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The Microbiological Risk Assessment of Food follows on from the author's successful bookThe Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Plant secondary metabolites have been a fertile area of chemical investigation for many years, driving the development of both analytical chemistry and of new synthetic reactions and methodologies. The subject is multi-disciplinary with chemists, biochemists and plant...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications ofFluidization to Food...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential...
Editeur :
Wiley-Interscience
Parution :
2008-03-31
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In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
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Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling Compliance Review. This comprehensive manual and fully searchable,...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
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To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food,...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories.A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
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Extraneous foreign material in food products is undeniably a physical hazard that must be mitigated by processors and food service establishments. Beyond this underlying threat to food safety, physical contaminants can impact the element most essential to an...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
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Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses ofSensory Science Problems explains the multivariate and probabilistic methods...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
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While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by...
Editeur :
Wiley-Blackwell
Parution :
2008-02-28
Collection :
Institute of Food Technologists Series
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This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses antioxidant...
Editeur :
Wiley-Interscience
Parution :
2008-01-07
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Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather about the important...
Editeur :
Springer
Parution :
2007-11-12
Collection :
Food Engineering Series
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State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially...
Editeur :
Wiley-Interscience
Parution :
2007-09-24
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This is the latest and most authoritative documentation of current scientific knowledge regarding the health effects of thermal food processing. Authors from all over Europe and the USA provide an international perspective, weighing up the risks and benefits. In...
Editeur :
Wiley-VCH
Parution :
2007-09-24
Collection :
Forschungsberichte (DFG)
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