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…

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]

Advances in food traceability techniques and technologies: improving quality …

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food prod…

Handbook of hygiene control in the food industry

Annotation This important wide-ranging book complements the highly successful Hygiene in food processing by reviewing the key recent research on improving hygiene in food processing plants. Part 1 considers the latest research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including such key…

Food protection and security: preventing and mitigating contamination during …

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providi…

Food processing operations modeling: design and analysis

The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effe…

Global issues in food science and technology

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional …

Functional food product development

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 su…

Food science : research and technology

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried pl…

Advances in foodscience and technology

edited by Visakh P.M., Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta.