Book Description

More than ten years ago, the first genetically modified foods took their place on the shelves of American supermarkets. But while American consumers remained blissfully unconcerned with the new products that suddenly filled their kitchens, Europeans were much more wary of these “Frankenfoods.” When famine struck Africa in 2002, several nations refused shipments of genetically modified foods, fueling a controversy that put the issue on the world's political agenda for good.

Customer Reviews (4)

Very Disappointing!
Eighty-percent of all corn and 92% of soybeans grown in the U.S. are now GM. I read "Food Fray" to gain understanding of the scientific rationale for opposing GM products - unfortunately, none was provided. Instead, it focused on the emotional and political battles involved, and threw in some nonsensical economics for savoring.

It was interesting to learn that the herbicide Roundup played a key role in early GM (1970s) history. Glyphosate (an ingredient) is a synthetic amino acid that blocks the synthesis of essential amino acids in plants, causing their death. It degrades fairly rapidly in sunlight and heat, is cheap, and has low human and environmental toxicity. In the mid-1980s, Monsanto was faced with the expiration of its patent on Roundup, and while examining mud samplings from production-area waste ponds found resistant bacteria. From that material they learned to make "Roundup Ready" seeds that would resist the effects of the herbicide. Monsanto also learned to create plant seeds that would grow into plants that would kill caterpillars.

Hybrid varieties do not "breed true" - this prevents using seeds generated from one crop to generate another, IF 100% TRUE LINES ARE DESIRED (Weasel did not make this clear). Seed producers, seeking to maximize their profits, prohibit this - antagonizing numerous farmers.

Weasel roughly outlines the early benefits for the "Green Revolution," though never fully explains why it failed in Africa (predominantly small farms made it difficult to distribute the new seeds; required irrigation and fertilizer were also difficult to employ). Another problem, in Asia, was that the Green Revolution was in some ways too successful, reducing the variety of foods consumed through specializing in the new rice. This led to widespread Vitamin A deficiencies.

Thus, "Golden Rice" was developed through extensive philanthropy and public research. While the effort was successful, 32 companies owned 70 different patents on the techniques and procedures. AstraZeneca, one of the major patent holders involved, was willing to offer free access for farmers earning less than $10,000/year. (What about the other patent holders? Weasel ends up with an illogical conclusion on the economic viability of Golden Rice, assuming her short dialogue did not omit any major facts.)

A 2007 U.S. GAO study found that 65% of the cost of food aid was eaten up in transportation costs. Opponents argue that selling food by aid groups in recipient countries depresses prices and makes that nation even more dependent. (Wouldn't giving it away depress prices even more?)

Then, Weasel cites European resistance to GM foods to justify Zambia's refusing GM food aid because Europe wouldn't want to risk subsequent GM-tainted imports. (Why would Zambia be exporting food if it was in a long-term famine status? And just what are some rational reasons to oppose GM crops?)

Perfect for classroom debate or personal reflection alike
FOOD FRAY: INSIDE THE CONTROVERSY OVER GENETICALLY MODIFIED FOOD offers insights across the board, from researchers to activists, farmers and consumers, on genetically modified food, and is a pick for both general-interest and college-level libraries strong in health and food issues. It offers stories blending science with real-world anecdotes and pinpoints facts about agricultural biotechnology applications and world events. Perfect for classroom debate or personal reflection alike, it blends science with human experience.

stunningly bias and anti-science
I read this book seeking good science and some balanced perspective. What I got was tired and recycled activist propaganda. The spectrum of people and industries indicted in Weasel's conspiracy theory ranges from heartland farmers to Nobel Prize winners, multinational corporations, tens of thousands of academics, international aid agencies, poverty and farming experts and the national academies of science from countries around the world. And that's an incomplete list.

Apparently they're not all just wrong; they're also all on the take. The poorly researched claims (How can your source for a company's unethical practice be the activist you're featuring as the "hero" of your chapter?); the fear-mongering about evil-doers and poisoned food (A syringe, Lisa? Really?); and the total absence of interviews with anyone on the other side--although I'm reluctant to lean on polarizing notions like "sides"--makes this book a disappointment.

Now and then, Weasel almost acknowledges that these issues are enormously complex, not black and white. She tries, for instance, to give some historical context and ventures into the thicket of regulatory and patent problems surrounding the GMO conversation. It's useful, for example, for people to be reminded of the near overlap of--and therefore relationship between--the arrival of mad cow disease, the European response to it and the emergence of the GMO debate.

