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Handbook of herbs and spices
Woodhead Publishing Limited 2001; US$ 290.00Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and... more...
Safety and quality issues in fish processing
Woodhead Publishing Limited 2002; US$ 280.00Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this recent book summarises important research on improving quality in fish processing. more...
Fruit and vegetable processing
Woodhead Publishing Limited 2002; US$ 280.00Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. This book provides an authoritative survey of the latest research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed products. more...
Rapid and on-line instrumentation for food quality assurance
Woodhead Publishing Limited 2003; US$ 270.00With its high volumes of production, the food industry has an urgent need for instrumentation that can be used on-line and which produces rapid measurements. As a result, there has been a wealth of research in this field, which is summarised in this important collection. The first part of the book looks at techniques for the rapid detection of contaminants... more...
Food preservation techniques
Woodhead Publishing Limited 2003; US$ 300.00Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become... more...
Novel food packaging techniques
Woodhead Publishing Limited 2003; US$ 300.00With its distinguished international team of contributors, Novel food packaging techniques summarises the key developments in the field. The first part of the book discusses general issues such as packaging design, consumer attitudes to novel packaging and the legislative context. Part 2 looks at new techniques such as the use of oxygen and other scavengers,... more...
Dairy processing
Woodhead Publishing Limited 2003; US$ 300.00With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure... more...
Brewing, Science and Practice
Woodhead Publishing Limited 2004; US$ 380.00Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging,... more...
Handbook of herbs and spices
Woodhead Publishing Limited 2004; US$ 290.00Together with its companion volumes, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. more...
Poultry meat processing and quality
Woodhead Publishing Limited 2004; US$ 270.00This important collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality... more...
