Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of p…
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of p…
The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques.Part one deals with analytical techniques applied to food authentication. The…
With recent problems such as the use of genetically modified ingredients and BSE, the need to trace and authenticate the contents of food products has never been more urgent. The first part of this authoritative collection reviews the range of established and new techniques for …
'Food Authenticity and Traceability' reviews the extent of new and established methods of food authentication, explores how such methods are applied in particular sectors of the food industry, and reviews the latest developments in traceability systems for differing food product…
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, …
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been up…
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been up…
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been up…
This report draws attention to the threat of viruses as a risk to public health when they are present in food. Viruses require special attention because they behave differently from bacteria, and because currently used control measures typically either have not been validated an…
Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food…
