Food Science and Technology
Antimicrobials in Food
4th Edition
Edited
By P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David
December 19, 2022
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical ...
Handbook of Nutrition and Diet
1st Edition
By Babasaheb B. Desai
September 25, 2019
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and ...
Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality
1st Edition
By Norman F. Haard, Benjamin K. Simpson
September 19, 2019
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control ...
Handbook of Indigenous Fermented Foods, Revised and Expanded
2nd Edition
By Keith Steinkraus
May 04, 2018
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving ...
Handbook of Brewing
3rd Edition
Edited
By Graham G. Stewart, Inge Russell, Anne Anstruther
October 19, 2017
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book ...
Advanced Technologies for Meat Processing
2nd Edition
Edited
By Fidel Toldra, Leo M.L. Nollet
October 05, 2017
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and ...
Kinetic Modeling of Reactions In Foods
1st Edition
By Martinus A.J.S. van Boekel
December 18, 2008
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, ...
Food Safety of Proteins in Agricultural Biotechnology
1st Edition
Edited
By Bruce G. Hammond
November 28, 2007
With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein ...
Fatty Acids in Foods and their Health Implications
3rd Edition
Edited
By Ching Kuang Chow
November 19, 2007
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart ...
Food Plant Economics
1st Edition
By Zacharias B. Maroulis, George D. Saravacos
August 02, 2007
Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis...
Berry Fruit: Value-Added Products for Health Promotion
1st Edition
Edited
By Yanyun Zhao
June 06, 2007
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With...
Listeria, Listeriosis, and Food Safety
3rd Edition
Edited
By Elliot T. Ryser, Elmer H. Marth
March 27, 2007
Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne...