General

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts...

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Book...

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours...

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include...

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic...

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to...

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each...

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and...

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by...

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new...

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean...

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more...

With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents...

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on...

Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food...

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly...

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne...

The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference...

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our...

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new...

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major...

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial...

Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher. Peer-reviewed contributions from internationally known...

In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This...

Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current...

The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book. It does so by explaining each step of how a packaging...

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and...

Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving...

Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wide range of applications. The increasingly global nature of food production and the increased emphasis on reducing chemical preservatives and pesticides have...

Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also...

China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review...

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of...

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one. With...

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical...

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder...

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up...

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge...

Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional...

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on...

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and...