Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural to
This publication showcases the steps the Codex Alimentarius has taken from July 2016 (CAC39) to July 2017 (CAC40) on the road to safe and quality food for everyone
Ever wondered what modified starch is and why it’s in so much of the food we buy? What do instant mashed potatoes and freeze-dried coffee have in common? What’s the real truth behind the five-second r
Horsemeat in our burgers, melamine in our infant’s milk, artificial colours in our fish and fruit … as our urban lifestyle takes us further and further away from our food sources, there are increasi
This book aims to summarize the huge body of research that has emerged recently documenting the effect that each one of the diner’s senses has on their perception and enjoyment of a meal. The authors
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of e
Recognising that food safety is not only concerned with microbiology, this comprehensive and accessible book addresses all the topics pertinent to a full understanding of keeping food safe. Each chapt
Eating is a multisensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy and a new frontier in the p
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstr
A comprehensive A-Z encyclopedic reference with more than 1800 entries that provide straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstr
This nationally bestselling book explains the shocking new science of how hormones are wreaking havoc on the body, and the delicious solution that improves health, reduces pain, and even helps to shed
By asking questions such as Is your orange juice pasteurized? or Did the lady who whipped up the icing on your cake wear false fingernails? this book sorts hokum from genuine science when it comes to
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors’ main focus
Written to provide an introductory food science textbook that excites students and fosters learning, the first edition ofIntroducing Food Science broke new ground. With an easy-to-read format and inno
Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globall
Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, nagging questions such as: Is the quality of beer really affected by the type o
Principles of Food Science demonstrates how the laws of science are at work in the preparation of food, both at home and in industry. By studying nutrients and other food components, students learn ba
Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical fea
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answe
