In developing countries where most tropical and subtropical fruits are grown, losses can amount to 50% or more. Emphasis in this reference for academics, researchers, and growers is on minimizing loss
`A must on the bookshelves of academics and research students working in the cereals area, as well as industrial technologists involved in all aspects of cereal production and processing.' Finlay Mac
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many f
Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of cha
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text exam
Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the to
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer g
Feed and fertilizer are significant costs in aquaculture operations and play an important role in the successful production of fish and other seafood for human consumption. This book reviews the key p
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferencesexplores texture as an important aspect of consumer food acceptance and preference, specifically addressing the
The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for
Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other sub
Stored product insects and other pests are a major hygiene and safety issue in many industries, from food production to the hotel trade. While fumigation is the prevalent route for pest control, there
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and resea
As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. Written by an international
As with previous editions, the well-respected Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition continues to present the latest research activities in the quest to provide the food
Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage include
Wine Tasting: A Professional Handbook, Third Edition is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniqu
Food scientists and other researchers from Europe, North America, Jamaica, and South Africa provide 11 chapters on the chemical analysis, structure, functional properties, analytical methods, and
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that p
Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fr
This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest r
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight.
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimensio
Applying the proven success of process engineering economics to the food industry, this book/CD-ROM package considers the design and economic analysis of food ingredients, food manufacturing, and food
An experienced UK research lab and commercial pharmaceutical, biochemical, clinical, and food analyst asserts that optimal vitamin intake is necessary for good health. While lauding the progress made
This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are impo
This collection of 11 presentations adapted from a symposium held in 2002 titled "Sensitivity to PROP (6- n -propylthiouracil): Measurement, Significance, & Implications" addresses intriguing ques
In response to growing interest in sourdough bread products, and the technology for producing them on a commercial scale, contributors primarily from the food industry in a wide range of countries, se
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, me
Some ten years ago, the first edition filled a gap for a botanically-oriented book on the postharvest physiology of vegetables. In the context of large postharvest losses and heightened consumer aware
