CRC Press, 2018. — 365 p. — (Food Biology Series). — ISBN: 978-1-4987-8842-7. Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import...
Blackwell Publishing, 2008. — 463 p. — ISBN: 978-0-8138-1752-1. The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables . Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and...
Wiley-Blackwell, 2017. — 545 p. — ISBN: 978-1-118-96418-7. The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of...
2nd Edition. — Elsevier, 2005. — 417 p. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green...
Chronicle Books, 2016. — 187 p. — ISBN10: 1452142882. — ISBN13: 978-1452142883. When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia's expert advice from 25 years behind the butcher block, giving every weeknight shopper and grill enthusiast the...
Elsevier, 2007. — 714 p. With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors,...
2nd Edition. — Academic Press, 2018. — 784 p. — ISBN: 978-0-12-814264-6. This book, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new...
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