present three different case...
Pharma-Nutrition
An Overview
Language: English
Release Date: July 8, 2014
Natural products and functional/medical foods are now widely acknowledged as having an effect on the microbiome of the intestine, which in turn influences the outcome of certain disease. This book reviews the impact and effects of natural products and functional/medical foods (nutritional programming)...
Chinese Dates
A Traditional Functional Food
Language: English
Release Date: July 6, 2016
Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods and their dietary applications. It discusses the h
Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease
Bioactive Foods in Chronic Disease States
Language: English
Release Date: October 22, 2012
Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn’s, allergies, and colitis among others. Information is...
Minimally Processed Foods
Technologies for Safety, Quality, and Convenience
Language: English
Release Date: October 29, 2014
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality...
Bioactive Food as Dietary Interventions for the Aging Population
Bioactive Foods in Chronic Disease States
Language: English
Release Date: October 22, 2012
Bioactive Food as Dietary Interventions for the Aging Population presents scientific evidence of the impact bioactive foods can have in the prevention and mediation of age related diseases. Written by experts from around the world, this volume provides important information that will not only assist...
Case Studies in Food Engineering
Learning from Experience
Language: English
Release Date: August 12, 2009
This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses...
by Thomas E. Furia
Language: English
Release Date: January 18, 2018
Language: English
Release Date: January 18, 2018
The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulations for some of the most frequently employed direct food additives. Indirect additives, such as pesticide residues, packaging adhesives, polymeric coatings, and animal feed chemicals, have not been included.