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Food Industry & Science

Most popular at the top

  • 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 E Yahia

    Elsevier Science 2011; US$ 280.00

    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...

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby E 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...

  • Rice Qualityby K R Bhattacharya

    Elsevier Science 2011; US$ 285.00

    Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important... more...

  • Multifunctional and Nanoreinforced Polymers for Food Packagingby J M Lagarón

    Elsevier Science 2011; US$ 315.00

    Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers... more...

  • Control of Foodborne Microorganismsby Vijay K. Juneja; John N. Sofos

    CRC Press 2001; US$ 283.00

    Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. more...

  • Handbook of Analysis of Edible Animal By-Productsby Leo M.L. Nollet; Fidel Toldra

    CRC Press 2011; US$ 189.95

    Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including... more...

  • Edible Coatings and Films to Improve Food Quality, Second Editionby Elizabeth A. Baldwin; Robert Hagenmaier; Jinhe Bai

    CRC Press 2011; US$ 210.00

    Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing,... more...