Creator: Persis Subramaniam
Edition: 1
Publication date: 2000-09-21
Dewey code: 664.028
List Price: $269.95
Price: $259.08
Review The Stability and Shelf-life of Food (Woodhead Publishing in Food Science and Technology) / CRC:The stability of foods and assessment of the shelf-life of foods are major issues for the entire food and drink industry. Companies are experiencing considerable difficulties in defining and understanding the factors that influence stability over the desired storage period. The Stability and Shelf-Life of Food discusses the tools that can be used to measure shelf-life, what determines shelf-life and the ways it can be extended. It concludes with chapters on the shelf-life of specific foods, including fruits and vegetables, baked foods, dairy products, oils, and fats. Edited by the head of sensory science at an internationally-renowned center for sensory and shelf-life analysis, the collection brings together a range of European and US experts to assess such issues as the use of sensory, instrumental, and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of particular products.
Creator: Philip Richardson
Edition: 1
Publication date: 2001-05-10
Dewey code: 664
List Price: $269.95
Price: $224.58
Review Thermal Technologies in Food Processing / CRC:New packaging media such as flexible trays, pouches, and glass containers have superceded traditional canning with great results. The availability of such packaging opportunities has created the demand for products of more challenging rheological behavior that may contain differing degrees of particulate material and hence the need for new designs of heat exchanger. While the primary concern of food manufacturers is the production of safe foods, there is little market for low quality foods no matter how safe they are. The need to maximize process efficiency and final product quality has led to a number of new developments, including refinements in existing technologies and the emergence of new "minimal" techniques. Thermal Technologies in Food Processing reviews all these key developments and looks at future trends, providing an invaluable resource for all food processors.
Creator: A. S. Lewis
Edition: 1st
Publication date: 1995-01
Dewey code: 664.90282
Price: $140.00
Review The Canning of Fish and Meat / Blackie Academic & Professional:'. aimed at the technical person (and) also a good basic book for undergraduate students. ' - Food Technology New Zealand' - '. especially useful for food technologists and others in the industry or training for it. [+]' - Food Australia.
Creator: Sibel Roller
Publication date: 2003-01
Price: $367.58
Review Natural Antimicrobials for the Minimal Processing of Foods / Woodhead Publishing,:Natural Antimicrobials for the Minimal Processing of Foods discusses their practical application in food preservation. Topics covered include: the use of bacteriocins in preserving animal and other food products; the current and future uses of certain preservatives; and the use of natural antimicrobials in edible coatings. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications. With its practical emphasis and authoritative coverage, this book will be a standard work for the food industry in developing new preservation systems that extend the shelf life of foods without compromising safety or sensory quality.
Creator: R.Y. Yada
Edition: 1
Publication date: 2004-05-04
Dewey code: 664.0015726
List Price: $359.95
Price: $307.44
Review Proteins in food processing (Woodhead Publishing in Food Science and Technology) / CRC:Proteins are essential dietary components which have a range of functional and structural properties that significantly impact food quality. Today, a growing body of research is dedicated to understanding protein structure and developing proteins as multi-functional ingredients for the food industry. Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in Food Processing reviews the latest research on how proteins may be used to enhance the nutritional, textural, and other qualities of food products. Following two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, and muscle and soy proteins, as well as the proteins from oil-producing plants, cereals, and seaweed. It illustrates the analysis and modification of proteins, with chapters on testing protein functionality, extracting and purifying proteins, and reducing their allergenicity. A final group of chapters is devoted to the functional value of proteins and how they are used as additives in foods. Exploring the many ways that proteins may be used to improve the quality of food products, this comprehensive reference is useful for food scientists and food industry professionals involved in this important field.
Creator: Christopher J B Brimelow
Edition: 2
Publication date: 2001-10-22
Dewey code: 664
List Price: $359.95
Price: $359.95
Review Instrumentation and Sensors for the Food Industry, Second Edition / CRC:Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of Instrumentation and Sensors for the Food Industry quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include all new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.
Publication date: 2001-02-15
List Price: $138.00
Price: $336.40
Review Hurdle Technology / Aspen Publishers:Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc. , and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i. e. , F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i. e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e. g. [+], high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i. e. , homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.
Creator: Karl-Dieter Entian
Edition: 1
Publication date: 1997-03-10
Dewey code: 572.429563
List Price: $379.95
Price: $379.94
Review Yeast Sugar Metabolism / CRC:Yeast sugar metabolism is presently an area of intense worldwide research because of its importance and potential in food and beverages, pharmaceuticals, pulp and paper, fuels and other product areas. This new volume, prepared by leading authorities, provides 25 original reports and reviews on important recent developments in this area of research. The emphasis is on advances in applied-science research, using the tools of biochemistry, genetics and biotechnology. There is also new information on processing and applications. The contributing authors are leading authorities affiliated with research institutes specializing in this field. The text is supplemented with tables providing useful reference data, schematics illustrating pathways and processes, and thousands of references which provide a guide to the extensive international literature on this subject.
