Academic Press, 2019. — 374 p. — ISBN: 978-0-12-813411-5. This book provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the...
The Royal Society of Chemistry, 2017. — 539 p. Biosensors are increasingly being used to replace traditional methods of analyte detection in the food industry. They offer a much quicker, more reliable and more versatile method for the detection of toxins, allergens, hormones, microorganisms, pesticides and other related compounds. This book, therefore, showcases the latest...
CRC Press, 2003. — 176 p. The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some...
3rd Edition. — Academic Press, 2019. — 669 p. — ISBN: 978-0-12-816467-9. This book, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book...
Academic Press, 2020. — 420 p. — ISBN: 978-0-12-819233-7. This book takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection...
Routledge, 2013. — 401 p. Currently 868 million people are undernourished and 195 million children under five years of age are stunted. At the same time, over 1 billion people are overweight and obese in both the developed and developing world. Diseases previously associated with affluence, such as cancer, diabetes and cardio-vascular disease, are on the rise. Food system-based...
Springer, 2019. — 59 p. — (SpringerBriefs in Molecular Science). — ISBN: 978-3-030-22552-0. This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also...
Institute of Food Science and Technology. — 7th Edition. — Wiley, 2018. — 337 p. — ISBN: 978-1-119-38852-4. The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information...
CRC Press, 2018. — 664 p. Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing...
Woodhead Publishing Ltd., 2001. — 244 p. EU food safety legislation has evolved over 30 years or so, reflecting a blend of scientific, social, political and economic factors. As a result, there has, at times, been little coherence in its development, resulting in over-complex and fragmented measures and lack of consistency. It is only recently that the EU has developed a clear...
Woodhead Publishing, 2019. — 477 p. — ISBN: 978-0-12-815272-0. This book, Volume Four in The Science of Beverages series, offers great perspectives on current trends in drinking water research, quality control techniques, packaging strategies, and current concerns in the field, thus revealing the most novel standards in the industry. As consumer demand for bottled and packaged...
Woodhead Publishing, 2019. — 490 p. — ISBN: 978-0-12-815258-4. This book is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and...
Woodhead Publishing, 2019. — 582 p. — ISBN: 978-0-12-815259-1. Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and...
Woodhead Publishing, 2019. — 487 p. — ISBN: 978-0-12-815260-7. Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and...
Woodhead Publishing, 2019. — 535 p. — ISBN: 978-0-12-815269-0. This book, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features. The book...
Academic Press, 2020. — 532 p. — ISBN: 978-0-12-816678-9. This boo, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been...
Woodhead Publishing, 2019. — 534 p. — ISBN: 978-0-12-815864-7. This book, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry. This practical reference takes a broad and multidisciplinary approach on the production, processing, and engineering approaches to caffeinated drinks, highlighting their biological impact...
Woodhead Publishing, 2019. — 656 p. — ISBN: 978-0-12-815271-3. This book, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health...
Academic Press, 2019. — 550 p. — ISBN: 978-0-12-816397-9. This book, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and...
Woodhead Publishing, 2019. — 585 p. — ISBN: 978-0-12-815504-2. This book, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality...
Academic Press, 2020. — 487 p. — ISBN: 978-0-12-816677-2. This book, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. This reference explains how novel approaches of nanoengineering can advance beverage science through proven research results and industrial applications....
Academic Press, 2019. — 460 p. — ISBN: 978-0-12-816689-5. This book, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to...
Woodhead Publishing, 2019. — 553 p. — ISBN: 978-0-12-815270-6. This book, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits....
Academic Press, 2019. — 638 p. — ISBN: 978-0-12-816842-4. This book, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and...
Academic Press, 2019. — 540 p. — ISBN: 978-0-12-816685-7. This book, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types...
Academic Press, 2019. — 584 p. — ISBN: 978-0-12-816681-9. This book, Volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book...
Academic Press, 2020. — 534 p. — ISBN: 978-0-12-816679-6. This book, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that...
