Food Industry Science category: 1675 books
by
Language: English
Release Date: January 31, 2006
Language: English
Release Date: January 31, 2006
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated...
Molecular Techniques in Food Biology
Safety, Biotechnology, Authenticity and Traceability
Language: English
Release Date: January 2, 2018
Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification...
Starch in Food
Structure, Function and Applications
Language: English
Release Date: November 25, 2017
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation,...
Food Consumption and Disease Risk
Consumer-Pathogen Interactions
Language: English
Release Date: October 16, 2006
The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry,...
Specialty Oils and Fats in Food and Nutrition
Properties, Processing and Applications
Language: English
Release Date: June 29, 2015
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry,...
by
Language: English
Release Date: February 20, 2018
Language: English
Release Date: February 20, 2018
A comprehensive review of the many new developments in the growing food processing and packaging field
Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure...
Combat-Ready Kitchen
How the U.S. Military Shapes the Way You Eat
Language: English
Release Date: August 4, 2015
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military...
by Ioannis S. Arvanitoyannis
Language: English
Release Date: July 28, 2010
Language: English
Release Date: July 28, 2010
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one...
The Norovirus
Features, Detection, and Prevention of Foodborne Disease
Language: English
Release Date: October 3, 2016
The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent.
The...
Microencapsulation in the Food Industry
A Practical Implementation Guide
Language: English
Release Date: June 30, 2014
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written...
Proteomics in Food Science
From Farm to Fork
Language: English
Release Date: April 3, 2017
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related...
by Gabriella Caruso, Giorgia Caruso, Antonino Santi Delia
Language: English
Release Date: June 29, 2015
Language: English
Release Date: June 29, 2015
This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related...
Understanding Pathogen Behaviour
Virulence, Stress Response and Resistance
Language: English
Release Date: July 30, 2005
Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the...
by Elsevier Science
Language: English
Release Date: May 28, 2009
Language: English
Release Date: May 28, 2009
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are...