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Food Industry & Science

  • Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungiby Robert Russell Monteith Paterson

    Taylor and Francis 2015; US$ 199.95

    This comprehensive book summarizes the general knowledge about toxigenic fungi and describes key molecular techniques that have been applied to foodborne fungal pathogens. The book deals specifically with foodborne mycotoxigenic fungi, from the standpoint of mycoses. It covers the 20 genera that contain human pathogenic and foodborne species, of which... more...

  • Indigenous Fermented Foods of South Asiaby V.K. Joshi

    Taylor and Francis 2015; US$ 199.95

    In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka,... more...

  • Foodborne Viral Pathogensby Grant Hansman; Peter White

    Taylor and Francis 2015; US$ 169.95

    Unlike foodborne pathogenic bacteria, little is published on food viruses and their research. This book is devoted to the study of molecular biology of foodborne viral pathogens and is divided into two sections. The first section outlines key molecular biological techniques that have been applied to foodborne viral pathogens research. The second section... more...

  • Tastyby John McQuaid

    Scribner 2015; US$ 26.00

    A fascinating and deeply researched investigation into the mysteries of flavor?from the first bite taken by our ancestors to scientific advances in taste and the current ?foodie? revolution. Taste has long been considered the most basic of the five senses because its principal mission is a simple one: to discern food from everything else. Yet it?s... more...

  • Plant Sanitation for Food Processing and Food Service, Second Editionby Y. H. Hui

    Taylor and Francis 2014; US$ 189.95

    Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation , this... more...

  • Beneficial Microbes in Fermented and Functional Foodsby Ravishankar Rai V; Jamuna A. Bai

    Taylor and Francis 2014; US$ 189.95

    This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory... more...

  • Applied Food Protein Chemistryby Zeynep Ustunol

    Wiley 2014; US$ 199.95

    Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins... more...

  • Global Food Security and Supplyby Wayne Martindale

    Wiley 2014; US$ 89.95

    With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods... more...

  • Dairy Microbiologyby Photis Papademas

    Taylor and Francis 2014; US$ 99.95

    The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed... more...

  • Food Engineering Handbookby Theodoros Varzakas; Constantina Tzia

    Taylor and Francis 2014; US$ 169.95

    Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement... more...