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Probiotic Dairy Products
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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in...
Biotechnology in Flavor Production
Daphna Havkin-Frenkel
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the...
Advances in Food Diagnostics
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Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again...
Nutrigenomics and Proteomics in Health and Disease
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Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their...
Bioactive Compounds from Marine Foods
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Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products....
High Temperature Processing of Milk and Milk Products
Michael J. Lewis
This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life...
Emerging Technologies in Meat Processing
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Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from...
Milk and Dairy Products in Human Nutrition
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Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of...
Mathematical and Statistical Methods in Food Science and Technology
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Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear...
Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
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The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in...
Fish Pheromones and Related Cues
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Pheromones are chemical cues that pass between members of the same species that convey specific, adaptive information. These cues, and related chemicals whose function are less well defined, are especially important to fishes because of their...
Diagnosis and Control of Diseases of Fish and Shellfish
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There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion is marred by continued problems of disease. New pathogens emerge, and others become associated...
Edible and Medicinal Mushrooms
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Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production, application and nutritional...
Managing Packaging Design for Sustainable Development
Daniel Hellstr?m
Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our businesses richer. It is an essential link between the producer and the customer, where it contributes to the positioning and presentation of a...
Sustainable Retail Refrigeration
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Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold...
Recovering Bioactive Compounds from Agricultural Wastes
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A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guide to the many uses of agricultural wastes from the...
Drying and Storage of Cereal Grains
B. K. Bala
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and...
Food Forensics and Toxicology
Titus A. M. Msagati
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to...
Sustainability Challenges in the Agrofood Sector
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Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health....
Food Safety, Risk Intelligence and Benchmarking
Sylvain Charlebois
This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended...
Marine Bivalve Molluscs
Elizabeth Gosling
Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs, covering all major aspects of this important class of invertebrates. As well as being an important class biologically and ecologically, many of...
Dietary Nutrients, Additives and Fish Health
Cheng-Sheng Lee
Fish nutrition can be the deciding factor between a robust and healthy farmed fish population and low aquaculture production. In an age where chemicals and antibiotics are under greater scrutiny than ever, a strong understanding of the role of...
Handbook of Drying for Dairy Products
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Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of...
Food Carbohydrate Chemistry
Ronald E. Wrolstad
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad...
Emulsifiers in Food Technology
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Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can...
Chocolate Science and Technology
Emmanuel Ohene Afoakwa
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production,...
Food Preservation and Biodeterioration
Gary S. Tucker
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their...
HACCP
Sara E. Mortimore
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The...
The Perfect Meal
Charles Spence
The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The...
Manufacturing Yogurt and Fermented Milks
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Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to...
Biofilms in the Food Environment
Anthony L. Pometto III
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit...
Climate Change Impacts on Fisheries and Aquaculture, 2 Volumes
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The first comprehensive review of the current and future effects of climate change on the world’s fisheries and aquaculture operations The first book of its kind, Climate Change Impacts on Fisheries and Aquaculture explores the impacts of...
Natural Food Flavors and Colorants
Mathew Attokaran
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural...
Handbook of Seal Integrity in the Food Industry
Michael Dudbridge
Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product...
Encapsulation and Controlled Release Technologies in Food Systems
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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The...
Advances in Food Biotechnology
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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt...
Applied Food Protein Chemistry
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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals,...
Microbial Toxins in Dairy Products
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Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing...
Global Food Security and Supply
Wayne Martindale
With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a...
FSMA and Food Safety Systems
Jeffrey T. Barach
The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a...
The Common Fisheries Policy
Ernesto Penas Lado
Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and Fisheries, this thorough and comprehensive book provides a full understanding of the European Commission’s common fisheries policy (CFP), which is...
Shelf Life
Dominic Man
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product...
Dictionary of Flavors
Dolf De Rovira, Sr.
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status,...
Food Science and Technology
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Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs...
Fats in Food Technology
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Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more...
Food Safety and Food Security
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Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supply against contamination and to mitigate the...
Methods for the Study of Marine Benthos
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The continuing global decline of the health of the sea, and the increasing depletion of marine resources and biodiversity, caused by human activity and climate change, have led to ever-increasing international concern. These changes in the...
Nutraceutical and Functional Food Processing Technology
Joyce I. Boye
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre,...
Handbook of Paper and Paperboard Packaging Technology
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The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials,...
The Extra-Virgin Olive Oil Handbook
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According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil...
