Food category: 35705 books

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects...

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations...

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters...

Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne pathogens, and developing educational materials to train...

This new book, Food Process Engineering and Quality Assurance,** provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing...

This book is a great guide to preserve pantry items and about food storage. In case of any disaster people can preserve the pantry items to use it later for few days. In order to avoid spoilage of food and to apply tips and tricks on the food to store the food and to use it in a proper way, this is short...

Raw Food Recipes: Raw Food Diet Recipes in a Raw Food Cookbook The Raw Food Recipes book features two sections covering the raw food diet. The raw food diet is highly nutritious because you consume foods in their natural state. When food is processed and cooked, it loses some of its nutritional properties....

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject...

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult...

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference...

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food...

Acrylamide, a chemical described as 'extremely hazardous' and 'probably carcinogenic to humans', was discovered in food in 2002. Its presence in a range of popular foods has become one of the most difficult issues facing not only the food industry but all stakeholders in the food supply chain and...

A Beginner’s Guide to Bottling Fruit and VegetablesWith tips on How to Prepare and Preserve Food for Long-Term UseTable of ContentsIntroductionRules of BottlingTypes of Jars and BottlesSterilizing TipsEquipment Necessary for BottlingMethods of SterilizationHot Water Bath MethodHot-Water Sterilization...

In North America and elsewhere, there is a growing concern by many that they are no longer connected in any meaningful way with the production or processing of the food they consume. Furthermore, many sources portray a negative bias regarding the production, transport, processing, and marketing of...