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In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood a…
Preservation and Shelf Life Extension focuses on the basic principles of ultraviolet light technology as applied in low-UV transmittance treatments of food fluids and solid foods. It describes the features of UV light absorption in food fluids and available commercial systems, a…
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an over…
Advances in microbial food safety
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Type: Book
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent adva…
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vit…
Abstract: A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterparts presents the proceedings of the 1986 Conference for Food Protection. The text includes 36 technical papers grouped am…
This book reviews the current knowledge about the varied aspects of the sweet potato as a human food and animal feedstuff. In an introductory chapter, the historical spread of the crop from its site of origin in South America is briefly described followed by a general descripti…
Food dehydration
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Type: Book
Abstract: A comprehensive review of the principles and applications of food dehydration technology is presented to promote an understanding of the mechanisms of the drying processes and to encourage practical developments in the field. Volume 1 provides information on the physic…
"This comprehensive reference/text covers a wide variety of conventional and potential food preservation techniques with practical value for industrial and academic food scientists, technologists, and engineers."--BOOK JACKET. "With over 2900 references, tables, and drawings, th…
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of c…
Abstract: A reference text for the commercial fruit processing industry and food technologists details and illustrates the broad range of technological processes and processing factors involved in the commercial production of fruits. The 16 text chapters include: procedures in t…
New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory cha…