But nuance never stands a chance in FOOD FRAY because the implicit evil that Weasel sees in GMO technology, scientists who use it and any for-profit entity that employs it, is like a steamroller, powered by vitriol, not evidence and pushing through the entire text. The book's only level-headed language is on the jacket copy: "cuts through the complex science," and "even-handed assessment." I commend NSF for granting research money to less-than-typical scholars. But looking at such one-sided, anti-empiricism output, it appears that funders made a bad choice with Weasel.

Well researched, solid guide into GM foods.
I purchased this book knowing very little about genetically modified foods, hoping to get some insight into the controversy. However, having read Michael Pollan and Marion Nestle, I figured that I had a good grip on the topic of sustainable food. This book introduced me to an entirely other side that I didn't know at all. Not always easy to read, I found myself absorbed nonetheless in the thick stock of information packed into relatively few pages. What I expected was a book detailing the health aspects of eating GM foods (there was very little) and a biased account of the evil that is GM. The author was very good at maintaining a middle ground, instead letting the research and facts speak for themselves. I left this book feeling much better informed and having a better understanding about what I am eating and why everyone thinks it is so bad.

Heavily steeped in science, with ample evidence, this book is essential for anyone wanting to have a real understanding of a very misunderstood subject.
... Read more

Product Description
If you deal with food in any capacity, whether in a deli, hotel, day care center, healthcare facility, catering, food service operation or restaurant, it's your responsibility to make sure the food is safe to eat. Protect yourself and others by knowing the code, The Food Code. Essentials of Food Safety and Sanitation, Fourth Edition is compliant with the 2003 Supplement to the 2001 FDA Food Code and is designed to serve as a workplace reference guide to safe food handling procedures. Fully colorized, this edition features stories, and examples, expanded appendices, index and chapter references including related websites. Questions at the end of each chapter can help students prepare for exams and tests in the classroom. Use this book to prepare for any one of the national certification exams or as a teaching tool for training everyone on the basics of food safety.Essentials of Food Safety and Sanitation, Fourth Edition provides key information on these important topics: *Management of food safety and sanitation *Hazards to food safety *Factors affecting foodborne illness *Food flow *Seven steps of HACCP *Choosing tools and equipment *Cleaning and sanitizing *Accident prevention and crisis management *Training and education for line employees and management *Food safety regulations Remember, there's never been a case of foodborne illness that could not have been prevented! ... Read more

Customer Reviews (5)

Great Product
The purchaser shipped my item on time and it was in pristine condition. I would definitely recommend or order from this purchaser again.

Essential of Food Safety & Sanitation
I am using your textbook for a class I teach for the Oklahoma City/County Health Department.I Love It!The class I teach is the Food Service Operator's Certification Course that is required by all food service operators in this county. I am a Registered Dietitian who is contracted by Oklahoma State University-OKC and Francis Tuttle to teach the class for the health department. It is kind of a community service offered by the two schools. I have only been teaching the class for three years now, and by far your book is the best.

Your book has made my job so easy and so much fun!Some of my students are returning to do the re-certification class and bringing managers in who have not taken the class in 20 years.In the past, they have just challenged the test every three years, because they thought the class was too boring. (and theyknew it all).
I would highly recommend this book to educators in the nutrition field. I think all nutrition majors need to know this important information. I also recommend it for a reference for my food service managers in my nursing homes and assisted living facilities.

Meets the training needs for Food Handlers
As an instructor who teaches Food Safety classes to front-line employees, I find this text an excellent resource. It is comprehensive yet still easy-to-understand, a difficult combination to achieve for some of the technical aspects of foodborne illness, pathogens, etc. The cartoon-style drawings add to the enjoyment. I have had many trainees who share these positive comments. Only negative comment would be to include color photos instead of the old, grainy B&W.

Also recommended for the Food Safety Trainer: "Keyword Index: 1999 FDA Model Food Code"

An excellent food safety training resource
Essentials of Food Safety & Sanitation is a comprehensive, easy-to-understand guide to help food workers produce safe food. In my job as editor of a food safety-oriented newsletter, I review and have access toa lot of training materials, but "Essentials" is the one I referto the most for current, reliable information.