Creator: Wim Jongen
Edition: 1
Publication date: 2002-08-29
Dewey code: 664.8
List Price: $279.95
Price: $239.33
Review Fruit and Vegetable Processing: Improving Quality (Woodhead Publishing in Food Science and Technology) / CRC:With its distinguished editor and international team of contributors, Fruit and Vegetable Processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables. The book discusses measuring quality and maintaining the safety and quality of processing fruit and vegetables. It covers postharvest handling, minimal processing, new modified atmosphere packaging techniques, and the use of edible coatings. In addition, the book discusses new technologies such as high pressure processing and the use of vacuum technology.
Creator: Andrew J. Taylor
Edition: 1
Publication date: 2001-12-13
Dewey code: 664
Price: $169.95
Review Food Flavour Technology (Sheffield Food Technology) / Blackwell:Food Flavor Technology presents a review of the state of the art of flavor technology. It covers flavor generation, flavor delivery, and flavor analysis. The material also discusses the important concept of flavor encapsulation, and it comprehensively analyzes the industrial applications of food flavor technology.
Edition: 2
Publication date: 1998-07-20
Dewey code: 664.0284
List Price: $239.95
Price: $214.34
Review Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology) / CRC:This second edition of the leading reference work for practical food professionals responds to the need for a reassessed perspective on the international practical dehydration industry. Since the first edition, radical changes have occurred in production and marketing of dehydrates. In addition to tried-and-trusted advice on packaging, storing, and quality control, this revised edition introduces modern analysis of expanding sectors, such as fruit and vegetable processing, and provides details on financial and quality issues and other information to enable food professionals to exploit fully the opportunities available to develop this element of their industry on an international scale.
Creator: Beverley White
Edition: 1
Publication date: 2003-08-15
Dewey code: 664
List Price: $289.95
Price: $263.39
Review Hygiene in Food Processing (Woodhead Publishing in Food Science and Technology) / CRC:Drawing from the expertise of the prestigious European Hygienic Equipment Design Group (EHEDG) and other experts in the field, this major new collection represents the standard on the issue of good hygiene practice in food processing. The work covers hygiene regulation in both the USA and Europe. It opens with an examination of the general principles of hygiene, then moves on to plant design and construction, as well as hygiene principles and methods. The book also provides a complete overview of the food supply chain, from farm to consumer.
Creator: Wai-Kit Nip
Edition: 1
Publication date: 2004-03-29
Dewey code: 664.02853
List Price: $279.95
Price: $279.86
Review Handbook of Frozen Foods (Food Science and Technology) / CRC:Frozen foods have the advantage of being very close in taste and quality to fresh foods as compared with other preserved or processed foods. They have become essential items in the retail food industry, grocery stores, convenience food stores, fast food services, and vending machines. Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, the Handbook of Frozen Foods describes the manufacture, processing, inspection, and safety of frozen foods-surveying a wide range of topics in frozen food packaging, quality, and shelf-life. Details the procedures, regulations, and technologies impacting each category of frozen food production-from red meat, poultry, and eggs to fruit, vegetable, dairy, and bakery products. Led by an international editorial team, this volume is the result of the combined efforts of more than 50 contributors from 10 countries that have expertise in various aspects of frozen food. The handbook contains 36 chapters that are organized into eight comprehensive and accessible parts that approach the topic in a unique manner - making it an essential reference on frozen food for those in government, industry, and academia.
Creator: Peter A. Williams
Edition: 1
Publication date: 2000-08-31
Dewey code: 664.06
List Price: $359.95
Price: $299.43
Review Handbook of Hydrocolloids / CRC:The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. The Handbook of Hydrocolloids is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements. This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. For each hydrcolloid the provides available information such as: o Origin and manufacture o Chemical structure o Functional properties o Limitations o Technical data o Uses and applications o Regulatory status o Future developments o References Scores of glossy brochures lauding company products and their uses may land at your door. While informational, they are no substitute for getting to know the properties of the various available hydrocolloids in an unbiased manner. Convenient and authoritative, The Handbook of Hydrocolloids provides you with a comprehensive resource for over twenty major hydrocolloids used in foods covering their use in food processing, methods of manufacture, and technical data on optimizing use to maximize process efficiency and end product quality.
