Food and beverage technology Books

For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular internet course, Guide to Food Laws and Regulations, 2nd...

The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you...

Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world...

Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the...

Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli...

Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing...

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food...

Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and...

In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of...

Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future...

In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release...

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling Compliance Review. This comprehensive manual and fully...

The second edition of Kosher Food Production explores the intricate relationship between modern food production and related Kosher application. Following an introduction to basic Kosher laws, theory and practice, Rabbi Blech details the essential food...

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development...

For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular Internet course, the Guide to Food Laws and Regulations informs...

Extraneous foreign material in food products is undeniably a physical hazard that must be mitigated by processors and food service establishments. Beyond this underlying threat to food safety, physical contaminants can impact the element most essential...

Teaches accounting methods and knowledge of product specifications necessary for successful foodservice operation. In this time of high costs, administrators are looking at every possible way to economize without adversely affecting foodservice quality...

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key...

HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part...

Teaches students and practitioners how to: understand the food chain as a single entity, collect and analyze data relevant to investigation of foodborne disease outbreaks, identify human health hazards in foods of animal origin, and principles of safe...

Consultant and long-time FDA food and dietary supplement labeling expert James Summers offers a comprehensive guide to understanding and complying with the dietary supplement labeling requirements of the Food and Drug Administration (FDA) in Dietary...

Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases...

Sensory scientists are often faced with making business decisions based on the results of complex sensory tests involving a multitude of variables. Multivariate and Probabilistic Analyses of Sensory Science Problems explains the multivariate and...

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with...

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food...

Since publication of the previous edition of this successful book, there have been many advances in the field of food science and metal analysis and these have been taken into account of in compiling this new edition. Data on metal levels in foods and...

Who is making money on the Web and who is losing it? This book brings together the first two hundred and fifty stories to appear on the revolutionary food industry intelligence service efoodnews.com. We have interviewed many of the largest companies in...

Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been...

The Practical Food Microbiology Series gives practical and accurate information about specific organisms of concern to public health. The information is designed for use by those in the food industry working in manufacturing, retailing and quality...

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years. The Practical Food Microbiology Series has been devised to give practical and accurate information about specific organisms of concern...

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum...

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the...

Analysis of Variance (ANOVA) is a statistical technique used in a number of chemical areas including the food industry. This handbook is a highly readable guide to the uses of the very important technique of ANOVA applied to sensory analysis. It is...

The new science of nutrigenomics and its ethical and societal challengesGene-diet interactions--which underlie relatively benign lactose intolerance to life-threatening conditions such as cardiovascular disease--have long been known. But until now,...

State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or...

Keeping produce safe--from the farm to the forkAs health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective...

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and...

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view -...

In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems...

Timely, authoritative, and practical an incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant...

A collection of information on the use of color additives in the food, cosmetic and medical industries. This Third Edition documents important recent developments such as newly listed products, delisted products, modernized specifications and improved...

Employee relations, food and liquor liability, partron civil rights, and federal regulations are all subjects that concern hospitality operators, who know that preventing legal problems is the best way to keep profits from being siphoned off by expensive...

Create, manage, and grow a successful foodservice operation in any cultural institution The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable...

Author is a certified Quality Assurance Lead Auditor who has worked with more than 100 companies seeking ISO 9000 certification. * One of the only books on ISO 9000 compliance written exclusively for the food industry. * Examples are based on...

This lab manual covers both principles and laboratory applications of food process engineering. * Complete step-by-step procedures for laboratory experiment * Thorough description of necessary equipment, including proper operating procedures *...

"Hills is probably the best person I can think of to write this book. He has the deepest background combined with considerable experience in solving problems with food." -R. G. Bryant, University of Virginia.Food scientists have many excellent tools at...

A practical guide to the most useful bioprocess techniques for . Bioprocess Production of Flavor, Fragrance, and Color Ingredients In these days of increasing consumer preference for natural foods, biological production of food ingredients is more...

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration - the controlled drying process which produces a special group of wines. These types of wine are the most ancient, made in the Mediterranean basin, and are...