|
|  | | 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... |
| | |
|  | | 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... |
|
|
|
|  | | 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... |
| | |
| 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... |
|
|
|
|  | | 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... |
| | |
|  | | 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.. |
|
|
|
|  | | 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.. |
| | |
|  | | 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... |
|
|
|
|  | | 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... |
| | |
|  | | 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... |
|
|
|
|  | | 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... |
| |