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Food Industry & Science

Most popular at the top

  • Advances in Meat, Poultry and Seafood Packagingby Joseph P. Kerry

    Elsevier Science 2012; US$ 315.00

    Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and... 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; H. L. M. 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...

  • Extrusion Problems Solvedby M N Riaz; G J Rokey

    Elsevier Science 2011; US$ 225.00

    Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical... 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...

  • Emerging Food Packaging Technologiesby Kit L Yam; Dong Sun Lee

    Elsevier Science 2012; US$ 275.00

    The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging... more...

  • Case Studies in Novel Food Processing Technologiesby C J Doona

    Elsevier Science 2010; US$ 300.00

    Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved... more...