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Seafood Chilling, Refrigeration and Freezing
Nalan Gokoglu
Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption....
Advances in Fisheries Science
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This timely book brings readers up to date on the wide range of advances made in fisheries science since the publication in 1957 of On the Dynamics of Exploited Fish Populations (Beverton and Holt), regarded by many fisheries scientists as one...
World Fisheries
Rosemary Ommer
This exciting new book grew out of an international symposium held at FAO, Rome in July 2008, but it is not just a collection of papers from that symposium. Rather, the publication brings together work on social-ecological marine research that...
Practical Food Rheology
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Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a...
Vitamine und Spurenelemente
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Expertenwissen fur jedermann: Diese Auskopplung aus dem «Handbuch der Lebensmitteltoxikologie» beschreibt umfassend und kompetent die fur die Ernahrung wichtigsten Vitamine und Spurenelemente.
Food Safety for the 21st Century
Sara E. Mortimore
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires...
Tropical and Subtropical Fruits
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Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied...
Teas, Cocoa and Coffee
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In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing...
Dates
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Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw...
Molecular Biological and Immunological Techniques and Applications for Food Chemists
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A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular...
Statistics for Sensory and Consumer Science
Tormod N?s
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and...
Handbook of Poultry Science and Technology, Primary Processing
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A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive...
The Seafood Industry
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The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’s classic publication, The Seafood Industry. Covering all aspects of the commercial fish and...
Analytical Methods for Food and Dairy Powders
Pierre Schuck
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients...
Handbook of Meat, Poultry and Seafood Quality
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A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin,...
Handbook of Fruits and Fruit Processing
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Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides...
Organic Meat Production and Processing
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Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and international collection of authors explore the trends in organic meats and how the meat industry is...
Ozone in Food Processing
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This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing,...
Sustainable Food Processing
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With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their...
Phytonutrients
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In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of diseases such as cancer and cardiovascular disease....
Biotechnology and Genetics in Fisheries and Aquaculture
Andy Beaumont
Following the extremely well-received structure of the first edition, this carefully revised and updated new edition now includes much new information of vital importance to those working and researching in the fisheries and aquaculture...
Nanotechnology in the Agri-Food Sector
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Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh agri-food sector, as well as the social and ethical implications. Following a review of the...
Sensory and Consumer Research in Food Product Design and Development
Howard R. Moskowitz
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a...
Handbook of Seafood Quality, Safety and Health Applications
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The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the...
Intelligent Agrifood Chains and Networks
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Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networks is one of the most important aspects of the modern food industry. Yet food is difficult to...
Progress in Food Preservation
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including...
Fish Cognition and Behavior
Culum Brown
In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning, including: Foraging skills Predator recognition Social organisation and learning Welfare and...
Aquaculture and Behavior
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Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is central to finding ways to meet these challenges and is...
Time-Dependent Measures of Perception in Sensory Evaluation
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Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory...
Lebensmittelsicherheit und Lebensmitteluberwachung
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Expertenwissen fur jedermann: Diese Auskopplung aus dem «Handbuch der Lebensmitteltoxikologie» beschreibt umfassend und kompetent heute verwendeten Methoden und Verfahren der Lebensmitteluberwachung.
Novel Plant Bioresources
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Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with...
Fruit and Vegetable Phytochemicals
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Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across...
Food Chemical Hazard Detection
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Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not...
Purposely Profitable
Brett Wills
Competing and winning in today?s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into...
Adhesion in Foods
Amos Nussinovitch
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a...
The Food Industry Innovation School
Helmut Traitler
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of...
Statistical Methods for Food Science
John A. Bower
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult...
Quantitative Microbiology in Food Processing
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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects...
Marine Proteins and Peptides
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Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as well as having a variety of other functional properties. Land animal-derived food proteins such as...
Hakes
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The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted and showing only limited signs of recovery. From the end of the 1990s, concepts such as...
Tarpons
Stephen Spotte
Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to the tropics and subtropics: Megalops atlanticus in the western and eastern Atlantic and Megalops...
Microbiology in Dairy Processing
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An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most...
Food Carotenoids
Delia B. Rodriguez-Amaya
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an...
Membrane Processing
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In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration,...
Coffee
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Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee...
Anti-Ageing Nutrients
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Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next...
Chemistry and Technology of Soft Drinks and Fruit Juices
Philip R. Ashurst
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over...
Confectionery and Chocolate Engineering
Ferenc A. Mohos
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather...
Biological Controls for Preventing Food Deterioration
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Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The...
From Milk By-Products to Milk Ingredients
Ruud de Boer
Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies,...