Study Guide Available to accompany Essentials Textbook
I wanted to make your users aware of the fact that a Study Guide has been developed to accompany Essentials of Food Safety and Sanitation.There are a growing number of states in America that require retail food managers intheir state to be certified in food safety. In many instances,certification is based on the ability to pass a nationally recognized foodprotection manager certification examination.Many people who are seekingcertification desire to have some training in food safety before sittingfor the certification exam.However, these people do not always live inareas where such training is readily available.This is why the authors ofEssentials of Food Safety and Sanitation developed the Study Guide toaccompany the book.The Study Guide is published by Prentice Hall, and itsISBN is 0-13-532144-1. ... Read more

Product Description
Food safety is one of today's major concerns. One important factor in food safety is cleaning and sanitation of the equipment used in the food, dairy, beverage, brewery and hospitality industry. Cleanliness is a relevant factor; the public consumes more and more prepared or semi-prepared foods. The consequences of contamination can be catastrophic for the public and the economic and legal implications for the producer can be devastating. There have been several large and medium size enterprises bankrupted by a national recall of their contaminated products.This book was prepared with the practical and technical experience of many years working on real cases, improving in general the cleanliness and sanitation of the equipment where the food or beverage was prepared and packed.Know and apply these principles and you will reduce costs and improve cleanliness and sanitation.It is complemented with more than 50 spreadsheets of the most useful and used calculations. It includes an updated bibliography and important commercial references. ... Read more

Customer Reviews (2)

It is a great addition to your library
I bought it for training purpose, and I got a great book.It has a lot of good information and data. It is written in easy to understand words.

Wonderfull Cleaning and Sanitation Manual
Having 10 years as a Food and Beverage Engineer I can tell you that this book has top information that has the right balance between Physical Chemical knowledge with fiel real experinences.I haven't seen another book with so much practical information and references.Besides, I found that this book has updated info about actual MSDS standars formats, speadsheet files for easy calculations, internet links and suppliers guide related to cleaning and sanitation at food and beverage industry!!

... Read more

Customer Reviews (1)

Cooking Up Science Projects for OLDER kids
Each chapter includes starter ideas for science projects for ages 14 and up. Many of the projects in this volume require adult supervision and/or intervention for safety which fact is included first in the list of materials as well as in bold red text in the narrative portion of the chapter. A brief introduction sets a welcome tone implying that all of us are scientists all the time, and an effort has been made to dispel the "mad scientist" image that permeates many science fair books. A short section on scientific method is followed by an explanation of what science fair judges are looking for, how to be a responsible science fair participant, and safety precautions. Chapters include Food, Energy and Humans (experiments include testing for energy and carbohydrates); Fats, Proteins Vitamins andMinerals (testing for fats, proteins, Tyndall effect, vitamin C); Yeast, Baking Soda and Baking Powder (yeasts and sugars, yeast as a catalyst, many uses of baking soda); Dairy Products (turn milk into cheese, measure mineral content of milk); Fruits, Vegetables, Gelatin, Meat and Carbonated Drinks (keep fruits fresh, how enzymes affect gelatin, carbonation). A page of "Further Reading and Internet Addresses" is followed by an index. Unlike many of the science project books, this one doesn't tell kids what the outcomes are supposed to be. HOORAY AND HALLELUJIAH!!!! If you know how an experiment is supposed to turn out, it's not an experiment--it's a demonstration, or a magic trick. This title guides the reader to designing good experiments to narrow down the variables to one, and encourages them to repeat and vary the experiments to validate their hypotheses. Readers will want to have their own 3x5 cards handy to jot down questions that will inspire new science projects, because it's almost guaranteed every page will spawn at least three new possibilities. And this book has 128 pages. The illustrations are clear and easily understood by older readers and themselves will inspire readers to use charts, graphs and illustrations of their own in science projects they set up. Altogether one of the best series for science fair we've seen, this volume presents challenging and thought-provoking food based experiments for older readers. NOTE: Many of the experiments in this book use dangerous chemicals and solutions that require gloves, protective eye gear and extreme caution.The experiments in this book were previously published in Health Science Projects About Nutrition, Science Fair Success Using Supermarket Products, Science Projects About Kitchen Chemistry and Soda Pop Science Projects, all from Enslow. ... Read more

