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This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial...
Editeur :
Wiley-Blackwell
Parution :
2011-10-24
PDF, ePub
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The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing...
Editeur :
Wiley-VCH
Parution :
2011-10-24
PDF, ePub
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In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing evidence that modest...
Editeur :
Wiley-Blackwell
Parution :
2011-10-14
PDF, ePub
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Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and...
Editeur :
Wiley-Blackwell
Parution :
2011-10-13
PDF, ePub
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Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and...
Editeur :
Wiley-Blackwell
Parution :
2011-09-23
PDF
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This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform...
Editeur :
Wiley-Blackwell
Parution :
2011-08-26
PDF, ePub
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Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with...
Editeur :
Wiley-Blackwell
Parution :
2011-08-15
ePub
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated...
Editeur :
Wiley-Blackwell
Parution :
2011-06-24
Collection :
Society of Dairy Technology
PDF, ePub
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The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world.The current global...
Editeur :
Wiley-Blackwell
Parution :
2011-06-15
PDF, ePub
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The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural...
Editeur :
Springer
Parution :
2011-06-14
ePub
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This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book...
Editeur :
Wiley-Blackwell
Parution :
2011-06-13
PDF, ePub
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Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a general overview of carbohydrates that function as prebiotics or fermentable carbohydrates. Part 2 is a more in depth...
Editeur :
Wiley-Blackwell
Parution :
2011-06-09
Collection :
Institute of Food Technologists Series
PDF, ePub
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Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure...
Editeur :
Wiley-Blackwell
Parution :
2011-06-09
PDF, ePub
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The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in...
Editeur :
Wiley-Blackwell
Parution :
2011-06-09
PDF
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The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these...
Editeur :
Wiley-Blackwell
Parution :
2011-05-12
Collection :
Institute of Food Technologists Series
PDF, ePub
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Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and...
Editeur :
Wiley-Blackwell
Parution :
2011-05-03
Collection :
Society of Dairy Technology
PDF, ePub
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The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve...
Editeur :
Wiley-Blackwell
Parution :
2011-04-08
PDF
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According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global...
Editeur :
Wiley-Blackwell
Parution :
2011-03-08
Collection :
Hui: Food Science and Technology
PDF, ePub
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Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is...
Editeur :
Wiley-Blackwell
Parution :
2011-03-01
ePub
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The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new developments. As well as an updated introductory chapter reviewing the market, the...
Editeur :
Wiley-Blackwell
Parution :
2011-03-01
PDF, ePub
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