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Food Industry & Science

Most popular at the top

  • Robotics and Automation in the Food Industryby Darwin G Caldwell

    Elsevier Science 2012; US$ 275.00

    The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.... more...

  • Persistent Organic Pollutants and Toxic Metals in Foodsby Martin Rose; Alwin Fernandes

    Elsevier Science 2013; US$ 280.00

    Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure.... more...

  • Microbial Decontamination in the Food Industryby Ali Demirci; Michael O Ngadi

    Elsevier Science 2012; US$ 325.00

    The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.... more...

  • Nanotechnology in the Food, Beverage and Nutraceutical Industriesby Qingrong Huang

    Elsevier Science 2012; US$ 275.00

    Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first... more...

  • Alcoholic Beveragesby John Piggott

    Elsevier Science 2011; US$ 265.00

    Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their... more...

  • Hygienic Design of Food Factoriesby John Holah; Huub Lelieveld

    Elsevier Science 2011; US$ 340.00

    Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory,... more...

  • Improving the Safety and Quality of Eggs and Egg Productsby F Van Immerseel; Y Nys; M Bain

    Elsevier Science 2011; US$ 265.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2... more...

  • Improving the Safety and Quality of Eggs and Egg Productsby Y Nys; M Bain; F Van Immerseel

    Elsevier Science 2011; US$ 285.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas. Volume... more...

  • Processed Meatsby Joseph P. Kerry; John F. Kerry

    Elsevier Science 2011; US$ 315.00

    In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options... more...

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby Elhadi M Yahia

    Elsevier Science 2011; US$ 290.00

    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical... more...