General

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins...

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food...

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second...

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of...

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality...

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart...

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a...

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing:...

Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods on supermarket shelves with lower incidences of contamination. Ecosustainable Polymer Nanomaterials for Food Packaging:...

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical...

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques...

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory...

Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our businesses richer. It is an essential link between the producer and the customer, where it contributes to the positioning and presentation of a product;...

Competing and winning in today s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into...

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on...

With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure...

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are...

For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular internet course, Guide to Food Laws and Regulations, 2nd Edition...

This book discusses experimental designs which are very useful in sensory and consumer testing. As an added feature this coverage is fully illustrated with real-life examples. In addition, the importance of fractional factorial designs are explained more...

This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els...

Learn what you need to know about foodborne illnessfrom comprehensive Web sites!An estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the United States each year.2001 FDA Food Code. The...

Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases...

Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality...

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the...

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food...

Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in...

The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality...

The new science of nutrigenomics and its ethical and societal challenges Gene-diet interactions--which underlie relatively benign lactose intolerance to life-threatening conditions such as cardiovascular disease--have long been known. But until now,...

The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor's study in topics such as food hygiene, agriculture, animal science, animal histology and...

The Campaign for Real Ale is one of the largest and most successful consumer rights groups' operating in the UK today but it wasn't always that way...CAMRA at 40 is a collection of essays by beer writers, brewing industry representatives and a host of...

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with minimal agricultural inputs. These are considered nutritionally superior to other major cereals like rice,...

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking...

With PEZ (R) dispensers, you get not only peppermint candy, but a toy as well! Today PEZ (R) collectors worldwide try to find all the different styles. After PEZ (R) candy and dispensers were brought to the United States in 1952, over 250 different types...

- Separate chapters for different bioactive molecules in Fermented foods- The book includes the recent advances in health benefits aspects of different fermented foods- The book includes specific section on Health benefits of important fermented...

This book examines several recent, major developments in the field of nutritional pathology, providing enhanced, current understanding of the role that altered or disturbed nutrition plays in the pathogenesis of disease. It is intended for students in...

During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide...

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The...

Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this...

Merges a presentation of food engineering fundamentals with a discussion of unit operations and food processing equipment Reviews concepts comprehensively with suitable illustrations and problems The worked-out examples have been taken from the...

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during...