Food Industry & Science 16

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries p……続きを見る

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From ca……続きを見る

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It……続きを見る

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chi……続きを見る

Food insecurity, the lack of access at all times to the food needed for an active and healthy life, continues to be a growing problem as populations increase while the world economy struggles. Formu……続きを見る

The major objective of this book is to review in detail health problems occurring with significant frequency in aging adults which are proposed to be treated or ameliorated using nutriceuticals as f……続きを見る

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of……続きを見る

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food prod……続きを見る

Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identifie……続きを見る

New developments in mass spectrometry have allowed routine identification and lowered limits of detection at levels only imagined a decade ago. Thousands of contaminants and residues in the food sup……続きを見る

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimensio……続きを見る

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been int……続きを見る

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects faci……続きを見る

For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range o……続きを見る

Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Del……続きを見る

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption,……続きを見る

Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. The……続きを見る

Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial stre……続きを見る

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technolog……続きを見る

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natura……続きを見る

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chro……続きを見る

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technolog……続きを見る

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packag……続きを見る

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste.……続きを見る

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiologic……続きを見る

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appr……続きを見る

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates t……続きを見る

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in whi……続きを見る

A tasty trip down memory lane, perfect for crisp fanatics. A colourful, witty and irreverent encyclopedia of all the crisps of your youth. The authors have been given access to the archives, factori……続きを見る

'Eric Schlosser changed the way we ate' Guardian ‘Irresistible . . . frighteningly convincing . . . channelling the spirits of Upton Sinclair and Rachel Carson’ San Francisco Chronicle ‘The history ……続きを見る