Woodhead Publishing, 2019. — 582 p. — ISBN: 978-0-12-815851-7. This book, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek ways to effectively replenish key nutrients after strenuous activity — while also balancing calories and vitamin intake — sports and...
Academic Press, 2019. — 446 p. — ISBN: 978-0-12-816683-3. This book, Volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging...
Academic Press, 2019. — 544 p. — ISBN: 978-0-12-816687-1. This book, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other...
2nd Edition. — Wiley-Blackwell, 2019. — 503 p. — ISBN: 978-1-119-37729-0. An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and...
Apple Academic Press, 2018. — 259 p. This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food. Edited by a microbiologist and medical officer with...
Springer, 2018. — 163 p. — ISBN: 978-3-030-00445-3. This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact...
Springer, 2019. — 456 p. — ISBN: 978-981-32-9573-5. This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second...
Boca Raton: CRC Press, 2008. — 400 p. Since the publication of the first edition of Food, Energy, and Society, we are faced with dwindling food .supplies in certain geographic areas, increasing pressure on energy resources, and the imminent extinction of many threatened species. In light of these major issues, this third edition presents an updated and expanded analysis on the...
2nd ed. — Wiley-Blackwell, 2017. — 310 p. — (Institute of Food Technologists Series). — ISBN10: 111886414X. — ISBN13: 978-1118864142. In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit...
WIT Press, 2011. — 256 p. — ISBN10: 1845645545, ISBN13: 978-1845645540 The many advances in food production over the past century have made it possible to feed the whole of humanity. But food production and processing can have detrimental effects on the environment. Major challenges remain with industrial-scale farming. Higher productivity and larger volumes should not come at...
Washington D.C.: National Academies Press, 2012. — 103 p. The U.S. food system provides many benefits, not the least of which is a safe, nutritious, and consistent food supply. However, the same system also creates significant environmental, public health, and other costs that generally are not recognized and not accounted for in the retail price of food. These include...
Wiley, 2013. — 434 p. — ISBN: 978-0-470-40906-0. Foodservice Management Fundamentals delivers critical information to help students learn how to position, manage, and leverage a successful foodservice operation. The compilation of management practices, tools, and techniques illustrates essential approaches to all segments of the foodservice industry. The overarching goal...
New Press, 2010. — 352 p. ISBN: 1595584269. The result of a remarkable three-year-long investigation that took award-winning journalist and documentary filmmaker Marie-Monique Robin across four continents (North and South America, Europe, and Asia), The World According to Monsanto tells the little-known yet shocking story of this agribusiness giant-the world's leading producer...
Woodhead Publishing, 2018. — 267 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100922-2. This book, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients. The latest volume in...
2nd Edition. — Springer, 2018. — 287 p. — (Food Science Text Series). — ISBN: 978-3-319-71702-9. Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the...
Springer, 2019. — 665 p. — (Food Microbiology and Food Safety: Practical Approaches). — ISBN: 978-1-4939-9619-3. This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all...
Woodhead Publishing, 2019. — 587 p. — (Food Science, Technology and Nutrition). — ISBN: 978-1-78242-275-4. This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national...
8th Edition. — Woodhead Publishing, 2017. — 732 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100694-8. This book, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat...
2nd Edition. — John Wiley & Sons, Ltd., 2017. — 515 p. — ISBN: 1119105889. Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel...
CRC Press, 2003. — 448 p. Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and...
Springer Science+Business Media B.V., 2012. — 277 p. — (NATO Science for Peace and Security Series - C: Environmental Security). ISBN: 978-94-007-2952-0. Food and drinking water represent fundamental human needs and access to them constitutes a basic human right. Safe and secure food and drinking water supply became the priority and challenge of modern society as well as...
2nd Edition. — Wiley, 2018. — 477 p. — ISBN: 978-1-119-05357-6. Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design,...
Woodhead Publishing, 2019. — 850 p. — (Food Science, Technology and Nutrition). — ISBN: 978-0-12-814217-2. This book summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron...
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