Improving the safety and quality of nuts

Increasingly recognized for their health-promoting properties, tree nuts and peanuts are popular foods and ingredients. The provision of safe, high quality nuts is of particular concern following a number of contamination incidents involving low moisture foods. The editor and contributors review key aspects of nut safety and quality management and address the influences of production and proces…

Handbook of food powders: processes and properties

Food powders are materials that have been reduced to particulates. To achieve long term stability and usability, many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form. These days, drying is a ubiquitous unit operation in the food industry and has been successfully utilized by food technologists to develop several high-value products. Low mo…

Foodborne Infections and Intoxications

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify food…

Food process engineering and technology

The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process contr…

Milk proteins : from expression to food

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. With focus…

Hygiene in food processing: principles and practice

The hygienic processing of food concerns both the potential hazards in the 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. Part one addresses the risks of microbial foods and the corresponding regulation in the EU. Part two discusses the hygieni…

The produce contamination problem: causes and solutions

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extreme…

Nutraceutical and functional food regulations in the United States and around…

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these …

Advances in food analysis research

Edition

-

ISBN/ISSN

9781634837958

Collation

-

Series Title

Food science and technology

Call Number

[ITP-LIB-570]

Applications of ultrasound in the beverage industry

Edition

-

ISBN/ISSN

9781634850858

Collation

ix, 143 pages ; 23 cm.

Series Title

Food science and technology

Call Number

[ITP-LIB-563]