General

This book is based on the need for a sound education and training in food hygiene and sanitation for personnel employed in the food industry. It lays emphasis on the practical aspects of developing, implementing, evaluating and managing a sanitation...

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and...

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food...

This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food...

This book highlights plastic pollution, especially microplastics, and the consequences on the environment and on the human diet through food chain/web transmission and contamination through processing and packaging of various human food items including...

White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative...

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim...

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with...

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties...

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject...

Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world's growing population sustainably. The challenge is that the topic of sustainability can seem...

Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and...

Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy. Citrus Essential Oils: Flavor...

Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a...

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality. However, only a limited amount of information is available explaining soy's full potential in food applicability. Soy Applications in Food...

Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial...

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered...

It's not easy to navigate through EU food laws, so this book provides a clear analysis of the relevant EU regulations, making it beneficial to food safety organizations and food industry professionals. Ensuring Food Safety in the European Union provides...

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of...

The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive...

This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. International Standard...

This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public...

2022 Winner of the OIV Award in the Oenology categoryAn essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780991050161Author Jason LogsdonImprint Primolicious LLCPublisher Primolicious LLCWeight(grams) 490gDimensions(mm) 235mm * 190mm * 15mm

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human...

For most people the global war over genetically modified foods is a distant and confusing one. A handful of corporate 'life sciences' giants, such as Monsanto, are pitted against a worldwide network of anticorporate ecowarriors like Greenpeace. The...

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact...

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern...

This new edition bridges the gap between its predecessor, which emphasized conventional methods, and subsequent advances in analytical methodologies. Researchers and analysts strive to keep up with advances in microbiological methods. Although many...

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of...

Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book...

Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and...

Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the...

This new book explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae...

Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into...

High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated...

Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g.,...

Combining up-to-date theory and practice, this book provides a 360-degree overview of how to incorporate a holistic, pragmatic 'Design Thinking' inspired methodology into food and beverage product design. From the initial conceptual stages through to...

Following in the tradition of popular previous editions, this book integrates the general principles of toxicology with a systematic characterization of the most important food toxicants. This new edition employs moderately rigorous chemistry and...

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food...