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Food Industry & Science

Most popular at the top

  • Ensuring Global Food Safetyby Christine Boisrobert; Aleksandra Stjepanovic; Sangsuk Oh; Huub Lelieveld

    Elsevier Science 2009; US$ 122.95

    Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of... more...

  • Food Inc.: A Participant Guideby Participant Media; Karl Weber

    PublicAffairs 2009; US$ 15.99

    A whole new kind of movie tie-in—the first in a series—goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating more...

  • DNA Methods in Food Safetyby Omar A. Oyarzabal; Sophia Kathariou

    Wiley 2014; US$ 199.95

    Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular... more...

  • Conventional and Advanced Food Processing Technologiesby Suvendu Bhattacharya

    Wiley 2014; US$ 247.50

    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical... more...

  • How To Make Wines at Homeby Kenneth Hawkins

    Constable & Robinson 2014; US$ 11.65

    This book covers the basics of making wine and how and what various types differ. The author shows you how to train your palate so that you are able judge the relative qualities of the wine you produce. It includes 55 recipes as well as instructions for racking, processing and maturing. more...

  • Biological Controls for Preventing Food Deteriorationby Neeta Sharma

    Wiley 2014; US$ 214.50

    Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and pesticides to crops has become a norm in agricultural production, but this has... more...

  • Strategies for Reducing Drug and Chemical Residues in Food Animalsby Ronald E. Baynes; Jim E. Riviere

    Wiley 2014; US$ 150.00

    Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal products Covers novel computational, statistical, and mathematical strategies for dealing... more...

  • Microorganisms and Fermentation of Traditional Foodsby Ramesh C. Ray; Montet Didier

    Taylor and Francis 2014; US$ 159.95

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology,... more...

  • Advanced Technologies For Meat Processingby Leo M.L. Nollet; Fidel Toldra

    Taylor and Francis 2006; US$ 220.00

    In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra... more...

  • Processed Foods and the Consumerby Vernal S. Packard

    University of Minnesota Press 1976; US$ 72.00

    In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses.... more...