The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement.
Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world.
This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.
Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades.
A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace.
The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr.
As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control.
The dairy industry is, in many countries, a major contributor to the manufacturing capacity of the food sector, and as more components of milk are utilised in processed foods, so this importance is likely to grow.
30% discount for members of The Mineralogical Society of Britain and IrelandThis text covers the range of microanalytical techniques available for the analysis of geological samples, principally in research applications.
The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man- ufacture, storage, distribution and marketing of minimally pro- cessed refrigerated (MPR) fruits and vegetables.
The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today.
Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements.
As was the case with Charles Ross's Packaging of Pharmaceuticals published by the UK Institute of Packaging in 1975 it is assumed that the reader of this book already has a broad understanding of the basics of packaging.
At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989).
Canning as a preservation process has proved its value in its contribution to the preservation, distribution, and storage of world food supplies, and is a traditional way of preserving fish and meat.
The increasing interest in organic foods has created a need for this book, the first practical manual to cover the processing of organic food and drink.
