Food Industry Science category: 1675 books
HACCP
Principles and Applications
Language: English
Release Date: December 6, 2012
The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the...
Practical Food Safety
Contemporary Issues and Future Directions
Language: English
Release Date: March 31, 2014
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new,...
by Jeffery L Casper, William A Atwell
Language: English
Release Date: September 28, 2016
Language: English
Release Date: September 28, 2016
One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet.
Gluten-Free Baked Products...
Real Dirt
An Ex-industrial Farmer's Guide to Sustainable Eating
Language: English
Release Date: September 17, 2013
Real Dirt is a groundbreaking book for any reader interested in learning more about where food comes from. Harry Stoddart shares years of experience and knowledge in his quirky dissection of agriculture and what we eat. Among his many achievements, he has developed a farming system he believes is...
by John M. Ryan
Language: English
Release Date: October 19, 2015
Language: English
Release Date: October 19, 2015
Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are...
by
Language: English
Release Date: November 8, 2013
Language: English
Release Date: November 8, 2013
Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested slowly, sometimes for decades, as in the case of...
Emerging Food Packaging Technologies
Principles and Practice
Language: English
Release Date: March 15, 2012
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and...
Canned Citrus Processing
Techniques, Equipment, and Food Safety
Language: English
Release Date: November 18, 2015
Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries. Producing 75% of citrus consumed in the global market, China has become the new “Kingdom of Canned Citrus. Canned Citrus Processing: Techniques, Equipment, and Food Safety...
by
Language: English
Release Date: August 31, 2016
Language: English
Release Date: August 31, 2016
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres,...
Molecular Microbial Diagnostic Methods
Pathways to Implementation for the Food and Water Industries
Language: English
Release Date: October 6, 2015
Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industry was developed by recognized and experienced highlevel scientists. It’s a comprehensive and detailed reference that uncovers industry needs for the use of molecular methods by providing a brief history...
by
Language: English
Release Date: December 1, 2016
Language: English
Release Date: December 1, 2016
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and...
Vegetable Oils in Food Technology
Composition, Properties and Uses
Language: English
Release Date: March 1, 2011
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 concerned with the major sources...
Plastic Films in Food Packaging
Materials, Technology and Applications
Language: English
Release Date: December 31, 2012
The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in...
Food Allergens
Biochemistry and Molecular Nutrition
Language: English
Release Date: June 24, 2014
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain...