Chapman & Hall, New York, 1989. — 773 p. Second edition. The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition. The text has been revised and updated to include as much as possible of the large body of information published since the first edition appeared. Hence, foodborne illness now includes listeriosis as well...
Academic Press, 2020. — 386 p. — ISBN: 978-0-12-816184-5. This book covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut...
Academic Press, 2020. — 295 p. — ISBN: 978-0-12-817240-7. This book explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers. The facts presented include a massive amount of scientific evidence that these technologies are safe and can be beneficial....
Springer, 2020. — 554 p. — (Current Topics in Environmental Health and Preventive Medicine). — ISBN: 9811505195. This book provides concise and cutting-edge studies on threats resulting from exposure to environmental chemicals that can affect human health and development, with a particular emphasis on the DOHaD concept. The book is divided into five main parts, the first of...
Academic Press, 2020. — 523 p. — ISBN: 978-0-12-817998-7. This book discusses the role of nanotechnology in the detection, toxicity and management of different types of mycotoxins. Sections cover the topic of nanomycotoxicology, the application of nanotechnology for quicker, more cost-effective and precise diagnostic procedures of mycotoxins and toxicogenic fungi, and the...
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...
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...
Academic Press, 2020. — 393 p. — ISBN: 978-0-12-814921-8. Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting...
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, 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...
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...
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, 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...
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...
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...