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Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world. These meat...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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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 fully than in...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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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 van den Broek,...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli O157:H7 and the...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Consultant and long-time FDA food and dietary supplement labeling expert James Summers offers a comprehensive guide to understanding and complying with the dietary supplement labeling requirements of the Food and Drug Administration (FDA) in Dietary Supplement Labeling...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their...
Editeur :
Wiley-Blackwell
Parution :
2008-06-02
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Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved. Contributions from leading...
Editeur :
Wiley-Blackwell
Parution :
2008-05-27
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Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer...
Editeur :
Wiley-Blackwell
Parution :
2008-05-27
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Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the...
Editeur :
Wiley
Parution :
2008-05-23
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This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn...
Editeur :
Wiley-Blackwell
Parution :
2008-04-30
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Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in...
Editeur :
Wiley-Blackwell
Parution :
2008-04-30
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Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf...
Editeur :
Wiley-Blackwell
Parution :
2008-04-30
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Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can...
Editeur :
Wiley-Blackwell
Parution :
2008-04-30
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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 that challenge the...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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A real-world look at culinary careers?revised and updated So You Want To Be a Chef? Your Guide to Culinary Careers, Second Edition offers the most comprehensive guide to over seventy-five different culinary jobs. The authors vividly describe the feel, the reality, the...
Editeur :
Wiley
Parution :
2008-04-15
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