Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.
Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues.
Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs.
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.
Functional Marine Biomaterials: Properties and Applications provides readers with the latest information on the diverse marine environment as a resource for many new substances, including biopolymers, bioceramics, and biominerals.
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods.
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.
Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals.
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products.
Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other substances from the material to the food, which can cause tainting of flavours and other sensory characteristics, or even illness.
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease.
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.
Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health.
Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.
The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine.
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality.
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world.
This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil.
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed.