Product Description
This new, full color guide contains the “must know” information about food safety and sanitation in the food service industry. Geared to the industry supervisor, this book is designed to give you the key concepts and details you need to ensure safe food. Also available in Spanish!Food Safety and Sanitation Management; Hazards to Food Safety; Factors That Affect Foodborne Illnesses; Following the Food Product Flow; The Hazard Analysis Critical Control Point (HACCP) System; Facilities, Equipment, and Utensils; Cleaning and Sanitizing Operations; Environmental Sanitation and Maintenance; Accident Prevention and Crisis Management; Education and Training; and Food Safety Regulations. For food service industry managers. Serves as an effective learning tool for any food handling facility from supermarkets to care centers to restaurants. Can be used to prepare for any one of the national certification exams or as a teaching tool for training on the basics of food safety. ... Read more

Customer Reviews (1)

right on the money
The book was exactly what I wanted. It was in excellent condition as stated by the previous owner. ... Read more

Product Description
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.

Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features:

• A comprehensive review of the latest opportunities in this commercially important sector of the food industry
• Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
• Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
• Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients

• Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

Product Description
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

Product Description

Dr Barry Sears takes you on a tour of the top 100 Zone foods, offering capsule summaries of their nutritional benefits, along with delicious recipes and Zone Food Block information for each food item.

Being in the Zone has just been made easier now that The Top 100 Zone Foods is available as a convenient mass market paperback. Dr Barry Sears selects the top 100 Zone foods and shows you how to mix and match them to form perfectly balanced Zone Meals. For each food item there is a brief description of its health and nutritional bragging points followed by one or two easy–to–prepare Zone–approved recipes and the appropriate Zone Block information for foolproof Zone cooking.

After explaining how to enter and stay in the Zone, Dr Sears shows why not all foods are created equal – at least from a nutritional and hormonal point of view. Organising the Top 100 into protein, carbohydrates and fats, he shows you how to combine your favourite foods to form hundreds of appropriately balanced and deliciously prepared meals such as Prawn Scampi with Vegetables, Mediterranean–Style Chicken, Spinach Feta Pie, Lemon Meringue, and Strawberry Mousse.

Customer Reviews (10)

great guide to healthy foods
This is an easy-to-read guide to eating the healthiest foods. I highly recommend it. A steal for the price.

Best of the Zone Books
After studying most of the Zone books, the original Entering the Zone, Mastering the Zone, the Anti-Aging Zone, A Week in the Zone, and pretty much all the others, I recommend The Top 100 Zone Foods to beginners, because the earlier books, especially --while essential to understanding the science-- are the worst written and worst organized.Having adopted the Zone diet permanently, I refer to this Zone book more than any other.None of the Zone books are well written.But the diet is so excellent, we must read them.At least this one has a decent primer on pages 8-18, which I refer to for reminders on basic questions --like how many grams of fat are there in a "block"?Plus, the organization here --listing the best Zone foods --in order-- and providing a one, two, or three smiley face ranking system-- greatly increases the book's usefulness.Finally, while this is a paperback, it's a big, sturdy paperback.

Zone
Purchased for my father.I am not really into this.There are so many different books out, it's hard to really get good information.

Now one of my favorites
Actually, this is one of my favorite Zone books.Maybe it has to grow on you.

When you start studying what biochemist Barry Sears writes about, your eyes may glaze over.You only really need one book to begin with, it's just a matter of assimilating a new kind of information about how to balance your nutrition.

This one has an excellent section describing most of the Zone basics, and it sharpens the focus on the nutritional attributes of the best foods - information you cannot get in the other Zone books.Dr. Sears lays out his formula for ranking all the nutrients in food straightforwardly, and you find out HOW MUCH better for you broccoli, caulifower, or spinach are instead of cereal, pasta, or bread.

Since no foods are actually forbidden in the Zone, the proportions are still up to you.Of course, if you insist on consuming hydrogenated oils, you do so at your own risk!

In my opinion, we live in an age with too many refined and processed foods.Barry Sears has given us a survival guidefor modern times.It's the healthiest, most adaptable and most sustainable nutrition plan out there.

a nutrition book more than a recipe book
This book is more about the nutrition facts of vegetables, meats and fruits. And there's info on vitamins as well.

Since I started the zone diet 1 week ago, I watched my blood sugar go from 260 (after meals, considered diabetic), drop to 176 (considered borderline).I don't use too many of the zone recipes, rather I adapt my normal cookbooks to the zone way of cooking, which is very easy to do.

This book, the top 100 zone foods, was very good for me because it lists the nutrition facts of each fruit, vegetable or protein.And the amount of each vegetable that would make up 1 zone block. You, the cook, decides how to mix and match your daily veggies and fruits in your own recipes.

