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PotatoPro > Books
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Books
: French Fries and Potato Specialties
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|  | | The international potato industry provides the most comprehensive picture yet available of the dynamics and structure of the global potato market at the beginning of the 21st century, and will be essential reading for all those new to or already involved in the potato and ancillary industries worldwide as well as for agricultural economists, fresh produce brokers and traders and national and international economic planning agencies. | | more... |
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|  | | This Potato Processing operations book, written in terms the nonprofessional plant worker will understand, is a "must" reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book. | | more.. |
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|  | | This book discusses developments in the potato industry in a rapidly changing Europe. The papers in this book reflect societal and commercial changes such as consumer behaviour and marketing aspects in relation to fresh and processed potatoes in western, central and eastern Europe. Seed trade between western and central Europe is entering a new stage with altered inspection requirements, quarantine regulations and variety needs and acceptance. | | more... |
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|  | | The first edition of the Catalogue was published in 1999. The 2007 edition of the Catalogue is not only a reference manual to researchers and breeders at universities, colleges and institutes, but is a unique publication with practical value to commercial potato farmers, retailers, processors, packers, private breeders of potato seed, and others in the industry. Information about each variety is presented in table format complimented by the use of a colour scheme that enables the reader to get a quick overview. | | 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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|  | | 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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|  | | Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation. | | 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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|  | | 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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