Creator: Jose Miguel Aguilera
Edition: 1
Publication date: 2002-03-25
Dewey code: 664
List Price: $299.95
Price: $250.00
Review Engineering and Food for the 21st Century / CRC:Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.
Creator: David Kilcast
Edition: 1
Publication date: 2004-04-27
Dewey code: 664
List Price: $279.95
Price: $239.33
Review Texture in Food: Volume 2: Solid Foods / CRC:With its distinguished editor and international team of contributors, Texture in Food: Volume 2: Solid Foods summarizes the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part 2 considers the instrumental techniques used for analyzing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR), and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. It includes chapters on the texture of fruits, vegetables, and cereal foods, such as bread, rice, pasta, and fried food. This valuable book presents a comprehensive discussion on all aspects of texture in solid foods. It will become a standard reference for the food industry.
Creator: Bart M. Nicolai
Edition: 1
Publication date: 2001-07-09
Dewey code: 664
List Price: $389.95
Price: $348.95
Review Food Process Modelling / CRC:The measurement, prediction, and control of food processes in the quest for greater consistency, quality, and safety in the final product has been a major trend in the food industry over the past decade. The shift to modelling food processes as a way of identifying and understanding the key variables at work is a major outgrowth of this trend. Food Process Modelling explores the current trends in modelling, their strengths, and weaknesses, and their applications across the supply chain.
Creator: Thomas A. McMeekin
Edition: 1
Publication date: 2003-07-14
Dewey code: 620
List Price: $269.95
Price: $240.22
Review Detecting Pathogens in Food / CRC:Detecting Pathogens in Food brings together a distinguished international team of contributors to review the latest techniques in microbiological analysis and how they can best be used to ensure food safety. The first part of the book deals with general issues, such as the role of microbiological analysis in food safety management, as well as the critical issues of what to sample and how samples should be prepared to make analysis effective. The second section discusses the range of detection techniques now available, including exciting developments in the use of biosensors and applied systematics.
Edition: 1
Publication date: 1998-05-18
Dewey code: 641
List Price: $379.95
Price: $342.37
Review Fish Inspection, Quality Control, and HACCP: A Global Focus / CRC:Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.
Creator: A.D. King
Edition: 1
Publication date: 1992-10-01
Dewey code: 664.07
List Price: $245.00
Price: $245.00
Review Modern Methods in Food Mycology (Developments in Food Science) / Elsevier Science:The main thrust of this book is on development of better testing methods for the detection and enumeration of fungi in foods. The final goal is to standardise methods, with resulting improvements in communications, interpretation of results between laboratories and improved facilitation of international commerce. The work comprises nine collaborative studies and 40 individual articles. It finds its origin in a workshop that was held in the Netherlands, where recommendations for methods to be adopted were prepared and agreed on. These are sumarised at the end of this book, together with a section on the mycological methods and media considered, with current knowledge, to be the most satisfactory available. Anyone dealing with the problems of fungi in foods will find this book a valuable practical aid. The contents of the book is provided in detail hereunder.
| Models & Brands:
The Stability and Shelf-life of Food (Woodhead Publishing in Food Science and Technology), Thermal Technologies in Food Processing, The Canning of Fish and Meat, Natural Antimicrobials for the Minimal Processing of Foods, Proteins in food processing (Woodhead Publishing in Food Science and Technology), Instrumentation and Sensors for the Food Industry, Second Edition, Hurdle Technology, Yeast Sugar Metabolism, Fruit and Vegetable Processing: Improving Quality (Woodhead Publishing in Food Science and Technology), Food Flavour Technology (Sheffield Food Technology), Practical Dehydration, Second Edition (Woodhead Publishing Series in Food Science and Technology), Hygiene in Food Processing (Woodhead Publishing in Food Science and Technology), Handbook of Frozen Foods (Food Science and Technology), Handbook of Hydrocolloids, Engineering and Food for the 21st Century, Texture in Food: Volume 2: Solid Foods, Food Process Modelling, Detecting Pathogens in Food, Fish Inspection, Quality Control, and HACCP: A Global Focus, Modern Methods in Food Mycology (Developments in Food Science)Top headlines: Is ugly fish worthy of protection?: A ferocious-looking denizen of the deep that can gobble up whole urchins and crabs in a few swift chomps needs protection, according to a petition filed with the federal government. ›19:22 2 Oct, Thu Ex-AIG boss says terms of