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Originally published in 1921.This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies.All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. ... Read more

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The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the physical and chemical properties of nutrients and other food components and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accurate, and reliability of each procedure.

Volume 1 evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analyties ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and other sources. It also provides tools used in the analysis of various substances added to foods as enhancements or quality safeguards. Volume 3 explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic techniques, DNA- and protein-bsed analyses, and cutting-edge methods utilizing biosensors and nanoscale analytical systems. Attuned to contemporary food industry concerns, the third volume also features topical coverage of the analysis of meat quality and the quantification of genetically modified organisms in food. ... Read more

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Introduces the basic science behind food chains and presents experiments to show how they work. ... Read more

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Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China. ... Read more

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This book is part of the continuing series of proceedings on applications of magnetic resonance to food science. The aim of the book is to bring the reader up-to-date with the state-of-the-art of the subject. The authors are from Europe, North and South America, Asia and Australia giving a global perspective to the subject. The range of the book is broad covering sensory science, authenticity, functionality, solid state methods and new methods.

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Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts.By collecting a wide range of multidisciplinary examples, the text identifies important areas of research while providing a resource for future group-building activities. Topics covered include:oFood research safety teamsoE. coli contamination in a beef slaughterhouseoCosts of pathogen reduction strategies for Australian beef slaughter plantsoFood safety and quality assurance in the food chainoPhytosanitary barriers to tradeoFood safety issues in developing nationsoProduct liability and food safetyoConsumer acceptance of irradiated meatsoFood safety control for retail butchersoBases of food safety concernsoFuture needsThis book encourages comprehensive research by recognizing significant early efforts and considers a range of food safety problems, research techniques, and solutions. The use of global examples and interdisciplinary team-based reports, along with information from the fields of academia, government, and industry, makes Interdisciplinary Food Safety Research an important resource for enhancing the safety of our food supply. ... Read more

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Proteins are essential dietary components which have a range of functional and structural properties that significantly impact food quality. Today, a growing body of research is dedicated to understanding protein structure and developing proteins as multi-functional ingredients for the food industry.

Edited by a leading expert in the field and with a distinguished international team of contributors, Proteins in Food Processing reviews the latest research on how proteins may be used to enhance the nutritional, textural, and other qualities of food products. Following two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, and muscle and soy proteins, as well as the proteins from oil-producing plants, cereals, and seaweed. It illustrates the analysis and modification of proteins, with chapters on testing protein functionality, extracting and purifying proteins, and reducing their allergenicity. A final group of chapters is devoted to the functional value of proteins and how they are used as additives in foods.

Exploring the many ways that proteins may be used to improve the quality of food products, this comprehensive reference is useful for food scientists and food industry professionals involved in this important field. ... Read more

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Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Improving Hygiene in the Food Industry provides a comprehensive summary of the key trends and issues in food hygiene research.

Part 1 reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part 2 discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in Part 3, from risk analysis, good manufacturing practice, and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.

Like Hygiene in the Food Industry, this volume will be a standard reference for the food industry in ensuring the highest standards of hygiene in food production. ... Read more

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With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.), bicontrol, biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.  In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist. ... Read more

Customer Reviews (3)

lot of well presented info!
Used this book during my studies and found in it most information for my microbiology class (and it was not an easy task, teacher was very demanding)!

Modern Food Microbiology
This book I used when I did my masters of Food Science. This book has nominated as a reference book for the course work of Food Microbiology.

To have the reference copy I ordered this book for my personnel library.

Good overview and coverage
This book has a relatively good coverage of most microbiological issues, but I would have liked to seen more coverage on yeasts and also food and industrial applications.Thorough coverage on food borne illnesses. ... Read more

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Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists. Contributions from the 8th International Conference on the Applications of Magnetic Resonance in Food Science, 2006 are presented here with a foreword by the Editors. This important resource provides an overview of Food in the human body including MRI and metabonomics studies; Food quality covering animal metabonomics, structure of food systems, food stability and authentication; Food processing with emphasis on dynamic processes - including water migration and phase transformations; New technologies, novel data analysis and exploitation which includes innovations in NMR methodologies, hardware and data analysis.

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This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process. ... Read more

Customer Reviews (2)

Great books for this area!
This book does meet my expectation! It is a great reference book for Food product development.

NPD isn't only for Consumer Goods
If you are seeking to establish the NPD best practices into your food product lines, this is the manual for you and your company. ... Read more

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With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.

Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging.

Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations. ... Read more

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Provides detailed coverage of the key steps in MRA and how it can be used to improve food safety. Discusses each of the key steps in MRA methodology, including risk communication. ... Read more

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Provides reference information covering all aspects of food safety-science, regulation, and labeling requirements-integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. DLC: Food adulteration and inspection. ... Read more

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Discusses current methods of enzyme purification, characterization, isolation, and identification, as well as the latest biotechnological strategies for enzyme discovery and development. ... Read more

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A guide to the implementation of HACCP, the Hazard Analysis and Critical Control Point system, and its future in improving food safety. Includes contributions from an international group of authors, drawing on the practical experience of HACCP users. ... Read more

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Superfoods: Genetic Modification of Foods explains how genetic engineering has led to artificial selection and the selective breeding of animals and crops. Learn about cloning, how genes are inherited, and how scientists insert genes from one organism into

... Read more

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The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.