After reading this book, I found out that artichokes and eggplants lower blood cholesterol, kale is rich in folate (which helps prevent artery wall damages), apples and okra have soluble fibers which help stabilize blood sugars, and onions are more powerful at lowering blood sugar naturally than medications (which have a slingshot effect - they work for a short time, and if you stop taking them, your blood sugar goes right back up).

Just these facts were worth it for me to buy this book. Like all Chinese, we believe food and medicine is the same. I'd rather do it by diet than having to spend $$$ for medications. Besides, all medications have long term side effects.

The only reason I gave this book 4 stars, is because they don't have information on a lot of asian veggies that we eat on daily basis - gailan (chinese broccoli), amaranth leaves, pea shoots, bamboo shoots, gobo (burdock root), opo squash, wintermelon, bean sprouts, daikon (icicle radish), loofah squash, yo choy, sen choy (red spinach), tree ear mushrooms, shiitake mushrooms, etc etc.It would be great to see Dr. Sears include more "exotic" fruits and veggies in his next version. ... Read more

Customer Reviews (2)

the technology and process, apparatus of gelatin
please give me any imformation about technology, apparatus and process of gelatin such as degreasing, liming, drying and etc .

A "bible" regarding gelatin
I have only a copy of the index and very good references of expertises in gelatin formulations. ... Read more

Product Description
This highly topical book offers a comprehensive study of the interaction of food, politics and science over the last hundred years. Case studies include pasteurisation in Britain and the E coli outbreak. ... Read more

Customer Reviews (2)

a tasty tidbit for all those who love to eat
This book is one of a series intended for kids who say they don't like science. But everyone loves food, and when a writer skillfully mixes food and science, you end up with a tasty tidbit that young readers are sure to savor. Easy to read and filled with fascinating details, the book discusses why food tastes like it does, what cooking does to food, and the invention of "fake food." The chapter on "Slow Food" introduces the green concept of eating food grown close to home, and the value of farms maintaining crop diversity. The closing chapter describes foods of the future: how genetic modification and the new science called nutrigenomics may one day revolutionize how we'll eat. With bright photos and snappy text, this book will appeal to most people who like to eat!

Connie Goldsmith, children's book reviewer for the Sacramento regional parenting publication, California Kids

Great gift choice
This book makes an excellent gift for a young person - whether they are interested in science or not, because everyone loves food. It's especially good for budding young chefs, but as an adult, I found it fascinating as well. ... Read more

Product Description
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

Product Description
Describes all the most common food analytical procedures in a clear and logical way. Written primarily for students of food science and technology. Paper. ... Read more

Product Description
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost.

Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design.

Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised.

Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences. ... Read more

Product Description
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processing environment, and investigates measures to control health hazards, including the control of microbes. A special feature is its emphasis on food quality programs, with current information on HACCP and other quality programs such as ISO 9000. Food sanitarians and technologists, microbiologists, students and academicians in food science and nutrition, and public health will find this text invaluable in their understanding of sanitary food processing methods, food sanitation programs, and food-borne diseases.

Key Features
* Traces the development of food processing knowledge
* Examines implications to human health
* Provides an understanding of the food processing environment
* Investigates measures to control health hazards ... Read more

Product Description
Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace.Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations.

Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods.It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures.

Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area.

Key Features:
*Overview of nutraceutical and functional food regulations around the world
*Discusses the important of GRAS status and DSHEA regulations
*Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques
*Includes salient features on overcoming regulatory hurdles
*Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance
*Highlights anti-terrorism safety assurance through traceability
*Explores the significance of intellectual property, trademark and branding on marketing ... Read more

Product Description
Ideal for both quick reference and detailed study, the subject areas covered include: chemistry; cells and respiration; food poisoning and food spoilage; metabolism and energy; vitamins; energy; food quality; processing; dairy products and eggs. ... Read more

Product Description
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

Product Description
Olive oil is an important component in the food system in most European markets. Moreover, its consumption is gaining interest among consumers, particularly in northern Europe, the U.S. and Canada. As a consequence of this increasing consumption it is fundamental to analyse the main factors influencing consumers' olive-oil choices for both brands and retailers to be able to compete more efficiently and satisfy consumer needs more closely. In this respect, factors such as culture or habits affect many aspects of consumer behaviour such as the structure of consumption, individual decision-making and communication about the product. ... Read more