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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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|  | | 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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|  | | 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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|  | | A considerable number of pre-harvest factors jeopardise the safety of foods of animal origin.All of these areas are addressed in this publication by scientists of of worldwide repute and affiliated with both Academia and Industry | | more... |
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|  | | Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food chain “from stable to table”. | | 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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|  | | 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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|  | | This book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organisational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. | | more... |
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|  | | There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. | | 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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|  | | Integrated food chain quality and safety control programmes, based upon sound monitoring and surveillance principles in regard to both human health and animal health, represent the best means of achieving sustainable food animal production and a safe food supply on a global scale. This is in line with conclusions reached by both the World Trade Organisation and the European Union. | | more... |
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| This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. | | more... |
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|  | | Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. | | more.. |
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|  | | Written by a leading team of distinguished authorsFresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors. | | 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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|  | | The BSE epidemic which began in Britain in 1986 plunged the European livestock sector into its largest peacetime crisis in 100 years. Consumer confidence in the integrity of the food chain has been severely damaged.Government agencies and controls have been discredited. Much has been done to correct the deficiencies that led to the crisis. Much remains to be done.Against this background, EAAP commissioned a group of fourteen experts to review the causes and consequences of the crisis.They were asked to place it in the context of the many factors that are forcing the pace of change in the livestock production sector, and in the food chain which it serves. Based on these analyses, they were charged with mapping the future options for the industry. | | 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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|  | | This book contains selected peer-reviewed papers of the IUPAC (International Union of Pure and Applied Chemistry) symposium “Mycotoxins and phycotoxins”. These symposia are exposure management of these bio-contaminants. | | more... |
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|  | | Mycotoxins may cause damage to e.g. liver, kidney or the nervous system, some are even carcinogenic. There is growing concern for ways in which these fungi and their mycotoxins can be prevented from entering the human and animal food chain. And worldwide changes in legislation ever increase the need for more precise and sensitive mycotoxin analytical methods. Meeting the mycotoxin menace contains the peer-reviewed papers of the second World Mycotoxin Forum held 17-18 February 2003 in Noordwijk, the Netherlands. The book focusses on the various aspects related to the presence, prevention, control, sampling and analysis of mycotoxins in agricultural commodities, foods and feeds. | | more... |
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|  | | Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades. In recent years the safety and quality of organic foods has been questioned. If consumer confidence and demand in the industry is to remain high, the safety, quality and health benefits of organic foods must be assured. With its distinguished editor and team of top international contributors, Handbook of organic food safety and quality provides a comprehensive review of the latest research in the area. | | More... |
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