loan are too tough: Former American International Group Inc. chief executive, Maurice Greenberg, says the federal government's $85 billion loan to the huge insurance company will drive it out of business unless its terms are changed. ›00:10 16 Oct, Thu Madonna and Guy Ritchie to divorce: Madonna and filmmaker Guy Ritchie will end their marriage after nearly eight years, the couple said in a joint statement Wednesday. ›18:40 DJ AM recalls the horror of his plane crash: DJ AM called himself the luckiest man alive in his first interview after surviving a tragic plane crash that claimed the lives of four others and left DJ AM and rocker Travis Barker severely burned. ›20:24 Orphaned rhino adopted by park rangers: Kenyan park ranger Patrick Muriithi has some common parenting concerns, but his child is unique: a teenage, two-ton rhino. ›15:44 7 Oct, Tue Deadlines set for polar bear habitat: The federal government will designate "critical habitat" for polar bears off Alaska's coast, a decision that could add restrictions to future offshore petroleum exploration or drilling. ›19:32 7 Oct, Tue Nissan recalls more than 200,000 vehicles: Nissan Motor Co. said Wednesday it was recalling more than 200,000 vehicles in the U.S. and overseas to fix a sensor system that could affect the car's passenger side air bag. ›15:40 Analysis: What went wrong with the markets?: How did the world's markets come to the brink of collapse? Some say regulators failed. Others claim deregulation left them handcuffed. Who's right? Both are. ›04:46 'Grassoline' refinery rising in Tennessee: Tennessee and DuPont Co. broke ground Tuesday on a research refinery designed to turn corn cobs and switchgrass into ethanol and potentially elevate the state into a major player in biofuels. ›20:11 Podcars pushed as traffic, energy fix: The thought of a driverless, computer-guided car transporting people where they want to go on demand is a futuristic notion to some. ›16:26 'Dancing' gets too hot for Chef Rocco: The dance floor just got too hot for chef and apparent nice guy Rocco DiSpirito, who was voted off "Dancing With the Stars" on Tuesday night. Octogenarian Cloris Leachman's impressive performance Monday night kept her around. ›02:36 Video: In Kansas City, foreclosures are just the beginning: Oct. 15: A wave of foreclosures has taken a visible toll on one Missouri neighborhood, where the cost of food, gas, and electricity have gone up as have the crime rate and drug use. NBC's Mara Schiavocampo reports on Kansas City in our Your Country, Your Money series.(Nightly News) ›23:01 Teleradiology paves way for remote medicine: Bangalore, India, is becoming a global center for telemedicine thanks to a pool of Western educated doctors, extensive outsourcing infrastructure, lower costs and more. ›22:38 EarthTalk Q&A: Painkillers, electric bikes: Read answers to readers questions about environmental topics. ›20:53 7 Oct, Tue Deputy: Taser not effective on wild boars: While normally effective on people, a Hernando deputy learned the hard way that Taser stun guns do not work very well on wild boars. ›20:51 B vitamins fail to slow Alzheimer's decline: High doses of B vitamins failed to slow cognitive decline in people with Alzheimer's disease, dashing the hopes for treatment of the fatal, mind-robbing ailment, U.S. researchers said. ›22:36 14 Oct, Tue CutoutDissection.com is teen's new name: A 19-year-old Asheville teenager said she legally changed her name to CutoutDissection.com to protest animal dissections in schools. ›20:30 13 Oct, Mon Study: Wind farms have little affect on birds: Wind turbines do not drive birds from surrounding areas, British researchers said on Wednesday, in findings which could make it easier to build more wind farms. ›13:42 1 Oct, Wed Retail sales see biggest decline in three years: U.S. retail sales fell off a cliff in September, plunging by the largest amount in three years as worried consumers shunned the malls and auto showrooms in the midst of the country's financial meltdown. ›16:09 Judge OKs $24M for pets hurt by tainted food: A federal judge Tuesday approved a $24 million settlement for owners of dogs and cats who were sickened or died after eating pet food contaminated with an industrial chemical. ›21:32 14 Oct, Tue Web surfing could keep dementia at bay: For middle-aged and older adults, searching the Internet could be a boost to the brain, a new study suggests. ›19:37 14 Oct, Tue Bush, Paulson: Economic upturn will take time: President Bush and Treasury Secretary Henry Paulson sought to reassure anxious Americans Wednesday that their financial bailout plan will improve the economy. ›15:56 Docs double kids' vitamin D recommendations: The nation's leading pediatricians group says children should get double the recommended amount of vitamin D because of evidence that it may help prevent serious diseases. ›04:56 13 Oct, Mon The New Yorker: Its really a trust crunch: When trust is absent, we find ourselves in a world where lenders hoard capital and the economys gears grind to a halt a world, in other words, like the one were now living in. ›20:49 |
