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|  | | This book is the definitive book on developing, preparing and processing shelf stable savory snacks. Chapters cover a wide range of topics, including ingredients, raw materials specifications, equipment, materials handling, sensory evaluation and quality control methods, and the preparation and processing of specific snack products. | | more.. |
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|  | | Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products. Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. | | more... |
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|  | | This publication addresses the large possibilities of starch as an industrial raw material. Starch is industrially produced on a large scale, from various plants such as corn, tapioca and potato. It is renewable, “green” and cheap.
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|  | | As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.
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|  | | Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In addition to the original chapters on packaging, storing and quality control, this latest edition includes modern analysis of expanding sectors and new technologies. This book provides an invaluable guide to the practicalities and logistics of a changing industry. | | more.. |
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|  | | Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field. | | more... |
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|  | | Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. | | more... |
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| This updated edition presents the huge amount of data needed for effective and accurate nutritional decisions in the production, marketing, and control of food products. It is designed for dietitians and nutritional experts, as well as food scientists, researchers, and manufacturers. The food composition and nutrition tables in this book -presented in English, German, and French - address varying nutritional requirements and allow for the constant changes in the nutritional assessment of food constituents. | | more... |
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|  | | Food allergies are an increasing health issue in Western societies, presenting a major challenge for the food industry. As a result there has been a wealth of research into developing effective methods for detecting allergenic residues in food. Detecting allergens in food reviews the range of detection techniques and their application to all the main allergens in food. With its distinguished editors and international team of contributors, Detecting allergens in food will be a standard reference work for the food industry. | | more... |
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|  | | The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine. As research on the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with the often unfamiliar terminology that differing disciplines use. This classic book meets that need. It provides succinct, authoritative definitions of over 6100 terms in nutrition and food technology (an increase of 20% from the previous edition). | | more.. |
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|  | | This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. | | more... |
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|  | | Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications.Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods.The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background. | | more.. |
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|  | | Food Safety Law in the European Union analyses the substantive and procedural elements of food law, taking the GFL as a focus point. In substantive law general principles are treated, as well as the rules on the composition of food, the handling of food, and the communication about food. This is treated in combination with procedural and institutional elements of food law. | | more... |
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|  | | The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world’s leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. | | more.. |
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|  | | The growing attention for healthy eating, intestinal health, combating major disorders such as obesity and diabetes and prevention of cardio-vascular diseases and cancer, has resulted in an increased output of R&D on dietary fibre and related carbohydrates.Dietary fibre – bio-active carbohydrates for food and feed will therefore cover the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists involved in research and development in this field. | | more... |
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|  | | This is a fully rewritten and extended version of the successful textbook “Innovation of food production systems”. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. | | more... |
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|  | | Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch. Food packaging is the most obvious example of a food contact material. As the demand for pre-packaged foods increases, so might the potential risk to consumers from the release of chemicals into the food product. Chemical migration and food contact materials reviews the latest controls and research in this field and how they can be used to ensure that food is safe to eat. | | more.. |
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|  | | The rapid and reliable detection of biological and chemical contaminants is extremely important in managing the safety of food and feed. “Rapid Methods” is a comprehensive reference resource for anyone interested in this subject. | | more... |
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|  | | Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens. | | more... |
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|  | | Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. Understanding pathogen behaviour summarises the wealth of recent research and its implications for the food industry. | | more... |
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