Halal food production

Edition

-

ISBN/ISSN

9781587160295

Collation

xvii, 379 p. : ill. ; 24 cm.

Series Title

-

Call Number

[ITP-LIB-355]

Multivariate data analysis in sensory and consumer science

Edition

-

ISBN/ISSN

9780917678417

Collation

317 p. : ill. ; 24 cm.

Series Title

Publications in food science and nutrition

Call Number

[ITP-LIB-353]

Sensory evaluation of food: principles and practices

This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applica…

Packaging research in food product design and development

Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, Packaging Research in Food Product Design and Development uniquely combines consumer liking, segmentation and “…

HACCP : principles and applications

This guide discusses how HACCP (Hazard Analysis and Critical Control Points) is used to identify and control microbial, chemical and physical hazards in food technology. Strategies for devloping an HACCP action plan are accompanied by examples of industry and regulatory implementation

Economics and management of the food industry

his book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination. Topics covered will be useful to studen…

Crisis management in the food and drinks industry: a practical approach

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and great…

Dictionary of food ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetica…

Food Additive

Edition

-

ISBN/ISSN

9789535100676

Collation

268 p.

Series Title

-

Call Number

[ITP-LIB-341]

Essential guide to food additives

Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, this definitive title aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition