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…

Global safety of fresh produce: a handbook of best-practice examples, innovat…

Recent food poisoning outbreaks such as the European case of E. coli in sprouts in 2011 have meant that fresh produce safety is very much to the forefront of food research. Global safety of fresh produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain and unique coverage of commercial technologies for fresh produce safety. Part one co…

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]

Modifying Food Texture: Volume 2: Sensory Analysis, Consumer Requirements and…

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs o…

Modifying Food Texture: Volume 1: Novel Ingredients and Processing Techniques

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, a…

Tropical fruits : from cultivation to consumption and health benefits : papaya

Edition

-

ISBN/ISSN

9781634635561

Collation

171 p

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-567]

Electron beam pasteurization and complementary food processing technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technol…