Food Industry category: 1675 books
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Language: English
Release Date: November 3, 2014
Language: English
Release Date: November 3, 2014
The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or...
Case Studies in the Traditional Food Sector
A volume in the Consumer Science and Strategic Marketing series
Language: English
Release Date: November 14, 2017
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the...
Food Safety in the Seafood Industry
A Practical Guide for ISO 22000 and FSSC 22000 Implementation
Language: English
Release Date: December 29, 2015
Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000...
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Language: English
Release Date: February 3, 2018
Language: English
Release Date: February 3, 2018
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to...
Antioxidants in Food
Practical Applications
Language: English
Release Date: March 20, 2001
Antioxidants are increasingly important additives in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new...
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Language: English
Release Date: November 13, 2013
Language: English
Release Date: November 13, 2013
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers.
With more than 12 million Americans suffering from food allergies and...
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Language: English
Release Date: October 23, 2017
Language: English
Release Date: October 23, 2017
Food Processing By-Products and their Utilization
An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products
Food Processing By-Products and their Utilization...
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Language: English
Release Date: July 28, 2015
Language: English
Release Date: July 28, 2015
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.
The book explores new techniques in the production,...
The Food Industry Innovation School
How to Drive Innovation through Complex Organizations
Language: English
Release Date: April 13, 2015
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy.
Food Industry Innovation School...
Food and Drink - Good Manufacturing Practice
A Guide to its Responsible Management (GMP7)
Language: English
Release Date: August 6, 2018
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 reflecting changes...
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Language: English
Release Date: July 26, 2017
Language: English
Release Date: July 26, 2017
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated...
RFID and Sensor Network Automation in the Food Industry
Ensuring Quality and Safety through Supply Chain Visibility
Language: English
Release Date: January 6, 2016
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms...
Food Oligosaccharides
Production, Analysis and Bioactivity
Language: English
Release Date: March 26, 2014
A growing awareness of the relationship between diet and health has led to an increasing demand for food
products that support health beyond simply providing basic nutrition. Digestive
health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive
oligosaccharides...
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Language: English
Release Date: January 20, 2018
Language: English
Release Date: January 20, 2018
The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development...