Technology : Food Industry & Science

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminants are examined in detail, including pyrrolizidine alkaloids, glucosinolates, phycotoxins, and mycotoxins. Several process contaminants (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered. The book provides a practical reference for a wide range of experts: specialist toxicologists (chemists and food chemists), hygienists, government officials and anyone who needs to be aware of the main issues concerning toxicants and process contaminants in food. It will also be a valuable introduction to the subject for post-graduate students. more...

Price: $199.99

The 21st century could see the switch from the fossil fuel to the biological based economy. Agriculture could be rejuvenated as a source of bioenergy and biomaterials, as well as providing food and fibres. The relative costs of fossil fuels and agricultural biomass will clearly play a key role. more...

Price: $60.00

BASED ON ISSUE 5 OF THE BRC STANDARD. The British Retail Consortium Global Standard for Food Safety was originally conceived to meet an increasing demand for a unified standard to be used by the major retailers in the UK for their suppliers of "own label" food products. The system has proved so successful that it is now used throughout the food industry, and over 7000 food manufacturers worldwide already have the Standard. Companies are often unsure about how to approach attaining certificationâ?”often a demanding process, especially at the first attempt. Not only are there over 300 clauses to satisfy, there are also general concerns such as how to correct non-conformities within very specific deadlines. Even when their operations are actually quite satisfactory, many suppliers find themselves poorly prepared for the audit and do not perform as well as they might. This book offers companies in the food industry the first comprehensive guide to preparing for the Global Standard audit. Using over 600 real life examples, it enables manufacturers to ensure that the correct systems are in place to achieve the Standard and present themselves in the best way during the audit process. It also recommends the steps to take following the audit and how to correct non-conformities. The book is aimed at suppliers wishing to attain certification for the first time and at those already in the scheme seeking to improve their grades. It will also be of interest to certification bodies and consultants to the food industry. more...

Price: $109.99

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination. more...

Price: $299.95

This book describes the current state-of-the-art as it pertains to the brewing of beer, from raw materials supply, through processing, to the final product and its analysis. It does not describe the fundamental science and technology of brewing (the necessary underpinning information to set the scene for the non-specialist or student is provided in chapter 1), rather each chapter contains a critical description of current technology and its applications, an outline of new and emerging technologies and views on how they may develop in the future. As such the volume can be used by professional brewers (or those intending to become same) as a source of the latest thinking in brewing strategies. more...

Price: $265.00