Quality Control in the Food Industry, Volume 2 focuses on quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing, packaging, storage, and distribution.
The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980.
Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages.
Comparative Nutrition of Man and Domestic Animals, Volume I discusses practical phases in the evaluation of the nutrient requirements of man and his domesticated animals and the factors that modify these quanta.
Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979.
Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles.
This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results.
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods.
This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business.
Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties.
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch.
Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management.
Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry.
***"e;Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head.
Maximize productivity while minimizing environmental impactDevelop sustainable products, energy sources, and processes using the concepts and methods contained in this interdisciplinary resource.
Improve the energy efficiency of process industry practicesSustainability in the Process Industry explains process integration and optimization and discusses applications for improving the energy and water efficiency of industrial as well as nonindustrial energy users.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds.
Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds.
Analysis in Nutrition Research: Principles of Statistical Methodology and Interpretation of the Results describes, in a comprehensive manner, the methodologies of quantitative analysis of data originating specifically from nutrition studies.
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA).
Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization.
The Bifidobacteria and Related Organisms: Biology, Taxonomy, Applications brings together authoritative reviews on all aspects of Bifidobacteria and related genera.
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health.
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability.
As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients.
Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies.
New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values.
The essential handbook for the advanced brewer from America's #1 expert on homebrewing The Homebrewer's Companion is for brewers who have read The Complete Joy of Hombrewing and discovered the fun and rewards of brewing their own beer and are now ready for more in-depth information.
Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry.
Molecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series focuses on the nutritional issues associated with aging and the important metabolic consequences of diet, nutrition, and health.
Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation.
Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference.
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.
