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Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
Collection :
Institute of Food Technologists Series
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Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in the food and...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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The Hazard Analysis and Critical Control Point (HACCP) system is a preventative food safety management system, that can be applied throughout the food supply chain from primary production to the consumer. HACCP is internationally recognised as the most effective way to...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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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 to public health....
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
Collection :
Practical Food Microbiology
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The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer.The book does not set out to compete with large standard food microbiology titles that are well established,...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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The markets for organic and fair trade food are growing rapidly. Although there are some important differences, both seek to address the consumer desire for “better” food: fair trade because it offers economically disadvantaged producers a better financial return;...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
Collection :
Society of Dairy Technology
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Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines.Food Supply Chain Management brings...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and diets have been...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
Collection :
Society of Dairy Technology
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The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
Collection :
Society of Dairy Technology
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The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater quality. Often...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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This book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials and manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical...
Editeur :
Wiley-Blackwell
Parution :
2008-04-15
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